- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 3/4 teaspoon red pepper flakes
- Salt and pepper
- 1/4 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons chopped fresh parsley
- 1 tablespoons extra-virgin olive oil
Please double this recipe....you'll be glad you did for leftovers
Melt butter in medium saucepan over medium-low heat. Add onion, pepper flakes, ½ teaspoon salt, and oregano and cook, stirring occasionally, until onion is golden brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high to a bubble, and then bring to simmer.
Prepare Rigatoni pasta and be sure you undercook it because you will add this to your sauce in the skillet. The pasta water is important to reserve with this recipe. On low heat, add the rigatoni to the sauce and mix. Because it is slightly undercooked you'll want to continue to cook and toss it coating the pasta with the sauce on a very low heat. If it looks a bit dry add another ladle of hot pasta water and continue to cook until you taste the pasta and it is "al dente" or chewy to the tooth. Turn off the heat. Add grated cheese. Toss again. Now it's time to plate with a generous helping of an aged pecorino cheese or whatever aged cheese you have on hand.
This is a spicy dish because of the red pepper flakes. If you want it spicier add more red pepper flakes. This sauce is also excellent for meatball subs.
Use the large rigatoni with ridges on them. The ridges in this pasta help grab the sauce. Smooth pasta without ridges will not do this dish justice.
Pastas were introduced by the italians for a reason. This is why we have so many different cuts of pasta. They are to be used for a specific sauce. You can also use large penne with ridges in this recipe.
If we can get to the store tomorrow we will have this for dinner as it looks so good. Like the versatility as they love meatball subs here, too.
For the record everyone, schools are closed tomorrow and it is anyone's guess if people will get to work on time. There were 4 cars stuck in front of our house (residential street with little traffic) for about an hour while they got them going, first one in line on back. Real mess. They suspected it would be bad this morning when it was only raining so they sent the kids home from school at noon; wisest move as they would not have got them home by the time school normally gets out.
Hope you like it, Linda, and be careful driving in the ice and snow today. We didn't get one snow flake...sigh*
Oh, Diane, that is not fair at all. We have probably 4 inches, and it all came down after 1 PM; commuter traffic on 81 was accident city. We will enjoy this dish especially since everyone likes meatball subs; thought I would triple the recipe and freeze some for the meatball subs later this weekend and then to have some of the sauce for pasta again in a few weeks. But tonight it is with the Rigatoni. Sean made it to the store afterall last night and got the ingredients.
Lemon Bar Cheesecake
2 cups all-purpose flour ½ cup powdered sugar
¼ tsp. salt 1/2 cup cold butter, cubed
2 egg yolks 1 to 2 Tbsp. ice-cold water
4 -8 oz. pkgs. cream cheese, softened 1 cup granulated sugar
4 large eggs 2 tsp. vanilla extract
2 cups Lemon Curd (see recipe) Candied lemon slices
Pulse flour, powdered sugar and salt in a food processor 3 or 4 times or just until blended. Add butter and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice cold water in a small bowl, add to butter mixture and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbps. Remaining ice cold water, 1 tsp at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.
Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan. Trim and discard excess dough. Chill 30 minutes.
Meanwhile, preheat oven to 325 degrees. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beting just until yellow disappears after each addition. Beat in vanilla.
Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan and gently swirl with a knife. Spoon remaining batter into pan.
Bake at 325 degrees for 1 hour to 1 or and 10 minutes tor just until center is set. Turn oven off. Let cheesecake stand in oven with door closed 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 6 to 24 hours.
Remove sides of pan and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake and, if desired, top with candied lemon slices.
Step One: Grate zest from 6 lemons to equal 2 Tbsp. Cut lemons in half, squeeze juice into a measuring cup to equal 1 cup.
Step Two: Beat ½ cup butter, softened and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition, stir in zest. (Mixture wil look curdled)
Transfer to a 3-qt. microwave-safe bowl.
Step Three: Microwave at HIGH 5 minutes, stirring at 1 minute intervals. Microwave, stirring at 30-second intervals for 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mund slightly when stirred.
Step Four: Place heavy duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an air tight container in refrigerator up to 2 weeks. Makes 2 cups.
Stove Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4.
Candied Lemon Sloices
Cut 2 small lemons into 1/8 inch thick rounds. Discared seeds. Stir together 1 cup sugar, 2 Tbsp fresh lemon juice and ¾ water in a large skillet over medium-heat until sugar is dissolved. Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper lined jelly roll pan, using tongs. Cool completey (about 1 hour). Cover and chill 2 hours up to 2 days. Reserve syrup for another use.
This post was modified from its original form on 18 Jan, 15:34
Thought this might be a nice dessert with the wonderful Italian pasta dish Diane shared.
Oh, Linda!! I'll be making this recipe over the next few days.
Diane, it is very good. I love lemon desserts of any sort and this is a keeper. You will enjoy the lemon curd and it can be used in so many ways, too. I like to make scones and put it on them or as the filling for a lemon cake with a cream cheese frosting. Hope you enjoy it and it is a good one to send with your husband to work or to take in to work yourself.
You need to post the lemon cake/cream cheese/lemon filling AT ONCE!
3 cup(s) Cake Flour
1 1/2 teaspoon(s) Baking Powder
1 teaspoon(s) Salt
1/2 teaspoon Baking Soda
1 cup Butter, softened
2 1/2 cup(s) Sugar
1 teaspoon Vanilla Extract
1/4 cup Lemon Juice
2 tablespoon(s) Lemon Juice
3/4 cup Buttermilk Blackberry-Cassis Jam
Lemon Buttercream Frosting- Recipe followoing
Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.
Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
Frost the cake: Use a serrated knife to trim the cake layers to make them level, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top. Use a pastry bag or a plastic zip-top bag with a corner cut off to pipe a 1/2-inch-thick ring of Lemon Buttercream around the edge of the cake layer. Spread 1 1/2 cups Blackberry-Cassis Jam inside the buttercream ring and top with the second layer. Place 1 cup of Lemon Buttercream on top of the cake and cover the entire cake with a thin coating of icing. Chill for at least 1 hour. Remove cake from refrigerator and frost with remaining icing. Remove paper strips and serve at room temperature. Store refrigerated for up to 4 days.
Lemon Buttercream Frosting
1/2 cup (about 3 large eggs) Egg Whites
1 cup Granulated Sugar
1 pound Unsalted Butter, cut into 1/2-inch pieces
1 tablespoon Finely Grated Lemon Zest
1 tablespoon Fresh Lemon Juice
Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.Blackberry Cassis Jam
5 cup(s) Fresh Or Frozen Blackberries
1 cup Cassis (Blackcurrent liqueur)
2 tablespoon(s) Cassis (Blackcurrent liqueur)
1/2 cup(s) Sugar
2 tablespoon(s) Fresh Lemon Juice
1 tablespoon Lemon Zest
2 tablespoon(s) Cornstarch
Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.
Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.
Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.
Stir the reserved blackberries into the liquid. Remove from heat and cool completely.
Diane, this is the original Lemon Cake recipe that I use and I have made this one; it is wonderful.
But, to make the cake using Lemon curd and then a Cream Cheese Frosting, I just make the cake. Then I use the lemon curd in place of the blackberry filling. Then I frost the entire cake as they directed in recipe but use a Cream Cheese Frosting, however, it would be as good or probably better using the Lemon Buttercream Recipe above.
You need to try the Blackberry version, too as it is soooo good provided you like blackberries. The Liqueur makes it tasty, trust me.
This was a one of my Mom's and knowing Mom she got it from either Gourmet Magazine or Country Living or one of those; definitely not her Cooking Light. LOL
By the way, typo; it is Lemon Slices and sorry didn't catch it before. That would be good for the lemon cake recipe as a garnish, too. I haven't done it but it would work. Lazy (wink)
This post was modified from its original form on 19 Jan, 14:05
Here is the Lemon Cake that I also make and is probably the best for the Lemon Curd.Lemon Cake with Lemon Curd Filling and Cream Cheese Frosting
3 cups Cake Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Butter, softened
2 1/2 cups Sugar
1/2 teaspoon Vanilla Extract
1/4 cup Lemon Juice
3/4 cup Buttermilk
Cream Cheese Frosting
Lemon Curd or Raspberry Jam
Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
Split cakes into 4 layers using a long serrated knife. Fill with lemon curd or jam. Apply crumb coat and Cream Cheese frosting and decorate with glazed lemon slices.
Cream Cheese Frosting of Choice
Since I was going through cake recipes, here is another of Mom's special ones. We had a fruit orchard and lots of apples; best applesauce was made with Summer Red apples as it was a pretty pink and so much flavor. But any applesauce works.Stacked Applesauce Cake
3 cups All-Purpose Flour
3 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/4 teaspoon Cloves
3/4 cup Unsalted Butter, softened
1 1/2 cups Granulated Sugar
2 large Eggs
3 teaspoons Vanilla Extract
3 cups Unsweetened Applesauce
Cinnamon Whipped Cream
2 Tablespoons Confectioners' Sugar (Optional)
Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 minute. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 minutes. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.
Cinnamon Whipped Cream
2 cups Heavy Cream, cold
3/4 cup Confectioners' Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.
Linda, thanks so much for posting these two cake recipes. I'm always looking for new cake recipes and these two look delicious!