MAKING a great Italian meal doesn't always have to be an allday event.
Yes, I know that classic Italian sauces are simmered for hours, but in today's world who has time for that? You can whip up a really delicious pasta dinner in less than an hour and unless you're having a food critic to dinner, nobody will know you took a shortcut. This meal is also easy on the budget. There's usually at least one brand of pasta sauce on sale; stock up when the price is right and you'll always have the foundation for a quick dinner in your pantry. A salad of sliced tomatoes and fresh bocconcini would be a nice first course; drizzle the tomatoes and cheese with a purchased balsamic vinaigrette and sprinkle with chopped fresh basil.
PENNE WITH MEAT SAUCE
2 tsp olive oil
1 large onion, chopped Approx. 6-8 large mushrooms, thinly sliced
1 clove garlic, minced
1 lb lean ground beef Freshly ground black pepper
1 700ml jar tomato/basil pasta sauce
1 ?3 cup red wine (this is optional, but it makes a big difference to the sauce and it's a great way to use up the last bit of wine in a bottle) 1 lb dried penne pasta Fresh basil (optional) Freshly grated Parmesan cheese
In a large saucepan with a lid heat the olive oil over medium-high heat. Add the onion and mushrooms and sauté until onion is soft and translucent and mushrooms have browned a bit, about five minutes. Add minced garlic and sauté about 30 seconds longer. Crumble ground beef into pan and cook, stirring, until beef is no longer pink. Pour off any excess fat (there shouldn't be much if you use lean beef). Reduce heat to medium-low; stir in pasta sauce, black pepper to taste and red wine; stir well to blend. Cover the pan and simmer sauce for about 20 minutes. Meanwhile, cook pasta in a large pot of salted boiling water until al dente; drain. Taste the sauce for seasoning and add salt if necessary. Stir cooked pasta into the sauce and stir in fresh basil; ladle pasta into serving bowls and top each bowl with grated cheese. Makes six servings.
EASY-PEASY GARLIC TOAST
Be sure to watch carefully while this is broiling, it can burn quickly.
1 baguette loaf, approx. 18" long
¼ cup soft butter
½ tsp garlic powder
Preheat broiler and move oven rack to at least six inches away from the broiling element. Mix the butter and garlic powder together well. Cut the baguette in half lengthwise; spread with garlic butter, then cut each half into three pieces. Place pieces butter side up on a baking sheet and broil until browned - watch carefully! Makes 6 servings.
AFFOGATO
"Affogato" means "drowned" in Italian; ice cream drowned in espresso is the easiest dessert but it tastes absolutely sublime.
Serve a couple of crisp rolled wafer cookies (like Pirouline) on the side to dip into it.
Yum . . .
1 pint premium quality vanilla or chocolate ice cream
1 cup hot espresso coffee (you can use instant espresso powder to make this, make fresh espresso with a home machine, or purchase a cup of espresso from your local coffee shop and reheat it gently in the microwave)
½ cup whipping cream, whipped to soft peaks
Grated dark chocolate (optional)
Scoop ½ cup of ice cream into each of 4 dessert bowls or glasses (make sure the glasses are sturdy so they can withstand the heat of the espresso). Pour ¼ cup of hot espresso over each serving; top with whipped cream and sprinkle with grated chocolate.
