Spaghetti – Dennis Family Recipes

January 17, 2023

One Pan Creamy Gnocchi with Sausage

INGREDIENTS

16 ounces Italian sausage
1/2 small onion chopped finely
4 cloves garlic minced
1/3 cup chicken broth
1 (14 fluid ounce) can diced tomatoes with juices (we used crushed tomatoes)
1 cup heavy/whipping cream (we used milk and it worked great)
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
Handful fresh basil torn (we used dried basil and parsley, about 1 TBS each)
Salt & pepper to taste

INSTRUCTIONS

Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
Add the garlic to the pan and sauté for about 30 seconds.
Add the chicken broth and let it cook for about a minute.
Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.

We cooked the gnocchi separately and put both pots on the table.

August 26, 2020August 27, 2020

Tomato Basil Pasta

1 package Spaghetti
2-3 TBS Olive Oil
1-2 tsp. Garlic puree
maybe 1 to 2 TBS Basil
maybe 1/4 cup Parmesan Cheese
Salt
Fresh Tomatoes, diced.

Cook pasta according to the directions on package.

Drain pasta and set aside.

In the same pan add 2 to 3 TBS olive oil and 1 to 2 tsp. garlic puree or minced garlic. Heat the oil and garlic. Add the pasta back into the pan. Add basil, salt, and Parmesan cheese. This isn’t an exact recipe as you can see. You just need the oil to lightly coat the pasta so the other ingredients stick to it. Add the garlic, basil, salt, and Parmesan as much as you like. Add the diced tomatoes and heat just till warm. The pasta is warm so it won’t take long.

July 5, 2020

Chicken Lazone

2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper
2 pounds chicken tenders
2 TBS butter
2 TBS vegetable oil
1/2 cup chicken broth
2 TBS cornstarch
2 TBS water
2 cups heavy cream
10 to 12 ounces spaghetti, prepared according to package directions
2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.

January 26, 2019