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Tag: weeknight dinner

  • Vodka Pasta with Creamy Tomato Sauce

    Vodka Pasta with Creamy Tomato Sauce

    Serves: 4
    Prep + cook time: ~25 minutes
    Style: creamy, restaurant-style pasta

    🛒 Ingredients

    • 400 g pasta (rigatoni or penne work best)
    • 2 tbsp olive oil
    • 1 small onion, finely diced
    • 3 garlic cloves, minced
    • 2 tbsp tomato paste
    • ½ cup (120 ml) vodka
    • 1 cup (240 ml) heavy cream
    • ½ tsp chili flakes (adjust to taste)
    • ½ tsp salt (or to taste)
    • ¼ tsp black pepper
    • ½ cup (50 g) freshly grated parmesan cheese
    • Fresh basil, for serving

    👩‍🍳 Instructions

    1. Cook the pasta
      Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
    2. Build the base
      Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
    3. Tomato paste & vodka
      Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it deepens in color. Pour in the vodka and simmer for about 2 minutes, allowing the alcohol to cook off.
    4. Make it creamy
      Lower the heat and stir in the cream, chili flakes, salt, and black pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly.
    5. Combine with pasta
      Add the drained pasta to the sauce and toss to coat. If needed, loosen the sauce with a splash of reserved pasta water.
    6. Finish & serve
      Remove from heat and stir in the parmesan cheese. Serve immediately, topped with fresh basil and extra cheese if desired.

    📝 Notes & Tips

    • Rigatoni holds the sauce best, but penne or fusilli work well too.
    • The vodka enhances the tomato flavor — it doesn’t make the dish taste alcoholic.
    • For extra richness, finish with a knob of butter before serving.

    You may also like: Creamy Chicken Noodle Soup

    Creamy vodka pasta with tomato sauce and parmesan cheese
    Creamy vodka pasta with rich tomato sauce and fresh basil

  • Creamy Chicken Noodle Soup

    Creamy Chicken Noodle Soup

    Serves: ~4–6
    Prep + cook time: ~30 minutes
    Style: cozy, creamy, classic soup

    Ingredients

    • 2 tbsp butter or olive oil
    • 1 medium onion, finely diced
    • 2 celery stalks, sliced
    • 2 large carrots, sliced
    • 3 garlic cloves, minced
    • 8 cups (2 liters) chicken stock
    • 2 chicken breasts (about 450–500 g), cooked and shredded
    • 100–150 g egg noodles
    • 1 tsp dried thyme
    • 1 tsp dried parsley (plus extra for garnish)
    • Salt and pepper, to taste
    • 250 ml heavy cream
    • Optional: squeeze of lemon juice

    Instructions

    1. Prep the base:
      In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
    2. Garlic & herbs:
      Stir in the minced garlic and cook for another minute until fragrant.
    3. Build the broth:
      Pour in the chicken stock and add the shredded chicken. Stir in the dried thyme and parsley. Season lightly with salt and pepper. Bring the mixture to a gentle boil.
    4. Noodles time:
      Add the egg noodles and cook until they are tender (usually about 7–9 minutes, but check package instructions).
    5. Finish creamy:
      Once noodles are cooked, reduce heat to low. Slowly pour in the heavy cream and stir gently to combine. Heat through — do not boil once the cream is added.
    6. Taste & adjust:
      Taste the soup and adjust seasoning. For a mild brightness, you can add a small squeeze of lemon.
    7. Serve:
      Ladle the soup into bowls and garnish with extra chopped parsley.

    Notes & Variations

    • Chicken options: Rotisserie chicken works great and saves time.
    • Veggies: You can add peas or spinach in the last few minutes for extra color.
    • Noodles swap: If you prefer smaller pasta shapes (like shells or ditalini), adjust cooking time as needed.

    You may also like: Zuppa Toscana 

  • Zuppa Toscana (Creamy Sausage & Potato Soup)

    Zuppa Toscana (Creamy Sausage & Potato Soup)

    Serves: 4–5
    Prep + cook time: ~30 minutes
    Style: creamy Italian-inspired comfort soup

    Ingredients

    • 1 tbsp olive oil
    • 1 medium onion, finely diced
    • 2 garlic cloves, minced
    • 500 g Italian-style sausage (pork or chicken), casings removed
    • ¼ tsp chili flakes (optional, adjust to taste)
    • 1½ tsp salt (or to taste)
    • ½ tsp black pepper
    • 1 tsp dried oregano
    • 1 kg potatoes, sliced into thin rounds or half-moons
    • 1 liter chicken stock
    • 250 ml heavy cream
    • 100 g kale, stems removed and leaves chopped

    Instructions

    1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
    2. Add the sausage meat to the pot. Break it up with a spoon and cook until fully browned and cooked through.
    3. Season with salt, black pepper, oregano, and chili flakes (if using). Stir well so the sausage is evenly coated with the spices.
    4. Add the sliced potatoes and pour in the chicken stock. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 10–12 minutes, until the potatoes are tender.
    5. Lower the heat and stir in the cream. Let the soup gently heat through without boiling.
    6. Add the chopped kale and cook for 2–3 minutes, just until wilted and vibrant green.
    7. Taste and adjust seasoning if needed. Serve hot.

    Notes & Tips

    • For a lighter version, you can replace part of the cream with milk, but the soup will be less rich.
    • Spinach can be used instead of kale if preferred.
    • The soup thickens slightly as it sits.
    Zuppa Toscana (Creamy Sausage & Potato Soup)