It's all about food
Difficulty 1/5
Home-made tomato sauce has this lovely, comforting smell to it. Maybe it’s the vegetable stock, or the onions cooking, or the tomatoes, but it definitely feels like home. My tomato sauce recipe has evolved over the years for me and this is the one I’ve been doing lately and I’m in love. It’s chunky so you feel the bits of cherry tomato, super fragrant and just so so good.
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Difficulty 3/5
My gnocchi are famous at my house because they’re really light and fluffy. I take every precaution I can to make sure that I add as little flour as possible for a lighter result. I also like to eat them sometimes with something not creamy or cheese like this delicious leek sauce (I love leeks!).
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Difficulty 3/5
To make fresh pasta is spectacular. To be honest it’s not difficult; you just have to be mindful to the details and tips that I put on this post and on the video. This recipe is perfect to start making your own past if you’ve never done this before or if you want something neutral for a nice sauce, or even for lasagna. It’s way better than the store-bought version and so the time invested in it is completely worth it….
Difficulty 1/5
It’s always useful to have an Alfredo sauce handy. It’s quick, easy and this one is particularly tasty. The most important thing is to have a nice parmesan cheese and good whipping cream for an impressive final texture. Look at the procedure in the YouTube video and read the details here for an amazing pasta dish :)…
Dificultad 1/5
I love pesto and butternut squash, and the other day I was thinking that if people make pesto out of tomatoes, why not make it out of butternut squash? I had in my kitchen this butternut squash which is slightly sweetier and nuttier than regular squash or pumpkin, so I decided to try it and it was AMAZING! I fell in love immediately. The result is soft, creamy, sweet, really nice. Use it with your pastas or why not some gnocchi. When making your pasta choice for baking, prefer ones with holes (like penne or shells) or ones with texture like the rigatoni I chose. This way they will catch the sauce :)…
Difficulty 2/5
My aunt (and godmother) does a death by lasagna recipe (and I mean DEATH). And what it’s all about is the sauce. So I thought what don’t I take this, twist it my way and turn it into a bolognese sauce? So I did! And it was amazing, hearty, with lots of textures and flavour profiles. We use pancetta, sausage, beef, carrots, thyme, bayleaf… yum! So you basically just have to invest like 30min to prepare all of the ingredients and then another 15min to put them to cook and then leave it on its own for an hour. So it’s pretty easy for the amount of taste that comes out of it (and OMG the SMEELL!!!!!!). I hope you like it! Eat it with your favourite pasta 🙂
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