a new nothing with a speckled handle

this recipe was created to rival the pasta sauce sold by "dave's gourmet". recently my mom bought some and raved about its deliciousness. then, when amanda was here visiting, she also tasted the sauce and raved about it. i did get a taste, a little spoonful of a taste! i am a huge fan of butternut squash. actually all squash. so when i was at costco this week, i picked up a box of the pre-cut butternut squash so i could make something tasty. after getting some advice from my mom (she likes getting her props) i decided to make some of this sauce. and when, i swear to you, my 9 year old (who i am pretty sure is actually already a teenager, not 9) said to me...and i quote "mom, i love this stuff," i knew we had a winner. it actually tastes nothing like you'd expect, and you'll definitely be going back for seconds. 1 butternut squash, peeled and diced (or get the package of pre-cut squash if you can find it) 1/2 large sweet onion, diced 1 ri...

did I tell you that I love butter? well, I do. (see here ) so when i came across this recipe on the smitten kitchen , i was in awe. although wisdom tells you that a good marinara sauce comes from hours of simmering vine ripened tomatoes in delicious spices and mouth watering aromatics, this recipe sort of defies that wisdom. it's three ingredients...that's it. while the quality of the tomatoes does add value to this sauce, it's also ok to substitute with the can of tomatoes you've got on hand. if that's san marzano tomatoes, it's going to be delicious, if it's just a can of hunts, it will still be fantastic (i don't recommend a store brand of tomatoes for this recipe, however). for me, it's the go to recipe when i'm swamped and cannot find time to spend in the kitchen. let me tell you something about myself. i'm a people pleaser. so i have a hard time saying no. "can you help coach knowledge bowl?" yes. "would you b...

Preheat oven to 375 degrees 1/4 cup good olive oil 1 medium onion, chopped 3 cloves garlic, diced 1 1/2 dried oregano 2 (28 oz) cans peeled whole plum tomatoes (can use diced as well) kosher salt and freshly ground black pepper Fresh oregano Heavy cream Parmesan cheese (and we're not talking about the shelf kind here. are there really people who still use that stuff?) Heat oil in large oven proof pan. Add onions and cook until translucent. Add garlic and oregano and saute until fragrant. Add tomatoes (undrained) salt and pepper and mix to blend. Cover pan with tight fitting lid and place in preheated oven. Cook for 1 1/2 hours. Remove pan from oven and allow to cool for 15 minutes. Meanwhile, cook pasta until al dente. Using an immersion blender (can also do batches in blender) blend sauce until smooth. Add 2 T. fresh oregano and enough heavy cream to make the sauce a good consistency. Drain pasta and add to pan. Cook a few minutes longer until pasta is entirely coat...

A nice light, relatively inexpensive, quick meal that will fill you up! 1 box of whatever pasta you like, preferably one that will hold a light sauce like radiator olive oil 1 can artichoke hearts (in brine) chicken, diced (a great way to use up leftovers. i like about 6 grilled tenders.) 2 Tbsp. capers 2 cups chicken broth juice of 1 lemon 1 cup cream, warmed (so it doesn't curdle) salt and pepper, to taste Make pasta. Throw all the ingredients into a pan and let simmer until the pasta is done. Serve over noodles.