Sausage, Greens, and Beans Pasta

Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  2. Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  3. Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  5. Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  6. Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.
Recipe Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.

Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.

Shortcut: Italian Sausage.

Adapted from an internet recipe.

King Oyster Mushroom Scallops

King Oyster Mushroom Scallops
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This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
King Oyster Mushroom Scallops
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This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For the Mushrooms
For the Pasta
Servings: servings
Instructions
  1. Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.
For Cooking the Mushrooms
  1. On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  2. Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
For the Pasta
  1. Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  2. Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  3. Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pasta all’amatriciana

Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  2. Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  3. While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  4. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.
Recipe Notes

Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Japanese Noodles with Shimeji Mushrooms

Japanese Noodles with Shimeji Mushrooms
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The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Japanese Noodles with Shimeji Mushrooms
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The beauty of this recipe, you can use any pasta or noodles, and any mushrooms you like. I made this on 22 May 2017 and it is excellent!
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a large saucepan of water to a boil and cook the noodles according to package instructions (I would use Fettuccine). Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.
  2. Turn up the heat and add the Shimeji mushrooms and cook until the mushrooms are soft. Lower the heat and add a ladle of cooking water from the noodles, the soy sauce, and the miso paste, if no miso paste, I would use 3-4 anchovy fillets mashed into a paste. Stir until the miso (or anchovies) is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.
  3. Drain the noodles well and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley sprinkled on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Shrimp Scampi Pasta

Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Shrimp Scampi Pasta
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Sounds very good.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling lightly salted water and cook for 6-8 minutes or until the pasta is just tender. Drain pasta and set aside.
  2. In a large non stick pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Cook the shallots, garlic, and red pepper flakes, if using, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan, set aside and keep warm.
  3. Add the wine and lemon juice to the same pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons olive oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper to taste. Drizzle over a bit more olive oil and serve immediately.
Recipe Notes

If using Small White Vanamike shrimp from Tesco, these would cost about 100 Baht/500 grams. You may get them for less from a local farmer. For 4 servings, this is about 75 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Pasta with Salami and Peas

Pasta with Salami and Peas
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This sounds really good, a definite must try for me. I you like pasta with garlic and olive oil, this should be similar.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Pasta with Salami and Peas
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This sounds really good, a definite must try for me. I you like pasta with garlic and olive oil, this should be similar.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a large pot of lightly salted water to a boil. The place pasta in the pot, and cook for 6 minutes. Mix in the peas. Continue cooking 4 to 6 minutes, until pasta is just tender. Drain, and return to pot.
  2. Heat a nonstick skillet and add the salami, it will release some fat then add the spring onion and garlic and cook until the spring onion is tender. Add the contents of the skillet to the pot with the pasta and peas.
  3. Mix to coat the pasta with the oil, adding just a tablespoon of olive oil at time to get the right consistency. Add the Parmesan cheese and toss to mix in, serve with garlic bread and a salad.
Recipe Notes

I will say Fair Value right now until I can price the salami.

Adapted from an internet recipe.

Baked Eggplant Parmesan

Baked Eggplant Parmesan
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Rating: 5
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This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Baked Eggplant Parmesan
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Rating: 5
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This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C.
  2. Add a splash of olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and salt to taste. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
  3. Heat a large sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant. Set each slice aside on a foil sheet. This photo shows the three bowls after I coated all the slices.
  4. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with a splash of olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.
  5. Both sides baked, not very brown really but almost fork tender.
  6. Top the baked eggplant with the tomato sauce, Mozzarella slices, and Parmesan.
  7. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
  8. Serve with pasta on the side.
Recipe Notes

Low cost.

Variant: Use pasta sauce or make from a shortcut using tomato paste as the base.

Shortcuts: Italian Breadcrumbs, Pasta Sauce.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Sausage Mushroom Pasta

Sausage Mushroom Pasta
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Rating: 5
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I came up with this after defrosting the freezer in my fridge and sort through what I had frozen and fresh. The King Oyster mushrooms are perfect for this dish as when they cook they maintain their size.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Sausage Mushroom Pasta
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Votes: 1
Rating: 5
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I came up with this after defrosting the freezer in my fridge and sort through what I had frozen and fresh. The King Oyster mushrooms are perfect for this dish as when they cook they maintain their size.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. You can use any sausage you have on hand, I used 8 small links, 95 grams each pack, of smoked pepper sausage that turned out very nice. But large smoked sausage or sausage scraps from Makro would work well, as would bratwurst or beerwurst.
  2. Heat a large non stick skillet with a splash of olive oil, then add the sausage and cook to get some browning going, then add the peppers and mushrooms and reduce heat to a simmer and cook until the peppers are tender yet still crunchy and a bit of browning on the mushrooms.
  3. While the peppers are cooking, heat a small pot of water to boiling then add the pasta and cook until tender, drain, then add to the skillet and mix together. Then stir in the heavy cream, season with salt and pepper to your liking. Remove from heat, cover for 5 minutes to let everything warm through.
  4. Serve with a vegetable of your choice for a nice meal.
Recipe Notes

I used 2 packages of sausage, 4 links each pack, each pack was 59 Baht. For 4 servings, this is about 87 cents per serving.

My own recipe.

Squid Macaroni

Squid Macaroni
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Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Squid Macaroni
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Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Cook macaroni in a pot of boiling water until tender, drain and set aside.
  2. In a small saucepan, boil the squid in cups of water mixed with the red wine vinegar for 4-5 minutes. Drain, cut into rings, reserve the tentacles and set aside.
  3. Heat the olive oil in a large heavy non stick skillet. Cook the onion and garlic until onion is tender but not brown. Stir in the squid and cook for 2 more minutes. Pour in the tomato puree, white wine, and lemon juice. Season with cinnamon stick, bay leaves, oregano, salt and pepper. Bring to a boil then reduce the heat and simmer partially covered for 15-20 minutes, stirring occasionally.
  4. Remove from heat, remove the bay leaves and cinnamon stick pieces then mix in the macaroni. Serve with Parmesan cheese for topping.
Recipe Notes

Squid will run about 100 Baht/500 grams, for 4 servings this is about 74 cents per serving.

Shortcut: Tomato Puree.

Adapted from an internet recipe.

Grandma’s Goulash

Grandma's Goulash
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This sounds like an excellent version of goulash and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20-30 minutes
Grandma's Goulash
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This sounds like an excellent version of goulash and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, cook the beef along with the onion and garlic until no pink remains then drain off any fat. Add the pasta sauce, tomato paste, chopped tomatoes, seasonings, and water. Mix together, cover and simmer for about 15 minutes, stirring occasionally. If you want a thicker goulash, simmer for a bit longer to reduce some of the liquid.
  2. Add the macaroni and mix in, cover and simmer until the macaroni is tender, about 20 minutes or so, stirring occasionally. Top with the shredded cheese if desired, cover and let sit for 5 minutes or until the cheese is melted, serve.
Recipe Notes

Ground beef will cost about 100 Baht/500 grams, the cheese will cost 90 Baht for 1/2 block. For 8 servings this is about $1.40 per serving.

Shortcut: Pasta Sauce.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.