I was in the mood to be in the kitchen, so I made a not-sagna toss from the Book Of 10 by Rachael Ray.
It has all the flavors of lasagna without all of the layering.
I also made a salad to go with it. It’s pretty simple, and the thing I love about salad is that it’s so easy to use what you like. Plus, it’s a good way to get in a lot of my fruits and vegetables.
Onto the food!
Not-Sagna Pasta Toss
Adapted from Rachael Ray’s Book of 10
- 1 pound short-cut pasta (like campanelle or cavatappi; elbow macaroni also works)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped
- 1/4 teaspoon to 1/2 teaspoon red pepper flakes
- 1/2 teaspoon allspice
- black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 cup red wine or vegetable stock
- 1/2 cup vegetable stock
- 1 28-ounce can crushed tomatoes
- 1 1/2 cups part-skim ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- Cook pasta according to package directions. Reserve a ladle of the cooking water to the sauce before draining the pasta.
- Heat a deep nonstick skillet over medium-high heat.
- Add the olive oil, onions, garlic, and red pepper flakes and season with salt, pepper and Worcestershire sauce.
- Cook for 5 minutes and deglaze the onions with the wine or stock. Cook for a minute, and then add the stock and tomatoes.
- Bring to a bubble, reduce the heat to medium low and simmer for 5 minutes.
- Place the ricotta in the bottom of a shallow bowl, add a ladleful of the pasta water and stir to combine. Add a couple handfuls of the Parmigiano cheese.
- Drain the pasta and toss it with the cheeses. Add half of the sauce and toss again to combine. Serve with extra sauce and remaining cheese.
- 1 bunch of Endive
- 1 medium sized cucumber, sliced
- 1 pear, diced
- Wash Endive well and toss with cucumber and pear. Add salad dressing or vinaigrette of your choice.