Pasta - From simple to Fancy Fare

Flavors - Pasta - From simple to Fancy Fare

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Prices continue to rise at the grocery store. I've seen my own grocery budget rise by roughly 0 per month (although three growing boys might be contributing to that increase). Gone are the days of four boxes of spaghetti for a buck but overall, pasta is still an cheap and filling beginning to many meals. I also love that pasta is one of those dishes that can go honestly from the family evening meal to the guest table when paired with my good china and a bottle of wine.

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Pasta comes in so many forms and if the budget allows, it's nice to have various types. Small tubes and shapes hold sauces so nicely. Smaller shapes are great fillers to soups and honestly picked up in a spoon. The longer noodles can be twisted elegantly on a plate as the side dish to a protein (read meat). If the budget doesn't allow, then have at whatever is on sale and make do by all means!

I do like the whole wheat varieties that have come out. They are higher in fiber which is good for digestion and it stays longer in the tummy which means you feel full for longer. I've also found that because it's higher in fiber, you don't need to eat as much to feel full which is good if you're trying to feed more from one box. They are pricier but I can do very well combining a sale with a coupon and ordinarily never paying more than fifty cents per box.

Remaking Leftovers

Pasta is a great way to remake leftovers. Leftover meats and vegetables can be quickly utilized in a pasta primavera type dish. If you have a garden, this same dish can quickly use whatever is growing. Keep in mind that this "recipe" is more of a guideline as frugal cooking often means production do with what you have and letting the creative juices flow (this would be great with slices of beef, leftover asparagus and beef stock!)

Pasta Primavera

-1 lb of pasta (longer tube or curly types work great to hold the sauce)

-leftover cooked chicken cut into bite size pieces

-a variety of raw or cooked vegetables

-garlic if you have it (powder if you don't)

-chicken stock (a can will do, support ¼ cup for the cornstarch)

-bit of cornstarch

-Italian seasoning or a mix of Italian herbs (dried is fine)

You'll cook your pasta like general but make sure your vegetables and sauce are done just as the pasta is done so you can mix the two right away otherwise the pasta gets cold and starchy and won't suck up the great flavors of the sauce.

In a skillet, add a bit of olive oil and heat gently. Throw in your garlic and allow the oil to pick up the flavor of the garlic (if using powder, skip this step until you add the herbs). Next, add your vegetables and diced, cooked meat. You'll also add your herbs at this point. If the vegetables are raw, you'll be steaming them a bit with the stock but if they're already cooked, this step is going to be quick so you don't overcook them. Pour in the larger quantum of stock. Cover and steam a few minutes depending on the vegetables, as I mentioned.

Mix about 2 tsp of cornstarch with the 1/4 cup reserved stock and stir smooth. Once your vegetables and meat are heated thoroughly, you'll make a wee well in the middle of the pan and pour in the cornstarch mix and stir the stock thoroughly. The cornstarch will thicken the stock just a bit. You can add a bit of pasta water to the stock if it's too thick.

When your pasta is ready, drain and place in a large bowl or pot and pour the primavera over it and stir wholly and serve.

More Leftover Makeovers

I've written about soup in the past and pasta is a great way to expand some leftovers into sumptuous and filling soup! Again, it's all about flexibility and thinking creatively. If you have the following then you can honestly throw together soup.

-a variety of vegetables (canned, fresh, leftover cooked)

-a leftover meat (if you choose) Or beans

-cooking liquid (tomato juice, chicken, beef or vegetarian stock or bouillon)

-a selection of herbs or spice

-any type of pasta (break long stuff into 1" pieces)

Making soup is about beginning with the liquids, adding flavoring, adding items from those that need the most cooking to those that need the least cooking in that order and putting in the filler (pasta and rice).

Alfredo Sauce "Mix"

This is a great mix you can have on hand in the fridge that will make a tasty cheese sauce for any pasta. Throw in cooked chicken or beef and its fancy fare!

-1 cup instant dried milk

-2 tsp of grated parmesan or Romano cheese

-1/3 cup dried minced onion (I use a bit less in the form of onion powder)

-1 tsp of garlic powder

-1/2 tsp each, salt and pepper

Place all of the ingredients into a holder and stir or shake thoroughly, store in airtight holder in the refrigerator. To use the mix, join 1/4 cup of mix with 2 Tbs of melted butter and 1/4 cup of milk and then toss with pasta.

Crock Pot Spaghetti Sauce

Homemade spaghetti sauce is easier than you think especially if you use your slow cooker. I start with a sauté of olive oil, onions, peppers and garlic in a skillet (cook until onion is translucent, don't burn or the garlic gets bitter). I place the sauteed mix into my slow cooker. I then add to the slow cooker:

-2 large cans of tomato products (diced, whole peeled or puree)

-1-2 large cans of tomato paste depending on what type of tomato products you use (more liquid varieties of products will require more paste)

-2 to 3 bay leaves

-a kind helping of Italian seasonings

-a few tablespoons of brown sugar

-hot stuff if you like (those red pepper flakes are good I hear)

-browned hamburger or sausage if you want

Allow to cook on low for any hours or all day if you'd like. I break up larger tomatoes when I stir the sauce. I will taste it to see if it needs more brown sugar or more heat if you prefer. This sauce freezes beautifully so you can duplicate up on the recipe, cook only once and eat many, many times over!

Pasta can be a great way to woo a date or have a great evening with friends. You might be thinking you need fancy, exotic and expensive but it's all in how you present the dish. The expensive Italian restaurants serve the same food, but when you pair it with a white table cloth, nice dishes (go to thrift shop for a set of nicer plates), a bit of candle light and a bottle of wine with nice wine glasses (thrift store again!) you've got an elegant setting for a fraction of the cost! Oh, don't forget the Italian music and the bread!

Remember, pasta is still relatively cheap and filling for the price. Use it as the main course, to stretch your meat budget or as great filler to soups. From easy to fancy fare, pasta can do it all for you.

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