BAKED CAVATAPPI WITH SAUSAGE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4Kosher salt
8 ounces cavatappi or other corkscrew pasta
12 ounces loose lean turkey sausage
¼ cup extra-virgin olive oil
1 small onion, finely diced
1 large clove garlic, grated
2 teaspoons herbes de Provence
1 28-ounce can crushed tomatoes
Freshly ground pepper
1 cup part-skim ricotta cheese
½ cup shredded Italian cheese blend
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 romaine lettuce heart, chopped- Preheat the oven to 500 ̊. Bring a large pot of salted water to a
boil. Add the pasta and cook 2 minutes less than the label directs
for al dente. Reserve 1 cup cooking water, then drain. - Meanwhile, cook the sausage in 1 tablespoon olive oil in a
large skillet over medium-high heat, breaking up the meat, until
browned, 5 to 6 minutes. Remove to a plate using a slotted spoon. - Heat 1 more tablespoon olive oil in the skillet over medium-high
heat. Add the onion and cook until tender, about 5 minutes. Add
the garlic and herbes de Provence and cook 30 seconds. Stir in
the tomatoes, sausage and ¼ cup of the reserved cooking water;
season with salt and pepper. Bring to a gentle boil, then reduce the
heat and simmer until thickened, 3 to 5 minutes. If the sauce is too
thick, add a bit more cooking water. Stir the pasta into the sauce. - Whisk the ricotta, ¼ cup cheese blend, the lemon zest,
½ teaspoon each salt and pepper and 3 tablespoons cooking
water in a bowl. Layer half of the pasta and ricotta mixture in an
8-inch square baking dish, then top with the remaining pasta,
ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes. - Toss the lettuce with the lemon juice and remaining
2 tablespoons olive oil; season with salt and pepper. Serve with
the pasta.
Per serving: Calories 670; Fat 31 g (Saturated 9 g); Cholesterol 74 mg;
Sodium 1,529 mg; Carbohydrate 65 g; Fiber 7 g; Sugars 12 g; Protein 35 g
SOY-GARLIC CHICKEN WITH FRIED RICE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
3 tablespoons plus 2 teaspoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons sambal oelek or other hot chili paste
7 cloves garlic (6 thinly sliced, 1 grated)
1¼ pounds thin-sliced chicken cutlets
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger
4 cups roughly chopped green cabbage (about ½ small head)
Kosher salt
3 cups cooked long-grain white rice, cooled
4 scallions, thinly sliced
- Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal
oelek and grated garlic in a shallow baking dish. Add the chicken and
toss to coat; set aside while you fry the garlic and make the rice. - Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick
skillet over medium heat. Add the sliced garlic and cook, stirring,
until golden and crisp, 2 to 3 minutes. Remove the garlic with a
slotted spoon to a plate, leaving the oil in the skillet. - Add the ginger to the skillet and cook over medium heat, stirring,
until sizzling, about 20 seconds. Add the cabbage and a big pinch
of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add
the rice and ½ teaspoon salt and cook, tossing occasionally, until
toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce
and all but 2 tablespoons scallions; season with salt. - Heat another large nonstick skillet over medium heat. Remove
the chicken from the marinade, add 1 tablespoon water to the
marinade and reserve. Season the chicken lightly with salt. Add
the remaining 1 tablespoon vegetable oil and the chicken to the
skillet. Cook until browned, about 3 minutes per side, adding the
marinade to the skillet during the last 30 seconds of cooking and
spooning it over the chicken. - Divide the rice and chicken among plates. Top with the fried
garlic and reserved 2 tablespoons scallions.
Per serving: Calories 480; Fat 18 g (Saturated 2 g); Cholesterol 103 mg;
Sodium 1,023 mg; Carbohydrate 40 g; Fiber 3 g; Sugars 3 g; Protein 37 g
OCTOBER 2020 ●FOOD NETWORK MAGAZINE 63