*This post comes from back when I had my old blog; circa 2010.
Well here it is. My first recipe blog comes from P. Widdy herself. I’m talking about The Pioneer Woman. She has so many good recipes. I made her Pasta Ala Marlboro Man the other day. I will share the reviews my family gave it at the bottom of this post.
PASTA ALA MARLBORO MAN
Forgot to get the Kosher salt in the picture. Very important ingredient right here so don’t forget it.
You first start by chopping your onion.
Next mince your garlic. I’m not real good at mincing with a knife so I use a mini chopper. It’s super quick.
Get your pan to medium heat & add the olive oil.
Add the onion to the skillet. Let in saute for a couple of minutes till it’s transparent.
Next add the garlic & stir that up for a minute or 2. It is starting to smell so good right about now.
Then add your Italian sausage to the pan. I used to only be able to find the Johnsonville in the casings but last time I went they had the ground up kind so I was really excited about that. No more squeezing tubes.
Start breaking it up & mixing it all together.
Drain your fat. It’s not good leaving that stuff all in. Very artery-clogging.
I use this holy (not in saintly terms) lid that doubles as a strainer. Love this. It’s Wearever brand.
See how much that is. You don’t want that stuff swimming around in your belly.
okay now add your salt.
Then. Fresh ground pepper. Love this stuff. I could not live without pepper. To me, it’s the best seasoning you can have. Taste test it right about now.
After you’ve tasted it & found out if it needs more salt, pepper…you add the canned tomatoes.
While you let that simmer a good 30 minutes…
Go ahead & get your water ready for your pasta.
When I made this, I ended up dumping the whole box in but found that there was way more pasta than there was sauce so you might want to cut that back to 1/2-3/4 of the box.
After your pasta is done to your firmness or softness…Put some in a bowl & add your sauce on top. Sprinkle with some grated parmesan. Ohhhhh….My…..Goodnesss. Soooooooo good.
I also made her Garlic Cheese Bread which was pretty incredible too. Perfect meal. I give it an A++
We have a tradition here that at every dinner, my husband & kids rate the meal, no matter if it’s frozen pizza, or a time consuming new recipe that I’ve tried. The kids are way more harder on me since they are more picky when it comes to meals.
We go by a grade system. I haven’t gotten an ‘F’ yet. Well, I take that back, one of the first meals I made when me & my husband were first dating was a quiche & he told me don’t ever make that again. Hey, it wasn’t that bad. He hasn’t let me live that meal down til this day.
Stephen: A- (he said the sauce was really great but next time tomato chunks instead of the whole blobs of tomato & he would love if I made that again but the cheese topping on the bread was way too thick.) How can you have too much cheese? umm, okay whatever!?
Jayde: B+ (she didn’t mind the chunky tomatoes but she was in agreement with her dad about the bread. She said it tasted weird & didn’t taste like cheese.) Girl, what are you talking about?! It had almost 1 inch of your favorite cheese on it.
Jaidy: A++ (he always adds another ‘plus’ if he thinks it’s ‘delush‘-his word for yummy.)
Only thing I didn’t understand. He said he loved the cheesy bread but only took one bite. I guess he was full off pasta.
Jacoby: B- said the bread was awesome! (he didn’t really like the sauce because he doesn’t like tomatoes. Esp. the whole canned ones.) He likes the pureed jar stuff. Cept I already knew this when I was making it. He’s my pickiest eater.
So there you go. I will make this again but I’ll probably have to alter it according to their rating. *sigh* just another job of being a mother.
Pasta alla Marlboro Man
by: Pioneer Woman
Prep Time: 10 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 6
Ingredients ■2 Tablespoons Olive Oil ■½ whole Large Onion, Diced ■2 cloves Garlic, Minced ■2 pounds Ground Beef ■Salt To Taste ■Freshly Ground Black Pepper, To Taste ■1 teaspoon (generous) Ground Thyme ■2 cans (14 Ounce) Whole Tomatoes ■¼ cups Freshly Grated Parmesan Cheese ■1-½ pound (to 2 Pounds) rigatoni
Preparation Instructions: Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic. Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes. Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls. Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.