Wash the cauliflower and cut it into thin slices. Melt the butter in a pot and cook the cauliflower over medium heat, gradually adding salt, until deeply caramelized and browned.

Trim the turkey breast, coat it with a mixture of butter, paprika, granulated onion, salt and black pepper, then pan-sear until cooked through.

Cook the pasta according to the package instructions, reserving some of the pasta water.

Once the cauliflower is deeply caramelized, add sour cream mixed with milk and simmer briefly. Transfer to a blender along with a little reserved pasta water, Parmesan cheese and balsamic vinegar. Blend until smooth and creamy.

Toss the pasta with the cauliflower sauce and serve with the pan-seared turkey.

Pan fried some tinned sardines in evoo, capers, kale, lemon juice to deglaze. Seasoned with salt / pepper / chili flakes. Tossed with spaghetti.

Usually I use dill but I was out.

Made this for a quick dinner tonight had some left over chicken from a roast I made and baby potatoes that needed to be used was tasty I personally rate it a 8 out of 10 its literally double carbs whats not to love

Homemade Fettuccine. Chicken got some poultry seasoning and some salt. Creamy pesto is heavy cream, parmesan, pesto, some garlic, and a bit of pepper.

Prawn bucatini with sun dried tomatoes, garlic, lemon, some white wine, and rocket. Yum!

Made these last night and they were delicious!

Linguine tossed with fresh picked crab meat, onions, celery, leek, fennel, tomato paste and white wine

Garnished with fennel fronds, fresh parsley and crab oil

- I used dried linguine, usually I try to make my pasta from scratch, but fresh pasta very fragile when tossing thick sauces

- I am looking at getting small pasta extruder, so I can make linguine, penne, etc from scratch

Bucatini, 3 egg yolks, pecorino, black pepper, bacon.

ragu alla bolognese

My refrigerator & cabinets are almost empty, I needed dinner. I threw 2 Knorr Buffalo Pasta Sides with sliced onion, pickle & pepper jack cheese. Not too shabby, but not for everyone 😂

tagliatelle / gochujang / crème fraîche / passata / thyme / garlic powder / grated Parmesan / salt / pepper / Maggi / finely chopped shallots / white wine / chicken / egg / panko breadcrumbs

My girlfriend cooked slow cooked shredded beef and I had some left over so naturally, beef ragu

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It was so good and spicy. I cooked this dish using mostly ingredients from the original recipe but some are missing where I live. This was done with olive oil, red onions(1 1/2 big), 4 cloves of fresh garlic, salt, black pepper, fresh rosemary, tomato paste, tomato pulp, water, berbere' spice mix(3 small spoons), half chopped scotch bonnet, habanero red savina chilli powder, fresh parsley and more fresh raw chopped scotch bonnet sprinkled on the plate when serving. Thick spaghetti was used and cooked "al dente"(that's my only italian contribution lol).

My lunch today

Sauce was homemade, I used dried pasta for tagliatelle

Garnished with parmesan, parsley flakes and herb oil

Sauté the leek and zucchini in butter until caramelized, together with crushed garlic, salt and a bay leaf.

Add wine vinegar and reduce until the liquid has evaporated. Pour in chicken stock and simmer until the vegetables are tender.

Meanwhile, bring a pot of salted water to a boil and cook the pasta.

Once the vegetables are tender, strain them, reserving some of the cooking stock. Remove the bay leaf.

Transfer the vegetables to a blender with a little reserved stock, some pasta cooking water, salt, cream, and Parmesan. Blend until smooth and creamy.

Toss the pasta with the sauce and finish with extra Parmesan, fresh parsley, and a pinch of chili flakes.

We were inspired to go here based on the giant in house cheese wheel that they have! This did not disappoint 😋

What is the best way to eat Squid ink pasta??

Tossed some spaghetti with olive oil, garlic, greens, and herbs for a quick comfort meal. Turned out super flavorful!

Have a friend staying the night and wanted to make something homely and comforting.

Made a long-cooked bolognese ragu with about 500g mince, a couple of carrots and onions, vermouth and a little port, 600ml stock. Finished with butter and some nice olive oil.

The pappardelle is rich with egg yolks.

Served with some Burgundy because our Guest asked for “nothing too acidic like Sauvignon”.

It came out quite nicely.

I have a lot of ripe San Marzano tomatoes and am wanting to make a pasta with them, but can’t find any recipes using fresh tomatoes. Any recommendations?