"The Italian" also made a easy pasta dinner called "Pasta Piselli". There are two different ways to make this Italian dish. One is with a red sauce and the other isn't. I think the one that he makes with a red sauce is more common in Sicily. I totally forgot to take a picture of it. Here's this great and easy recipe.
- Canned plain Tomato Puree, Sauce or Tomatoes
- Olive Oil
- Chopped Onions
- Heat a little olive oil in a saucepan over medium heat and saute the chopped onions for a few minutes
- Add puree, sauce or tomatoes. If you are using whole tomatoes, I puree them with an immersion blender before adding them to the onions
- Bring to a boil, lower heat and simmer until sauce is thick. This should not take more then about 45 minutes, much less if you are using puree or sauce.
- Add peas and server over spaghetti
- That's it! Enjoy!
Paprika Pork Chops w/Greens
- Pork Chops
- Spices: Paprika, Salt & Pepper
- Olive Oil
- Wine for deglazing, I used a white wine
- Stock, I usually used about 1 1/2 Cups of Beef Stock for 2 Pork Chops
- Cornstarch for thickening
- Chopped Greens of choice. I used Pak Choi and Kale. I separate the stalks from the leaves of the Pak Choi as the stalks take longer to cook
- Salt & Pepper Chops and then pat them with a generous amount of Paprika on both sides
- Heat a little Olive Oil in a deep frying pan or french skillet over medium high heat. You can also add a little butter for flavor if you wish.
- Sear Pork Chops on both sides, then remove to a plate
- Deglaze pan with wine
- Add stock and some cornstarch for thickening. I used about 1 Tbsp.
- Bring back to a boil
- Return Pork Chops to pan, add the stalks of the pak choi, lower heat to a simmer
- Cover the pan and cook the chops until they are almost done. The time will depend on the thickness of the chops. But shouldn't be more then a few minutes on each side.
- Add the leaves of the pak choi and other greens of choice and cook for about 2-3 minutes longer
- This dish can be served over rice, by itself or with fried rice