Pesto Bucatini with Buttered Breadcrumbs

Bae Rating: 3/5. It's not particularly fancy, but it plates beautifully and everyone loves homemade pesto. 

Vibes: You have 15 minutes to make dinner before TGIT, but you still want to do a lil' something. 

Ingredients

• Bucatini, cooked al dente 
• 2 cups of basil, stems removed
• 2 TBSP of pine nuts 
• 1/2 a cup of parmesan cheese, grated
• 1/2 cup of olive oil
• 3 cloves of garlic 
• 2 TBSP of salted butter
• 3/4 cup of breadcrumbs 
• kosher salt to taste

 For the Pesto: 

1. Add pine nuts and garlic to a food processor and pulse for about 30 seconds until they're a crumbly paste. 
2. Add the basil leaves, a heavy pinch of kosher salt and pulse for another 30 seconds. 
3. While the processor is still running, drizzle in the olive oil and blend until the pesto is combined. 
4. Lastly, add the parmesan cheese and pulse for another 30 seconds. 

For the Breadcrumbs: 

1. In a nonstick skillet, melt salted butter on medium heat. Once the pan is hot, add the breadcrumbs. 
2. Cook the breadcrumbs for about 2-3 minutes, stirring constantly until they're a deep golden brown. 

This is the color you're looking for!

To Serve:

1. While the pasta is still hot, toss with your desired amount of pesto. Top with the warmed breadcrumbs and serve hot!

Notes:

• We use our pesto for everything from pasta, to chicken and fish, to vegetable dishes! Try tossing some roasted veggies in pesto as a quick side, or whisk it into some balsamic vinegar and olive oil for a quick salad dressing!
• If you have any leftover, you can store it in an airtight container with a thin layer of olive oil on top.

Baked Fettuccine in Creamy Arrabbiata Sauce

Bae Rating: If bae loves carbs more than they love you, this is a 5/5. It's simple, creamy, carby goodness. 

Vibes: Rainy nights and a bottle of wine. 

Ingredients 

• 2 cups San Marzano diced plum tomatoes 
• 1 tbs of tomato paste
•  2 tsp red pepper flake, plus more to taste  
• 1 tsp fresh and dried Oregano
• 1 tsp fresh and dried Basil, plus additional fresh basil for garnish 
• A few Pinches ofSalt
• A few Pinches of Pepper
• 1 tbs of minced Garlic
• 2 tbs of Spanish onion, chopped
• 1/2 cup of Heavy cream
• 2 hot Italian sausage, casings removed 
• Fettuccine (for 2) 
• 1 ball of Fresh mozzarella, sliced 

Directions

1. Cook fettuccine (or your pasta of choice) following the directions on the package. Make sure your pasta is “Al Dente”, meaning it still has a little chew to it, because it will continue to cook in the sauce when it’s baked. 

2. In a medium skillet over medium-high heat (we used cast iron, of course), crumble and brown the Italian sausage until the fat is rendered out and there are beautiful crispy edges. Remove the sausage from the pan and set aside. 

3. Turn the heat in the pan down to medium, and add the Spanish onion. Cook the onion until it is translucent, then add the minced garlic and cook until it’s fragrant. 

4. Add the diced tomatoes, tomato paste, dried herbs, red pepper flakes, salt and pepper and simmer on medium-low for abut 15 minutes. 

5. Add the sausage back to the pan, and simmer for another 2-3 minutes. Taste the sauce, and adjust seasoning as needed. 

6. Add the heavy cream and fresh herbs, then taste the sauce again. Remember, the sauce will thicken and reduce slightly as it bakes in the oven! 

7. Add the pasta to the pan, and toss to coat the fettuccine in the sauce, then top with slices of the fresh mozzarella. If you have an oven safe skillet, leave the pasta and the sauce in there so you have less dishes to clean. If not, melted plastic handles are not safe for human consumption, so please transfer your pasta to an oven safe dish. 

8. Bake the pasta at 400 degrees for about 10-15 minutes until the edges are bubbly and the cheese is melty and slightly browned. 

9. Garnish with the remaining fresh basil, a drizzle of good olive oil and another pinch of salt (we used Himalayan Pink Salt) and enjoy piping hot with a huge glass of wine!