TODAY tonight: Cacio e Pepe

On this episode of "TODAY: tonight" - where I recreate something Carson ate at work and loved more than his wife and kids (just kidding) - I'm showing off this cheesy, peppery, SIMPLE AF pasta dish that only requires 3 ingredients.  Three!  Pasta, pepper and cheese, and, you know, a little bit of olive oil and water... but that doesn't count.  It couldn't be easier and yet there are definitely crucial steps, like cooking the pasta until al dente, reserving the pasta water for the sauce, using course ground pepper and really good cheese.  If you do those things, you will truly love this dish.  Perfect for a night when you have no other plans for dinner... just serve with a salad and crusty bread and you're done!  Check out the recipe here.

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Green Mac & Cheese

I swear to God, my children once ate vegetables.  They ate fruit, and healthy grains, and fish and lean meats and foods that came in all different shapes, sizes, textures and COLORS.  Then, each of them hit 18 months, and they were all, "nah... OVER IT... I'll just eat chips and Skittles until I'm out of college and my palate returns to normal, thanks."  My son (who turns SEVEN today!) was always a little better (maybe because I had time to actually focus on one, single child?) but my girls are trying to turn me into a mental patient.  As a mom, I keep trying.  That's my job, to feed them healthy foods.  So I keep trying.  Like yesterday, I made this Green Mac & Cheese, assuming I could trick them into thinking a magical leprechaun turned it that color.  That's fun, right?!  

Me: Hahahahahahaha, look lasses and laddy, a wee little leprechaun has played a trick on us, ohhhhh, aren't we lucky little Irish children!?!

Them: (Blank, disgusted stares)

Cut to THREE different-sized meltdowns over dinner.  My middle kid ran from the table, the baby just screamed "all done, all done, all done, all done" and my seven-year-old took a bite, plugging his nose and choking back tears, like I was feeding him poison.  

My take on this creamy, cheesy pasta full of pureed spinach and broccoli (which I decided to throw into the blender with the spinach so there were NO VISIBLE SIGNS OF VEGETABLES)... it's delicious.  It's so, so good.  Carson loved it as well.  Which is good, because we will be eating it for lunch every day this week.  You should make it too, because your kids are probably better than mine.

Recipe!

*Look, I even melted cut-up string cheese on the top because I ran out of cheddar and I wanted it to be EXTREMELY GOOEY AND CHEESY.  

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Minnesota Wild Rice & Mushroom Soup

If someone asks me where I'm from, I always say Minnesota.  Technically, I was born in California, and then I spent a big chunk of time in Connecticut before moving to the Midwest when I was 9 years old.  I lived in Minnesota until I graduated high school and never moved back, not even 10 years spent there and yet, I still feel like that's where I'm "from."  Sometimes I wonder why that is?  Is it because most of my concrete memories are from that time?  Or because I formed so many close friendships that are still strong today?  Maybe it's because I called soda "pop" for many years, or because I still crave Bruegger's Bagels even though I can get a true east coast one whenever I want.  Or is it because my mom still lives there, in the same house we grew up in?  (Even though she's slooooowly spring cleaning, packing up, and asking us if we want Dumbo on VHS.) 

It's probably all of those things and more... so whenever something is associated with Minnesota, I feel a certain alliance with it, like this recipe.  Oh, a Minnesota Wild Rice & Mushroom Soup?  Well, I'm FROM THERE, so I need to make it.  Also, I will make anything with caramelized mushrooms and heavy cream.  This was SO GOOD.  Rich, creamy, hearty... proving us Minnesotans know how to eat.  I mean, we fry Snickers bars and put them on a stick and sell them at our state fair, duh.  

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Creamy Tomato Vodka Sauce

While we were in California, I met a new friend who shared a bowl of pasta with her homemade tomato vodka sauce.  I instantly fell in love with her, in a... "I love your pasta and want to be able to cook like you" kind of way.  We talked about the recipe and I tried to remember everything she said, which wasn't easy because she's not the type to measure things.  Last night, I tried it out, and I think I did a pretty good job.  Now I'm in love with myself!  Just kidding.  I was surprised at how easy and quickly this sauce came together, however I'm sure you could let it simmer on your stove for hours and it would taste even better.  Now I've got to track her down because she mentioned she makes a killer alfredo sauce too... oh pasta, why do you do this to me.    

Creamy Tomato Vodka Sauce

(Makes approx. 4 cups)

Printable Recipe

1 Tbsp olive oil

2 Tbsp unsalted butter

1 shallot, minced

4-6 cloves garlic, minced (depending how much you like garlic)

2 tomatoes, finely diced

1/4 cup tomato paste

1 28 oz. can crushed tomatoes

1/4 cup cream

1/3 cup vodka

Seasonings to taste: dried oregano, dried basil, salt and pepper

In a deep skillet or pot, heat olive oil and butter over medium-low heat.  Add the shallots, garlic and fresh tomato, and saut� for about 5 minutes, until shallots start to soften.  Add the tomato paste and stir, saut�ing for another couple of minutes.  Then add the crushed tomatoes, cream and vodka.  Stir, and let simmer for 20 minutes, or longer, until the sauce thickens and the flavors develop.  Season to taste with seasonings.    

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