Arlene and Loretta Scott were longtime friends, and every time Loretta came to visit on At Home, she would always make something Italian! This episode from 2013 was Loretta’s final time on the show and features her recipe for “Dino’s sausage and ears” pasta, named after her son. The reason it’s called “ears” is because the pasta used is are tiny dome-shaped noodles called orecchiette, which means “little ears” in Italian. Isn’t that fun?
Other recipes include an old-school Italian dish of cooked spinach and beans (sometimes called “beans and greens”), a big bowl of Paul’s cucumber and tomato salad, and a specially seasoned olive oil for dipping bread into. It’s a quick and delicious dinner that anyone—Italian or not—will love. And getting to see Arlene and Loretta have fun in the kitchen as they cook makes it even better!
Dino’s Sausages and Ears
Ingredients
- 1 lb orecchiette pasta
- 2 Tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup grated cheese
- 1 1/2 lbs Italian sausage, casing removed
- 1 tsp garlic powder
- salt and pepper, to taste
- 1 lb sliced mushrooms
- 2 cups fresh basil leaves
Instructions
- Sauté sausage in olive oil in large skillet over medium high heat. Add garlic powder, salt and pepper and mushroom slices. Sauté to 10-15 minutes, stirring often.
- Add two cups fresh basil and chicken broth. In the meantime, cook paste in boiling water according to package directions. Reserve 1/2 cup pasta water. See below.
- When pasta is cooked, drain and return to pot. Add sausage mixture and stir to combine. Add grated cheese, stir again, cover and wait 5 minutes. Serve immediately. Makes 4-6 servings.
- If pasta is dry use some of the pasta water to moisten, but only if needed.
Spinach and Beans
Ingredients
- olive oil
- 2 cloves garlic thinly sliced or crushed
- 1 can northern beans strained
- 1 small onion chopped
- 1/2 cup butter
- 1 pkg spinach large bag
- red pepper flakes, to taste
- 1 can white kidney beans strained
- salt and pepper
Instructions
- Place oil, onion and garlic in large pan and sauté until translucent, but do not burn the garlic. Add spinach, stir and cook covered for a few minutes.
- Add white kidney beans, northern beans, and butter. Sprinkle with red pepper flakes to desired taste. Cover with lid and cook for a few more minutes. Serve immediately. Makes 4-6 servings. Enjoy!
Paul’s Tomato Cucumber Salad
Ingredients
- 3 cucumbers peeled and sliced
- 4 plum tomatoes chopped
- 1 medium red onion chopped
- 1 green pepper chopped
- 1 cup feta cheese crumbles
- salt and pepper to taste
- Italian salad dressing to taste
Instructions
- Combine all ingredients except dressing, in a large salad bowl. Stir gently to mix. Keep refrigerated until use. Just before serving add dressing and mix well to coat vegetables. Makes 6 servings. Enjoy!
Olive Oil Dip for Italian Bread
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic
- 2 Tbsp balsamic vinegar
- 2 Tbsp Parmesan cheese
- 1 Tbsp crushed dried oregano
- fresh ground black pepper, to taste
- 1 loaf Italian bread, cut in chunks
Instructions
- Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsalmic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper. To serve, place bread pieces close to dipping dish and dip, dip, dip. Enjoy!
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