Shrimp & Tomato Pasta

I wanted to create a pasta and shrimp dish in a red sauce that was not as spicy as a fra diovlo sauce.  This slightly thick sauce worked!  I had to add several ladle fulls of pasta water to my sauce to thin it out.  Also, I used frozen cooked shrimp, but fresh or frozen raw shrimp work as well.  Be sure to cook the shrimp ahead of adding it into the sauce.

1 Tbsp Olive Oil
4oz Diced Pancetta
1 Medium Yellow Onion, diced
Pinch Crushed Red Pepper
2 14oz Cans Diced Tomatoes (no salt added)
Fresh Parsley (can use dried)
1 12oz Package of Cooked Winter Squash, pured (I use frozen and thaw it slightly)
1 6oz Can of Tomato Paste
1/2 Cup Red Wine
1 to 2 lbs of Whole Grain Linguini
1/2 to 1 Cup of Pasta Cooking Water
1lb Shrimp, cleaned and cooked
1/3 Cup Parmesan Cheese

In a large skillet over medium heat place the olive oil, pancetta and onion.  Let the pancetta begin to brown and crisp and then add the crushed red pepper and diced tomatoes.  Stir to mix.  Scrape the bottom of the pan to get all the yummy brown bits up and in the sauce.  Add the parsley and squash.  Stir to combine and help the squash incorporate.  Add the tomato paste and red wine.  Lower the heat to low and let sauce simmer as you cook the pasta. 

Bring a salted pot of water to boil and cook the linguini until tender.  Before draining the pasta, ladle some pasta water into the sauce.  Drain pasta and place back into the pot. 

Before combining the sauce and pasta, add the shrimp to the sauce and stir.  Pour sauce over pasta and mix together.  Add the cheese and toss.  Serve with additional cheese if you like.

Mustardy Chicken Thighs

I think the thighs are the best part of the chicken!  The skin gets so crispy and flavorful and the dark meat right by the bone is moist and delicious.  They are especially good grilled (which you can do with this recipe) or baked.  I love the marinade so much that I bake these thighs to retain as much flavor as possible.  In the summer I may grill them but will reserve some marinade to baste them.

Easily serves 5 or 6 people

1/2 Cup Spicy Brown Mustard (I like Gulden's)
1/4 Cup Brown Sugar
3 Tbsps Maple Syrup (Can substitute regular syrup if necessary)
2 Tbsps Yellow Mustard
1 1/2 Tbsps Cider Vinegar
2 Tsps Low Sodium Soy Sauce
2 Garlic Cloves
8-10 Chicken Thighs

Place the chicken in a large ziplock bag and season with salt and pepper.

Whisk together the remaining ingredients (except the garlic) in a bowl.  Pour the marinade over the chicken and toss in the garlic cloves.  Seal the bag and mix around to coat the chicken with the marinade.  Place in the refrigerator for at least 2 hours (up to 6).

Preheat the oven to 400 degrees.  Place a cooling rack on a baking sheet (to elevate the chicken).  Place the chicken in a single layer on the cooling rack.  Season with a little bit of additional salt and pepper.  Discard the marinade (or if grilling heat the marinade on the stove).  Bake the chicken for 45 minutes to an hour, depending on size, until cooked through and no longer pink.