30 Minute Thursdays

So many mushrooms in this dish. It was earthy. Rich. Filling. Delicious.


Hazan uses dried porchini mushrooms as well as fresh crimini to make this tasty pasta. Throw in some fresh tomatoes, onion, and parsley and you have the perfect meal.

The recipe is on page 90 of Hazan’s 30 Minute Pastas.

Check with Kayte, Peggy, Chaya, and Glennis and see if they made a pasta this week.


This was so delicious. Lots of mushrooms and a deep earthy flavor combined in this one for a filling meal.


What we have here is penne that is soaked in a creamy, ‘shroomy sauce the would have been perfect without the Penne. Honest! I would have licked the spoon, the plate, the skillet. Hazan hit this one out of the park.

I only made 1/2 of the sauce and only used 1/4 of the called for pasta. I like my pasta juicy.

The recipe called for dried porcini, white mushrooms, ham/prosciutto, onions, and cream. All items I keep on hand so this went together quite quickly. The ham I used was almost non-existent by the time all the mushroom flavors came together. Maybe it was the ham I used. While I do keep prosciutto on hand it had been lost in the freezer and turned out to be not usable. So boiled ham it was. Next time – prosciutto.

The recipe is on page 159 of Hazan’s Thirty Minute Pasta.

Check with Kayte, Peggy, and Chaya for this week’s pasta as we cook our way through Giuliano’s book.

A delicious vegetarian pasta for any meal, Penne with Leeks, Zucchini, and Peppers is creamy and full of flavor.


It is a simple pasta made creamy with heavy cream and topped with Parmigiano-Reggiano. I made just 1/2 of the recipe and it was more than enough for two servings even though I didn’t use all the pasta for 1/2 of the recipe.

The recipe is on page 69 of Giuliano Hazan’s Thirty Minute Pasta. Kayte, Glennis, Peggy, and Chaya are also cooking with Hazan’s book so see what they made this week.

Of all the foods in all the world Seafood is my absolute favorite. And in Louisiana there is lots of seafood. Crabs. Crawfish. Redfish. Catfish. Just to name a few. There is also SHRIMP!! Lots of good shrimp. That means anytime I get a chance to cook shrimp I do. Like this dish from Hazan.


    Spaghetti with Shrimp, Tomatoes, and Capers

Simple, fresh, and delicious. The only ingredients missing form the title are onions and oregano. The onions are browned. The chopped tomatoes are added to the mix along with the rest of the ingredients. I may have added just a LITTLE extra shrimp! Then all quickly tossed with the pasta. I used Whole Grain since we are trying to eat healthier. Just a little olive oil so it is not only delicious but good for you as well.

Look on page 98 of Hazan’s Thirty Minute Pastas

Our little group of pasta makers is growing. Besides Glennis and Kayte we have added Chaya and Peggy to the Group. Pasta lovers all!

If you want to see what we have all cooked in the past:

Creamy. Rich. Earthy! These are the words I would use to describe this dish from Hazan’s Thirty Minute Pasta. Full of shrimp and mushrooms and flavor it is a perfect dish on a cold day because it just fills you with comfort and warmth.


In case you haven’t looked lately fresh porcini in the US are very expensive. That is according to Hazan so he ‘endows’ the button mushrooms with the earthy porcini flavor by soaking dried ones and then using the soaking water in the broth itself. The button mushrooms take on the porcini flavor. Adding the cream takes the flavor over the top and wraps the shrimp and pasta in flavor.

The recipe called for linguini but all I could find in the Whole Wheat/Grain was the thin spaghetti. Worked just fine. Definitely a repeat. The hardest job was peeling the shrimp!.

The recipe is on page 99.

See what Kayte made for 30 Minute Thursdays.

There are some facts you need to know.

    1. One of the ingredients on my ‘wanna try’ list is truffles. But they are expensive little devils especially in the US and difficult to find in Podunk. They have been on my list for a long time.
    2. Back in August 2008 I was visiting a good friends’s blog and noticed she and another soon to be friend were cooking from Guiliano Hazan’s 30 Minute Pasta. All I needed was the book and I could join the fun, too. Well, Kayte gifted me the book and I was on my way. We didn’t make the same thing each week, we just cooked from the book and posted on Thursdays.
    3. One of the recipes I marked was a pasta with a truffle/garlic sauce. (See where I’m going with this?} It was a recipe I was sure I would never make {see Item #!}. We haven’t done 30 Minute Thursdays since September 2012. I guess life just got in the way.
    4. Another good friend from Holland, Marthe, periodically sends me treats from Europe. I reply with treats from the US. In one of the recent boxes was…

    P1060748 - Copy-001

    The circle is complete. NOW I can make that Truffle Pasta!!

These are the ingredients:


And THIS is what you end up with.


A rich, earthy, garlicky plate of aromatic pasta.

Hazn called for fresh truffles, but {see #1} so the jarred would have to do.

Someday, maybe, Kayte, Glennis, and I will be back with 30 Minute Thursdays. But for now we are cooking together again with the Eating with Ellie and Wednesdays with Donna Hay groups. It’s nice to have friends to cook with.

If you want to see the other pastas from Hazan…30 Minute Thursdays

Sauteed onion. Little strips of yellow and green bell peppers. Chopped fresh tomatoes.

    Colorful Ingredients.

That is part of what you will find in this pasta from Guiliano Hazan.

    Fusilli with Green and Yellow Peppers

Simple. Good.

Additionally garlic, red pepper flakes, and fresh oregano are all you need to finish off this simple quick pasta.

Kayte might have made the same dish, it sounded so tasty when she mentioned it…..

ANd if you want to make it, turn to page 74 in Hazan’s 30 Minute Pastas.

Have you ever made something and wasn’t sure if you liked it? Well, that’s the way I feel about this one. Pasta mixed with sauteed onions, butternut squash, and pancetta. It is not a combo I would have thought of, but….

    Fusilli alla Zucca

I want to say I liked it. I want to say I didn’t like it. Both would be the truth or a lie. It was, eh….different! The only change I made was to use radiatori rather than fusilli. But only because that was what I had.

You can find he recipe on page 145 of Hazan’s 30 Minute Pastas

And check with Kayte to see what she made from Hazan’s pastas

I always look forward to Wednesdays. It means it is time to try another pasta from Hazan’s 30 Minute Pastas. And this week it’s…


    Spaghetti with Tomato and Bay Leaves

I wanted to make this while I still had a few fresh tomatoes from the garden. They aren’t very big, but they are quite good (but only when cooked){I REALLY don’t like fresh RAW tomatoes. It’s a texture thing!} Along with the fresh tomatoes, Hazan uses yellow onions, and fresh bay leaves in the pasta. The bay leaf added a faint flavor and a great fragrance to the pasta. Which is typical of bay leaf.

Good! Simple! Quick! Perfect for quick lunches. My usual on Wednesdays!

If you would like to join in on 30 Minute Thursdays pick up a copy of Hazan’s book and cook along with us. Kayte and I would love more company!

Kayte’s Pasta is HERE!!

I would have to agree with Giuliano’s wife when she was hesitant about this pasta. Anchovies as one of only two major ingredients……?? Wouldn’t it be salty? Fishy?

But giuliano was right. They only enhance the flavor of the whole dish!

And Giuliano was also right about the sweetness of the onions softening the anchovies. It was delicious. And the only other ingredient, besides the pasta (duh!) is fresh chopped parsley.

I did slice the onions a little thicker but then I had nice big pieces to enjoy!! And, as usual, with Hazan’s pastas you can adapt it to your tastes. A little more of this, a little less of this…..

I also used speghetti instead of bigoli since I could not find any. I really need to pull out the pasta machine and made some! SHEESH!! Just lazy I guess!!

The Bigoli in Salsa is on page 122 of Hazan’s Thirty Minute Pasta.

What did Kayte make this week? Go for a visit and see!

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