Franny's Bucatini alla Puttanesca

It's been too long since I've posted a Franny's pasta recipe!

Franny's Fusilli with Pork Sausage Ragu

I am obsessed with the Franny's cook book! I think I have made just about every pasta recipe, maybe even twice. It has been my go-to for casual Friday nights in, and cookbook recipes are even more fun to follow when you are hanging out with friends over a bottle (or two) of wine.

One of my favorite types of pasta sauce is a meaty ragu (duck, pork, lamb, etc), so when I saw this pork sausage ragu I sent it along to Nathan and suggested we try it out. Nathan picked up ingredients at Caputo's Fine Foods (fresh pasta and charcuterie!), a go-to in Carroll Gardens for all things Italian, and Staubitz, a meat purveyor in Cobble Hill. 

Franny's Penne with Zucchini and Mint

                 

I have fond memories of Franny's, so I was excited to learn that the restaurant had released a cookbook! Pasta and pizza for days! 

Easy Carbonara

Historically speaking, my favorite type of pasta is a gnocchi or pappardelle with a lamb ragu. There was one time at ricotta fest when Gretchen made an unbelievable ricotta carbonara, but since then I hardly paid much attention to the dish. That is, until my sister and I ordered the dish at L'Artusi, and now I am obsessed. After L'Artusi, I went to Lupa, then I also went to Ciccio's, and, most recently, I ordered it for lunch one day from Lamarca. I couldn't get enough! Finally I decided to give it a try and make it at home. It was actually very easy! 

Spinach and Fromage Blanc Gnocchi

My sister and I have tried our hand at gnocchi quite a few times. Sometimes it ends up great, sometimes, not so much. This time, we found a recipe that makes gnocchi out of spinach and cheese.
This recipe is from our New Brooklyn Kitchen Cookbook, which features a variety of Brooklyn restaurants / recipes. This particular recipe is served at Convivium Osteria, which, coincidentally, my boss' son recently wrote about on his food blog (sidenote: cute blog, right?)