a new recipe and a big announcement

This time I have a valid reason for my absence.
Drumroll please......
I'm pregnant!!!!
We found out right when we got home from Greece, and even before the doctor confirmed it, I was feeling the woes of the first trimester full force.
Most nights I shied away from cooking, but on the rare event that I did turn on the stove it was only to make bland white rice, or eggs. Sometimes a sandwich or two would sneak into the pregnancy repertoire, but certainly not one worth mentioning ( because you all probably make a better grilled cheese than I do).
And that's how it went for three months.

Then, last month I visited my family in New Jersey and satisfied all of my pregnancy cravings which could not be fulfilled in Texas ( namely a Philly soft pretzel and an Italian pastry from south Philadelphia.) My mom even make me a treat which I hadn't had since I lived in Rome-white pizza topped with zucchini flowers, anchovies, and mozzarella. It didn't last long enough to take a picture though.

Being around all the great food, great family, and great friends made me my nausea disappear. And once I felt better, my brother Luciano put me to work at his restaurant at the Jersey shore.


Of course, there were many perks to working there. One night, Luciano created this fusilli pasta special that I devoured. When I came back to Texas I couldn't wait to recreate it for Gian Luca.
The verdict- it's a winner!



Fusilli with sausage and porcini mushrooms

serves 4


2 tablespoons extra virgin olive oil
1 clove of garlic
1 pound hot Italian sausage, casing removed
12 dried porcini mushrooms, diced
1 12 oz can of diced tomatoes
1 pound of fresh fusilli pasta ( dry will work too)

1)rehydrate the porcini mushrooms in one cup of warm water for 30 mins. Save the water.
2) Heat the olive oil in a large saucepan. Add the garlic and simmer until golden brown. Remove the garlic.
3) Add sausage into the pan and break it up into pieces with your spatula. Allow sausage to brown and then add the reserved porcini water and mushrooms.
4) Add the diced tomatoes and lower the heat, allowing the sauce to simmer for about 20 minutes.
5) Cook the pasta in a large pot of boiling salted water, until al dente.
6) Add the pasta into the saucepan and toss until the pasta is coated.
7) Add grated pecorino and chopped parsley to taste.