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Baked Penne, Broccoli, and Ricotta + Lagostina Martellata Pasta Set Giveaway

A tasty pasta dish and a fabulous Lagostina Pasta Pot giveaway! Best National Pasta Day ever!


Happy National Pasta Day, friends! In honor of today’s holiday, I have a fabulous giveaway from the nice folks at Lagostina (you might remember them from this post last December, when I gave away this snazzy Risotto Pan).


One of you will win this truly gorgeous Lagostina Martellata Hammered Copper Pastaiola Set. I’ve had the one pictured above in my kitchen for about a month now, and I can’t say enough good things about it. It’s functional, conducts heat beautifully, and may well be the most beautiful piece of cookware in my kitchen.


I’ve used it for all manner of blanching, steaming, and cooking by now (it also happens to work well as a canning pot for half pint jars!) and have taken to leaving it on the stove between uses, because I so enjoy seeing it there in all its gleaming glory.


The recipe I’m sharing with you today puts this pot to work twice. First, I use it to blanch off a bunch of chopped broccoli. Once it’s cooked, I use the same water to cook the whole wheat penne.


While the broccoli cooks, I browned some chicken sausage in the a little olive oil and then drained it on a plate. Once the broccoli is bright green and tender, it gets drained and poured into the pan where the sausage had cooked.

From there, it’s a matter of building a sauce of pressed garlic and ricotta cheese. I wrap it up by adding the cooked sausage back in, along with the pasta, a healthy splash of pasta water, and a generous handful of grated parmesan cheese.


I love having a petite pasta pot like this one in my kitchen, because it allows me to stay at the stove, rather than dripping water between the sink and the stove. I’ve long had a larger pasta pot, but rarely pulled it out because it was just too much for my regular weeknight cooking. This one is just so much more functional for my household.


The Lagostina Martellata Hammered Copper Pastaiola Set can be found at Bed Bath & Beyond, Macy’s, Bloomingdale’s, and other specialty shops, and retails for $249.99. For more information about Lagostina, check out their social accounts and visit their website.

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Thanks to the kind folks at Lagostina, I have one of these glorious pasta pots to give away to you guys. Here’s how to enter.

  1. Leave a comment on this post and tell me how you’d use this pot.
  2. Comments will close at 11:59 pm eastern time on Saturday, October 22, 2016. A winner will be chosen at random and will be posted to the blog on Sunday, October 23, 2016.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Lagostina sent me this pasta pot to use and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

Baked Penne, Broccoli, and Ricotta

Yield: serves 4-6


  • 1 pound broccoli florets and stems, chopped
  • 1 tablespoon olive oil
  • 1/2 pound chicken sausage
  • 12 ounces short whole wheat pasta
  • 1 cup ricotta cheese
  • 2 garlic cloves, pressed or minced
  • 3/4 cup grated parmesan cheese


  1. Fill a pasta pot with water and bring it to a boil. Once it boils, salt the water well and add the broccoli. Cook for 3-4 minutes, until it turns a vivid green.
  2. Meanwhile, heat the olive oil in a large pan or skillet over medium-high heat. Remove the chicken sausage from its casing and brown in the pan, using a spatula to break it up into crumbles. Once it is brown, use a slotted spoon and transfer the cooked pasta onto a paper towel-lined plate.
  3. Tumble the cooked broccoli into the pan that had once held the sausage and reduce the heat to medium. Bring the water in the pasta pot back to a boil and add the pasta.
  4. Add the garlic to the broccoli, along with the ricotta cheese and the drained sausage. Stir to combine.
  5. When the pasta is finished cooking, drain it and pour it into the pan with the other ingredients. Stir to combine and add 1/2 cup of grated parmesan cheese, along with 1/2 cup of pasta cooking water.
  6. Season with salt and pepper, and add more pasta water, if it is too thick.
  7. Top with the remaining parmesan cheese. Slide the pan under the broiler to brown the top.

Links: Pickled Figs, Cinnamon Simple Syrup, and Winners


We fly away tomorrow for a much-needed vacation (to Ireland! I’ve never been and I’m so excited!). I have a handful of posts scheduled to appear in this space while I’m away, but please know that I’ll be waiting until I get back to reply to emails and comments. Please be patient with me! Now, links!


It was so fun to see how many of you were excited about the new Luigi Bormioli Lock Eat jars last week! Here are the five winners in the giveaway. I will be in touch with all the winners soon!

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Giveaway: Lock Eat Jars from Luigi Bormioli

Lock Eat jars from from Luigi Bormioli are the first jars designed with both canning and serving in mind.

Lock Eat jars with their brand embossing

You might not know this about me, but I get positively giddy when I discover new canning jars. The most recent line of jars to send me over the moon? The Lock Eat jars from Luigi Bormioli. They are sleek, easy to use, and have a very pleasing heft to them.

An assortment of sizes of the Lock Eat jars.

They’re the first jars designed with the understanding that they will have multiple uses in our homes. They work beautifully for all manner of boiling water bath canning, but are also perfect for portable meals. The lid detaches completely and once removed, you’re left with a smooth container that’s ideal for yogurt, grain salads, and smoothies.

Lock Eat jars designed for holding juice

They come in two different shapes, and a number of sizes. The juice jar shape is available in 8.5, 20.5, and 34 ounces, and the straight-sided jars hold 2.75, 4.25, 6.75, and 11.5 ounces. All the Lock Eat jars are made in Italy, and are safe for both the microwave (once the lid is removed) and the dishwasher.

A GIF of how to securely close Lock Eat jars.

The lid is really easy to lock into place as well. Holding the base of the jar firmly, you just push the stainless steel arm down until it slides into position.

Lock Eat jars in a canning pot

I’ve had a small assortment of the Lock Eat jars in my kitchen for a little over a month now and have used them for leftovers, dry good storage, packed lunches and canning. So far, I like them a whole lot.

Hot Lock Eat jars ready to be filled

Using them for canning feels very much like processing preserves in Weck jars. Before you start making your preserve, arrange your selected jars in a canning pot (I’m using the Lagostina Martellata pasta pot here – more on that next week). Remove the rubber seals from the lids and arrange the glass lids in the pot as well. Bring to a boil. In a separate pot, simmer the rubber seals to soften.

Lock Eat jars filled with grape jelly.

Once your preserve is ready, remove the jars from the canner and fill them to the bottom of the solid glass band that runs around the top of the jars. This is a little more headspace than one leaves when working with mason jars, but it makes sense once you remember that the lid sits in the body of the jar and so takes up some of the header space.

The lid of a Lock Eat jar

Once the jars are filled, you ease the rubber seals back onto the lids, taking care to ensure that the tab is positioned so that it won’t be in the way of the latch when you go to lock the lids into place.

Three filled and closed Lock Eat jars

Then you wipe the rims and the top interior of the jars, place the lids onto the jars and carefully lock the lids into place.

(If you’re curious about the contents of these jars, check back tomorrow, when I’ll be sharing a recipe for low sugar grape jelly.)

The Lock Eat jars play nicely with regular jar lifters, provided that you take care to place the lifter on the sides of the jars, rather than get them tangled up with the lid latch. Set them into your canning pot and process as your recipe instructs.

Using a jar lifter to move Lock Eat jars

Once the processing time is up, remove the jars from the canner and set them on a folded kitchen towel to cool. Once the jars are completely cool, you can check the integrity of your seal by carefully releasing the clamp, grasping the lids, and lifting. If the lids stay firmly in place, the jars are sealed and can be stored in the pantry. As always, any unsealed jars should be refrigerated and used promptly.

The rubber seals can be safely reused for canning as long as they remain springy and in good shape. If they seem to be losing their elasticity, you’ll want to order new ones prior to canning with them again.

Cooled and sealed Lock Eat jars.

Because they want to spread the word about their new jars, the folks at Luigi Bormioli are offering up five sets of Lock Eat jars for this week’s giveaway. Each of the five winners will receive an assortment of 14 food and juice Lock Eat jars, at a retail value of $125.

To learn more about Lock Eat jars and watch a video of them being used for canning, make sure to visit this page on the Luigi Bormioli website. Use the widget below to enter the giveaway!

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If you like the looks of the Lock Eat jars, you can follow Luigi Bormioli on Facebook, Twitter, Pinterest, and Instagram. Make sure to use the hashtag #LBandME if you post about them.

Disclosure: This is a sponsored post. Luigi Bormioli sent me the jars you see pictured here and paid a small fee to compensate me for my time and attention. All opinions remain entirely my own. 

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Giveaway: Halloween-themed Jar Gear from Mason Jar Lifestyle


Happy October, friends! To kick off the season of spooky, I’ve got a fun giveaway for you guys from our friends at Mason Jar Lifestyle (they’re a regular site sponsor). These lids, straw toppers, straws, and straw holders are the perfect way to get into the fun of Halloween in a way that’s reusable and sustainable!

Here’s what the winner of the giveaway will get:

To enter this fun giveaway, use the widget below.

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Links: Salsa, Freezing Basil, and Winners


I am home again (how many times have I typed those words over the last six months?). It has been such a pleasure to be out in the world so much this year, but I am now looking forward towards entering my more introverted season. I’m hoping to revive my sourdough starter, get a batch of kombucha bubbling away, and finally get my next book idea out of my brain and down on paper. Until then, a few links.


The most recent giveaway for which there are winners is the one I hosted a couple of weeks ago with Emily Press (remember those fabulous labels!). The winners (as selected by the Rafflecopter randomizer) are Karapeers, Jennife, and Marilyn O. More tasty giveaways coming up soon!

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Giveaway: Fabric Labels from Emily Press


I will confess right now that I’m something of a imperfect jar labeler. I am meticulous about getting labels on to my jars the moment they are cool and clean, but those labels often consist of a scrawl across the lid of the jar with a Sharpie. In my more careful moments, I cut lengths of green painters and scribble the name and date on the preserve.

These labels serve my purpose well enough, but they’re not nearly nice enough for those times when I want to share my preserves with neighbors or tuck a few jars into gift baskets or boxes.


Recently, the nice folks from Emily Press Labels reached out to see if I might like to try their fabric canning labels on my mason jars. These beautifully printed, sturdy labels are exactly what I need to elevate my packaging game.

These sweet oval labels come in a variety of colors and designs. Each set comes with 36 labels and you can have them made so that they all the same thing, or you can designate two different names and styles.


I opted to have mine made so that they displayed the names of two my favorite preserves for gift giving. Thought I’m still out on the road right now, I’m hoping that I’ll be able to get a few more tomatoes when I get home, so that I can make up some more tomato jam and put these labels to work.

Thanks to the folks at Emily Press, three of my blog readers will get a chance to try out some labels as well. I’m giving away three $30 vouchers, good for anything on the Emily Press website (though I think you all should make sure to check out the fabric canning labels!). Use the widget below to enter!

a Rafflecopter giveaway

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