One of the dishes that I used to prepare all the time is pasta. It’s quick, easy, and really satisfying. I’ve shared in this blog recipes of our favorite pasta dishes at home such as the Salmon and Sausage Pasta, Chorizo and Tomato Pasta, and Shrimp Aglio Olio Pasta. We also love to eat Adobo Sa Asin, which is based on the version that we tasted before in Misibis Bay.

However, I just realized recently that I haven’t cooked something for my family in a long time. As such, I thought of making Shrimp Bolognese Pasta and Chicken Wings this weekend.

In the past, I like to prepare pasta sauce mostly from scratch (I still use tomato sauce or tomato paste). This time though, we had Barilla Bolognese sauce which we bought from Puregold so I decided to try that. I mean, why exert too much effort when you can whip something delicious with minimal work?

Here's how I made the sauce: I just peeled and deveined the shrimps and made shrimp broth out of the heads and shells, then I sauteed two heads of minced garlic in olive oil, added the shrimp broth, reduced the liquid a bit, then put in the shrimps which I allowed to cook for a few minutes, and finally poured into the pan one bottle of Barilla Bolognese sauce. I added two slices of Arla gouda cheese, allowed the cheese to melt, and then finally, folded the sauce into the pasta. Serve it hot!

We like the Barilla Bolognese sauce because it’s chunky, a little tangy, and the flavors are well-balanced. For those who love the taste of fresh tomatoes, Barilla is the sauce for you. I think it will also go well with meat like bacon, ham, and sausages.

For the chicken wings, it’s my first time cooking it but I figured it was simple to make so I went ahead with it. I made garlic and white cheddar wings and salted egg wings. Yes, the flavors sound a bit sophisticated but I did another hack to make them; I used powdered flavorings from a shop that we discovered on Shopee called Dolche Amore Herbs and Spices.

First, I marinated the wings in fresh milk, salt, garlic, and pepper for 30 minutes. After that time, I added a tablespoon of all-purpose flour to the marinated wings and just mixed it in until dissolved. For the breading, I mixed two tablespoons each of cornstarch and flour plus salt and pepper. Dredge each of the wings into the breading mixture, then deep fry over medium heat to make sure that it’s cooked throughout. Remove from the oil once golden brown.

In a separate pan, cook two heads of mixed garlic in oil. Once the garlic has browned a bit, add a tablespoon of butter (optional), then add the wings. Divide the wings into two; add Dolche Amore White Cheddar powder into the first batch of wings and then the Dolche Amore Salted Egg powder into the remaining half of the wings. Serve and enjoy with your Shrimp Bolognese pasta!

It was a relaxing weekend with my family and I’m just happy and thankful to be able to cook something for them again. I think I have to do this more often.

How about you, do you also love cooking for your family? What do you usually prepare for them? Feel free to share them in the comment section below.

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