This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

Jump to recipe

I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course. but would also be great as a lighter meal served with a protein like salmon patties or oven-fried chicken. Another reason to love wedge salads, they pair with just about anything!

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE


This recipe should sound familiar, because I made a baked penne with this same slow cooker bolognese and it was amazing! Since the recipe for the bolognese made a large amount, I had plenty of bolognese leftover for another meal. In truth I made today’s recipe first and then made the baked penne later but I digress.

My inspiration for this dish came from a meal I had at a restaurant in town – Cooper’s Hawk. It was my first experience with bucatini and I think I had only had burrata once but I’m totally obsessed with burrata now. How can you beat a ball of cheese oozing on top of your pasta? If it’s wrong, I don’t want to be right.

One year ago: Chocolate Peanut Butter Gingerbread Tart

Two years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Three years ago: DOVE® Christmas Chocolate Drops

Four years ago: Penne with Trapanese Pesto

Five years ago: Butter Pecan with Brandy Ice Cream

BUCATINI WITH SLOW COOKER BOLOGNESE AND MEATBALLS

Serves 8-12, with sauce leftover

Ingredients:

MEATBALLS

1 lb. ground beef

1 lb. Italian sausage

1 egg, lightly beaten

1 tsp minced garlic

1/2 cup seasoned bread crumbs

Salt and pepper, to taste

SAUCE

3 Tbsp olive oil, divided

1 medium yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

4 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup dry red wine

2 (28 oz.) cans peeled whole tomatoes

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

Salt and pepper, to taste

1 tsp Italian seasoning

1 pinch red pepper flakes

1/2 cup heavy cream

PASTA

2 lb. bucatini pasta, cooked according to package

16 oz. burrata

Directions:

1. In a large bowl, stir together all the meatball ingredients. Gently roll into 24 small meatballs (if you squeeze them too much they will be tough). Place on a plate/tray and set aside.
2. In a large skillet medium-high heat, heat 2 tablespoons of the oil. Add meatballs and brown on all sides. Remove to a plate, and set aside.
3. In the same skillet, heat the remaining tablespoon of oil. Add onion, celery, and carrots. Sauté until soft and onions are transluscent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
4. Add the meat mixture to the slow cooker along with the peeled tomatoes, diced tomatoes, parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Add browned meatballs and submerge. Cook on low for 6-8 hours.
5. Remove the bay leaves, add half and half and adjust salt and pepper to taste. Serve sauce over bucatini pasta, and top with burrata, Parmesan cheese, and parsley.

Source: Inspired by a dish I had at Cooper’s Hawk. Adapted from Grandma’s meatballs, Bon Appetit, and Little Spice Jar.

This pasta dish is so versatile it will be a hit no matter what the occasion. Be the talk of the table at any pot luck or sit down holiday meal with this baked penne with homemade bolognese sauce.

It’s finally looking like fall is here to stay, at least temperature wise. We had one last burst of heat last week here in Ohio but then a storm front came through and put that to an end. While I do love summer, I enjoy seasons and am ready for fall! I’ve been craving soups and comfort foods and the weather is finally conducive to such things. And soon enough we will be having friends and family over for the holidays, whether that be for a pot luck or a formal sit down meal. Either way it’s time to plan a meal that will be the talk of the table.

Did you know that one of the largest consumption periods of the year for pasta and wine is the fall and holidays? Honestly I’m surprised it isn’t a steady high year round as the possibilities are endless no matter what the occasion. As an example, the recipe today combines authentic Italian Barilla pasta with crowd pleasing Clos du Bois wine into one fantastic meal for a pot luck or a sit down dinner. Now that’s what I call bringing together the best of two worlds.

The first thing I did was to make my own bolognese, which was primarily prepared in a slow cooker. But before letting all the flavors marry for several hours, I sauteed the onions with celery and carrots, followed by browning a trio of meats: ground beef, Italian sausage, and pancetta. Last but not least, before adding everything to the slow cooker I added some Clos du Bois Cabernet to scrape up the browned bits of meat stuck to the pan, because those little bits are not to be taken for granted!

Once the sauce is complete, it is mixed with great tasting Barilla penne, which is then layered in a baking dish with a trio of cheeses: fresh mozzarella, sharp provolone, and parmesan (notice the trend of threes in this recipe?). All that’s left is to bake to bubbly, golden perfection. Seal the deal by serving it with your favorite vegetable side, garlic bread, and a nice glass of fruit forward, medium oak Clos du Bois Cabernet.

Are you already dreaming of this dish appearing on your holiday dinner table? Heck I want it on my every day dinner table, in addition to a fall pot luck or holiday sit down meal. But if you need something a little easier for every-day meals, try Scooter’s Baked Spaghetti.

What are your favorite fall or holiday pasta dishes? Need more Barilla pasta recipe inspiration? Check out their website, Twitter @BarillaUS, or Pinterest. Also be sure to check out the great selection of Clos du Bois wine for an elegant wine at an unbelievable value to pair with any holiday entertaining plans.

One year ago: White Chocolate Peanut Butter Mousse

Two years ago: White Chocolate Reese’s Pumpkin Blondies

Three years ago: Sunny Anderson’s Spicy Macaroni and Cheese

Four years ago: Chicken in Basil Cream Sauce

Five years ago: Oatmeal Cookie Pancakes

BAKED PENNE WITH SLOW COOKER BOLOGNESE

Serves 8

Ingredients:

SAUCE

2 Tbsp olive oil

1 large yellow onion, finely diced

2 stalks celery, finely diced

2 medium carrots, finely diced

3 Tbsp minced garlic

1 (6 oz.) can tomato paste

1 lb. ground beef, crumbled

1 lb. Italian sausage, casing removed and crumbled

4 oz. thinly sliced pancetta, finely diced

1/2 cup Clos du Bois Cabernet Sauvignon

2 (28 oz.) cans peeled whole tomatoes, crushed

1-14 ounce can diced tomatoes, drained

2 Parmesan rinds

2 bay leaves

1/4 cup parsley, roughly chopped (plus more for serving)

1 Tbsp Italian seasoning

1 pinch red pepper flakes

Salt and pepper, to taste

1/2 cup heavy cream

PASTA

1 lb. Barilla Penne Pasta

1-1/2 cups shredded Parmesan

1 cup shredded sharp provolone

8 oz. fresh Mozzarella, sliced

Directions:

1. In a large skillet medium-high heat, heat the oil. Add onion, celery, and carrots. Sauté until soft and onions are translucent, 8-10 minutes. Add the garlic and tomato paste and let cook for 30 seconds. Add beef, sausage, and pancetta, and sauté until browned, about 15 minutes. Add wine and scrape up the browned bits.
2. Add the meat mixture to a slow cooker along with the peeled tomatoes, diced tomatoes, Parmesan rinds, bay leaves, parsley, Italian seasoning, red pepper flakes, and salt and pepper to taste. Stir, cover, and cook on low for 6-8 hours.
3. Remove the bay leaves and Parmesan rinds, add heavy cream, adjust salt and pepper to taste, and turn down to the warm setting while you prepare the pasta.
4. Preheat oven to 450 degrees. Grease a 9×13-inch baking dish with nonstick spray and set aside.
5. In a large pot of boiling water, cook the penne until al dente. Turn off heat, drain, and return to the pot. Add 4 cups of the bolognese* and 1/2 cup of the Parmesan.
6. In the prepared baking dish, spread half of the pasta followed by half of the provolone, mozzarella, and Parmesan. Repeat layers and bake uncovered for 15 minutes, or until browned and bubbly.

*You will have leftover sauce but I promise it won’t go unwanted.

Source: Inspired by a dish I had at Lola & Giuseppe’s Trattoria. Adapted from Bon Appetit, and Little Spice Jar.

• Marinated Roasted Red Peppers and Olives
• Homemade Spinach and Ricotta Ravioli with Tomato-Pancetta Butter
• Veal Scaloppini with Prosciutto and Sage (Saltimbocca alla Romana)
• Chocolate Gelato with Cherries rolled in Bittersweet Chocolate (Tartufo)
• Sparkling Wine with Fresh Strawberry Puree (Rossinis)

Seriously, we ate all of that and I should’ve been rolled home.

Thankfully we were provided with all the recipes, because I have remade several of them already for various occasions or just for dinner again. Unfortunately, I had never fully recreated the ravioli (until now) because I lacked the tools necessary to do so. (I’ve been using frozen pre-made ravioli instead and just making the Tomato-Pancetta butter – which I welcome you to try if making homemade pasta isn’t up your alley.)

But guess what? I own the Kitchenaid Stand Mixer Pasta Roller attachments now! Hooray!! So I decided to make these lovely things, but attempted them in whole wheat. Unfortunately the texture wasn’t quite right, but the saving grace is that they still tasted wonderful. I’m not sure anything stuffed with ricotta, Romano and spinach, covered in butter, sun-dried tomatoes and pancetta could ever be unpleasant.

If you’re lucky I may make more of the others recipes from that night and post them soon ;-).

PASTA DOUGH

Ingredients:

3 eggs, beaten

1 Tbsp extra virgin olive oil

2 cups whole wheat flour, plus extra for rolling dough (or all-purpose for the original recipe)

1 tsp kosher salt

Directions:

1. In the work bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball. (Note: If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic.)
2. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
3. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
4. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
5. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.

RAVIOLI FILLING

Ingredients:

2 Tbsp extra virgin olive oil

3 cloves garlic, minced

1-10 oz. bag spinach, tough stems removed

Salt and black pepper, to taste

7.5 oz. ricotta cheese

1 egg, lightly beaten

1/2 cup grated Pecorino Romano

1 pinch nutmeg

Directions:

Heat a large saute pan over medium heat; add the oil and heat through. Add the garlic and cook until it just begins to sizzle, about 15-20 seconds. Then, add the spinach in large handfuls, stirring to wilt before adding more. Cook until wilted but still bright green, about 3 minutes; season generously with salt and pepper. Transfer to a parchment-lined baking sheet to cool completely.

When cool enough to handle, finely chop the spinach. Place the chopped spinach in the center of a large, square, dampened piece of cheesecloth folded double. Draw up the sides to form a pouch, then twist and squeeze to extract the excess moisture; transfer the chopped spinach to a medium bowl.

Stir in the ricotta cheese, egg, Pecorino Romano and nutmeg; mix well. Season to taste with salt and pepper, the set aside until needed.

Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes. (Meanwhile, prepare butter – below)

Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, then transfer to paper towels or a clean kitchen cloth to drain.

TOMATO-PANCETTA BUTTER

Ingredients:

3 oz thinly sliced pancetta (3/4 cup chopped)

4 Tbsp unsalted butter, softened

4 sun-dried tomatoes packed in oil, drained and diced

1/2 tsp fresh thyme, finely chopped

Black pepper, to taste

Directions:

1. Place the chopped pancetta in a medium saute pan over medium-high heat; cook until crisp and brown, about 3-5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined dish to drain; allow to cool to room temperature. (Meanwhile, cook the pasta – above)
2. In a medium mixing bowl, combine all but 2 tablespoonfuls of the cooked pancetta with the butter, diced tomatoes and thyme. Season to taste with pepper, then set aside until needed. Reserve the remaining pancetta for garnish.
3. Gently melt the tomato-pancetta butter. Place the cooked ravioli in a warmed serving bowl; pour the butter over the ravioli, and toss to coat. Garnish with grated Pecorino Romano, the reserved pancetta and the thyme sprigs; serve immediately.

Source: Viking Cooking School – Girl’s Night Out: In Rome