“We go to the market every day for fresh produce and ingredients and our sauces are made daily.
That’s how it’s always been done.” The great thing about Bakersfield is that we have the eclectic, sleek eateries where you can discover foods you’ve never heard of….and also stop by one of your favorite places to have a classic dish cooked and served by a staff that’s like family. For over 30 years, Joseph’s has been one of the latter in this community. So when we asked owners Roseanna and Luis Ortiz to come up with a recipe for our readers, they were happy to indulge us.
As Roseanna explained, “Our recipes have been handed down for generations and we stick with them because they are good. We go to the market every day for fresh produce and ingredients and our sauces are made daily. That’s how it’s always been done.”
Luis runs the kitchen, having learned all he knows from Roseanna’s mom, who originally ran the restaurant. “My mom still comes in every day to visit with people and talk to customers and now our son, Joseph, who the restaurant was named after, works here, too.” It’s a real family affair.
Luis was torn between a couple of ideas when it came time to pick a recipe to give us. Ultimately, there was one dish that stood out as really representing both the bounty of Kern County and also the new generation Joseph’s is looking forward to being a part of.
This pasta dish is stellar. As Roseanna said, “It’s healthy; it’s yummy. It became one of my favorite dishes!”
Joseph’s California Pasta
- 6 oz. penne pasta
- 1 c. artichoke hearts
- 1 c. mushrooms, sliced
- 1 c. sun-dried tomatoes
- 6 Tbsp. butter
- 3/4 c. cream
- 2-3 garlic cloves, chopped
- 1 Tbsp. Parmesan, shredded
- 8-10 medium shrimp (you can also use sautéed chicken breast)
- Salt (optional)
Start by boiling the water for your pasta and then as the water is heating up, start preparing your shrimp. If they are fresh, which is recommended, remove tails, shells, devein, and clean thoroughly. If using previously frozen, be sure they have thawed out entirely. In a sauté pan on medium-high heat, melt three tablespoons of butter and a pinch of salt and then add in shrimp. Sauté about three minutes until pink and then flip for another three minutes. Remove from pan. By now the water should be boiling. Add your noodles and cook for the recommended time.
While your noodles are cooking, in a sauté pan on medium heat, add the other three tablespoons of butter, garlic, and cream, and stir constantly until it begins to thicken, never letting the cream or garlic burn. It can take up to five minutes for it to thicken enough to coat the back of a spoon. Remove from heat and add in the cheese and stir until combined.
Toss in your artichokes, mushrooms, and sun-dried tomatoes. When your noodles are done, drain, and then mix
with enough sauce to provide a light coating.