Tag Archives: pasta

Fettuccine with Asparagus, Lemon and Prosciutto

Uncategorized, , ,

Spring is a culinary celebration of many fresh vegetables, and in this recipe, we highlight asparagus. The dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe.

To speed things along, you may cook the asparagus** with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.

Two changes we made, starting with the asparagus**. Ours was on the thicker side so The Hubs decided to cook it in the boiling water for 2 minutes before adding the fettuccini. And as far as the pasta*, we cooked an entire 12-ounce package which provided 2 1/2 healthy portions. There is no way that a mere 8 ounces will feed four adults.

Overall the pasta, with a side salad, was a fantastic dinner! Make sure to add the lemon juice just before serving, it really brightens the dish.

Fettuccine with Asparagus, Lemon and Prosciutto

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. salted butter
  • 2 medium shallots, minced
  • 1/2 cup heavy cream
  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), divided
  • Kosher salt and ground black pepper
  • 1 8- to 9-oz. container fresh fettuccine*
  • 1 lb. asparagus**, trimmed and cut on the diagonal into 2-inch lengths
  • 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons

Directions

  1. In a 12-inch skillet over medium, melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
  2. In a large pot, bring 2 quarts water to a boil. Add the pasta, asparagus* and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
  3. Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles. Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the prosciutto and sprinkle with the remaining Parmesan.

http://www.lynnandruss.com

Recipe by Rosa Hattabaugh for Milk Street

Orecchiette with White Bolognese

Uncategorized, , ,

Luscious and creamy white bolognese sauce (bolognese bianco) is very similar to classic Italian ragu alla bolognese – just without the tomatoes. Slowly simmer ground pork with pancetta, aromatic vegetables, fresh herbs, and white wine, then finish with heavy cream and parmesan cheese to create a rich and hearty meat sauce with the best velvety texture. Toss with orecchiette pasta and enjoy the ultimate cozy and comforting dinner.

The ground pork bits nestle into the orecchiette pasta and the light sauce coats everything tying all of the ingredients together.

We used 25% less pasta at 12 ounces instead if a pound. And the package of pancetta weighed only 4 ounces, while the recipe calls for 5 ounces.

Orecchiette with White Bolognese

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 4-oz. pkg. diced pancetta
  • 8 oz. cremini mushrooms, cut into 1/2″ pieces
  • 4 small carrots, peeled and cut into 1/2″ pieces
  • 1 medium yellow onion, chopped
  • 3 celery stalks, trimmed and chopped
  • 2 Tbsp. unsalted butter
  • 1 tsp. fennel seeds
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. minced garlic, about 6 cloves
  • 1 lb. ground pork
  • 1/2 tsp. black pepper
  • 1 cup dry white wine
  • 1 cup chicken broth or water
  • 1/3 cup heavy cream
  • 1 lb. uncooked orecchiette pasta
  • 1/4 cup fresh flat-leaf parsley
  • Grated Parmesan cheese for serving

Directions

http://www.lynnandruss.com

Recipe from Food & Wine Magazine

Lemony Pasta with Asparagus and White Beans

Uncategorized, , , , ,

This pasta dish is incredibly simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There’s enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. We massaged the ingredients a bit by doubling the white bean mixture that gets set aside while the asparagus and pasta cook.

Many reviewers cut back on the pasta, but with doubling the bean mixture you don’t really need to, plus you could feed another diner or save some for lunch the next day!

Lemony Pasta with Asparagus and White Beans

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 large lemon, plus more fresh lemon juice for serving
  • 2 15-oz. can white beans, rinsed
  • 2 shallots, finely diced, or 2 Tbsp. finely diced red onion
  • 6 garlic cloves (4 thinly sliced, 2 finely grated)
  • 1⁄2 tsp. red-pepper flakes, plus more to taste
  • Kosher salt
  • 5 Tbsp. extra-virgin olive oil
  • 1 lb. short pasta, such as campanelle, fusilli or farfalle
  • 2 bunches asparagus (about 2 lbs.), ends trimmed, stalks sliced into ½-inch pieces
  • ⅔ cup coarsely chopped Italian parsley leaves
  • ½ cup grated Parmesan, plus more for serving
  • Black pepper

Directions

  1. Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 2 tablespoons olive oil and set aside.
  2. Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  3. Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  4. Dip a coffee mug or glass measuring cup into the pasta water and scoop out about ½ cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes Cooking

One-Pot Tortellini With Meat Sauce

Uncategorized, , , ,

What a great weeknight meal! This no-chop, one-pot wonder comes together in 45 minutes with just a handful of pantry staples. Refrigerated or frozen tortellini plump in a meat sauce that’s brawny with hot or sweet Italian sausage and garlic. Top with a blanket of melted mozzarella, for more of a baked pasta result, and finish the dish with a grating of Parmesan.

Our frozen package of tortellini from Costco weighed in at one-and-a-half pounds instead of the 1 pound listed under ingredients, and we used it all. Sweet Italian sausage was our preference, although we added a 1/4 teaspoon of red pepper flakes and one teaspoon of dried oregano to punch up the flavor.

And the amount of shredded mozzarella was a tad over 4 ounces, but who doesn’t love more gooey cheese?!

One-Pot Tortellini With Meat Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 garlic cloves, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tomato paste
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 1 (28-oz.) can whole or crushed tomatoes
  • Salt and pepper
  • About 1 lb. fresh or frozen cheese tortellini (no need to thaw)
  • Finely grated Parmesan, for serving
  • ½ cup/4 oz. grated mozzarella

Directions

  1. Finely grate the garlic into a large Dutch oven or skillet. Add the olive oil and tomato paste and set over medium-high heat. When it sizzles, stir until the oil is a rusty red, 1 to 2 minutes. Add the sausage, breaking it into small pieces. Cook, stirring occasionally, until the sausage is starting to crisp, 8 to 10 minutes.
  2. Stir in the tomatoes. (If using whole tomatoes, break them up with your spoon.) Season with dried oregano, crushed red pepper flakes (optional), and salt and pepper. Scrape up the browned bits from the bottom of the pot. Simmer over medium until thickened, 10 to 15 minutes.
  3. Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. If the sauce looks dry, add ¼ cup water (which was needed due to the fact we were cooking 50% more pasta).
  4. For the melted-cheese top like a baked pasta, heat the broiler with a rack in the upper third of the oven. Sprinkle the tortellini with the mozzarella. Broil until melted and browned in spots, 2 to 4 minutes.
  5. Season to taste with salt and pepper and serve topped with Parmesan.

http://www.lynnandruss.com

Recipe from Lidia Bastianich

Double Pepper Diavolo With Shrimp

Uncategorized, , , , ,

A great weeknight alternative, this pasta and seafood dinner incorporates a twist to the typical red tomato sauce. According to the Bon Appétit article where we found this dish, it’s hard to pinpoint exactly why Italian American red sauce restaurants are almost universally comforting.

Maybe it’s the checkered tablecloths (although I doubt it) and the heaping platters of food. Or, perhaps, the reassuring familiarity of the menu. From penne alla vodka to spaghetti and meatballs, it’s like seeing old friends. Fra diavolo (one of my faves) is a stalwart among the classics, adorned with pink claws of lobster or shrimp or a jumble of mixed seafood.

Fans will appreciate it for the lick of heat from crushed red pepper flakes, a high point in an otherwise simple tomato sauce. Here, however, the usual canned tomatoes are replaced with jarred roasted red peppers, a subtle but effective change that imparts a smokier, sweeter allure to the dish that plays off the sweetness of the shrimp. Look for smaller shrimp so every mouthful of pasta contains a bite. (Unable to source unfrozen small shrimp while grocery shopping, I resorted to the large shrimp on sale.)

Not an anchovy fan? Me neither, but The Hubs loves them. Yes, 10 anchovies seems a bit extreme to me, so I had reservations. However, they break down completely and meld into the sauce and add the extra depth of flavor. If I didn’t know they were in the dish, I would never have guessed.

As a final flourish with the chopped fresh parsley, we sprinkled on a bit of grated Parm. Complete the meal with a side salad.

Double Pepper Diavolo With Shrimp

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. deveined small shrimp, fresh or frozen
  • 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
  • 1 12-oz. jar roasted red peppers, drained
  • 12 oz. bucatini or other long-strand pasta
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, coarsely chopped
  • 10 oil-packed anchovy fillets
  • ¼ cup double-concentrated tomato paste
  • 1 cup dry white wine
  • 1½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 2 Tbsp. unsalted butter, cut into ½” pieces
  • Chopped parsley (for serving)

Directions

  1. If using frozen shrimp: Remove 1 pound frozen peeled, deveined small shrimp from bag and place in a large bowl. Pour in cool water to cover and let sit until mostly thawed, about 15 minutes. Drain and pat dry. Return to bowl, add 2 teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt, and toss to coat. Fresh shrimp can be patted dry and placed in bowl with salt. Set aside.
  2. Meanwhile, blend one 12-ounce jar roasted red peppers, drained, in a blender until smooth. Set aside.
  3. Cook 12 ounce bucatini or other long-strand pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
  4. Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium onion, finely chopped, 8 garlic cloves, coarsely chopped, 10 oil-packed anchovy fillets, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, stirring often, until onion is softened and anchovies are dissolved, 5–7 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring often, until darkened slightly, about 4 minutes.
  5. Add 1 cup dry white wine, 1½ teaspoon crushed red pepper flakes, and 1 teaspoon sugar; cook, stirring and scraping bottom and sides of pan, until wine is reduced by half, about 4 minutes.
  6. Pour reserved red pepper purée into pot. Pour 1 cup pasta cooking liquid into blender and swish around to get every last bit of purée; pour into pot. Add 2 tablespoons unsalted butter, cut into ½” pieces, pasta, and reserved shrimp and cook, stirring often and adding up to ½ cup pasta cooking liquid a little at a time if needed, until shrimp are cooked through and pasta is coated in sauce, about 5 minutes. Taste and season with more salt if needed.
  7. Divide among plates; top with chopped parsley.

http://www.lynnandruss.com

Recipe by Shilpa Uskokovic for Bon Appétit Magazine

Balsamic Mushroom and Sausage Pasta

Uncategorized, , , , , ,

Dark and moody in color but surprisingly bright and light to eat, this quick dish comes together in just 30 minutes. Most of the ingredients are likely to be in your pantry, or at the least, easy to source.

Hot Italian sausage sings backup in this dish to a pound of mushrooms and a heap of caramelized red onion. A glug of balsamic vinegar, used to scrape up any browned bits that build up on the bottom of the pot, adds complexity, acidity, and a little sweetness in one fell swoop. Use a mid-length tube-shaped pasta so all the mushroom and sausage bits have a place to snuggle.

We had fresh basil on hand, so some coarsely chopped basil was both mixed into the pan at the end of cooking, and also used as a garnish. Serve with a side salad and voila, dinner done. Of course if you want to amp up the meal a bit, some tasty, toasty garlic bread is always a welcome companion. We served ours with a side of roasted broccoli rabe.

Balsamic Mushroom and Sausage Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 12 oz. medium tube pasta (such as mezzi rigatoni or pipe rigate)
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 Tbsp. unsalted butter, divided
  • 1 lb. crimini or button mushrooms, cut into ¼” pieces
  • 8 oz. hot Italian sausage
  • 1 large red onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • Freshly ground pepper
  • ⅓ cup balsamic vinegar
  • 1/2 cup fresh basil, roughly chopped, loosely packed (optional)
  • Finely grated Parmesan (for serving)

Directions

  1. Cook 12 ounces medium tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large Dutch oven or other heavy pot or skillet over medium-high until butter is melted. Add 1 pound crimini or button mushrooms, cut into ¼” pieces, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt; cook, stirring occasionally, until liquid is evaporated and mushrooms are browned, 5–7 minutes. Transfer to a small bowl.
  3. Heat remaining 2 tablespoons extra-virgin oil in same pot over medium-high. Add 8 ounces hot Italian sausage and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, breaking meat into smaller pieces with a wooden spoon or heatproof rubber spatula, until cooked through, about 2 minutes.
  4. Add 1 large red onion, finely chopped, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 4 garlic cloves, coarsely chopped, and cook, stirring often, until combined and fragrant, about 2 minutes. Return mushrooms to pot and add 2 Tbsp. tomato paste and ¼ teaspoon crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until paste is darkened in color, about 2 minutes. Pour in ⅓ cup balsamic vinegar and cook, scraping up any browned bits stuck to bottom of pot, 30 seconds.
  5. Reduce heat to medium. Add pasta, ½ cup reserved pasta cooking liquid, and remaining 2 tablespoons unsalted butter. Cook, stirring often and adding more pasta cooking liquid a little at a time if needed, until pasta is coated and sauce is glossy, about 30 seconds. Stir in chopped basil if using.
  6. Transfer pasta to a platter; top with finely grated Parmesan and more basil, if using.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Pasta with Chard and Italian Sausage

Uncategorized, , ,

According to a New York Times article, Chard or Swiss Chard, is a vegetable with which many people are barely acquainted. There are those who might be able to recognize it in the market but who have rarely cooked or eaten it. For many shoppers, it’s just another of those mysterious bunches of green. It may look like too much when you start, but just like spinach, it shrinks down considerably.

Although chard is sold yearlong, it is particularly sturdy and in good condition during cooler weather. Hot weather wilts it and it does not look as fresh. But that should not be a problem for a few months yet. It is excellent simply chopped or shredded and braised, and when prepared in this manner the flavor is less bitter than escarole and the color more attractive than cabbage or spinach.

Often folks remove the stems and discard them. Not us, we chop up the stalks and make them part of the recipe, as in this case. If you have leftovers—which were fabulous BTW—drizzle some EVOO over the pasta before you zap it in the microwave. Hard to believe, but it might be even better as leftovers!

You can customize this recipe somewhat by increasing the sausage to one pound; use only eight ounces of pasta; add canned white beans; and/or switch out chopped walnuts for the pine nuts (which tend to be quite expensive).

Pasta with Chard and Italian Sausage

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 bunch Swiss chard, about 1 pound, washed, stem ends trimmed
  • 2 Tbsp. olive oil divided
  • 1/2 lb. fresh pork sausage (about 3 links) casings removed
  • 1 medium yellow onion diced
  • 1/2 tsp. salt or more to taste
  • 3 garlic cloves minced
  • 1/2 tsp. Aleppo chile flakes or more to taste
  • 1 cup chicken broth, preferably homemade
  • 12 oz. short dried pasta, such as penne, rigatoni, or gemelli
  • Zest of 1/2 large lemon
  • Freshly ground black pepper
  • 1 Tbsp. butter
  • 1 1/2 oz. grated Parmesan cheese, about 1/2 cup
  • 1/4 cup pine nuts

Directions

  1. Prepare the chard by trimming the stem ends and discarding them. Then trim the leaves from the large center stems. Set the stems aside and pile up the leaves. Slice the stems into 1/2-inch pieces. Pile 4-5 leaves on top of each other, roll tightly, then slice into 1 inch ribbons. Repeat with the remaining leaves. Cut the strips of leaves again sideways so that they are roughly 1- by 3-inch rectangles.
  2. Put a large pot of water on to boil over high heat. This will be for the pasta.
  3. Heat 1 tablespoon of olive oil in a separate large deep, skillet or Dutch oven over medium-high heat. Add the sausage in chunks and flatten each piece with the back of a wooden spatula or spoon. Flip the sausage pieces occasionally until they are golden brown, then remove them to a plate lined with paper towels. Drain the fat from the pan. Once the sausage has cooled a bit, break it up into smaller pieces with the wooden spatula or spoon you’ve been cooking with.
  4. Return the Dutch oven to the stove. Lower the heat to medium and add 1 tablespoon of olive oil to the pan. Put in the chopped onions and sprinkle them with 1/4 teaspoon of salt. Cook for about 5 minutes, stirring frequently, then add the chard stems. Cook another 5 minutes, stirring frequently and scraping up any browned bits from the bottom of the pan.
  5. Add garlic to the onion/chard stem mixture and cook for about 1 minute. Then add the chard leaves, the chile flakes, and about 1/4 teaspoon salt. Cook, using tongs to lift the chard leaves near the bottom of the pan to the top over and over so that they all cook evenly. After about 1 minute, add the broth to the pan. Lower the heat to simmer and cook about 8 minutes. Add the sausage to the pot.
  6. In the meantime, cook the pasta according to the package directions until it is almost al dente. (It will cook further with the chard mixture later on.) Scoop up about 1 cup of pasta water and put it aside before draining the pasta. Drain the pasta in a colander and add it to the chard mixture.
  7. Stir the pasta into the warm chard and sausage mixture. Add 1/4 cup of pasta water along with the lemon zest and toss the pasta mixture over low heat for 2-3 minutes. Add more pasta water in 1/4 cup increments to keep the pasta loose, but not soupy. Stir in 1 tablespoon of butter and allow it to melt and coat the pasta mixture. Add half of the Parmesan cheese and the pine nuts to the mixture, stir again, and dish out into servings bowls.
  8. Offer more Parmesan for each person to add as they like.

http://www.lynnandruss.com

Recipe by Davis Tanis for The NYTimes Cooking

Rigatoni with Artichokes, Basil and Pecorino

Uncategorized, , , , , ,

Akin to the dish of pasta fresca con carciofi e pecorino from Bari, Italy, Milk Street formulated this easy adaptation. It is a great weeknight meal with flavors that are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here).

Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.

When draining the artichoke hearts, you may want to use the delicious seasoned oil from the jar in place of at least some of the olive oil.

Served with a side salad, it is a quick, healthy-ish weeknight meal.

Rigatoni with Artichokes, Basil and Pecorino

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. Rigatoni
  • Kosher salt and ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 cups drained oil-marinated artichoke hearts, patted dry
  • 4 medium garlic cloves, finely grated
  • ½ tsp. red pepper flakes
  • 2 oz. pecorino Romano cheese, finely grated (1 cup)
  • 1 Tbsp. grated lemon zest, plus 2 Tbsp. lemon juice
  • 1 cup lightly packed fresh basil, chopped
  • 3 Tbsp. salted butter, cut into 3 pieces

Directions

  1. In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
  2. Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes.
  3. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.
  4. Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.

http://www.lynnandruss.com

Recipe by Diane Unger for Milk Street

Roasted White Bean and Tomato Pasta

Uncategorized, , , ,

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans.

Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce.

Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it; although we used it. The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Our changes included omitting the sugar, using only 8 ounces of pasta, and cutting the olive oil in half, but keeping the other ingredients at the original amounts. To summarize, the meal exuded complex textures that came from roasting the shallot, garlic and tomatoes; with a little crunch, a little creamy, a hint of smokiness, and a little glossy finish.

Roasted White Bean and Tomato Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • Salt and black pepper
  • ¾ cup plus 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, finely minced
  • 2 Tbsp. tomato paste
  • 5 garlic cloves, thinly sliced
  • ½ tsp. finely chopped fresh rosemary (or ¼ teaspoon dried)
  • ½ tsp. red-pepper flakes
  • ½ tsp. granulated sugar
  • 16 oz. cherry tomatoes, halved
  • 1 15-oz. can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)
  • 1 lb. orecchiette (or other shaped pasta that will cup or grasp the sauce)
  • Freshly grated Parmesan or pecorino (optional), for serving

Directions

  1. Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
  2. In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
  3. On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
  4. Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
  5. While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
  6. Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)
  7. Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Alexa Weibel for NYTimes Cooking

Pasta e Fagioli

Uncategorized, , , ,

A wonderful, full-flavored pasta dish for vegetarians that even meat lovers will appreciate.

“A summer green bean is undoubtedly a thing of beauty, but it’s also short-lived. For those late-season or out-of-season green beans, forget blanching and slow-cook them into oblivion instead. Admittedly, the drab olive exterior is unfortunate, but don’t let looks fool you: The end result is disproportionately good—a silky bean with concentrated sweetness, no matter how tough or stringy it started out.” ~ Bon Appétit

The acidic tomatoes help the green beans retain their structure through the long cook, and a modest amount of lemon and cheese sharpen everything at the end. Think of this Italian classic as the summer counterpart to pasta e fagioli, the hearty soup featuring pasta and beans (often cannellini). It’s a hearty, vegetarian-friendly dish that’s easy on your wallet thanks to its reliance on a mix of seasonal produce and pantry staples. And if rent is due and the paycheck hasn’t cleared, make it with frozen green beans for an even more economical version.

Pasta e Fagioli

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 medium white or yellow onion, thinly sliced
  • 1 head garlic, cloves separated, coarsely chopped
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 tsp. Morton kosher salt, plus more
  • 1 lb. green beans, trimmed, cut into 2″ pieces
  • 28 oz. canned crushed tomatoes
  • 2 Tbsp. unsalted butter, divided
  • 1 tsp. crushed red pepper flakes
  • 12 oz. medium tube-shaped pasta, such as rigatoni, ziti, or penne
  • 1 large lemon, zested, plus 1 tablespoon of juice
  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
  • Coarsely chopped mint and/or parsley and lemon wedges, for serving

Directions

  1. Cook 1 medium white or yellow onion, thinly sliced, 1 head of garlic, cloves separated, coarsely chopped, ¼ cup extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large Dutch oven or other heavy pot over medium, stirring occasionally, until onion is translucent, 5–8 minutes.
  2. Add 1 lb. green beans, trimmed, cut into 2″ pieces, one 28-oz. can crushed tomatoes, 1 Tbsp. unsalted butter, and 1 tsp. crushed red pepper flakes. Cover and cook, stirring occasionally, until beans are tender enough to cut with a spoon and beads of oil appear on surface of sauce, 25–35 minutes.
  3. Meanwhile, cook 12 oz. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce). Drain, reserving about 1 cup pasta cooking liquid.
  4. Add pasta to sauce along with zest of 1 large lemon, 2 oz. Parmesan, finely grated (about 1 cup), and remaining 1 Tbsp. unsalted butter. Increase heat to medium-high and cook, stirring vigorously and adding up to ½ cup reserved pasta cooking liquid as needed, until sauce is silky and pasta is coated and al dente, about 4 minutes. Remove from heat and stir in 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed.
  5. Transfer pasta to large bowl or platter and drizzle generously with oil. Top with coarsely chopped mint and/or parsley and more Parmesan. Serve with lemon wedges for squeezing over.

http://www.lynnandruss.com

Recipe by Shilpa Uskokovic

Creamy Red Curry Pasta

Uncategorized, , , , ,

Pasta and red sauce? Not your typical pairing with tomato paste. Rather, this ode to pasta alla vodka brings in unexpected levels of flavor and intensity by using red curry paste—a staple of Thai cuisine. The other fragrant ingredients like chili peppers, lemongrass, and galangal are also staples in Thai cooking. Thus, The Hubs dubbed this dish Thaitalian, since it’s a fusion of Thai and Italian cuisines.

Finishing with coconut milk and lime juice rather than heavy cream and vodka adds extra layers of complexity to the clingy, rich sauce. A little spicy, a little sweet, and absolutely delicious, this flavor-packed, pantry-friendly meal is perfect for a quick weeknight dinner.

In a nod to the Thai aspect, we switched out lime for the lemon.

Creamy Red Curry Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. spaghetti
  • Kosher salt
  • 2 Tbsp. vegetable oil
  • 2 medium shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 4-oz. can red curry paste
  • 1 13.5-oz. can unsweetened coconut milk
  • 2 Tbsp. unsalted butter, cut into pieces
  • 2 tsp. fresh lime juice
  • Thinly sliced scallion greens and lime wedges (for serving)

Directions

  1. Cook 1 pound spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
  2. Meanwhile, heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook shallots, thinly sliced, and garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. Add red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes.
  3. Pour in can of unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes.
  4. Using tongs, transfer pasta to sauce (a little water coming along is okay). Add 2 tablespoons unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. Remove from heat and add fresh lime juice; toss to combine.
  5. Divide pasta among shallow bowls; top with thinly sliced scallion greens. Serve with lime wedges.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

Triple Mushroom and Campanelle

Uncategorized, , , ,

For a pasta dish that’s packed with earthy mushroom flavor, use a trio of mushrooms: white mushrooms, maitakes, and dried porcini. The process starts with a double-mushroom duxelles by grinding affordable white mushrooms and dried porcini in a food processor with aromatics and cooking it all together. A touch of cream finishes the dark, savory duxelles.

I often say “you eat with your eyes first,” and if you apply that adage when making the duxelles, you might want to abort the entire meal. The mushroom mix is less than appetizing, akin to, as The Hubs stated, the looks of dog food. But power through and complete the meal because it is super tasty, especially if you are a funghi fad, like us.

An unconventional method is used to cook the pasta: boil a full pound of campanelle in just 5 cups of water to create a superstarchy liquid. Don’t drain the pasta. Then stir in the creamy duxelles to build an ultrarich, creamy sauce that coats the frilly campanelle. Torn maitakes seared in extra-virgin olive oil creates a beautiful crisp, brown topping for the dish.

If you can’t find *maitake (hen-of-the-woods) mushrooms, substitute oyster or cremini mushrooms. Campanelle is preferred, but rigatoni or medium shells can be used; the pasta cooking time may differ. To achieve the proper consistency, boil the pasta after you’ve made the crispy mushrooms and duxelles.

Triple Mushroom and Campanelle

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Crispy Mushrooms

  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. *maitake mushrooms, trimmed and torn into ½-inch pieces

Duxelles

  • ¼ oz. dried porcini mushrooms, rinsed
  • 1 shallot, peeled
  • 3 cloves garlic, peeled
  • 1 lb. white mushrooms, quartered
  • 2 Tbsp. unsalted butter
  • ½ tsp. table salt
  • ½ cup heavy cream
  • ⅛ tsp. pepper
  • 1 Tbsp. lemon juice

Pasta

  • 5 cups water
  • 1 lb. campanelle
  • 1 tsp. table salt
  • 1 oz. Pecorino Romano cheese, grated (½ cup)
  • 2 Tbsp. chopped fresh parsley

Directions

  1. FOR THE CRISPY MUSHROOMS: Heat oil in 12-inch skillet over medium heat until shimmering. Add maitakes and cook, without stirring, until mushrooms begin to wilt at edges, 2 to 3 minutes.
  2. Gently stir and continue to cook, stirring occasionally, until mushrooms are well browned and crisp, 7 to 9 minutes longer. Remove from heat.
  3. Season mushrooms with salt and pepper to taste, transfer to bowl, and set aside until serving (do not wash skillet).
  4. FOR THE DUXELLES: Add porcini mushrooms, shallot, and garlic to food processor and process until finely chopped, 10 to 15 seconds, scraping down sides of bowl halfway through processing.
  5. Add white mushrooms and process until very finely chopped, 40 to 55 seconds, scraping down sides of bowl halfway through processing.
  6. Add butter to now-empty skillet and heat over medium heat until butter is foaming, 1 to 2 minutes. Add mushroom mixture and salt and cook, stirring occasionally, until mushroom liquid has evaporated and mushrooms have darkened in color, 10 to 12 minutes. Remove from heat.
  7. Stir in heavy cream, pepper, and lemon juice. Set aside.
  8. FOR THE PASTA: Bring water to boil in large Dutch oven. Stir in pasta and salt. Adjust heat to medium so water is at gentle boil and cook partially covered, stirring occasionally, until pasta is just shy of al dente, 6 to 8 minutes (there will be about ½ inch cooking water in bottom of pot). Do not drain pasta.
  9. Remove pot from heat. Add duxelles and Pecorino and stir vigorously until pasta is coated in lightly thickened sauce, 1 to 2 minutes (sauce will thicken as it cools).
  10. Transfer pasta to serving bowl. Top with crispy mushrooms and parsley. Serve immediately.

http://www.lynnandruss.com

Recipe from Cook’s illustrated

Zucchini Carbonara

Uncategorized, , , , ,

A fantastic vegetarian riff on classic pasta carbonara, typically made with eggs, cured pork and cheese. The guanciale or pancetta traditionally used is replaced by garlicky, golden-brown zucchini that itself brings a meatiness to the dish. And there is no butter or cream used in making the satiny sauce.

The squash is sautéed and the pasta boiled, then the two are tossed with a mixture of umami-packed Parmesan, tangy pecorino Romano, rich eggs and starchy pasta cooking water. The resulting sauce is silky-smooth and creamy, yet light. Add lemon zest to the mix to bring fresh, zingy notes, as well as red pepper flakes for subtle heat.

Don’t add the egg-cheese mixture until the pot is off the heat. This will prevent the eggs from overcooking and ensure that the sauce’s texture is velvety smooth.

One major difference from the original recipe in Milk Street, was the sliced zucchini had to be portioned into 4 groups, each done separately in the 12-inch skillet, adding about 15 more minutes, bringing the total time to about one hour.

We also did not discard the cooked garlic (blasphemy!). Instead, we minced it and tossed it into the zucchini with the red pepper flakes. The Hubs mentioned at least three times that, for company, this would be a great first course to an Italian-themed dinner.

Zucchini Carbonara

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 large egg plus 1 large egg yolk
  • 1 oz. pecorino Romano cheese, finely grated (½ cup), plus more to serve
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve
  • 1 Tbsp. grated lemon zest
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 large garlic cloves, smashed and peeled
  • 1 1/2 lbs. small to medium zucchini, trimmed and sliced into ¼-inch rounds
  • 1/4-1/2 tsp. red pepper flakes
  • 1 lb. rigatoni, mezzi rigatoni or ziti

Directions

  1. In a small bowl, whisk together the whole egg plus yolk, both cheeses, the lemon zest and ½ teaspoon black pepper; set aside. In a 12-inch nonstick skillet over medium, combine 1½ tablespoons of the oil and the garlic. Cook, stirring occasionally, until the garlic is lightly browned, 2 to 3 minutes. Remove and discard the garlic, then add half the zucchini in an even layer and sprinkle lightly with salt. Cook, without stirring, until golden brown on the bottoms, 3 to 4 minutes.
  2. Stir the zucchini, flipping the slices, then redistribute in an even layer. Cook until golden brown on the second sides, another 3 to 4 minutes. Transfer to a plate. Add the remaining 1½ tablespoons oil to the skillet, then cook the remaining zucchini in the same way. (You may have to do this in more than two batches, it took us four.) Off heat, add the first batch of zucchini to second in the skillet. Stir in the pepper flakes and set aside.
  3. In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain. Return the pasta to the pot, then add ½ cup of the reserved pasta water and the zucchini. Cook over medium-high, stirring, until heated through, about 1 minute.
  4. Off heat, add the egg mixture; stir until the sauce thickens slightly and clings to the pasta and zucchini, 2 to 3 minutes. If needed, add reserved pasta water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and black pepper. Serve sprinkled with additional black pepper and cheeses.

http://www.lynnandruss.com

Recipe from Milk Street

Slicked and Spicy Lamb Pappardelle

Uncategorized, , , ,

This weeknight pasta by Zaynab Issa is all about creating deep flavor in as little time as possible. As in the classic Northern Chinese dish, this recipe deploys a similarly heavy hand of cumin, but complements it here with frizzled shallots and caramelized tomato paste for an added touch of sweetness.

To make things extra fast, use ground lamb and store-bought pappardelle, but any wide, long, flat pasta or other noodle will cling well to the spiced oil and saucy meat. To finish, top the whole thing with a little extra fresh mint to balance out the richness of the dish; and some shavings of parmesan or grana padano.

Our pappardelle cooked to al dente in 4 minutes, so keep timing in mind when making this meal. We also used the entire 2 cups of reserved pasta water. If you’d like the dish to be more meat-centric, use only 8 ounces of pasta (which of course will result in fewer servings). At the end, we added all of the pasta to the lamb mixture instead of doing it in two steps.

As to the amount of pasta, we were originally only going to cook up one 8.8 ounce package, but then decided to use two of them, totaling 17.6 ounces (a bit more than the recipe called for). In the end, we agreed that 8- to12-ounces would have made a better ratio with the one pound of meat. If preferred, ground beef, turkey or pork can be substituted in place of the lamb.

Slicked and Spicy Lamb Pappardelle

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. cumin seeds
  • ½ cup extra-virgin olive oil
  • 3 large shallots, thinly sliced
  • Kosher salt
  • 2 Tbsp. double-concentrated tomato paste
  • 1 Tbsp. smoked paprika
  • 1 tsp. crushed red pepper flakes
  • 1 lb. ground lamb
  • 1 lb. pappardelle (or less)
  • ½ cup coarsely chopped mint, plus more for serving
  • Shaved parmesan or grano padano for topping

SPECIAL EQUIPMENT

A mortar and pestle or a spice mill

Directions

  1. Coarsely grind 2 Tbsp. cumin seeds in mortar and pestle or spice mill. Set aside. 
  2. Heat ½ cup extra-virgin olive oil in a large (12-13″) high-sided skillet over medium-high. Add 3 large shallots, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until shallots are softened and beginning to brown around the edges, 6–9 minutes.
  3. Add 2 Tbsp. double-concentrated tomato paste and stir to coat shallots. Cook, stirring often, until paste is darkened in color, about 3 minutes.
  4. Add 1 Tbsp. smoked paprika, 1 tsp. crushed red pepper flakes, and reserved cumin seeds. Cook, stirring, until spices are fragrant, about 30 seconds.
  5. Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about 5 minutes. Reduce heat to low and keep warm. 
  6. Cook 1 lb. pappardelle or other wide noodle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Return pasta to pot off heat. 
  7. Increase heat under lamb to medium and add 1 cup pasta cooking liquid; stir to combine. Add half of lamb and ½ cup coarsely chopped mint to the cooked pasta; cook over medium-low heat, tossing and adding more pasta cooking liquid if needed to loosen, until sauce coats pasta, about 2 minutes. Taste and season with more salt if needed.
  8. Divide pasta among bowls; top with remaining lamb in skillet, then with more mint. 

http://www.lynnandruss.com

Adapted from a recipe by Zaynab Issa for Bon Appétit

Pasta with Cremini Mushrooms and Miso

Uncategorized, , , , , , ,

For this hearty vegetarian dish, the pasta is cooked directly in the sauce, so there’s no need to boil water in a separate pot. Japanese miso may seem an unlikely ingredient to pair with Italian pasta, but it deepens the mushrooms’ earthiness, and lightly browning the miso as it is done here develops even more flavor intensity so the dish tastes surprisingly meaty and rich.

Cavatappi is a good choice because its twisty shape is a good match for the chunky mushrooms, but any short pasta shape, such as penne or fusilli, works well, too. But because we used a larger flat pasta, we needed to add another cup of water to loosen the sauce.

Don’t forget to stir the pasta as it cooks. The pot will be quite full, so frequent stirring will help ensure that the pasta cooks evenly.

Pasta with Cremini Mushrooms and Miso

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 Tbsp. (½ stick) salted butter
  • 1 medium yellow onion, halved and thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • ⅓ cup white miso
  • ½ cup dry white vermouth
  • 2 lbs. cremini mushrooms, trimmed and quartered
  • 1 lb. short pasta (see note)
  • 1 tsp. minced fresh thyme
  • 2 tsp. lemon juice
  • Kosher salt and ground black pepper
  • ¼ cup roughly chopped fresh flat-leaf parsley
  • ½ oz. pecorino Romano cheese, finely grated (¼ cup)

Directions

  • On a 6-quart Instant Pot, select More/High Sauté. (Or use a pressure cooker.) Add the butter and melt. Add the onion and garlic, then cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
  • Stir in the miso and cook until lightly browned, about 2 minutes. Add the vermouth and cook, stirring, until almost fully evaporated, about 5 minutes.
  • Add 3 cups water (or 4 if necessary to loosen) and whisk until the miso dissolves. Stir in the mushrooms and bring to a boil, then distribute in an even layer.
  • Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  • Select More/High Sauté. Bring the mixture to a boil and add the pasta. Cook, stirring often, until the pasta is al dente and and the sauce clings lightly, about 10 minutes. Press Cancel to turn off the pot.
  • Stir in the thyme and lemon juice, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley and pecorino.

http://www.lynnandruss.com

Recipe by Phoebe Maglathlin for Milk Street