Tag Archives: pasta

Roasted White Bean and Tomato Pasta

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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
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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

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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
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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

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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
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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.

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Recipe by Rachel Gurjar for Bon Appétit

Triple Mushroom and Campanelle

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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
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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

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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
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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

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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
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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. 

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Adapted from a recipe by Zaynab Issa for Bon Appétit

Pasta with Cremini Mushrooms and Miso

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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
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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

Reginetti with Mushrooms, Tomato and Pancetta

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This rich, warming, autumnal dish is Milk Street’s version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. A little white wine is added for flavor-lifting acidity, and tomato puree to tie together all the elements .

Even though you might love them, don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.

Instead of the suggested ziti or gemelli, we used a whole grain reginetti from Sfoglini—Bottom line: Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US. We also lowered the amount from one pound to 12 ounces. Finally, we increasing the pancetta from 4 ounces to almost 7 (because that is what we had on hand).

Here’s the thing about Sfoglini pasta: It combines the very best of Italian technique and American ingredients. Day in, day out, that’s the balance they strive to achieve. What does that mean? For starters, it means traditional bronze dies and plates on everything they make, which results in the beautiful, rough texture on your pasta (which makes the sauce stick!). In addition, they slow-dry every one of our pastas at a low temperature to preserve both flavor and nutrients. 

You will need to reserve one cup of the pasta water when it is done. An easy trick to help you remember is putting a measuring cup into the colander that is in the sink. As you go to pour out the pasta water, the measuring cup will remind you to reserve some before you pour it all down the drain. If that does happen however, you can immediately pour one cup of hot water back into the drained pasta, let it set for a few minutes, then pour the liquid back into a measuring cup.

Reginetti with Mushrooms, Tomato and Pancetta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. Reginetti (or penne, ziti or gemelli)
  •   Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 4 oz. pancetta, finely chopped
  • 1 small yellow onion, finely chopped
  • 4 medium garlic cloves, minced
  • ½ cup dry white wine
  • 1 lb. mixed mushrooms, such as cremini, oyster or stemmed shiitake mushrooms, trimmed and sliced
  • 1 14½-oz. can tomato puree (1½ cups)
  • ¼ cup heavy cream
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve

Directions

  1. In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot.
  2. Meanwhile, in a 12-inch skillet, combine the oil, pancetta, onion and garlic. Cook over medium, stirring occasionally, until the pancetta is lightly browned and the onion is translucent, 8 to 10 minutes.
  3. Add the wine and cook, stirring, until almost evaporated, 1 to 2 minutes.
  4. Add the mushrooms and cook over medium-high, stirring occasionally, until the moisture they release evaporates, 4 to 5 minutes.
  5. Stir in the tomato puree and ½ teaspoon each salt and pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until lightly thickened, 3 to 4 minutes.
  6. Add the mushroom mixture to the pasta in the pot, along with the cream, ½ cup of the reserved pasta water and the cheese. Cook over medium, stirring, until the sauce clings to the pasta, 3 to 4 minutes; add more pasta water as needed so the sauce lightly coats the noodles.
  7. Taste and season with salt and pepper. Serve sprinkled with additional cheese.

http://www.lynnandruss.com

Original recipe by Rose Hattabaugh for Milk Street

Tagliatelle with Artichokes and Olive Oil for Two

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. The leaves from jarred artichoke hearts need to be separated from the hearts and then given a quick soak to temper the harsh flavors they pick up from the brine. Slice the hearts in half and then dry them well so that they can be easily browned to bring out their natural nuttiness.

Anchovy gives the sauce savory depth without imparting a fishy taste—don’t omit it; and cream ties together the aromatics, wine, and artichoke flavor. A simple Parmesan bread-crumb topping gives the dish some savory crunch. Even though it adds more carbs, the crumb topping adds another dimension and necessary texture.

Jarred artichoke hearts labeled “baby” or “cocktail” that are 1 1/2 inches or shorter in length are preferred. Larger artichoke hearts tend to have fibrous leaves. But, if you must use larger hearts, trim the top 1/4 to 1/2 inch from the leaves. Do not use marinated or oil-packed artichoke hearts. You’ll need two 9.9-ounce jars of artichokes for this recipe—however, because we love artichokes, we added two 14-ounce jars.

This recipe can easily be doubled to feed 4 or 5 guests. Unable to source tagliatelle (who knows why, it is usually a popular pasta), we substituted fettuccini, though pappardelle would also work.

Tagliatelle with Artichokes and Olive Oil for Two

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 ½ cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 3 ½ Tbsp. extra-virgin olive oil
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 anchovy fillet, rinsed, patted dry, and minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • ¼ cup dry white wine
  • 1 Tbsp. heavy cream
  • 6 oz. tagliatelle
  • 2 Tbsp. minced fresh parsley
  • ½ tsp. grated lemon zest

Directions

  1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well.
  2. Pulse bread in food processor until finely ground, 7 to 10 pulses. Heat 1 tablespoon oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 2 to 4 minutes.
  3. Add 2 tablespoons Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet.
  4. Heat 1/2 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and pinch salt; cook, stirring frequently, until hearts are spotty brown, 5 to 7 minutes.
  5. Add garlic, anchovy, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  6. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside.
  7. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1/2 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 2 tablespoons Parmesan, 1/3 cup reserved cooking water, remaining 2 tablespoons oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.

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Adapted from a recipe by Cook’s Illustrated

Baked Skillet Pasta with Cheddar and Spiced Onions

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A pizza/pasta mash-up with a slight Mexican undertone served in pie-shaped wedges. Is it a dish with an identity crisis? Maybe, but it was still interesting, fun and tasty! And if you are looking for a new meatless recipe, then this puppy is worth a try.

In this warming skillet pasta bake, onions — sautéed with cumin, coriander and allspice until golden and aromatic — do double duty. They form the base of the tomato sauce that’s used to coat the pasta, and are mixed with grated Cheddar for the topping, where strands of browned onions mingle with the melted, gooey cheese. It’s satisfying and easy, with the pasta baked in the same skillet as the sauce.

We used a 13″ sauté pan (which is a little larger than instructed); upped the portion of tomatoes from a 15-ounce to a 28-ounce can; and eliminated adding a cup of water to the tomato mix; although we did reserve, and use, 1 cup of the pasta water at the end.

Since we already had a box of pasta on hand, we opted to use our cellentani, a corkscrew-shaped pasta which captured the onions and tomato bits very nicely. Word to the wise, it’s tough getting that many onions to brown in the skillet, so when it was time to remove half of them, I put one half of the onions in another pan for browning further. I had intended to try adding a pinch of baking soda as suggested by one reviewer, but totally forgot.

Serve it as a meatless main course with a crisp salad alongside, or as a rich side to a lighter chicken or fish dish.

TIP: A pinch of baking soda will speed up the browning process (the Maillard reaction.) Just a pinch, too much will be noticeable in the finished dish.

Baked Skillet Pasta with Cheddar and Spiced Onions

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1 large bay leaf
  • 1½ tsp. ground coriander
  • 1 tsp. ground cumin
  • Pinch of cayenne, plus more to taste
  • 1¼ tsp. fine sea salt, plus more as needed
  • 3 fat garlic cloves, minced
  • 1 tsp. cumin seeds
  • 1 tsp. black pepper
  • ⅛ tsp. ground allspice
  • 1 28-oz. can whole peeled tomatoes
  • 1 lb. small pasta, such as rotini or shells
  • ¾ cup chopped parsley or cilantro (or use a combination of cilantro and parsley), plus more for serving
  • 8 oz. shredded Cheddar
  • ½ cup grated Parmesan
  • Hot sauce, for serving (optional)

Directions

  1. Heat ¼ cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and ¼ teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet).
  2. Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf.
  3. As mixture cooks, heat oven to 400° and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta.
  4. Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Pappardelle with Mushrooms and Prosciutto

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Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pappardelle to create a light coating; but be careful not to reduce it too much. To that end, don’t discard the pasta water after removing the pappardelle, you may need it to thin the dish when combining everything at the end (we did).

If you buy the prepackaged prosciutto, it is very thin and almost impossible to keep in one piece as you place in into the hot oil. It doesn’t really matter because in the end it gets crunched up anyway. Our mushroom mix consisted of oyster, cremini, and shiitakes. If unable to source pappardelle, fettuccine would be a comparable substitute.

We altered the amounts of a few ingredients. Instead of 12 ounces of pasta we decreased it to 8 ounces; and increased the prosciutto from 2 ounces to 4. These changes are noted in the list of ingredients below, however, you can decide what amounts work best for you.

Pappardelle with Mushrooms and Prosciutto

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • ¼ cup plus 2 tablespoons olive oil
  • 4 oz. thinly sliced prosciutto (about 6 slices)
  • 1 lb. mixed mushrooms (such as chanterelles, maitake, oyster, cremini, and/or shiitake), torn into bite-size pieces
  • 2 medium shallots, finely chopped
  • 1 tsp. thyme leaves, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 cup chicken stock, preferably homemade
  • 8 oz. pappardelle or fettuccine
  • ⅓ cup heavy cream
  • 2 Tbsp. unsalted butter

Directions

  1. Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  2. Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low.
  3. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  5. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  6. If pasta sauce is thicker than prefered, add additional pasta water a 1/4 cup at a time, stirring well after each addition until desired consistency is achieved. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  7. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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Adapted from a recipe by Claire Saffitz for Bon Appétit

Leftover Turkey? How About with Pasta!

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Besides soup and sandwiches, here’s another option for leftover turkey: Creamy Pasta with Turkey and Crispy Crumbs. This pasta recipe features an Alfredo-like sauce dressed up with leftover shredded (or cubed) turkey, crispy bread crumbs, and salty capers and is ready to eat in just over a half hour.

The original recipe, found in a past issue of Fine Cooking Magazine, used linguine as the pasta. We substituted whole wheat spaghetti since we already had it in our pantry. Any long pasta such as fettuccine, bucatini or linguine will work, just cook according to package directions for al dente.

Creamy Pasta with Turkey and Crispy Crumbs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter
  • 3 garlic cloves, minced
  • ⅓ cup coarse fresh bread crumbs
  • Coarse salt and freshly ground pepper
  • 2 Tbsp. coarsely chopped fresh Italian parsley
  • ¾ cup chopped celery
  • 1 cup heavy cream
  • 3 cups cooked turkey, shredded
  • 1 Tbsp. chopped fresh thyme and/or sage leaves
  • 8 oz. whole wheat spaghetti (or other long stranded pasta)
  • ½ cup grated Parmesan cheese
  • 2 – 3 Tbsp. capers, drained

Directions

  1. In a large skillet heat 1 tablespoon butter over medium. Add half the garlic; cook 30 seconds. Add bread crumbs and a pinch of salt. Cook and stir 2 minutes or until bread crumbs are golden brown and aromatic. Transfer to a small bowl. Wipe out pan. Stir parsley into bread crumbs.
  2. Bring a large pot of salted water to boiling.
  3. Meanwhile, melt 1 tablespoon butter in the skillet. Add celery and remaining garlic; cook and stir over medium 5 minutes.
  4. Stir in cream; simmer, uncovered, 3 minutes. Add turkey and thyme; cook and stir until heated through.
  5. Cook spaghetti according to package directions. Drain, reserving 1/4 cup cooking liquid. Stir cooking liquid into turkey mixture then toss with pasta.
  6. Stir in cheese, capers, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Divide among 4 plates; top each with bread crumbs.

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Recipe compliments of Fine Cooking Magazine

Shrimp Pasta with Preserved Lemon

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Here, preserved lemon is paired with seared shrimp in this easy weeknight pasta recipe. It also features garlic, chile flakes, plenty of Parmesan, and a touch of fresh lemon juice, bringing the full spectrum of lemon flavor to the table. Let me just put it out there, the dish was luxuriously fantastic!

It’s amazing that this silky sauce contains no cream. One of the main ingredients, preserved lemon, adds a wonderful base note and should not be omitted. Then, instead of using an entire pound of pasta, we scaled it back to half that amount for a better balance with the shrimp. Just keep in mind, it may not provide 4 entrée-sized portions (depending on hungry your diners are!).

Back to those preserved lemons. They are a versatile pantry staple with the power to level up the flavor of any dish it touches. Unlike the aggressively pungent and assertive flavor of fresh lemon rind, preserved lemons have softer, richer, and deeper flavors, mellowed by the salty bath that pickles them. While they lose some of their bracing acidity, citrusy aromas and gentle tanginess remain.

We keep a jar of preserved lemons in our auxiliary refrigerator at most times. Which BTW, take at least 3 weeks “hibernating” in a cool room, then a spin in the fridge before they are ready to use. The jar of preserved lemons, at left, was just made with kosher salt, lemons, black peppercorns and bay leaves.

TIP: If you don’t have, or can’t find preserved lemons, you can microwave four 2-inch strips lemon zest, minced, 1 teaspoon lemon juice, ½ teaspoon water, ¼ teaspoon sugar, and ¼ teaspoon salt at 50 percent power until the liquid evaporates, about 1½ minutes, stirring and mashing the lemon with the back of a spoon every 30 seconds.

Shrimp Pasta with Preserved Lemon

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. medium tube-shaped pasta (such as rigatoni or penne)
  • Kosher salt
  • 1 lb. large shrimp, peeled, deveined
  • ¼ cup extra-virgin olive oil
  • 6 garlic cloves, finely chopped
  • ¼ cup finely chopped preserved lemon rinds
  • ½ tsp. crushed red pepper flakes
  • 4 Tbsp. chilled unsalted butter, cut into 4 pieces
  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
  • 1 Tbsp. fresh lemon juice
  • ⅓ cup finely chopped parsley, plus more for serving

Directions

  1. Cook 1 lb. medium tube-shaped pasta (such as rigatoni or penne) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add 6 garlic cloves, finely chopped, ¼ cup finely chopped preserved lemon, and ½ tsp. crushed red pepper flakes and cook, stirring often, until preserved lemon is softened, about 2 minutes.
  3. Add shrimp and cook, stirring often, until just opaque, about 2 minutes.
  4. Add pasta, 2 Tbsp. unsalted butter, cut into 2 pieces, and 1 cup pasta cooking liquid and cook, tossing vigorously, until butter is melted and sauce is thickened slightly, about 2 minutes. Add ½ cup finely grated Parmesan; toss until melted.
  5. Add ½ cup pasta cooking liquid, 2 Tbsp. unsalted butter, cut into 2 pieces, and ½ cup finely grated Parmesan and cook, stirring vigorously and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 1 minute. Mix in 1 Tbsp. fresh lemon juice and ⅓ cup finely chopped parsley.
  6. Divide pasta among shallow bowls. Top with more finely grated Parmesan and finely chopped parsley.

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Adapted from a recipe by Rachel Gurjar for Bon Appétit

Toasted Orzo with Parmesan and Sun-dried Tomato

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Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sun-dried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own; it will feed 4 people as a vegetarian main and about 6 or so as a side dish. 

It was a superb complement to our top sirloin and veggie kebabs. In fact, this orzo recipe jumped to the top of the list and one we’ll make time and again!

Leftovers? Lucky you. It will keep in the fridge for up to 4 days in a tightly closed container. Warm over medium heat.

Toasted Orzo with Parmesan and Sun-dried Tomato

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 1 1/2 cups orzo pasta
  • Kosher salt
  • 5 cloves garlic, minced
  • 1 pinch red pepper flakes, or more to taste
  • 1/2 lemon, juiced
  • 1 cup parsley, chopped
  • 1/2 cup oregano, chopped
  • 1/3 cup sun-dried tomatoes in olive oil, chopped
  • black pepper
  • 1/2 cup grated parmesan, or more to your liking

Directions

  1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
  2. Add at least 7 cups of boiling water to the saucepan and season well with 1 tablespoon of kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
  3. Just before the pasta is fully cooked (after about 5 minutes), remove 1 cup of the starchy pasta water and set it aside.
  4. In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and oregano.
  5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sun-dried tomatoes and a 1/4 cup of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water.
  6. Finish with more Parmesan and red pepper flakes, if you like.

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Adapted from a recipe for MediterraneanDish.com

Summer Solution Pasta

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Cherry and grape tomatoes are in abundance by late August, as is fresh corn and herbs. So this “clean-out-the-larder” approach helps you use up some of the excess staples and fresh produce in a tasty way.

It starts with a roasted cherry-tomato sauce that includes garlic, balsamic vinegar and brown sugar to add a slightly sweet note. To scale back on the sweetness, switch the balsamic to red wine vinegar and reduce or omit the brown sugar.

On occasion, we have already cooked ears of corn leftover from a previous meal. Here’s a chance to use them up. Cut the kernels off the cobs and add them to boiling water when you toss in the dried fusilli.

Once the pasta is done, plate into a large serving bowl and stir in the pesto—we used a homemade sage pesto* but one made with basil will work just as well. Next fold in the tomato mixture and let guests scoop out a serving, passing the grated parmesan around for topping. A side salad makes a nice companion to the pasta and uses up more of your produce.

*FOR THE SAGE PESTO:
• ½ cup pine nuts, toasted
• 2 garlic cloves, minced
• 1 cup fresh parsley leaves
• ½ cup fresh sage leaves
• ¾ cup extra-virgin olive oil
• 1 oz. (1/2 cup) Parmesan cheese, grated, plus extra for serving
• Salt and pepper
Pulse pine nuts and garlic in food processor until coarsely chopped, about 5 pulses. Add parsley and sage; with processor running, slowly add oil and process until smooth, about 1 minute. Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste. Set aside.

Summer Solution Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lbs. cherry or grape tomatoes
  • 3 garlic cloves, peeled and smashed
  • 1⁄2 cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. light brown sugar
  • 1 tsp. coarse salt
  • 1 Tbsp. fresh thyme (or 1 tsp. dried thyme)
  • 1 or 2 ears of corn, cooked with kernels cut off the cob
  • 1⁄4 cup fresh basil or sage pesto (see recipe above)
  • 1 lb. whole wheat fusilli, cooked according to package directions
  • Grated Parmesan for topping

Directions

  1. Preheat oven to 325°F.
  2. Mix together tomatoes and garlic in a nonreactive 9″ x 13″ baking dish.
  3. Whisk together oil, vinegar, thyme, brown sugar and salt in a bowl. Drizzle over tomato mixture.
  4. Bake until tomatoes are softened and caramelized, about 1 hour to 1 hour and 20 minutes.
  5. Meanwhile cook the fusilli according to package directions, adding the corn kernels in with the pasta when the water starts to boil. Time it so the pasta is done at about the same time as the tomatoes.
  6. Mix the pesto into the fusilli and corn and fold in the tomato mixture.
  7. Serve, passing around the grated parmesan for topping.

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