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Staples Pasta

Staples Pasta

Staples Pasta

 

12 oz. spaghetti or other long pasta

Kosher salt

4 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil, plus more for drizzling

3 oil-packed anchovy fillets (optional)

¼ tsp. crushed red pepper flakes

4 T. unsalted butter, cut into pieces

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

⅓ cup finely chopped parsley

1 tsp. finely grated lemon zest

1T. fresh lemon juice

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Meanwhile, cook garlic and ¼ cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute. Using tongs, transfer pasta to pot with garlic and anchovies, then add butter, ¾ cup Parmesan, 1¼ cups pasta cooking liquid, and lots of black pepper. Cook, tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and mix in parsley, lemon zest, and lemon juice. Divide pasta among bowls; drizzle with oil and top with more Parmesan.

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

Caramelized Cabbage and Orzo Risotto with Buttery Sauteed Mushrooms

 

2 T. olive oil

4 T. unsalted butter, divided

1 small onion, thinly sliced

½ medium green or Savoy cabbage (12 ounces), thinly sliced

1 garlic clove, crushed

1 cup orzo

½ cup finely grated fresh Parmigiano Reggiano

1 tsp. Diamond Crystal kosher salt (or to taste), plus more for serving

½ tsp. freshly cracked black pepper, plus more for serving

about 2 cups water

½ pound locally cultivated mushrooms, like shiitake or oyster, torn into bite-sized pieces

 

Heat a 3- to 4-quart cast-iron pan over low heat. Add oil and 2 T. butter. When the butter has melted, add the onion and sauté, stirring occasionally, until just beginning to brown. Add cabbage (it will look like a lot—don’t worry, it will shrink when cooked) and cover the pot for 1 minute to help the cabbage wilt and reduce in size. Remove the lid and sauté, stirring occasionally, until brown and caramelized, about 10–15 minutes. Season with salt to taste. If you notice the cabbage is sticking, add a bit more oil. When the cabbage has nicely browned, add the garlic and orzo. Stir to coat the orzo in the oil and toast a little bit, 1–2 minutes. Begin to add a total of approximately 2 cups of water incrementally over the next 10–15 minutes (the exact amount of water depends on both the moisture content of the cabbage and the type of orzo). Start with ½-cup increments and then slowly reduce the amount of water being added, a few T. at a time toward the end. After each addition of water, stir occasionally and let cook until most of the liquid has been absorbed. Repeat until you’ve added a total of 2 cups of water. Taste orzo to check that it is fully cooked. Continue adding more water in small increments until fully cooked if needed. While the orzo is cooking, melt the remaining butter in a skillet and add the torn mushrooms. Season with salt and pepper and sauté, stirring occasionally, until browned and crispy at the edges. Remove from the heat and set aside. Once orzo is cooked, stir in Parmigiano, pepper and buttery sautéed mushrooms. Season with more salt if needed. Serve immediately.

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

Pantry Friendly Bow Tie Pasta with Pesto Chicken and Walnuts

 

1 lb bow tie pasta

1 cup cooked chicken, shredded

10 ounces jar pesto sauce

1⁄2 cup chopped walnuts, toasted

 

Cook pasta according to package directions, drain. Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly. Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more. Serve warm or chilled. Garnish with Parmesan cheese if desired.

Pasta with Anchovies and Tomato

Pasta with Anchovies and Tomato

Pasta with Anchovies and Tomato

 

12 ounces dried penne or other pasta

3 T. olive oil

1 T. butter

1 tsp. garlic powder

1 tsp. dried parsley

1/2 tsp. onion powder

4 anchovy fillets from a tin, chopped fine or mashed

One 29-ounce can crushed tomatoes

One 15-ounce can diced tomatoes, drained

1/2 cup grated Parmesan cheese (plus more for the table, if desired)

 

Cook the pasta according to the package directions. In a medium-sized saucepan, slowly heat the oil and butter. When the butter has melted, stir in the garlic powder, parsley, and onion powder. After the spices have combined, add the anchovies and stir, cooking for about a minute. (The mixture will begin to look like a paste.) Add the tomatoes, stir, and simmer for a few minutes, until thoroughly heated. Pour the sauce over the pasta and toss to coat. Add the Parmesan cheese and toss to coat again. Serve with additional Parmesan cheese on the side, if desired.

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

Super Easy Baked Feta Pasta (via Tik Tok)

 

2 pints cherry tomatoes or any other tomatoes

1/3 cup olive oil the good stuff

8 oz feta cheese 1 block

9 oz pasta of choice

2 cloves garlic crushed

fresh basil chopped, to finish

 

Preheat the oven to 400°F. In a baking dish, toss the tomatoes with the olive oil and place the feta in the middle, turning it to coat it in oil. Season everything with salt and pepper and bake for 30 minutes. feta and tomatoes  After 30 minutes, turn the heat up to 450°F and roast until the feta is golden brown 10-15 minutes.  While the feta is baking, cook the pasta according to the package directions. Save 1-2 cups of the pasta water, then drain well. When the feta and tomatoes are done, remove from the oven and immediately add the garlic and crushed red pepper, if using. Stir everything together until the tomatoes and feta combine into a creamy sauce.  Stir in the drained pasta until well coated and creamy, adding in a bit of pasta water to loosen if too thick. Taste and season with salt and pepper. Stir in some chopped basil and finish with crushed red pepper. Enjoy!  For a twist, scatter some cubes of pancetta over the tomatoes before baking.

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

 

1/2 cup hazelnuts

1 pound orecchiette pasta

4 T. unsalted butter

1 medium red onion, finely diced

2 garlic cloves, minced

2 tsp. minced fresh sage

1 (15-ounce) can pumpkin puree

Kosher salt

Freshly ground black pepper

1/2 cup mascarpone cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1/4 cup snipped chives

 

Preheat the oven to 375°F. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic, and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper. Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top, and serve right away, passing additional Parmigiano at the table.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

Dandelion Pesto Pasta with Italian Sausage & Mushrooms

 

12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)

4 cloves garlic, peeled

6 T. pine nuts, lightly toasted

Pinch of sea salt and crushed black pepper

1 cup freshly grated Parmesan, divided in half

¾ cup extra virgin olive oil

Olive oil for cooking

1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta

1 pound Italian sausage (sweet or hot), cut into ½-inch pieces

1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces

1 medium Vidalia onion, medium chop

 

Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a sauté pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.

Simple Mushroom-Miso Soup with Shrimp & Udon

Simple Mushroom-Miso Soup with Shrimp & Udon

Simple Mushroom-Miso Soup with Shrimp & Udon

 

12 ounces udon noodles

3 ounces (3 cups) baby spinach

10 ounces shiitake mushrooms

3 cups vegetable broth

1/2 cup white miso

12 ounces extra-large shrimp (21 to 25 per pound)

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until al dente, 4 to 5 minutes. Drain noodles and rinse under warm water to remove excess starch. Drain noodles well, then portion into individual serving bowls and top with spinach. Meanwhile, stem and thinly slice mushrooms. Bring broth, 2 cups water, and mushrooms to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer gently until flavors meld and mushrooms are tender, about 10 minutes. Peel shrimp completely (including tails), de vein, and cut each shrimp into 3 pieces. Whisk miso and 1/2 cup water together in bowl. Off heat, stir miso mixture and shrimp into soup, cover, and let sit until shrimp are just pink, 1 to 2 minutes. Ladle soup into prepared bowls and serve.

Dandelions al dente

Dandelions al dente

Dandelions al dente

 

3 large bunches dandelion leaves

2 cloves garlic

8 ounces penne pasta

¼ cup white wine

1½ tsp. salt (divided)

½ tsp. ground pepper

2 T. olive oil

¼ cup Parmesan cheese plus 2 tsp. for finishing

Optional: ¼ cup ricotta cheese

 

Thoroughly wash and dry the dandelion leaves. Tear into smaller pieces. Mince garlic cloves. In a large pot, bring 2 quarts of water to boil. Add 1/2 tsp. salt. Cook penne for approximately 10 minutes, until al dente. While pasta is cooking, warm olive oil in a large saucepan. Add minced garlic. When garlic becomes fragrant, add dandelion leaves and sauté. When the leaves release their liquid, add white wine and finish sautéing until tender, 4-5 minutes. When penne is al dente, drain the pasta, reserving 1 cup of pasta water. Then add drained, warm pasta to sauteed dandelion greens. Add ¼ cup parmesan cheese (if a creamier pasta is desired, also add optional ricotta) and drizzle in pasta water, stirring until everything is smoothly coated. Plate while warm and give a few generous grinds of fresh pepper and salt to taste. Sprinkle the dish with the remaining Parmesan and serve.

Tomato Basil Tortellini Skillet

Tomato Basil Tortellini Skillet

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

Franny’s Bucatini with Ramps

 

6 ounces young ramps, 1/8 to ¼ inch thick, ends trimmed

6 T. unsalted butter

Kosher salt

½ tsp. chili flakes

1 pound bucatini

¼ cup finely grated Parmigiano-Reggiano

About 3 T. finely grated pecorino Romano, plus more if desired.

 

Rinse the ramps under cold running water to remove any grit and dry them well on paper towels. Separate the leaves from the bulbs. Cut the dark green leaves into 3-inch pieces and leave the bulbs whole. In a very large skillet, melt the butter over high heat. Add the ramp bulbs and cook until golden, 2 to 3 minutes. Season with a large pinch of salt and the chili flakes. Add the ramp greens and toss until wilted, about 1 minute. Add 2 T. water to the pan. Remove from the heat. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain. Toss the bucatini into the skillet with the ramps, along with the Parmigiano-Reggiano. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Divide the pasta among four individual serving plates or bowls and finish each with 2 tsp. or more of pecorino Romano.

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

Ramen with Beef, Shitakes, and Spinach

 

12 ounces blade steak; sliced into thin strips

8 tsp. Soy sauce

2 T. Vegetable oil

8 ounces Shiitake mushrooms; stemmed and sliced thin

3 cloves Garlic; minced

1 T. Fresh ginger; grated

3 1/2 cups low-sodium chicken broth

4 packages ramen noodles; seasoning packets discarded

3 T. Dry sherry

2 tsp. Sugar

6 ounces Baby spinach

 

Sauté beef: Pat beef dry with paper towels and toss with 2 tsp. of soy sauce. Heat 1 T. of oil in 12-inch nonstick skillet over medium high heat until just smoking. Ad beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer to clean bowl. Saute Mushrooms and aromatics: Add remaining T. of oil to skillet and return to medium high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Simmer ramen: Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. Finish: Stir in remaining 2 T. soy sauce, sherry, and sugar. Stir in spinach, handful at a time, until spinach is wilted and sauce is thickened. Stir in beef and serve.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!

Arriba! Pasta Salad

Arriba! Pasta Salad

Arriba! Pasta Salad

8oz penne pasta

2 cups frozen corn

15oz can black beans, drained & rinsed

1 pint grape or cherry tomatoes, halved OR 1 can fire roasted tomatoes, drained

4oz can sliced black olives

½ cup cheddar cheese, finely shredded

 

1/3 cup Greek yogurt (or mayonnaise)

2 T. lime juice

2 T. Arriba Seasoning

 

Cook pasta according to package directions, drain and rinse. Set aside. In a large bowl, whisk all the dressing items until well combined. Toss in pasta on top of dressing. Then add corn, black beans, tomatoes, olives, and cheese. Using two large spoons, combine all ingredients in the bowl until everything is evenly coated with the dressing. Serve immediately or refrigerate until ready to serve.

Teriyaki Carbonara

Teriyaki Carbonara

Teriyaki Carbonara

 

4 pounds chicken breast

1 1/2 cups teriyaki sauce, divided

Dash salt

2 pounds spaghetti

1 cup heavy cream

4 eggs

2 cups grated Parmesan cheese

8 scallions, chopped

 

Bring a pot of salted water to a boil and turn the oven on broil, making sure the top rack is approximately 4 inches from the top. Cut up the chicken breast into bite-sized pieces. Toss the chicken in a bowl with 1/2 cup teriyaki sauce. Place aluminum foil on a sheet pan and spread the chicken on top. Sprinkle salt. Put the spaghetti in the boiling water and put the chicken under the broiler. While the pasta and chicken are cooking, combine the cream, eggs, cheese, and scallions into a pot with the remaining teriyaki sauce. Whisk and turn the heat on low. Cook both the pasta and the chicken for approximately 7 to 9 minutes, or until the chicken is almost fully cooked and the pasta is edible but al dente. Combine the chicken and spaghetti in the pot with the sauce and cook for another minute until it has come together. Serve hot.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Toasted Cheese Ravioli

Toasted Cheese Ravioli

Toasted Cheese Ravioli

 

1 (25-oz) pkg frozen cheese ravioli

4 T. butter

3 T. olive oil

2 cloves garlic, minced

1 (14.5-oz) can chicken broth

½ cup shredded Parmesan cheese

 

Cook ravioli according to package directions; drain. Melt butter with oil in a large, deep nonstick skillet over medium heat; add half of ravioli and cook 3 minutes per side or until toasted. Remove from skillet and repeat with remaining ravioli. Add garlic to skillet; cook 30 seconds. Add broth; bring to a boil, reduce heat, and simmer 5 minutes or until reduced by half. Gradually stir in cheese until melted. Add ravioli; toss.

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Creamy Skillet Ziti

Creamy Skillet Ziti

Creamy Skillet Ziti

 

12 oz ziti pasta

1½ lb ground beef

1 (24-oz) jar pasta sauce

1 (15-oz) can tomato sauce with Italian seasonings

1 (8-oz) carton sour cream

½ cup shredded Parmesan cheese

1 (8-oz) pkg shredded Italian cheese blend

 

Cook pasta according to package directions; drain, and keep warm. Meanwhile, cook beef in a large, deep skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in pasta sauce and tomato sauce; cook 5 minutes, stirring occasionally. Add pasta, sour cream, and Parmesan, stirring until blended. Sprinkle with cheese blend; cover, and let stand 5 minutes or until cheese is melted.

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

Creamy Pumpkin Pasta with Prosciutto and Sage

 

2 T. olive oil

4 ounces prosciutto, sliced into thin ribbons

1/2 cup fresh sage leaves, cut into thin strips (chiffonade)

1 15-ounce can pumpkin purée, such as Libby’s

1 1/4 cups heavy cream or half-and-half

2 T. butter

2 tsp. kosher salt, plus more for pasta water

1 tsp. fresh black pepper

1 pound rigatoni or other good-sized tubular pasta

1/2 cup grated Parmigiano-Reggiano cheese, plus more to garnish

2 cups reserved pasta water (you may not use all of this)

 

Bring a large pot of well-salted water to a boil. Add pasta. Stir, and cook until two minutes shy of al dente. Drain, reserving at least 2 cups of pasta water. While the pasta comes to a boil and cooks, cook the prosciutto and sage in two T. olive oil over medium heat, stirring frequently, until lightly browned and crisp. Set aside on a plate. Add the pumpkin, cream, 2 tsp. salt, pepper, and butter to the skillet. Cook, whisking, until smooth and heated through. It will be thick. Add the drained pasta and half of the prosciutto and sage back to the skillet. Toss to coat and cook together for a minute or two, using pasta water to loosen it into a creamy sauce. (Note: I used nearly 2 cups, in several additions.) Remove from heat. Stir in the Parmigiano-Reggiano cheese. Taste for seasoning. Spoon into pasta bowls, topping with the remaining prosciutto and sage, with a sprinkle of additional grated cheese.

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

Pantry Friendly Fusilli with Artichoke Hearts and Lemon

 

12 ounces fusilli

4 T. butter (½ stick)

2 T. bottled lemon juice

¼ tsp. garlic powder

One 12-ounce can evaporated milk

¼ tsp. salt

¼ tsp. ground black pepper

1 T. cornstarch dissolved in a little cold water

Two 15-ounce cans chopped marinated artichoke hearts

½ tsp. dried parsley

 

Make the pasta according to the package directions. Melt the butter in a medium-sized saucepan over low-medium heat. Stir in the lemon juice and garlic powder. Add the evaporated milk, salt, and pepper. When it’s hot enough that little bubbles begin to form on top around the edges, or it’s just beginning to boil, add the dissolved cornstarch. Stir and cook for a minute or two longer, until the sauce has thickened to a chowdery-soup consistency. Remove from the heat. Pour the sauce over the pasta. Add the artichokes, then toss. Sprinkle with the parsley flakes to give color.

Pasta with Lemon, Basil and Clams

Pasta with Lemon, Basil and Clams

Pantry Friendly Pasta with Lemon, Basil and Clams

 

8 ounces pasta such as linguine, spaghetti, or fettuccine

2 T. butter

¼ cup olive oil

¼ cup bottled lemon juice

1 tsp. dried basil

½ tsp. garlic powder

½ tsp. salt

½ tsp. onion powder

¼ tsp. dried oregano

Two 6-ounce cans chopped clams, not drained

 

Cook the pasta according to the package directions. Meanwhile, melt the butter in a medium saucepan. Add the oil, lemon juice, basil, garlic powder, salt, onion powder, and oregano. Stir until blended and heated. If the noodles are not ready, simply cover the lemon-basil mixture and let it simmer on very low heat. Just before serving, add both cans of clams with their juice to the lemon-basil mixture, and continue to heat just to bring up the temperature again. Drain the pasta, then pour the lemon-basil mixture over it and toss to coat. Serve at once.

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

 

1 lb. pasta such as tagliatelle, fettuccine or linguine

1 shallot

1 clove garlic

1 T. butter

8oz salmon fillet, skin removed

1/2cup dry white wine

1 cup double/heavy cream

2 cups mixed greens such as spinach, arugula, watercress

½ lemon, zest and 1 T. juice

¼ tsp salt or to taste

1 T. fresh parsley, chopped

 

Cook the pasta in a large pot of salted boiling water according to package instructions. While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 T. of butter in a large pan until cooked all the way through. It won’t take longer than 2-3 minutes. Remove to a separate plate. To the same pan add 1 T. olive oil, chopped shallots and minced garlic and sauté over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

Pasta with Cabbage and Kielbasa

 

1 pound Kielbasa sausage

8 ounces egg noodles

4 T. butter

1/2 head cabbage thinly sliced

1 medium onion thinly sliced

3 cloves garlic minced

3 T. red wine vinegar

3 T. vegetable oil divided

1 tsp. Kosher salt

3/4 tsp. black pepper freshly ground

 

Cook egg noodles in salted water according to the directions on the package. Drain, rinse and return to pan and stir in slices of butter. Set aside. Cut Kielbasa in half lengthwise then thinly slice. Use a large, deep skillet over medium high heat to heat 1 1/2 T.. Carefully add Kielbasa and stir occasionally until lightly browned. This will take about 5 minutes. Then set aside on a separate plate. Add remaining oil to the skillet and turn down to medium heat. Add onions and cook until slightly tender. Add minced garlic, cabbage and red wine vinegar. Season with salt and pepper then stir together and place lid on the skillet. Stir every 5 minutes until cabbage is tender. This will take about 10 – 14 minutes depending how full the skillet is and how thinly sliced the ingredients are. Once the vegetables are tender stir buttered noodles and Kielbasa sausage into the skillet. Once everything is warmed through serve immediately.

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

 

1¼ C. Dungeness crab meat

2 T. extra virgin olive oil

1 clove garlic, crushed

Pinch chile flakes

1½ C. San Marzano tomatoes, chopped

1 pound bucatini pasta

¼ cup chopped flat leaf parsley

Zest of 1 Meyer lemon plus juice

Salt as needed

 

Heat the oil in a saucepan on medium heat. Gently sauté the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add chile flakes to the pan, cooking briefly before adding the tomatoes. Cook until the sauce thickens. Reduce heat and add the crab meat (plus crab fat, if you have it). Cook bucatini in a generous amount of boiling, salted water until al dente, drain, and toss with the crab sauce. Sprinkle in the chopped parsley, add lemon zest, and toss again. Adjust seasoning with salt and lemon juice and serve.

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

 

9 medium (1 kg) roma tomatoes

½ small (60 g) small onion, peeled

1½ small (125 g) carrots, peeled, halved

3 Tablespoons (45 g) tomato paste

1 small garlic clove, peeled

¾ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon fresh lemon juice

1 teaspoon brown sugar

½ teaspoon salt, optional

1 pound (454 g) pasta, rigatoni or ziti, dried

2 cups (225 g) Mozzarella cheese, shredded, or provolone

 

Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

 

1 lb. thin cut round steak, thinly sliced

16 oz pkg frozen vegetables, stir-fry mix

2.5 cups beef broth

1/4 cup teriyaki sauce

2 T orange marmalade

1 T soy sauce

3 cups uncooked angel hair pasta, broken into 2-inch pieces

 

Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.