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Beef Sukiyaki

Beef Sukiyaki

Beef Sukiyaki

1/2 lb. dried fettuccine

1/4 C. plus 2 T. soy sauce

1/4 C. plus 2 T. sake

1/4 C. plus 2 T. water

2 T. sugar

2 T. vegetable oil

3/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths

Salt

1 medium sweet onion, cut into 1/2-inch wedges

8 large shiitake mushrooms, caps only, quartered

3 scallions, cut into matchsticks

1 bunch of watercress, thick stems discarded

1/2 lb. (about 1/2 block) firm tofu, cut into 1-inch cubes

 

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

WIW: Mac and Cheese Waffles

4 to 6 servings of your favorite prepared mac and cheese

3/4 C. shredded cheese

spray oil

Waffle iron

Heat waffle iron on high setting. Spray iron with oil. Fill iron with mac and cheese, topping with additional shredded cheese. Close iron and cook for about 5 minutes. (I did not force mine to close all the way.) You want the mac and cheese to be just to the point of being brown and crispy- but not over cooked, since the mac and cheese could dry out. (The extra cheese helps with this.) After cooking allow waffle to cool just a bit and carefully loose the edges of the waffle. The waffle should pop right out!

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

1 ounce (30g) dried porcini mushrooms

3/4 cup (180ml) dry white wine

6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips

1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced

Extra-virgin olive oil, as needed

1 medium onion (about 7 ounces; 200g), sliced

3 medium cloves garlic, minced

1 teaspoon minced fresh thyme leaves (from about 8 sprigs)

Kosher salt and freshly ground black pepper

1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender

1 pound (450g) dried tubular pasta, such as penne or rigatoni

3/4 cup (180ml) heavy cream

1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)

1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

 

In a small heatproof bowl or measuring cup, combine dried porcini mushrooms with white wine and microwave until wine is steaming-hot. Alternatively, heat wine and mushrooms in a small saucepan until steaming. Set aside and let soak until porcini are fully softened, 10 minutes. Using your hands, lift porcini from wine and squeeze well to remove any excess liquid; reserve porcini-infused wine. Chop soaked porcini coarsely.  Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.  Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.  Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper. Add bacon back to pot, then add crushed or puréed tomatoes. Pour in porcini-infused wine through a fine-mesh strainer to remove any sediment. Bring to a simmer, then lower heat to maintain a bare simmer. Season with salt.  Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water. Add cream to pasta sauce along with drained pasta. Bring to a simmer, adding reserved pasta-cooking water as needed to thin sauce, until pasta is al dente and sauce forms a creamy sheen that coats pasta. If sauce ever becomes too thick, add more pasta water to thin it out. Remove pasta and sauce from heat and stir in parsley and cheese. Serve, passing more cheese at the table.

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5 1/2 cups low-sodium chicken broth

3 cups water

1/2 pound carrots, cut into l-inch pieces

2 medium russet potatoes, peeled and cut into l-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

 

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.

 

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Fried Lemon Pasta with Chile Flakes

Kosher salt, as needed

4 lemons, preferably Meyer or other thin-skinned lemons

l pound linguine or spaghetti

4 tablespoons extra-virgin olive oil, plus more for drizzling

pasPinch of sugar

3 tablespoons unsalted butter

3/4 teaspoon red chile flakes, plus more to taste

2/3 cup Parmigiano-Reggiano cheese, plus more for serving (optional)

Freshly ground black pepper to taste

1/2 cup fresh celery leaves, coarsely chopped (optional)

1/3 cup fresh parsley leaves, coarsely chopped (optional)

Flaky sea salt, for serving

 

Bring a large pot of heavily salted water to a boil. Finely grate the zest of 2 lemons and set the zest aside. Juice one of the bald lemons and set the juice aside. (Reserve the second bald lemon in case you want more juice.) Trim the tops and bottoms off the other 2 lemons and cut them lengthwise into quarters; remove the seeds. Slice the lemon quarters crosswise into thin triangles. Blanch the lemon pieces in the boiling water for 2 minutes; then use a slotted spoon to transfer them to a clean dish towel. Taste the lemons; if they seem bitter, repeat the blanching. When the water returns to a boil, add the linguine and cook until it is just shy of al dente, about 2 minutes less than the package directions. Drain, reserving V2 cup of the pasta cooking water. While the pasta is cooking, heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lemon pieces and a pinch each of salt and sugar. Cook until the lemons are browned, 3 to 5 minutes. Transfer to a plate. Melt the butter with the remaining 3 tablespoons olive oil in the same skillet over medium heat. Add the chile flakes and reserved lemon zest, and cook until fragrant. Whisk in the reserved pasta cooking water. Toss in the pasta, the reserved lemon juice, the cheese, 1 teaspoon salt, and black pepper to taste. Cook until the pasta is well coated with the sauce and has finished cooking, about 1 minute. Toss in the caramelized lemons, and the celery leaves and/or parsley if using. Taste, and add more lemon juice if needed. Serve, topped with a drizzle of olive oil, plus more cheese if you like, and a sprinkle of flak}’ sea salt.

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

1 lb. Orecchiette pasta

1 lb. Spicy Italian sausage

1 lb. Swiss chard rough chopped with stems (1/4″ wide)

1 cup Cooked Cannellini beans (drained and rinsed)

8 oz Pasta water

1/2 cup Chopped parsley

1 tablespoon Lemon zest

2 tablespoons Lemon juice

1/2 cup Parmesan cheese

2 tablespoons Butter

1 tablespoon Extra virgin olive oil

 

Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt. Cook the pasta until very al dente, about 8 minutes. Remove the pasta to a bowl with a slotted spoon and set it aside. Do not rinse the pasta. Reserve 1 cup of pasta water before discarding. Heat a large Dutch oven over medium high heat. Add the sausage and brown. Add the Swiss chard and cook down for 2 minutes. Add the reserved pasta water and simmer for 1 minute. Add the beans and pasta and simmer until pasta is done, about 2 more minutes. Remove the pan from the heat and stir in the lemon juice and zest, cheese, parsley, butter, and extra virgin olive oil and it is ready to serve.

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

8oz. Linguini, cooked, drained and kept warm

2  6 1/2 oz. Can Minced Clams, drained, reserve juice for 1 can.

Light Cream

1/2 C. Onion, chopped

2 Cloves Garlic, minced

2 tsp. Butter

1/2 C. Flour

1/2 tsp. Oregano

1/4 tsp. each: Salt, Pepper

1/4 C. each: Parsley, White Wine, Parmesan Cheese

 

In medium saucepan, cook onion and garlic in butter until tender.  Stir in flour and spices.  Add cream to reserved juices to make 2 C.  Add this to saucepan all at once, and cook, stirring, until thick and bubbly.  Cook 1 minute and then stir in clams, parsley, and wine.  Heat through and serve over pasta.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

Stovetop Brie Mac and Cheese

1 teaspoon salt

1 pound elbow pasta

3 C. whole milk

1 white onion, chopped

1 teaspoon whole cloves

½ teaspoon ground nutmeg

6 ounces sourdough bread, sliced and toasted

5 ounces Brie cheese, cut into 1-inch pieces

¼ cup chopped scallions, both white and green parts, for garnish

 

Bring a large pot of water to a rolling boil. Add the salt and the pasta and cook for 10 to 12 minutes, or until al dente. Drain and set aside. Put the milk, onion, cloves, and nutmeg in a large saucepan and set over medium-low heat. Bring to a simmer, then remove from the stove and set aside for 15 minutes to allow the ingredients to steep. Strain out and discard the onion and cloves and pour the milk into a blender. Cut or tear the bread into pieces and add to the milk. Puree the bread and milk into a creamy slurry. Put the cooked pasta in a large pot, add the milk-bread slurry, and set over medium-low heat. Slowly whisk in the Brie, one piece at a time. Serve garnished with the chopped scallions.

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

1/2 C. Asian fish sauce

Finely grated zest and juice of 2 limes

3 T. fresh orange or tangerine juice

3 garlic cloves, grated on a Microplane or minced

1 T. dark brown sugar

1 jalapeno or serrano chile, seeded and minced

1 1/2 to 2 pounds skirt steak

8 ounces dried rice noodles (any shape), cooked according to the package directions

1 1/2 C. thinly sliced Persian, Asian, or Kirby cucumbers

1 1/2 C. thinly sliced radishes

1 C. torn fresh mint leaves, plus more for garnish (optional)

1/2 C. unsalted roasted peanuts, finely chopped

 

In a measuring C., mix together the fish sauce, lime zest and juice, orange juice, garlic, brown sugar, and chile. Set aside half of this mixture to dress the noodles. Place the steak in a shallow bowl or in a heavy-duty sealable plastic bag, pour the remaining marinade over it, and seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes or up to 12 hours. Heat a grill or broiler to high. Remove the steak from the marinade, wipe off the excess marinade, and grill over direct heat or under the broiler until the steak reaches the desired doneness, 2 to 4 minutes per side for rare (the broiler might take a few minutes longer). Let the steak rest, lightly covered with aluminum foil, for 10 minutes. In a large bowl, toss the noodles, cucumbers, radishes, mint leaves, and peanuts with the reserved marinade. Slice the steak very thin. Slice the steak very thin. Divide the noodle mixture among individual serving plates, and top each portion with slices of steak. Garnish with additional mint leaves if desired.

 

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

Linguine with Lemon, Garlic and Thyme Mushrooms

8 ounces/4 cups finely sliced chestnut/cremini mushrooms

1/3 cup extra-virgin olive oil

1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt

Small clove garlic, minced

1 lemon, zested and juiced

4 sprigs fresh thyme stripped to give 1 teaspoon leaves

1 pound linguine

1 bunch fresh parsley, leaves chopped, to give 1/2 cup

2 to 3 tablespoons freshly grated Parmesan, or to taste

Freshly ground black pepper

 

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves. Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture. Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Lobster Macaroni Salad

Lobster Macaroni Salad

Lobster Macaroni Salad

8 ounces elbow macaroni

1 to 1 1/2 cups diced cooked lobster meat, or about 8 to 12 ounces*

1 cup thinly sliced celery

3/4 cup to 1 cup mayonnaise, or to taste

2 teaspoons  lemon juice

1 tablespoon snipped fresh chives or chopped fresh dill

Dash salt, or to taste

Dash pepper, or to taste

Optional: Lettuce leaves, for serving

 

Cook the macaroni in boiling salted water following package directions. Drain and let cool thoroughly.  In a large bowl, combine the macaroni, lobster, and celery. Add 3/4 cup of mayonnaise, lemon juice, and the snipped chives or dill. Toss to blend. Add more  mayonnaise to moisten, if desired.  Taste and add salt and freshly ground black pepper, as needed.  Cover and chill until serving time. Just before serving time, line a serving bowl with lettuce. Spoon the lobster macaroni salad into the lettuce-lined bowl.  *Three to four 1 pound lobsters should yield about 12 ounces of meat.

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

6 ounces linguine
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
5 tsp. Cajun spice blend, divided
2 tsp. olive oil
2 medium red or yellow bell peppers, sliced into strips
1/2 medium red onion, sliced into strips
8 ounces large raw shrimp, peeled and deveined
1 garlic clove, minced
¼ tsp. ground black pepper
1 C. canned diced tomatoes, with juice
¼ C. reduced-sodium chicken broth
2 tsp. butter
2 T. fresh chopped parsley

 

Cook the pasta according to the package directions and set aside. Place the chicken pieces into a medium bowl and toss with 1 T. Cajun spice. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes or until cooked about halfway through. Add the peppers, onion and shrimp and sauté another 1 to 2 minutes or until the shrimp are pink. Reduce the heat to medium. Add the garlic, black pepper, remaining 2 tsp. Cajun spice, tomatoes, and chicken broth to the skillet and gently stir. Cook for 5 more minutes or until chicken is thoroughly cooked and vegetables tender. Swirl the butter into the sauce. Place the pasta in a large bowl, toss with the sauce, and garnish with chopped parsley.

 

Yield: 4 servings

Calories: 325

Fat: 6g

Fiber: 6g

Turkey Pasta Alfredo

Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas

 

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

 

6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste

 

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

 

Yield: 4 servings

Calories: 320

Fat: 9g

Fiber: 6g

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Large Head Cabbage

1 Onion, halved and cut into strips

½ lb. Ground Beef

1 tsp. Mustard

Paprika

Salt & Pepper

1 ¼ C. Water

1 T. EVOO

½ C. Heavy Cream

4 servings of Farfalle Pasta

 

Fill a large pot -one in which you can submerse a whole head of cabbage- with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Your goal is to have 8-10 perfect medium to large leaves in which to roll the stuffing. Set aside the torn, soggy or small leaves for now. Once you have enough leaves, slice the imperfect ones and what is left of the core into thin strips. Heat the oil in a large straight sided sauté pan over medium heat. Add onions and cabbage and cook, stirring occasionally until soft and lightly browned on the edges. Meanwhile, heat water for pasta in separate pot. Combine ground meat with mustard and paprika. Season with salt and pepper to your taste. Form into enough balls to match your cabbage leaves, dividing the meat into equal sized pieces. Place a ball on one edge of a cabbage leaf, fold in the sides, and roll, sealing the meat into the cabbage dumpling. Add water and cream to the pan. Season with additional paprika if desired. Bring to a low boil, nestle the cabbage rolls into the pan. Reduce heat, cover and simmer about 15 minutes. Cabbage should be soft, and the ground beef cooked through. Add pasta to water while cabbage rolls cook. Strain and then add to pan. Gently toss pasta around to coat without damaging the cabbage rolls. (You could also serve pasta separately, and spoon the cabbage mixture over the noodles).

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

Linguine with Arugula & Pine Nuts

1 lb. Linguine

1/2 C. olive oil

4 ounces arugula, trimmed

1 C. freshly grated Parmesan cheese

1/2 C. pine nuts, toasted

Additional freshly grated Parmesan cheese

 

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat. Drain pasta and return to pot. Add arugula and toss well. Add 1 C. Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

Barbecued Chicken Pasta

Barbecued Chicken Pasta

Barbecued Chicken Pasta

 

16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked

1 T. olive oil

3 boneless skinless chicken breast halves — cut into 1/2-inch cubes

¼ C. green bell pepper, sliced thin

¼ C. red onion, sliced thin

2 cloves garlic — pressed

½ C. spaghetti sauce (your favorite)

¼ C. barbecue sauce

1 C. grated Provolone cheese

3 green onions — chopped

¼ C. cilantro — chopped

 

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes.  Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.  Drain pasta, reserving 1/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.

 

Yield: 6 servings

Calories: 530

Fat: 11g

Fiber:   3g

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tsp. olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1/4 C. vodka, (optional)

1 medium red onion, chopped

1/2 tsp. dried oregano

1/2 C. heavy cream

1 lb. rigatoni

10 oz. baby spinach

12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated

1/4 C. grated Parmesan cheese

 

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat.  Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Baby Artichokes and Sausage Rigatoni

Baby Artichokes and Sausage Rigatoni

Baby Artichokes and Sausage Rigatoni

1 1/2 lb. artichokes (1 1/2 in. wide)
1 head fennel (3 1/2 in. wide)
1 lb. mild or hot Italian sausages, casings removed
1 1/2 C. chopped onion
2 tsp. fennel seed
1 tsp. minced garlic
1 C. thinly sliced red bell pepper
1/2 C. dry white wine
1 C. fat-skimmed chicken or vegetable broth
1/2 C. whipping cream
1 lb. dried rigatoni pasta
1/2 C. grated parmesan cheese
Salt

Break off and discard artichoke leaves down to the pale green, tender inner leaves. Cut off and discard thorny tips. Trim bottoms. Quarter artichokes (they will discolor). Trim out and discard fuzzy centers. Rinse and drain artichokes. Trim and discard stems and any bruised portions from fennel. Rinse fennel and thinly slice crosswise. In a 5- to 6-quart pan over medium-high heat, frequently stir sausages, breaking up meat with spoon, until brown, about 10 minutes. Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper to pan. Stir often until onion is limp, about 10 minutes. Pour wine, broth, and cream into pan. Bring to a boil over high heat, and then reduce heat and simmer, stirring occasionally, until artichokes are tender when pierced, about 10 minutes. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite, 10 to 12 minutes. Drain pasta, put in a serving bowl, and top with artichoke sauce. Offer cheese and salt to add to taste.

Ricotta, Spinach, and Mushroom Lasagna

Ricotta, Spinach, and Mushroom Lasagna

Ricotta, Spinach, and Mushroom Lasagna

1 T. olive oil, plus more for greasing the skillet
8 ounces white mushrooms, sliced
1 clove garlic, cut in half and crushed
1 tsp. fresh thyme leaves, chopped, or ¼ tsp. dried thyme
Salt and freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed
1 C. ricotta
1 large egg
3 C. marinara sauce (Store-bought or homemade)
4 ounces no-boil lasagna noodles
2 T. freshly grated Parmesan cheese

Preheat the oven to 350°F with one rack in the middle. Preheat the skillet over medium heat for 2 minutes. Add the olive oil to the skillet, allow it to heat 1 minute, then add the mushrooms, garlic, thyme, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until the mushrooms soften, about 10 minutes. Taste to check for seasoning and add salt and pepper as necessary. Remove and discard the garlic. Pour the mushrooms and any liquid into a bowl and set aside. In a medium-size bowl, combine the spinach with the ricotta, egg, ¼ tsp. salt, and ¼ tsp. pepper.

Rub a coating of olive oil on the skillet and then layer the ingredients in this order:

¾ C. of the ricotta mixture
1 C. of the marinara sauce
half of the mushrooms and their liquid
half of the noodles (break the noodles if necessary to cover the whole skillet)
¾ C. of the ricotta mixture
1 C. of the marinara sauce
the remaining mushrooms and any liquid
the remaining noodles
the remaining ricotta mixture
the remaining marinara sauce

Sprinkle the Parmesan evenly across the top of the lasagna. Cover the skillet tightly with aluminum foil and place in the oven. Bake until the mixture is bubbling and the lasagna noodles are tender, about 45 minutes. Remove the skillet from the oven and transfer it to a rack to cool slightly, about 10 minutes, before serving hot. Leftovers can be refrigerated in a covered container for up to 2 days.

Ham & Cheese Tortellini

Ham & Cheese Tortellini

Ham & Cheese Tortellini

1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
1 cup low-sodium chicken broth
(9 oz) tortellini (fresh or frozen)
salt and pepper to taste
1 cup baby sweet peas, frozen
1/4 cup heavy cream
1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)

Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use 1/2 teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender. Stir in the peas and cream. Off heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!

Chicken Bacon Spaghetti

Chicken Bacon Spaghetti


12 oz. spaghetti or angel hair
1 T. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora’s Farfalle and Herb Salad with Peas

Cat Cora says: a pasta salad is a good dish to have in your repertoire, and this one, with its butterfly-shaped pasta, shines-just be sure to choose fresh, bright herbs. For pasta salads, cook the pasta a little less than you would for a hot pasta dish.

3 tsp. kosher salt
1 pound farfalle pasta or orzo
3/4 C. peas (blanched if fresh)
1/4 C. finely chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh oregano
1 tsp. chopped fresh mint
3 garlic cloves minced
5 tsp. fresh lemon juice (from 2 large lemons)
1 1/2 C. halved cherry tomatoes
2 tsp. extra-virgin olive oil

Bring a large pot of water to a boil over high heat. Add 2 tsp. the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until the past is done but still firm. Drain the pasta in a colander, rinse with cold water, and drain again. In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 tsp. salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil, and toss gently. Serve or cover and refrigerate until you’re ready to serve.

Rigatoni alla Castellana

Rigatoni alla Castellana

Rigatoni alla Castellana½ C. stemmed dried shiitake mushrooms
1 C. hot water
12 ounces rigatoni pasta
1 T. olive oil
4 slices thick bacon, cut crosswise into 1/4 inch pieces
4 ounces thinly sliced cooked pork (from leftover pork chops or tenderloin)
¼ C. minced shallots
2 cloves garlic, minced
1/4 C. brandy
1 ½ C. heavy cream
1 tsp. chopped fresh thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
3 ounces fresh baby spinach
½ C. grated Parmigiano-Reggiano cheese

Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve ½ C. of the liquid and roughly chop the mushrooms. Set aside. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10-12 minutes (or according to package directions). Meanwhile, heat the oil in a large skillet over medium heat. Add the bacon and sauté until browned and just slightly crisp, but still chewy. Remove the bacon from the pan with a slotted spoon onto a paper towel and set aside. Add the shallots to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the ½ C. reserved mushroom liquid, and ¼ C. brandy, and bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the half of the cheese and stir to incorporate. Add the bacon, sliced pork and spinach and heat just until the pork is warmed through and the spinach is slightly wilted. Drain the pasta and add to the pan with the sauce, tossing well to coat. Divide the pasta between four serving bowls, garnish each with the remaining cheese, and serve immediately.

Linguine with Spicy Shrimp Sauce

Linguine with Spicy Shrimp Sauce

Linguine with Spicy Shrimp Sauce3 T. olive oil
4 garlic cloves
1/2 tsp. red pepper flakes
2 T. sun dried tomato paste
15 oz. Italian-style canned tomatoes
1 tsp. salt
black pepper to taste
1/4 C. parsley, chopped
1 oz. white wine
1 T. butter (room temperature)
12 oz. bite-size shrimp, peeled and deveined, heads and tails removed
8 oz. whole-grain linguine

Smash the garlic cloves with the back of a knife on a cutting board. Heat a medium size sauté pan over medium heat. Add olive oil and heat for 1 minute. Add garlic and red pepper flakes. Heat the mixture just until the garlic starts to sizzle. Meanwhile cook pasta in boiling salted water according to package directions. Add sun dried tomato paste to garlic oil mixture. Stir to combine. Add chopped tomatoes. Cook over low heat for 15 minutes, stirring occasionally. Add wine and cook for 1 minute. Add shrimp; cook just until shrimp turns pink. Remove pan from heat and add butter. Swirl or stir pan to melt butter in sauce. Drain pasta and place in warmed serving dishes. Top with shrimp mixture.

Linguine with Sardines, Fennel & Tomato

Linguine with Sardines, Fennel & Tomato

The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind.

Kosher or sea salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 tsp. red chile flakes, or more to taste
1 C. canned peeled tomatoes with their juice, gently crushed
2 oz. white (dry) vermouth
1 medium lemon, juice and zest
1/3 C. toasted bread crumbs
3/4 pound dry linguine

Bring a very large pot of heavily salted water to a boil. Open the sardine tin and drain a T. or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a T.). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a T. or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You’ll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you’ve added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

Spaghettini al Limone

Spaghettini al Limone

1 lb. spaghetti
1½ C. Freshly grated Parmigiano-Reggiano cheese
¾ C. fresh lemon juice
2/3 C. extra-virgin olive oil
½ tsp. Sea salt
½ tsp. Freshly ground pepper
2 tsp. grated lemon zest
2 C. slivered firmly packed basil leaves

In a large pot, cook spaghetti in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain spaghetti into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty spaghetti into it. Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. Pour sauce over cooked spaghetti in serving bowl; toss thoroughly. Add basil, toss again, and serve.

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and PancettaSea salt
8 oz. penne
2 T. extra virgin olive oil, more for drizzling
3 oz. pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 oz. brussels sprouts, thinly sliced
2 tsp. butter
Fresh lemon juice, for serving

Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook). Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

Shiitake Mushroom Alfredo

Shiitake Mushroom Alfredo

creamy-shiitake-alfredo-med107616_sq

Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 T. unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 T. chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan

Green Ravioli with Garlic Filling

Green Ravioli with Garlic Filling

12 oz. Jack Cheese
3 cloves fresh Garlic
12oz. grated parmesan Cheese
12oz. dry Breadcrumbs
Pepper
1 C. Dry White Wine
3 Eggs

10oz. pkg. Frozen Chopped Spinach
2 C. unbleached white Flour
1 T. Salt
1 T. Olive Oil
2 Eggs
Water, as needed

Filling: Process Jack cheese through food processor with grating blade. Remove cheese to bowl.
With steel blade, process garlic. Add remaining dry ingredients and return Jack cheese to food processor container. Pulse until well mixed. Add wine to moisten, and then add eggs and pulse until mixed.

Ravioli: Cook spinach according to package directions. Drain. When cool, press water out of spinach. Chop with steel blade until finely chopped. Add flour and salt and mix. Add oil and mix. Add eggs and mix. Add water until a ball of dough is formed. Place on floured board. Knead until smooth and velvety. Place mixture in plastic bag for 1 hour. At this point, if you have a pasta machine, proceed to make dough. If not, roll only as much dough as you can handle at one time out on floured board until thin. On half the dough spread some of the filling and cover with other half of dough. With ravioli rolling pin or 1/8-inch board form ravioli, pressing rows of squares. Cut rows with pastry cutter or knife. In large pot of boiling water, cook ravioli until just al dente. Drain and serve with sauce of your choice.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Hot Brie Pasta

Hot Brie Pasta

½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan

Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.

Mac n Cheese on a Sheet Pan

Mac n Cheese on a Sheet Pan

This came up in a search for sheet pan meals — I was wondering how pasta would work there, but instead it is a way to cook Mac and Cheese so you get more of the delicious crispy bits on top; its not really a one pan sheet pan meal.  Ah well, still sounds like a great idea =)

Sheet pan mac n cheese3/4 pound elbow macaroni
8 tablespoons unsalted butter, divided
1/4 cup flour
2 cups whole milk
2 cups water
1 1/4 teaspoons kosher salt
Freshly ground black pepper to taste
6 oz fresh bread to be pulsed into crumbs (3 cups once pulsed)
parsley, a medium to large bunch
2 to 3 cloves garlic
1/4 teaspoon kosher salt
1 1/2 cups (4 ounces) Parmigiano Reggiano, grated
1 cup (8 oz) Fresh Mozzarella, diced into small cubes

Preheat oven to 425°F. Bring a large pot of water to a boil. Add a tablespoon of kosher salt. Boil macaroni for about 5 minutes or for 2 minutes less than the box’s suggested al dente time. (For example, my macaroni box said ‘al dente perfection’ in 7 to 9 minutes. I boiled mine for 5.) Drain. Do not rinse. Set aside. In the same large pot, melt 4 tablespoons of butter over medium-high heat. Add flour, whisking constantly for about a minute. Add milk and water, whisking to remove any of the flour-butter mixture from bottom of pan. Bring to boil, then reduce heat and gently simmer. Add 1 1/4 teaspoons kosher salt and pepper to taste. Simmer until mixture begins to thicken, about 20 minutes. Note: the mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay — see photo. Remove from the heat. Meanwhile, melt remaining 4 tablespoons of butter stovetop or in microwave. Pulse bread in food processor to make crumbs. Measure 3 cups and place in a mixing bowl. Add parsley (it’s ok if the tender stems are included — use the top 3/4 or so of the bunch) and garlic to food processor. Pulse until fine, then add to bowl with breadcrumbs. Season with 1/4 teaspoon kosher salt. Pour butter over top and mix with spatula until combined. In a large mixing bowl, toss macaroni with grated Parmigiano Reggiano — it’s ok if the noodles are sticking together; they will separate once the béchamel is poured over top. Line a jelly roll pan with a sheet of parchment paper. Spread macaroni mixture over top. Distribute mozzarella cubes over top. Scatter breadcrumb mixture evenly over top. Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling. Let sit 10 minutes before serving.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 lb orecchiette pasta
2 T. olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T. butter
1/4 C. all-purpose flour
1 1/2 C. buttermilk
1 C. heavy cream
2 C. shredded sharp cheddar cheese
2 C. Gruyere cheese
1 tsp. kosher salt
1/4 C. chopped fresh sage

Cook the pasta according to package directions. Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside. Meanwhile, melt 4 T. of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 T. butter in a small saucepan over medium heat. Add sage, sauté 1 minute and turn off heat. Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!

Spaghetti and Mussels with Tomatoes and Basil

Spaghetti and Mussels with Tomatoes and Basil

img79lCoarse kosher salt, to taste
6 oz. spaghetti, preferably multigrain
2 T. olive oil
1 large shallot, minced
1/8 to 1/4 tsp. red pepper flakes
1 lb. mussels
1/3 cup dry white wine
1 tsp. grated lemon zest
3/4 lb. cherry tomatoes, halved
1/2 cup slivered fresh basil
1 T. extra-virgin olive oil
Freshly ground black pepper, to taste

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes. Meanwhile, in a large, heavy fry pan over medium-high heat, warm the olive oil. Add the shallot and red pepper flakes and sauté until the shallot is almost tender, about 2 minutes. Add the mussels, wine and lemon zest. Cover the pan and cook until the mussel shells begin to open, about 4 minutes. Add the tomatoes and cook, stirring frequently, until they start to soften, about 2 minutes. Discard any mussels that do not open. Drain the pasta and transfer to a warmed large shallow bowl. Pour the mussels and sauce over the pasta. Add the basil and the extra-virgin olive oil and toss to coat the pasta. Season with salt and black pepper and serve immediately. Serves 2.

Quick Tips: The sauce takes such little time to prepare that it can be made while the pasta cooks. The mussel mixture would be equally delicious served in shallow bowls accompanied by crusty bread, rather than over pasta, to soak up the juices. For an extra-special touch, brush the bread with olive oil and then grill or broil until golden and crunchy on the edges.

Greek Pastitsio

Greek Pastitsio

8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
¼ cup crumbled feta cheese (1 ounce)
½ teaspoon ground nutmeg
¼ cup grated kasseri cheese or provolone cheese (1 ounce)

Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.