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Clams with Linguini, Garlic, and Tomatoes

Clams with Linguini, Garlic, and Tomatoes

20130730-one-pot-wonders-clam-tomato-pasta-thumb-625xauto-3429472 tablespoons olive oil
1 medium red onion, thinly sliced (about 3/4 cup)
Kosher salt and freshly ground black pepper
Pinch of dried red chili flakes
3 minced cloves garlic minced or grated with a microplane (about 1 tablespoon)
1/4 cup white wine
4 cups homemade vegetable or chicken stock or store-bought low-sodium broth
1 pound dried linguini, broken in half
1/2 cup chopped fresh parsley leaves
2 cups halved cherry tomatoes
2 pounds littleneck clams or manila clams, scrubbed
1 tablespoon zest and 2 tablespoons fresh juice from 1 lemon

Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion and a pinch of salt and cook until the onions soften, about 3 minutes. Add the chili flakes and garlic and cook until the garlic becomes fragrant, about 30 seconds more. Add the white wine and stir together. Add the stock to the pan with the linguini and adjust the heat to maintain a vigorous boil and cook until the pasta has begun to soften and is halfway through the cooking process, about 5 minutes. Then add half of the parsley and half of the tomatoes and stir to combine. Add the clams, cover and cook until they open, 6 to 8 minutes, making sure to stir and scrape the bottom of the pan so nothing sticks. Discard any clams that do not open. Finish with the lemon juice and zest, black pepper and the remaining parsley and tomatoes. Season to taste with salt and serve immediately.

Creamy Mushroom and Garlic Pasta

Creamy Mushroom and Garlic Pasta

mushroom1 lb. pasta (I used spaghetti), although you could also use the sauce on top of four chicken breasts
3 T. extra virgin olive oil
12 ounces mushrooms (about 18 white button or baby Portobello mushrooms), sliced
2 cloves garlic, minced
4 large green onions, chopped
Salt and pepper to taste
2 Tbsp. flour
1 and ½ cups milk (I used skim)
â…” Cup parmesan cheese, shredded, plus extra for garnish
¼ cup fresh parsley, chopped, plus extra for garnish

Cook pasta in very salty water according to recipe or package directions. In a large saucepan, heat olive oil over medium heat. Add mushrooms, garlic, green onions, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon. Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute. Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley. Garnish with extra parsley and shredded parmesan cheese and serve immediately.

Strip Steaks with a side of Blue Cheese Spaghetti

Strip Steaks with a side of Blue Cheese Spaghetti

4tm1312_steaks2_jpg_rend_sni12col_landscape slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 T. unsalted butter
2 T. chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 T. extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 T. all-purpose flour
1 C. chicken stock or broth
1/2 C. heavy cream
8oz blue cheese crumbles
2-3 T. chopped fresh sage
2 C. cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta. Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won’t go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well. Soften 4 T. of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve. Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it. Heat a large skillet over medium heat. Add the EVOO and the remaining T. of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, sauté for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts. Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest. Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning. Chop and crumble the cooked bacon. Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

Chicken in Lemon Cream with Penne

Chicken in Lemon Cream with Penne

1 6124427796_78a11229f2_zlb penne pasta
3 T. EVOO
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 tsp. herbes de Provence
Pinch of salt, plus ½ teaspoon
Pinch of freshly ground black pepper, plus ¼ teaspoon
1 C. reduced-sodium chicken broth
2 C. heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
¼ C. chopped fresh flat-leaf parsley
1 T. freshly squeezed lemon juice

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. Add the pasta, chicken, ½ teaspoon salt, ¼ teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Linguine with Butter, Pecorino, Arugula, and Black Pepper

Linguine with Butter, Pecorino, Arugula, and Black Pepper

1 lb. linguine
1/4 C. unsalted butter, at room temperature
1 1/4 C. finely grated Pecorino Romano Cheese
1 1/2 tsp. freshly ground black pepper
1 C. coarsely chopped arugula
Salt, to taste

Linguine-with-Arugula-1

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 1/2 cups of the pasta water.   Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil

drunken pastaOlive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to sauté with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

One-Pan Coconut Shrimp Noodle Bowls

One-Pan Coconut Shrimp Noodle Bowls

cocobowls1 T. extra-virgin olive oil
1 tsp sesame oil
1 pound extra-large shrimp; thawed, peeled and deveined
3 cloves garlic, minced
1 T. freshly minced ginger
1 yellow bell pepper, diced
1 (13.5 oz) can coconut milk
2 cups fish stock (or seafood, or chicken, whatevs)
7 oz (half a box) pad Thai noodles
1 tsp fish sauce
2 tsp sriracha sauce
1 cup cilantro leaves (plus more for garnish)
2 scallions, diced
1 lime (or more!)

Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from pan and set aside. Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes. Take off the heat and add a few big squeezes of lime juice. Now taste that.  Need anything? Add a little salt if you want. More lime juice? Yes. Stir the shrimp back in and toss to combine. Serve with more cilantro on top.

Southern Style Macaroni & Cheese

Southern Style Macaroni & Cheese

129-elbow-room_southern-style-mac-and-cheese4001 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2″ cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving

Tortellini Salad

Tortellini Salad

tortellinsalad1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Sweet and Tangy Angel Hair

Sweet and Tangy Angel Hair

1 pound angel hair pasta
2-3 cloves of garlic, minced
1/2 C. unsalted butter
1/4 C. honey
1 tsp. dried basil
1 tsp. dried thyme
1/4 C. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Meanwhile, in a large nonstick skillet, sauté the garlic in the butter, then stir in the honey, basil and thyme. Drain the pasta, add it to the garlic mixture, and toss to coat. Sprinkle with Parmesan before serving.

Authentic White Clam Sauce

Authentic White Clam Sauce

2 cloves garlic, minced

2 T. olive oil

2 T. butter

2 6.5 oz cans minced or chopped clams

1 T. chopped fresh parsley

1 T. chopped fresh basil

1/4 C. white wine

 

In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.

 

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Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Asian Pinwheel Steaks with Noodle and Cabbage Sauté

Coarse salt

1/2 lb. angel hair pasta

1/3 C. roasted unsalted peanuts

2 C. fresh ready-to-eat baby spinach leaves

1/2 C. fresh flat-leaf parsley leaves (a couple of generous handfuls)

1/4 C. cilantro leaves (half as much as the parsley)

3 garlic cloves, chopped

Zest and juice of 1 lemon

3-inch piece of fresh ginger, peeled and grated, divided

4 T. tamari (dark aged soy sauce, found in the international aisle), divided

6 scallions, chopped, divided

Salt and freshly ground black pepper

Pinch of cayenne pepper or a dash of hot sauce, such as Tabasco

1/4 C. plus 2 T. vegetable oil, plus some for drizzling, divided

2 3/4-inch-thick New York strip steaks

Metal skewers

1 sack (16 oz.) shredded cabbage “slaw mix” (on the produce aisle)

2 T. rice wine vinegar (eyeball it)

1 C. chicken stock or broth

 

Preheat the oven to 500 degrees. Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it. Drain and run under cold water to stop the cooking process. While the pasta water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 T. of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste. While the machine is still running, slowly pour in the 1/4 C. of vegetable oil. Taste and adjust the seasonings; reserve. Place steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, lb. the steaks to half their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of the peanut filling. Roll the steaks tightly and cut each in half across. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet. Drizzle with a little oil and roast for 12 to 15 minutes. While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 T. of vegetable oil (twice around the pan). Add the cabbage, the remaining ginger and the remaining garlic and cook for 2 minutes. Add the remaining 3 T. of tamari, the rice wine vinegar, and chicken stock. Bring up to a simmer and add the reserved noodles and the remaining scallions. Toss to coat and continue to cook for 1 minute to heat the noodles through. Taste to adjust the seasoning with more tamari or salt and pepper. To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.

Asiago Chicken and Cavatappi

Asiago Chicken and Cavatappi

1 1/2 C. uncooked cavatappi pasta (5 oz.)

3/4 C. boiling water

1/2 C. julienne strips sun-dried tomatoes (not oil-packed)

1 lb. boneless skinless chicken breasts cut into 1/2-inch pieces

1/4 tsp. garlic pepper

1/4 tsp. salt

2 C. frozen baby bean and carrot blend (from 1-lb. bag)

1/4 C. chopped fresh parsley

1/4 C. shredded Asiago cheese (1 oz.)

 

Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.    Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat.  Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.    Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

 

Yield:

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Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

4 cups chicken broth

1 lb (16 oz) dry spaghetti noodles

6 chicken tenders

salt and pepper to taste

1 onion, diced (approx 1 cup)

2 bell peppers, diced (approx 1 1/2 cups)

2 tsp dried minced garlic

8 ounces cream cheese

1 cup shredded cheddar cheese

 

Pour the chicken broth into the Instant Pot Break the spaghetti noodles in half and place in the chicken broth alternating the direction the noodles are laying. Set the chicken tenders on top of the pasta. Season with salt and pepper. Add the onion, bell peppers and minced garlic on top of the chicken. Cook on manual HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.

Remove the cooked chicken from the pot. Give the pot a good stir. Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes.

While the Instant Pot is resting, slice, dice or shred the chicken. Add the chicken to the Instant Pot once the 10 minutes rest period is over. Stir to incorporate the cream cheese. Stir in the shredded cheese and serve! Notes: If you like your spaghetti a bit ‘saucier’ you can add in a splash of milk.

One Pot Tomato Basil Pasta

One Pot Tomato Basil Pasta

One Pot Tomato Basil Pasta

3 cups chicken broth

8 oz angel hair pasta, broken in half

2 tsp minced garlic, dried

2 chicken breasts, cut into 1 inch chunks

salt and pepper to taste

1/4 cup evaporated milk

1/2 cup shredded parmesan cheese (not the powdered stuff!)

1 cup roma tomatoes, diced (approx 3 small tomatoes)

1/2 cup fresh basil, roughly chopped

 

Add the chicken broth to the Instant Pot. Place the broken pasta into the Instant Pot, alternating directions making a criss-cross pattern. Add the minced garlic, chicken chunks and salt and pepper to the Instant Pot. Cook on Manual HIGH for 2 minutes followed by a 3-minute NPR before releasing the remaining pressure manually. Turn the Instant Pot OFF. Add the evaporated milk to the Instant Pot and stir to combine. Stir in the shredded parmesan cheese. Stir in the tomatoes and basil. Replace lid and let the pasta sit for 10 minutes to allow the sauce to soak up the tomato and basil flavor. Season the pasta with salt and pepper again and serve. Notes: Keep that extra evaporated milk! After the 10 minutes is up, sometimes the pasta soaks up a lot of the sauce, if you prefer yours saucier, simply add an additional 1/4 cup of evaporated milk.

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

Spaghetti with Fried Capers and Anchovies

 

1/3 cup olive oil

1/2 cup drained nonpareil capers, rinsed

1 lb. spaghetti

6 anchovy fillets, coarsely chopped

1 garlic clove, minced

1 T. finely grated lemon zest

1/2 cup finely chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

2 T. fresh lemon juice

1/2 tsp. crushed red pepper

 

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.

Linguini with Clam Sauce

Linguini with Clam Sauce

Linguini with Clam Sauce

 

8 ounces linguini, uncooked

2 to 3 (6-oz.) cans minced clams, undrained

1 (14.5-oz.) can low sodium chicken broth* (or use chicken bouillon)

2 to 3 T. butter* (or 2-3 T. olive oil)

2 cloves pressed garlic (or use garlic powder)

1 cup chopped onion* (or use freeze dried or dried onions)

2 T. flour

1/8 tsp. dried thyme

Dash of Tabasco sauce

1/4 cup fresh parsley, chopped* (or use 1 T. dried parsley)

1 T. lemon juice* (optional in an emergency or used bottled)

Salt and pepper to taste

Grated parmesan cheese* (optional, or use canned parmesan)

 

Prepare pasta according to package directions. Drain. While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (use ALL the chicken broth In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly. Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.

Asian Noodle Bowl

Asian Noodle Bowl

4 C. vegetable or chicken broth

6 oz. Udon noodles

1 medium red bell pepper, cut into thin strips

1 C. broccoli florets, cut into bite size pieces

1 1/2 C. snow peas

1/4 C. sliced green onions

1 med jalapeño pepper, sliced (optional)

3 T. chopped cilantro

2 T. tamari, shoyu or light soy sauce

2 tsp. grated fresh ginger

1 tsp. Asian chili-garlic sauce

1/4 tsp. salt

 

Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalapeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat.  Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 – 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.

 

Yield:

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Artichoke and Walnut Pesto Pasta

Artichoke and Walnut Pesto Pasta

Coarse salt

1 lb. penne rigate pasta

4 oz. walnut pieces, toasted (about 1/3 C.)

1 15oz can artichoke hearts, drained

1 large garlic clove, cracked away from the skin

Zest of 1 lemon

a handful of fresh flat-leaf parsley leaves

1/2 C. grated Parmigiano-Reggiano

Coarse black pepper

1/4 tsp grated or ground nutmeg

1/3 C. extra-virgin olive oil

3 C. coarsely chopped arugula or baby spinach leaves.

 

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente. In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency. Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper to serve.

 

 

Yield:

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Alla Checca

Alla Checca

4 tomatoes, seeded and coarsely chopped

4 cloves garlic, minced

1/2 C. chopped fresh basil

1/4 C. chopped fresh mint, optional

1/2 C. olive oil

Salt to taste

Grated Parmesan cheese

1/2 to 1 pound pasta

 

Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours.  Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss.  Add grated Parmesan cheese to your liking and serve with Italian bread.

 

Yield:

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Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

 

8 ounces uncooked medium egg noodles (about 5 cups)

1 pound boneless skinless chicken breasts, cut in 1-inch pieces

1/2 teaspoon pepper

1 tablespoon butter

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup shredded Swiss cheese

1/2 cup cubed fully cooked ham

1/4 cup water

Minced fresh parsley

 

Cook noodles according to package directions; drain. Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

 

Serving Size 1 ½ C.

Calories: 516

Fat: 18g

Fiber: 3g

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

1 pound ground beef

1 pound bulk Italian sausage

1 medium onion, chopped

1 cup sliced fresh mushrooms

4 cans (8 ounces each) no-salt-added tomato sauce

2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta

1 cup water

1 can (6 ounces) tomato paste

1 package (3-1/2 ounces) sliced pepperoni

1 teaspoon Italian seasoning

2 cups shredded part-skim mozzarella cheese, divided

2 cups shredded cheddar cheese, divided

 

In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

 

Serving Size: 1 1/3 C.

Calories: 653

Fat: 35g

Fiber: 6g

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

One Pot Ham & Cheese Tortellini

 

1 tbsp. extra-virgin olive oil

1 shallot, minced

3 cloves garlic, minced

1/2 lb. deli ham, chopped

Freshly ground black pepper

1 1/2 lb. cheese tortellini

2 c. frozen peas

3/4 c. low-sodium chicken broth

1/3 c. heavy cream

1 c. shredded swiss

1/2 c. freshly grated Parmesan

Freshly chopped parsley, for garnish

 

In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes. Add heavy cream, Swiss, and Parmesan and stir until creamy. Garnish with parsley and serve.

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

3/4 lb. fettuccine

1 T. olive oil

1 large onion, chopped

Salt to taste

Freshly ground black pepper

2 cloves garlic, finely minced

2 lbs. Swiss chard, washed

A pinch of nutmeg

2 T. low-fat sour cream

1/4 C. Parmesan cheese

 

Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.  Meanwhile, cut the Swiss chard into 1/4-inch wide pieces.  Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.  Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.  Toss the fettuccine with the Swiss chard mixture.  Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

Creamy Steak Fettuccine

Creamy Steak Fettuccine

Creamy Steak Fettuccine

12 oz. fettuccine

1 lb. sirloin steak

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter

2 cloves, minced

2 tbsp. all-purpose flour

2 c. milk

1 tbsp. freshly chopped parsley

1/2 c. freshly grated Parmesan

1 1/2 c. halved cherry tomatoes

4 c. baby spinach

Balsamic glaze, for drizzling

 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.  Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.   Top with sliced steak and drizzle with balsamic glaze.

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

Fusilli with Ricotta, Pancetta and Spicy Rapini

1/2 pound fusilli (fun corkscrew shape) or other pasta

sunflower oil

two thick slices pancetta or bacon, chopped

1 small yellow onion, chopped coarsely

about 1/2 pound spicy rapini, (broccolini) washed and chopped coarsely

2 garlic cloves, chopped fine

a few pinches red pepper flakes

1/2 cup hazelnuts, toasted and chopped

1/2 cup ricotta

freshly-grated pecorino cheese

 

Bring water to a boil and cook the pasta to your desired tenderness.  Drain and toss with a little oil.  In the meantime, heat a bit of oil in a large, heavy skillet.  Fry the pancetta, stirring a few times, for a couple of minutes.  Add the onions and sauté, stirring occasionally (add a bit of oil if the pancetta hasn’t released enough grease to keep the onions from sticking to the pan), for about 10 minutes, until the onions are quite soft and a bit browned.  Add the garlic and pepper flakes and cook about a minute, then add the arugula (still a bit wet from the washing).  Cook until wilted and tender, about 3 minutes.  Add the cooked pasta directly to the pan, then stir in the hazelnuts, ricotta, and grated cheese.  Remove from heat and serve (2 – 4, depending on your appetite).  Season with salt and freshly-ground pepper to taste.

 

Sarah Carey Chicken Paprikash

Sarah Carey Chicken Paprikash

chicken_paprikash_horiz4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt
Parsley, for garnish, optional

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes. Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Remove pan from heat. Temper sour cream with a bit of the sauce, then stir sour cream into sauce, then ladle over chicken and noodles.

Summer Corn Pasta

Summer Corn Pasta

Summer Corn Pasta

 

2 ears fresh sweet corn

1 tablespoon unsalted butter

2 tablespoons minced shallot or sweet onion

1 teaspoon grated fresh ginger

¼ cup white vermouth or dry white wine

¼–½ cup heavy cream

Kosher salt and freshly ground pepper

½ pound dried orecchiette pasta

¼ cup toasted breadcrumbs

Additional embellishments, such as fresh summer herbs, lemon zest, ground red pepper (cayenne, espelette, gochujang, Aleppo), chopped toasted nuts, crumbled bacon

 

Over a large bowl, cut kernels and scrape corn cobs, then discard cobs. Bring a large pot of salted water to boil. While waiting for the water to boil, heat butter in a large skillet over medium heat. Add shallot and sauté until translucent, about 3 minutes. Add ginger and sauté, stirring constantly, for an additional minute. Deglaze the pan with the vermouth and reduce the liquid by half. Add ¼ cup of the heavy cream and reduce again by half. Season to taste with salt and pepper, then set aside. When the water reaches a boil, add the pasta. Give it a good stir to make sure the orecchiette “ears” don’t stick together. Cook until just shy of al dente. This shouldn’t take longer than 9 minutes but start testing at 7 minutes. The pasta will finish cooking in the sauce. Place a measuring cup in your strainer as a reminder for the next step. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the skillet to medium heat, add the pasta and ½ cup of the cooking water, toss until the sauce is glossy, about 2 minutes. Add the raw corn, toss again for an additional minute. If the pasta isn’t saucy enough for your taste, alternate adding splashes of the remaining cream and pasta water as you continue to toss the pasta. Taste once again for seasoning. Serve garnished with toasted breadcrumbs and any other embellishments that make you smile from ear to ear.

Tomato Butter Spaghetti

Tomato Butter Spaghetti

Tomato Butter Spaghetti

 

1 T. extra-virgin olive oil

1 onion, chopped

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

3 lb. fresh tomatoes, chopped

1 T. dried oregano

4 T. butter

8 oz. Cooked spaghetti

1/4 C. Fresh basil leaves, torn

Finely grated Parmesan, for serving (optional)

 

In a large skillet over medium heat, heat oil. Add onions and season with salt and pepper. Sauté until beginning to soften, then stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and stir to combine. Continue to cook over medium heat to let the tomatoes start to break down.  When the mixture reaches a simmer, reduce heat slightly and and stir in butter. Season again with salt and pepper, add oregano, and let simmer about 15 minutes more to allow the flavors to develop. Taste and season as necessary. Serve over cooked pasta and top with basil and Parmesan, if desired.

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Orecchiette with Cauliflower, Anchovies, and Fried Croutons1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
8 T. extra-virgin olive oil, divided
1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
1 1/2 C. 1/3-inch cubes crusty country-style bread
3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 C.)
3 large garlic cloves, chopped
7 anchovy fillets, finely chopped
1/2 C. chopped fresh Italian parsley, divided
1/3 C. (packed) freshly grated Parmesan cheese plus additional for serving
2 T. freshly grated Pecorino Romano cheese

Preheat oven to 425 degrees F. Toss cauliflower florets with 1 T. olive oil in large bowl to coat. Sprinkle with salt and pepper and spread in single layer on large rimmed baking sheet. Roast until cauliflower florets are tender and beginning to brown in spots, stirring occasionally, about 25 minutes. Cool to room temperature. Can be made 1 day ahead. Cover and chill. Cook pasta in large pot of boiling generously salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 1/3 C. pasta cooking liquid. Set pasta and cooking liquid aside separately. Meanwhile, heat 2 T. olive oil in large deep nonstick skillet or large pot over medium-high heat. Add bread cubes and saute until golden brown and crisp, 3 to 4 minutes. Transfer to small bowl and cool. Reserve skillet or pot. Add 2 T. olive oil to same skillet or pot and heat over medium-high heat. Add zucchini and garlic and saute until zucchini is golden brown and crisp-tender, 3 to 4 minutes. Add cauliflower and anchovies and saute until heated through, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Add drained pasta, reserved 1 1/3 C. pasta cooking liquid, remaining 3 T. olive oil, 1/3 C. parsley, 1/3 C. Parmesan, and Pecorino Romano cheese and toss to coat. Season pasta to taste with salt and freshly ground black pepper. Divide pasta among 6 bowls; sprinkle with fried croutons, remaining parsley, and additional Parmesan cheese and serve.

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

Yield:

Calories:

Fat:

Lemony Zucchini Linguine

Lemony Zucchini Linguine

Lemony Zucchini Linguine

5 oz dried linguine

2 mixed-color zucchini

1/2 a bunch of fresh mint (Â¥2 oz)

1 oz Parmesan cheese

1 lemon

Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 T. of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 tsp. of extra virgin olive oil before tucking in.

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

PNW Creamy Razor Clam Linguine with Parsley and Chives

1 1/2 C. razor clams, cut into 1/2-inch pieces

10 ounces linguine

1/4 C. butter

1/4 C. olive oil

1 C. onion, diced

4-5 cloves garlic, minced

1 C. white wine

2 C. tomatoes, diced

1 T. oregano, chopped (optional)

1 C. parsley, chopped

2 T. basil, chopped (optional)

saffron or red pepper flakes (optional)

1/3 C. Parmesan, grated

 

In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10–15 minutes. If sauce gets too thick, add a splash of water. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then add clams to sauce. The razors only need a few minutes of cooking. Drain and toss pasta in a large bowl with sauce, parsley and any other herbs. Serve with Parmesan.

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

 

8oz. uncooked Macaroni

5 to 10 peeled cloves Garlic

2 C. grated American cheese (1/2 lb.)

2 to 4 T. Worcestershire sauce

¼ C. chili sauce

Salt and pepper to taste

¾ C. piping hot melted butter

 

Boil macaroni with the garlic until tender.  Drain, keeping garlic with pasta and return to pan.  Add remaining ingredients except butter; Stir to combine.  Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.

Beef Tips & Noodles

Beef Tips & Noodles

Beef Tips & Noodles

 

1 Package of stew meat

3 packages of brown gravy mix

2 C. of water

1 (small) can of mushrooms – drained

Wide egg noodles

 

The night before, sprinkle stew meat with garlic powder and salt & pepper. Place stew meat in your crock pot in the morning. Add the 3 packages of gravy mix and 2 C. of water, and the mushrooms. Cook on low for about 6 to 7 hours. Serve over hot cooked noodles.

Lamb Ragu with Mint

Lamb Ragu with Mint

Lamb Ragu with Mint

1 lb. rigatoni pasta

2 T. olive oil

2 shallots, chopped

1 clove garlic, minced

1 1/2 lb. ground lamb

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 C. red wine

4 C. marinara sauce, store-bought or home made

1/2 C. fresh mint leaves, torn

1/2 C. ricotta cheese

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

 

Giada’s Homemade Marinara Sauce:  1/2 C. extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 tsp. sea salt , 1/2 tsp. freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp. of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta

1 (2-lb.) boneless lamb shoulder roast, halved (see Note)

21⁄2 tsp. kosher salt, or to taste

1 T. extra-virgin olive oil, plus more for finishing

1 large yellow onion, finely diced

1 (6-ounce) can tomato paste

1 C. dry red wine

1 (28-ounce) can whole peeled tomatoes

1⁄2 C. water

1⁄4 C. plus 2 T. fresh oregano leaves

6 cloves garlic, minced

1 tsp. red pepper flakes

11⁄2 lb. dried rigatoni

1 T. minced rosemary

1 T. red wine vinegar

 

1  C. whole-milk ricotta

1⁄2 C. whole milk

1⁄2 C. packed freshly grated Pecorino Romano cheese

1⁄2 tsp. freshly ground black pepper

1⁄2 tsp. kosher salt

 

Season the lamb on all sides with 1 tsp. of the salt. Warm a large Dutch oven over medium-high heat. Add the oil, and when you just begin to see wisps of smoke, add the lamb. Sear on all sides until a deep brown crust forms, 7 to 10 minutes. Transfer the lamb to a plate and set aside. Add the onion to the pot  and  cook until just softened and lightly browned, adjusting the heat as needed, about 4 minutes. Add the tomato paste and cook, stirring almost constantly, until it darkens slightly and a deep brown crust forms on the bottom of the pot, about 2 minutes.  Pour in the wine and scrape up the bits from the bottom of the pot. Stir in the tomatoes, water, 1⁄4 C. of the oregano, the garlic, red pepper flakes, and remaining 1⁄2 tsp. salt. Nestle the seared lamb back into the pot and bring to a rapid simmer. Decrease the heat to maintain a gentle simmer, cover, and braise until the lamb is tender and easily shreds apart, about 2 hours. Remove the lamb from the sauce and shred it into bite-size pieces using two forks. Return the shredded lamb to the sauce. (It will be quite thick now but will be thinned with pasta water later.) Taste and adjust the seasoning. (At this point the ragù can be cooled to room temperature, then covered and refrigerated for up to 3 days before serving.) Return the ragù to a gentle simmer and keep it warm over low heat. Cook the rigatoni in boiling salted water until al dente according to the package directions. Drain, reserving 2 C. of the cooking water, and return the rigatoni to its pot. Stir some of the cooking water into the ragù to loosen it and add the remaining 2 T. oregano, the rosemary, and vinegar. Add a few ladlefuls of the ragù to the pot of rigatoni to lightly coat. Place the rigatoni pot over medium-low heat and cook, stirring often, to allow the pasta to absorb some of the sauce, about 2 minutes. To make the whipped ricotta: In a medium bowl, whisk the ricotta with the milk, cheese, pepper, and salt until it is loose and creamy, about 30 seconds. Use immediately or cover and refrigerate for up to 3 days. Serve the rigatoni in warm bowls, with a ladleful of the ragù spooned over each portion. Top with the whipped ricotta and a drizzle of oil.

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

12 ounces reginetti or other short pasta

Kosher salt

2 T. olive oil

6 ounces thinly sliced pancetta (Italian bacon)

1 small head of savoy cabbage, tough ribs removed, leaves torn

¼ C. (½ stick) unsalted butter, cut into pieces

2 tsp. fresh thyme leaves

½ ounces Parmesan, finely grated (about ½ C.)

Freshly ground black pepper

Poppy seeds (for serving)

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ C. pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels. Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 C. pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.