Rigatoni With White Bolognese

Rigatoni With White Bolognese

Yield: 4 servings

Extra virgin olive oil

½ sweet onion, peeled and finely chopped

2 medium carrots, peeled and finely chopped

1 stalk celery, finely chopped

Sea salt

Freshly ground black pepper

1 pound mild Italian pork sausage meat, removed from casings

1 pound ground beef (not lean)

1 ½ cups dry Italian white wine

1 cube beef bouillon dissolved in 2 cups simmering water

1 ½ ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water

⅓ cup heavy cream

1 pound rigatoni

¾ cup freshly grated Parmigiano-Reggiano cheese

Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.

Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 ½ cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.

Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Quick Ragù With Ricotta and Lemon

Quick Ragù With Ricotta and Lemon

Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.

Yield: 4 servings

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

1 medium onion, thinly sliced

2 garlic cloves, peeled and smashed

Fine sea salt and black pepper

1 pound ground beef

2 heaping tablespoons sambal oelek (or any spicy red-pepper paste)

¼ cup full-bodied red wine, like cabernet or merlot

1 (28-ounce) can whole peeled tomatoes, with their juices

8 ounces plain or whole-wheat lasagna noodles (not no-cook), broken in 1- to 2-inch pieces

1 teaspoon fennel seeds

1 cup fresh ricotta

1 lemon, zested

Flaky salt, like Maldon

In a large Dutch oven or pot, heat ¼ cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.

Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.

Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.

In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.

Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

TIP: I thought it needed tomato paste for depth and sugar to counter the acidic pepper paste. Added them both towards the end and it came out great!

Miso Mushroom and Leek Pasta

Miso Mushroom and Leek Pasta

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.

Yield: 4 servings

Salt

2 tablespoons olive oil, plus more as needed

2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)

1 ½ pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced

1 pound short pasta, such as ziti or cavatappi

2 tablespoons white miso

¾ cup grated Parmesan, plus more for garnishing

1 tablespoon sherry or red wine vinegar, plus more to taste

1 tablespoon chopped parsley leaves and tender stems

Bring a large pot of salted water to a boil.

Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.

Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.

When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.

Garnish with the parsley and more cheese; serve with a final drizzle of oil.

TIP: If you want dryer, crisper, crustier mushrooms without the wateriness, the general instruction these days is to cook them first--no salt!--until after they're cooked to your preferred shade of brown. See Ali Slagle's recipe for Sautéed Mushrooms on this website.

Really yummy dish and so easy to make. You could add more mushrooms than the recipe calls for because they cook down so much. Also, I added baby spinach at the end for more fiber. Chicken would also be a great add. Will definitely make again!

Pasta Pesto Soup With Turkey and Spinach

Pasta Pesto Soup With Turkey and Spinach

Like its viral cousin, lasagna soup, pasta pesto soup is based on a crowd-pleasing Italian classic. Use either homemade or store-bought pesto to imbue the broth with the pungent flavors of garlic and basil. Ground turkey adds a satisfying meatiness, while baby spinach turns this into a one-pot meal. And although the ricotta is optional, a dollop or two stirred into the bowl adds a lovely creaminess that rounds everything out.

Yield: 4 servings

2 tablespoons extra-virgin olive oil

1 onion, chopped

¼ teaspoon crushed red pepper, more to taste 

½ teaspoon fine sea or table salt, more to taste

½ pound ground turkey

½ cup pesto, store-bought or homemade, more for serving

1 quart vegetable or chicken broth

1 cup orzo or macaroni

5 ounces baby spinach

1 lemon, halved

Whole-milk ricotta, for serving (optional)

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.

Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes.

Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing).

Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.

Serve the soup with more pesto drizzled on top.

TIP: Used homemade chicken Italian sausage (fennel is lovely with the pesto/lemon!). Browned with onion/garlic. EASILY doubled so use a pound of orzo. Recipe used, method changed. HATE pasta left in broth; it swells/absorbs ALL liquid. Cooked meat/onion/garlic, pepper, added broth; added pesto when I added baby greens, so flavor was still super-bright and fresh; turned off heat, to just melt the pesto/wilt greens. Cooked pasta separately; added to bowls, then ladled soup. Ricotta on table.

Keeper recipe! Used rotisserie chicken leftover (about 1 lb.) Added 2 extra cups broth because the orzo absorbs the liquid if you let the soup sit too long before eating. Added extra spinach and a bit more lemon. Topped with grated parmesan cheese.

Cheesy Baked Pasta With Sausage and Ricotta

Cheesy Baked Pasta With Sausage and Ricotta

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Yield: 4 servings

3 tablespoons extra-virgin olive oil

¾ pound bulk hot or mild Italian sausage (pork, chicken or turkey)

4 garlic cloves, thinly sliced

1 teaspoon dried oregano

½ teaspoon fennel seeds, coarsely crushed

Pinch of red-pepper flakes, plus more for serving (optional)

1 (28-ounce) can whole peeled tomatoes with their juices

1 (14-ounce) can crushed or strained tomatoes

2 bay leaves

Kosher salt

12 ounces dried pasta, such as small shells, farfalle or other shaped pasta

8 ounces fresh mozzarella, torn into bite-size pieces

6 ounces whole-milk ricotta (about ¾ cup)

⅓ cup grated Parmesan

¼ cup basil leaves

Black pepper, for serving

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

TIP: Rather than put four ounces of unused sausage in the freezer and four ounces of unused pasta in the pantry, we used the full pound of each, upped the measures of strained tomatoes, fennel and oregano by a third, and added a half cup of red wine. Turned out perfectly. We’ll put this one in rotation. The fennel and the fresh basil really take it up a level.a

Spicy, Creamy Weeknight Bolognese

Spicy, Creamy Weeknight Bolognese

This pasta sauce captures the soul-soothing essence of a long-simmering Bolognese even though it cooks quickly. Searing ground beef gives it a caramelized taste that mimics the depth of slow-cooked meat. Adding a few spoonfuls of red curry paste doesn’t make it taste like curry, but gives it instant nuance and depth. Some rich cream at the end rounds the sharp heat to an enveloping warmth. To save even more time, you can chop the vegetables while the meat is cooking. The sauce tastes great on any type of pasta, but it’s especially nice with varieties that can capture it in their curves.

Yield: 4 to 6 servings

Salt and black pepper

1 pound ground beef (at least 20 percent fat)

1 large onion, finely chopped

2 carrots, peeled and finely chopped

2 to 3 tablespoons red curry paste

1 (15-ounce) can tomato sauce

1 pound short, curled pasta, such as pipettes

1 cup heavy cream

Bring a large pot of salted water to a boil.

Meanwhile, heat a large Dutch oven or heavy pot over high until very hot. Add the beef, and smush and spread in a single layer. Sprinkle with salt and pepper, then cook, stirring, to break into tiny bits and cook through, 4 to 5 minutes.

Push the meat to one side, and add the onion and carrots to the beef fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the beef, until the onion is translucent, about 5 minutes.

Add the curry paste, 2 tablespoons for a mild spiciness and 3 for more heat, and stir until darkened in color, 2 to 3 minutes. Pour in the tomato sauce, then fill the can a third of the way up with water to swish out the rest of the sauce into the pot. Stir, bring to a simmer, then reduce the heat to low and simmer while the pasta cooks.

Cook the pasta in the boiling water until al dente. Save ½ cup pasta cooking water, then drain the pasta and add to the simmering sauce.

Stir the cream into the sauced pasta, taste and season with salt and pepper. For a thinner sauce, stir in a bit of the pasta water. Serve hot.

TIP: I believe every Italian American Cook has a version of this in their repertoire. As the family cook, being that I was a teacher and got home an hour and a half earlier than my wife, I would make a very similar sauce: ground beef browned in the pot, caramelized the onions and a carrot, if I had one sitting around, open up a can of Cento crushed tomatoes, empty it with a little bit of water. The kids would come home, absolutely ravenous from their after school activities and devour it, and if we were lucky, with a big dollop of ricotta cheese and Parmesan on top. It was an absolute lifesaver, highly recommended for working families. I’m going to try the red curry paste, it sounds delicious.

Baked Chicken Ricotta Pasta

Baked Chicken Ricotta Pasta

This juggernaut of a comfort dinner is mostly assembly, a cousin of baked ziti, lasagna and all the other divine baked pasta dishes in the Italian American culinary pantheon. Whip this up on a busy workweek or assemble and refrigerate it for a future date. The thing about baked pastas, especially here where saucy tomato sauce meets creamy ricotta, is that they taste just as good, if not better, reheated.

Yield: 6 to 8 servings

1 ½ pounds boneless, skinless chicken breasts, patted dry

Salt and black pepper

2 teaspoons dried oregano

1 pound short pasta, such as fusilli or wagon wheels

3 tablespoons unsalted butter or olive oil

2 (24-ounce) jars marinara sauce, such as Rao’s

2 cups/16 ounces whole-milk ricotta

8 ounces burrata or fresh mozzarella

2 ounces Parmesan, grated (about ½ cup)

Heat the oven to 400 degrees.

Cut the chicken breasts into 1-inch cubes, then, directly on the cutting board, season with salt and pepper and toss with the oregano. Set aside to dry-brine a little while you cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Meanwhile, set a large Dutch oven over medium-high. Melt the butter and wait for it to stop foaming, then add the chicken in a single layer. Cook the chicken without disturbing it until browned on one side, 2 to 3 minutes, then stir-fry until no longer pink on the outside, about 1 minute. (Don’t overcook the chicken here; it will finish cooking in the oven later.)

Stir in the marinara sauce and bring to a simmer. Add the pasta and stir everything to combine.

Ladle half of the pasta into a 9-by-13-inch baking dish and spread into an even layer. Dollop all of the ricotta on top, then sprinkle with half of the Parmesan. Ladle the remaining pasta over the ricotta. Tear the burrata into large pieces over the pasta, then top with the remaining Parmesan. (At this point, you can cover the pan with foil and refrigerate for up to 2 days.)

Bake the pasta uncovered until the sauce is bubbling at the edges and the cheese has melted, 20 to 25 minutes. (It may need to bake up to 15 minutes longer if it’s been refrigerated.) Serve immediately.

Chicken and Broccoli Rabe Pasta

Chicken and Broccoli Rabe Pasta

The combination of pasta, garlic and olive oil has long been one of the best ways to feed many mouths with ease. Here, that garlicky pasta is joined by browned chunks of chicken, tender and bitter broccoli rabe and spicy cherry peppers. Browning boneless, skinless chicken breast takes little effort if done right — the key is to not overcrowd the pan. The chicken cooks through quickly, so sautéing it in batches adds minimal time and maximum flavor to this recipe. Feel free to use broccolini instead of broccoli rabe, sweet cherry peppers instead of spicy or even another short pasta instead of cavatelli — just don’t skip the freshly grated Parmesan on top. 

Yield: 4 to 6 servings

Salt and pepper

1 large bunch broccoli rabe (about 1¼ pounds), tough stems removed, cut into 1-inch pieces

1 pound cavatelli or other short pasta

1 pound boneless, skinless chicken breasts

¼ cup plus 2 tablespoons extra-virgin olive oil, divided, plus more if desired

8 garlic cloves, thinly sliced

2 tablespoons chopped jarred hot cherry peppers

Grated Parmesan, for serving

Bring a large pot of salted water to boil. Add the broccoli rabe to the boiling water, cooking until the broccoli rabe is a vibrant green color, 60 to 90 seconds. Using a slotted spoon, transfer the broccoli rabe to a bowl, then rinse with cold water and strain. Set aside. Add the pasta to the boiling water and cook until al dente, then drain. 

Meanwhile, pat the chicken dry with paper towels, and then cut  into 1-inch cubes and  salt generously. Place a large pan over medium heat and add 1 tablespoon of olive oil. When the oil is shimmering add half of the chicken. Cook the chicken for 3 minutes, then flip over to cook for 3 minutes more, until chicken is browned on both sides. Remove chicken from pan and set aside. Add another tablespoon of oil and cook the remaining chicken using the same method, then combine all of the chicken in the pan.  

Add the remaining ¼ cup olive oil to the pan along with the garlic and cherry peppers and cook, stirring frequently, until the garlic is  golden, about 1 minute. Add the broccoli rabe and cooked pasta and stir to combine.  Add more olive oil, as needed, to coat the pasta. Season to taste. Serve warm, topped with freshly grated Parmesan.

TIP: I made this exactly as written, but felt it needed more acid, so I added the juice of one lemon at the very end. We loved it, and it was a breeze to make! Next time, I will keep the lemon and probably double the amount of chopped hot cherry peppers.

 I used your suggestion and added the broccoli rabe for the final two minutes of the pasta cooking time.

Zucchini Butter Pasta

 Zucchini Butter Pasta

Make a dent in your glut of summer zucchini with this weeknight-friendly pasta. Grating the zucchini, a technique embraced by Julia Child, allows it to become so tender that it melts into the buttery, cheesy sauce. Cooking the zucchini with vegetable stock over low heat highlights the fruit’s sweetness and prevents it from caramelizing, giving the sauce a creamy rather than charred finish. Once the butter and Parmesan are added, give the mixture a good stir to encourage the zucchini to melt into the liquid. As always with zucchini, its mellow earthy flavor lays dormant until it is seasoned, so be generous with salt, pepper and lemon juice.

Yield: 4 to 6 servings

1 tablespoon extra-virgin olive oil, plus more for serving

2 pounds zucchini (about 4 medium), coarsely grated

6 garlic cloves, finely chopped 

Salt and pepper

1 cup vegetable stock

¼ cup unsalted butter

1 pound fusilli or other short pasta 

1½ cups finely grated Parmesan, plus more for serving 

3 tablespoons lemon juice (from 2 lemons)

Big handful of basil leaves, torn

1 cup toasted walnuts, roughly chopped

Heat a large 12-inch skillet on medium-high. When hot, drizzle with the olive oil and add the zucchini and garlic. Season generously with salt and pepper and stir to combine.

Add the stock, reduce heat to medium and cook, stirring occasionally, until the stock has reduced and the zucchini is very tender but not dry, 15 to 20 minutes. (There should still be a small amount of liquid.) Add the butter and stir until it is melted and zucchini has mostly broken down to form a thick, chunky sauce, about 2 minutes. Taste and season with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Reserve 1½ cups of pasta cooking water, then drain.

Add the drained pasta, Parmesan and lemon juice to the zucchini and stir to combine, adding some pasta cooking water to loosen it up. Taste and season again with salt and pepper.

To serve, drizzle with olive oil, and top with more grated Parmesan, the basil leaves and walnuts.

Pepperoni Pasta Salad

Pepperoni Pasta Salad

This recipe gives the ’90s broccoli pasta salad an elegant upgrade with the addition of ripe cherry tomatoes, chopped radicchio, pepperoni and a tangy, Italian-style honey vinaigrette. Most of the ingredients in this recipe can be prepared in the time it takes to boil and cook the pasta. Searing the tomatoes softens them until saucy, while the raw broccoli offers contrasting crunch. Wilting the radicchio in the skillet tempers any bitter notes and the chopped Peppadew peppers offer sweet heat. Served room temperature or chilled, this crowd-pleasing dish makes a great potluck or barbecue side, but it’s also perfect for a summer meal al fresco. You can make it vegetarian by swapping the pepperoni for vegan pepperoni, or try it with crispy chickpeas spiced with smoked paprika.

Yield: 6 to 8 servings (scant 12 cups)

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

12 ounces rotini pasta

2 tablespoons plus ¼ cup extra-virgin olive oil, divided

12 ounces cherry tomatoes, halved if large

1 small head radicchio (about 8 ounces), halved, cored and cut into 1-inch pieces

¼ cup red wine vinegar

2 teaspoons honey

1½ teaspoons Dijon mustard

1 small garlic clove, finely grated

1 teaspoon dried oregano

1 small broccoli crown (about 8 ounces), cut into ½-inch pieces

3 ounces jarred Peppadew peppers, halved down center, then thinly sliced (about ½ cup sliced)

4 ounces pecorino or Parmesan, thinly shaved with a peeler, plus more for garnish

4 ounces sliced pepperoni (vegan, if desired), cut into quarters and separated

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.

While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.

Make the vinaigrette: In a small bowl or measuring cup, add the remaining ¼ cup olive oil plus the vinegar, honey, mustard, garlic, oregano, ½ teaspoon salt and pepper to taste. Whisk to combine.

Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.

One-Pot Ratatouille Pasta

One-Pot Ratatouille Pasta

This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles.

Yield: 4 to 6 servings

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

2 tablespoons tomato paste

1 teaspoon Italian seasoning 

1 small globe eggplant, cut into 1-inch pieces (about 5 cups)

1 medium onion, coarsely chopped

3 medium plum tomatoes, cut into 1-inch pieces

3 cloves garlic, finely chopped

Salt and black pepper 

1 pound short pasta, such as rotini 

2 medium zucchini, cut into 1-inch pieces

1 medium orange bell pepper, cored and cut into 1-inch pieces

2 basil sprigs   

Freshly grated Parmesan (optional)

Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.

To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.

Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.

TIP: 

Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.

Threw in a can of cannellini beans to give it some protein. Delicious.

Classic Mentaiko Spaghetti

Classic Mentaiko Spaghetti

Mentaiko spaghetti is a staple of wafu cuisine, or Japanese adaptations of foreign ingredients. At its simplest, mentaiko spaghetti is made with nothing more than mentaiko (the salt-cured roe of Alaskan pollock), cream, butter and some simple umami seasonings like soy sauce or Parmesan. They’re whisked together in a bowl and tossed with hot pasta and a splash of pasta water, as with any sauce that is best served warm but uncooked (like pesto or carbonara). Adding an egg yolk to the base gives the dish a glossier, creamier texture, and using crème fraîche in lieu of regular heavy cream brightens the flavors. So does a bit of lemon zest and juice. The minty flavor of Japanese shiso leaves is a nice finish, but mint, basil, parsley, chives or even torn nori all work. By Kenji Lopez-Alt

Yield: 4 servings

2 whole sacs mentaiko or tarako (about 4 ounces, see Tip)

4 tablespoons crème fraîche, or a mixture of 2 tablespoons each heavy cream and full-fat sour cream

1 tablespoon extra-virgin olive oil

1 large egg yolk

1 tablespoon yellow or brown miso paste

Zest and juice from ½ lemon

Salt and freshly ground black pepper

1 pound spaghetti, bucatini or other long skinny pasta

A small handful of chopped fresh shiso leaves (or another herb, such as mint, parsley, basil or chives)

With the tip of a sharp knife, split open the mentaiko sacs and lay them flat against a cutting board with the membrane on the bottom. Using a spoon or the back of a knife, scrape the eggs from the membrane and discard the membrane.

In a bowl at least large enough to hold 1 pound cooked pasta, create the sauce by whisking together the mentaiko, crème fraîche, olive oil, egg yolk, miso, lemon zest and lemon juice.

Heat a couple inches of lightly salted water in a straight-sided sauté pan or saucepan over high until boiling. Add the pasta and cook, stirring occasionally, until it is as done as you like it. (Start tasting about a minute before the package directions suggest.)

Using a ladle, scoop about ½ cup pasta water from the pan. Whisking constantly, add it to the bowl with the sauce. Set aside another ladle of pasta water in a cup or bowl nearby, then drain the pasta and immediately add it to the bowl of sauce. Toss the sauce and pasta thoroughly and constantly until the sauce thickens and coats the spaghetti with a glossy sheen. If it starts to get too thick, thin it out with some of the reserved pasta water.

Stir in the fresh herbs, adjust seasoning to taste with salt and pepper, and serve immediately.

Tips

Mentaiko is a spicy form of tarako. Either will work in this recipe. If you can’t find mentaiko but would like your pasta a little spicy, a pinch of Korean chile flakes or red-pepper flakes, or a dash of your favorite hot sauce whisked into the sauce in Step 1 would all work instead. Mentaiko and tarako are typically sold fresh or frozen in well-stocked Japanese or Korean markets and come in their original membrane sacs, either intact or split in half.

For a carbonara-style recipe, mix together the mentaiko or tarako with 2 whole eggs, 4 egg yolks, 1 tablespoon yellow or brown miso paste and 1½ teaspoons freshly ground black pepper (more or less to taste). Proceed with Step 2 and 3, but return the pasta to the now-empty sauté pan. Leave it off heat. Stirring the pasta vigorously with a wooden spoon in one hand, slowly drizzle in the egg mixture, stirring and tossing until the sauce coats the pasta in a velvety sheen. Thin it out with some of the reserved pasta water.) To make it extra rich, give each diner an extra raw egg yolk and extra raw mentaiko to stir into their pasta.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

This rich, spicy tomato sauce is traditionally studded with lobster, but this version becomes easier and less expensive with shrimp. The dish’s origins are murky, but its “fra diavolo” warning is not: The sauce packs a devilish amount of heat. But don’t be intimidated; this recipe adds just enough spice for a subtle tingle. Jarred Calabrian chiles add a nice kick, but crushed red pepper is a fine substitute, and you can increase or decrease the heat level as you like. This hearty pasta dish graces the menus of many Italian American restaurants, and this at-home version makes a festive weeknight meal.

Yield: 4 servings

Kosher salt (such as Diamond Crystal) and pepper

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

3 to 4 jarred Calabrian chiles packed in oil, chopped (or about 2 teaspoons crushed red pepper, to taste)

1 pound large shrimp, peeled and deveined

1 small yellow onion, minced

5 garlic cloves, minced

1 teaspoon dried oregano

½ cup dry sherry (or vermouth or white wine)

1 tablespoon tomato paste

1 (28-ounce) can tomato purée

1 pound dried fettuccine

Chopped flat-leaf parsley, for garnish

Bring a large pot of salted water to a boil over high.

Meanwhile, prepare the sauce: Add the olive oil to a large pot and heat over medium. Stir in the chiles. Add the shrimp, season with 1 teaspoon salt and ½ teaspoon pepper, and cook just until pink, about 2 minutes per side; transfer shrimp to a plate.

Add the onion, garlic, oregano and 1 teaspoon salt to the flavored oil in the pan. Cook, stirring frequently, until the onion is softened, about 3 minutes.

Raise the heat to medium-high. Add the sherry and let it reduce for 3 minutes. Lower the heat to medium, add the tomato paste and mash to combine.

Add the tomato purée. Fill the can with 2 cups of water, swish it around and add it to the sauce. Bring the tomato sauce up to a boil over medium-high and then partly cover the pot, reduce the temperature to medium for a lively simmer and cook for 20 minutes. Add the shrimp and any juices to the sauce for the last 3 minutes of cooking.

While the sauce simmers, cook the pasta according to package directions.

Using tongs, add the cooked pasta to the sauce and toss to coat. Season to taste with salt and pepper.

Transfer the pasta to a serving dish, arranging the shrimp on top. Drizzle with some olive oil, garnish with parsley and serve.

Summer Pasta With Zucchini, Ricotta and Basil

Summer Pasta With Zucchini, Ricotta and Basil

NY Times

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

Yield: 4 to 6 servings

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into ¼-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup (see recipe)

Pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add ½ cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

Tip: This is a very versatile dish, that can be adapted to a number of variations. I'd suggest cooking the garlic with the onions (it won't burn, you're sweating everything) and to halve and core the zucchini before slicing - makes them less watery in the finished dish. I'd also brown the zucchini to give the dish more crunch. If you don't have or like ricotta, use good farmer cheese or even a soft goat brie or feta and Romano. Any way you make it following the basic instructions will be delicious!

I've made this twice. What I've found is that combining the ricotta, red pepper flakes and zest separately in a large bowl along with just enough pasta water produces a nice smooth sauce. Next, the basil paste can be added and then the drained pasta. Stir to coat the pasta with the sauce. Finally, add this mixture to the zucchini/onion pan and stir to combine and add the grated cheese last. This produces a more consistent dish with all the pasta well coated with the sauce.

Linguine With Zucchini, Corn and Shrimp

Linguine With Zucchini, Corn and Shrimp

NY Times

This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This  same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco. 

Yield: 4 to 6 Servings 

Kosher salt and black pepper

1 pound linguine or other long pasta 

1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)

4 tablespoons unsalted butter

4 tablespoons olive oil

6 garlic cloves, minced

1 medium shallot or ½ medium onion, minced 

Red-pepper flakes 

1 large zucchini, cut into ¼-inch rounds, then each round cut into quarters 

2 cups corn kernels (2 to 3 large ears)

¼ cup chopped fresh mint, for garnishing 

¼ cup chopped fresh basil, for garnishing

Step 1: In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

Step 2: Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.

Step 3: Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness.

Step 4: Add pasta to the pot with the vegetables, followed by the shrimp, ½ cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.

TIPS: A suggestion for prepping your zucchini: Cut it in half from top to bottom, then use a grapefruit spoon to scoop out the pulp and seeds from the center and discard, as you would remove the center of a melon or squash. Slice the zucchini and sauté as per the instructions. Removing the seeds and watery pulp intensifies the flavor of the zucchini and makes it easer to get a little of that Maillard reaction browning around the edges.

Fantastic recipe (pasta, shrimp, fresh corn, zucc and more)+ great suggestions from NYT readers = 5 Stars! Used 3/4 lb. pasta, added 1 pint of halved cherry tomatoes, 1/4 t red pepper flakes, 1 T lemon juice, zest of 1 lemon, splash of white wine to deglaze the pan at Step 3.

Cajun chicken pasta

Kim Thuy Nguyen - Facebook

 INGREDIENTS

2-3 boneless skinless chicken breasts

2 tsp garlic and herb seasoning

1 1/2 tsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp salt and pepper

3 Tbsp Avocado Oil, divided

1 box Penne Pasta

4 cloves minced garlic or 1 Tbsp garlic paste

3 Tbsp unsalted butter, divided

2 tsp tomato paste

1/2 cup chicken broth

3 cups heavy cream

or half & half, more if you like extra sauce

1/2 cup freshly chopped parsley

3/4 cup freshly grated Parmesan cheese

Juice of 1 small lemon

Green onion, sliced (for garnish)

Tomato, diced (for garnish)

- Slice chicken breasts in half or butterfly and coat with 1 Tbsp avocado oil. Season well with spices.

-In a large saucepan over medium high heat, add 2 Tbsp avocado oil and sear chicken breasts on each side for 4 minutes. After first flip, add in 1 Tbsp unsalted butter and baste the chicken breasts. Remove after 4 minutes or when chicken reaches internal temp of at least 162 degreesF. Set chicken breasts aside and tent (cover loosely) with foil. Chicken will continue to cook when removed. You can also place in oven at 350 to finish cooking

-in that same skillet, reduce heat ti medium and add 2 Tbsl unsalted butter, garlic paste, and tomato paste. Sautee for 1/2 minutes and add in your chicken broth and then heavy cream. Allow to simmer 7-10 minutes reduce heat to medium low and stir in your lemon juice, parsley, Parmesan cheese, and more seasoning to taste. Simmer on low heat to reduce tk desired consistency.

-Boil your pasta until just short of al denote, reserve 1/2 cup pasta water, drain, and add to your sauce. If too thick, add your pasta water a little at a time to loosen up.

-Plate your pasta, slice your chicken and top the pasta with it. Garnish with tomato, green onion, and more freshly grated parm. Serve and Enjoy!

Vietnamese stir fry pasta with beef Nui Xao Thit Bo

 Nui Xao Thit Bo Bam Recipe:

-1 pound of ground beef

-16 oz package of macaroni / pasta

-1 can of tomato paste

-soy sauce

-oyster sauce

-garlic

-onions

-black pepper

-2 chopped tomatoes

-3 chopped green onions

Boil the pasta according to the packaging.  Strain and then add some cooking oli, to prevent pasta sticking to together.  

In a separate pan, sauté the hamburger with soy sauce, garlic, oyster sauce, and chopped onions.  Once the beef is brown all over off stove and set aside.

Sauté the pasta with garlic, onions, oyster, tomato paste, and soy sauce until well mixed and hot for about 3 minutes.  Then add the meat and chopped great onions and tomatoes.  Cook and stir for 2-5 minutes and you are done.  Enjoy. 

Bo Luc Lac / Shaken Beef Recipe: 

500g cubed skirt steak

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp rice wine

1 tsp sesame oil

1 tbsp sugar

2 tsp ground coarse black pepper

1 tsp msg

2 tsp cornflour 

Mix these ingredients well and let sit whilst you prepare the vegetables

2 tbsp oil to fry

1/2 capsicum and red.

1/2 onion cut into squares 

White part spring onion/scallions into cut into small lengths

1 tbsp chopped garlic

Tomatoes, sliced cucumbers and lettuce to garnish.

Heat up wok on high heat add oil and garlic fry until brown, add beef (do 1/2 otherwise you will reduce the temp of oil), fry, shake and toss (I don't have the strength 💪 so I just stir 😂)beef until brown and glossy. Add remaining vegetables shake again for 1-2 minutes and take off heat and serve with red rice.

Meatballs and spaghetti by 李靚蕾 @jl.leilei

 肉丸吃起來一模一樣的🍝🍴

《素肉丸番茄義大利麵》

食譜來啦 

(今天的食譜是使用純植物肉碎的食譜，下次再分享用新鮮食材製作的方法)💗

▪️材料：460 g 純植物肉碎，1/2杯 大豆起士絲，1/2 杯 麵包粉（或1片無蛋奶白土司撕成小塊），1-2 匙 豆漿，1/2杯 香菜，1顆 甜洋蔥，3匙 橄欖油（或松露油），2 個 大蒜，8顆 牛番茄，小番茄（適量），1個 新鮮玉米，1個 胡蘿蔔，蘑菇（適量），花椰菜（適量），純淨水，1盒 義大利麵，烤盤烘培紙，（依個人喜好決定是否加番茄醬/鹽/胡椒調味） 

▪️作法：
1. 預熱烤箱約220度左右，在烤盤上鋪烘培紙
2. 大鍋加入純淨水煮義大利麵
3. 蔬菜洗淨，削皮切塊（甜洋蔥一半切塊，一半切碎），牛番茄切碎製作番茄醬汁，大蒜切片
4. 麵包粉加入豆漿拌勻
5. 加入純植物肉碎、起士絲、香菜、碎洋蔥用手抓勻，揉成肉球放入烤盤，烤約15～20分鐘，直到表面整體上色。
6. 炒鍋加入橄欖油預熱，加入蒜頭爆香，加入蔬菜，炒熟
7. 加入番茄醬汁和肉丸，加入約半杯純淨水，煮好的義大利麵，撒上切碎的香菜

Lasagna Regina Schrambling

8 to 10 servings, 4 hours

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

“If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.”

INGREDIENTS

FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
 Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.