Everyday Pasta
Page 9
4 to 6 servings
Anchovy is the secret ingredient that makes this dish so delicious. If you have anchovy haters in your family, don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there.
1 pound farfalle (bow-tie pasta)
2 heads of broccoli, trimmed to florets (about 4 cups)
¼ cup extra-virgin olive oil
4 tablespoons unsalted butter
3 garlic cloves, chopped
5 anchovy fillets, chopped
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt, and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with the Parmesan cheese.
Pasta Tip
For convenience when entertaining, pasta can be prepared earlier in the day and then reheated when it’s dinnertime. Cook the pasta until it is al dente, and then scoop it out of the pot of water into a colander. Don’t throw out the water. When ready to serve, reheat the water until it is boiling, then add the pasta to the water for a minute. Stir gently with a wooden spoon to loosen the noodles; drain the pasta and toss with sauce.
4 to 6 servings
Who says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.
1 pound rotelle (wagon wheel pasta)
1 (8-ounce) package of frozen artichoke hearts, thawed
1 cup fresh flat-leaf parsley leaves, lightly packed
½ cup chopped toasted walnuts (see note in recipe for Rotelli with Walnut Sauce)
Zest and juice of 1 lemon
1 garlic clove
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
⅔ cup freshly grated Parmesan 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, 8 to 10 minutes. Drain the pasta, reserving ½ cup of the pasta cooking water.
Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Transfer the artichoke pesto to a large serving bowl and stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water ¼ cup at a time to moisten the pasta and create a saucelike consistency. Serve.
Flavored Pastas
You may have noticed a rainbow of pastas on the supermarket shelves recently, as flavored pastas and pastas made from different kinds of flour have become more widely available. Flavored pastas are generally made with the same semolina flour as plain pasta, with the addition of pureed herbs, vegetables, or other ingredients. You’ll find green pasta made with spinach or basil, red pasta made with tomatoes or beets, golden pasta flavored with carrot or saffron—even black squid-ink pasta. I love flavored pastas not only because the added ingredients bring another dimension of flavor to a dish, but also because the colors can make a pasta dish so much more fun and festive-looking. Some pastas even combine two or more flavored doughs for a striped effect. This looks especially beautiful when used for stuffed pasta, but you may also find multicolored farfalle or other shapes. Just be sure to check the ingredients to make sure that the pasta is tinted with natural ingredients, not food coloring.
Whole-wheat pasta is another great option if you’re looking for a new and different taste in your pasta dishes. This variety of pasta is made from whole-grain flour, meaning the bran and germ of the grain have not been extracted as in refined flours like semolina. The whole grain is nutrient-rich, so it goes without saying that there’s a health benefit, but whole-wheat pasta—as well as a constellation of pastas made from alternate grains such as spelt or buckwheat—also makes for a heartier, earthier dish with a very appealing nutty flavor. Give them a try next time you want to add a new twist to a favorite old pasta recipe.
6 to 8 servings
Sugo is the Italian word for any kind of sauce. This particular sugo isn’t cooked long enough for the tomato chunks to break down completely. Cut the tomatoes into any size pieces you prefer, just as you would for a salsa. If you like it chunky, keep the pieces on the larger side so they won’t break up too much when you stir the sauce. Because it is such a basic, straight- forward sauce, it will be a good match to all kinds of flavored pastas, like whole wheat or spinach.
1 pound spinach fettuccine
¼ cup extra-virgin olive oil
1 (28-ounce) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors
2 garlic cloves, whole
¼ cup chopped fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped fresh basil leaves
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 to 10 minutes. Drain, reserving 1 cup of the pasta water.
In a medium saucepan, warm the olive oil over medium heat. Add the tomatoes, garlic, parsley, salt, and pepper. Cook for 10 minutes. Discard the whole garlic. Add the cooked pasta and toss to coat. Add the reserved pasta water, about ¼ cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the basil.
4 to 6 servings
Flavored oils are a pantry staple for me. They add instant flavor, whether I’m making a dressing, a marinade, or a topping for pasta. Chili oil is my favorite because it adds a kick that wakes up your taste buds.
1 pound angel hair pasta
½ cup Chili Oil
½ cup chopped fresh flat-leaf parsley
2 tablespoons grated lemon zest
¼ cup freshly squeezed lemon juice
½ teaspoon salt, plus more to taste
Crushed red pepper flakes
⅔ cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta cooking liquid.
Stir together the chili oil, parsley, lemon zest and juice, and salt in a large bowl. Add the angel hair pasta and toss with enough reserved cooking liquid to moisten; you probably won’t need more than ¼ cup or so. Season the pasta with more salt and with red pepper flakes to taste. Transfer to individual bowls, sprinkle with the Parmesan cheese, and serve.
Rotelli with Walnut Sauce
4 to 6 servings
Rotelli and fusilli are different names for the same, corkscrew-shaped pasta twists. This sauce is essentially a walnut compound butter, and it’s a very easy option for those nights when you’re not in the mood to do a lot of cooking.
1 pound rotelli or fusilli (corkscrew pasta)
1½ cups toasted walnuts (see Note)
2 tablespoons unsalted butter
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
½ cup heavy cream
½ cup chopped fresh flat-leaf
parsley
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 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a food processor combine the walnuts, butter, salt, and pepper. Pulse to combine. With the machine running, drizzle in the olive oil in a steady stream. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, ¼ cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with the parsley, toss, and serve.
Note
To toast nuts, spread them on a baking sheet and place in a 350°F oven for 5 to 10 minutes, or until fragrant and golden brown; stir them once or twice as they toast and watch to see that they don’t get too dark. (You can also toast them in a dry skillet over medium-high heat, tossing as they toast.) Transfer to a bowl to cool.
Cheesy Baked Tortellini
4 to 6 servings
There are not many meals that are easier than this one, which transforms prepared tortellini and marinara sauce into a rich, savory, comfort-food meal. Just add a salad and you’re done.
Olive oil
2 cups marinara sauce (store-bought or homemade)
⅓ cup mascarpone cheese
¼ cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
¼ cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Lightly oil an 8 × 8 × 2-inch baking dish or 4 individual gratin dishes.
Whisk the marinara sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish or dishes. Top with the smoked mozzarella cheese and Parmesan cheese. Cover the dish or dishes with foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses on top melt, about 10 minutes longer.
Cinnamon Pancetta Carbonara
6 servings
Fettuccine carbonara is a typical weeknight meal for many Italians, and I love it, too. I couldn’t resist adding an extra layer of flavor to this classic dish to improve on something that is already great. I know the sweet-salty combination of bacon with cinnamon sounds odd, but the flavors are extraordinary together. Try it; you’ll see.
6 ounces pancetta (about 6 slices), chopped
2 ounces bacon (2 or 3 slices), chopped
¼ teaspoon ground cinnamon
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
6 large egg yolks
18 ounces fresh fettuccine
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes. Sprinkle with the cinnamon and sauté until the meat is crisp and golden, about 2 minutes longer. Turn the heat to low. In a small bowl, whisk together the cream, cheese, and egg yolks. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, 2 to 3 minutes.
Drain the pasta and add it to the cream mixture with the salt and pepper. Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes (do not boil). Transfer the pasta to a large, wide serving bowl. Sprinkle with the chives and serve.
Rigatoni with Sausage, Artichokes, and Asparagus
6 servings
Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around.
¾ cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound hot Italian sausage, casings removed
2 (8-ounce) packages frozen artichoke hearts
1 cup asparagus, trimmed and cut in 1-inch pieces
2 large garlic cloves, chopped
1¾ cups chicken broth
½ cup dry white wine
12 ounces rigatoni or other tubular pasta
½ cup shredded Parmesan cheese, plus more for serving
⅓ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
8 ounces fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper
Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.
Add the pasta, sausage, ½ cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Linguine with Turkey Meatballs and Quick Sauce
6 to 8 servings
These meatballs are inspired by a turkey meatloaf that I wrap in pancetta before baking. Everyone loves spaghetti and meatballs, though, so I decided to put the pancetta directly into the meatball mixture and bake rather than fry them. The salty pancetta and the sweet sun-dried tomatoes make these meatballs that people will rave about for a long time.
Turkey Meatballs
3 tablespoons olive oil
2 ounces pancetta, finely diced
½ yellow onion, finely diced
1 pound ground turkey, preferably dark meat
½ cup freshly grated Romano cheese
¼ cup chopped fresh flat-leaf parsley
¼ cup plain bread crumbs
¼ cup chopped sun-dried tomatoes
2 eggs, lightly beaten
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1 pound linguine
¼ cup extra-virgin olive oil
1 (28-ounce) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors
2 whole garlic cloves, peeled
¼ cup chopped fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped fresh basil
To make the meatballs, preheat the oven to 450°F.
Heat the olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.
In a large bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.
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 to 10 minutes. Drain, reserv
ing 1 cup of the pasta water.
Meanwhile, in a medium saucepan, warm the ¼ cup of olive oil over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook for 10 minutes. Discard the garlic cloves. Add the cooked meatballs and the cooked pasta and toss to coat. Add the reserved pasta water, about ¼ cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the basil.
4 to 6 servings
The literal translation of ditalini is “small fingers,” and I’m partial to this small, short shape because I like the ingredients in a pasta dish to be all roughly the same size—including the pasta. You can substitute any other small short-cut pasta you have on the shelf.
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned, and finely chopped
1 teaspoon plus ¾ teaspoon salt
1 cup dry Marsala wine
½ pound frozen artichoke hearts, thawed
½ cup heavy cream
1 pound ditalini or other small, thimble-shaped pasta, such as penneti
¾ cup freshly grated Parmesan cheese
½ cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onion and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Add the artichoke hearts and cream and cook until the artichokes are heated through, about 5 minutes.