Everyday Pasta
Page 10
Meanwhile, 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, then add it to the skillet with the mushroom-and-artichoke sauce. Stir in the Parmesan cheese, parsley, and pepper. Transfer to a serving bowl and serve.
4 to 6 servings
Another recipe that kids (and adults!) will wolf down, this is a combination of two dishes everyone loves: chicken cutlets Milanese and warm pasta salad.
3 tablespoons extra-virgin olive oil, plus ½ cup
1 cup buttermilk
1½ pounds chicken tenders (about 18)
1 pound mini penne pasta or macaroni
1¼ cups freshly grated Parmesan cheese
¾ cup Italian-style seasoned bread crumbs
Salt and freshly ground black pepper
3 large garlic cloves, minced
3 tablespoons balsamic vinegar
½ cup chopped fresh flat-leaf parsley
Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 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.
Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining ½ cup of oil. Season with ¼ teaspoon pepper.
Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.
4 to 6 servings
Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.
3 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 medium onion, chopped
2 garlic cloves, minced
¼ pound cremini mushrooms, sliced
1 (28-ounce) can peeled tomatoes, with juice
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 bunch of kale, stems removed, rinsed, and chopped (about 4 cups)
⅓ cup heavy cream
1 pound farfalle pasta
Grated Pecorino Romano cheese, for garnish
Bring a large pot of salted water to a boil over high heat.
In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.
Penne with Beef and Arugula
6 to 8 servings
You can eat this dish right when you make it or serve it an hour or two later at room temperature; the heat of the pasta will warm up the sweet balsamic vinegar and wilt the arugula. It transports quite well, making it a good choice for picnics or buffet spreads.
2 New York strip steaks, about 8 ounces each
Salt and freshly ground black pepper
1 teaspoon herbes de Provence
1 garlic clove, minced
¾ cup plus 3 tablespoons extra-virgin olive oil
1 pound penne pasta
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 cups chopped arugula
Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.
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 ¼ cup of the cooking water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, the basil, parsley, and ¾ cup olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside.
Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.
6 servings
Fifteen minutes is all it takes to get this dish on the table and you’ll find everything you need in the pantry or in the freezer—no need to shop! It has a very concentrated tomatoey flavor that I find appealing.
1 pound capellini or other thin spaghetti
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
½ teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1½ cups frozen peas, thawed
¼ cup freshly grated Parmesan cheese
¼ cup freshly grated Romano 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 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and ½ cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
7:
pasta for special occasions
Even though this book is called Everyday Pasta, don’t think that you can’t serve pasta on your most important occasions. The recipes in this chapter are so rich and decadent—and so universally crowd-pleasing—that they make the perfect centerpiece for any type of get-together. The Spicy Baked Macaroni is my fallback dish for entertaining during awards season or for game nights, and Shrimp Lasagna Rolls with Creamy Marinara makes a beautiful plate for a dinner party. You don’t need a group to make most of these, though; some I’ve put in this section because they take a little more time than most of us can devote to a wee
knight meal and are for those nights when you really want to make an effort. Others use fancy ingredients that will make a simple meal just feel a little more special, even if you haven’t expended any more time or energy to make it. Whichever you choose, rest assured that if your aim is to please and impress, these recipes will do the trick.
Spicy Baked Macaroni
Tagliatelle and Duck Ragù
Spaghetti with Eggplant, Butternut Squash, and Shrimp
Crab Salad Napoleons with Fresh Pasta
Shrimp Lasagna Rolls with Creamy Marinara
Pork and Lemon Orzotto
Spaghetti with Pinot Grigio and Seafood
Butternut Squash Tortelloni with Cranberry Walnut Sauce
Pappardelle with Seafood Cream Sauce
Champagne Risotto
Linguine and Lobster Fra Diavolo
Corn Agnolotti with Tarragon Butter
Turkey and Cranberry Ravioli
Sweet Fresh Fettuccine
8 to 10 servings
When I have friends over to watch sports or an awards show, this is often on the menu. It’s comfort food with lots of colorful vegetables and a spicy kick. Make it the day before and reheat it; the flavor improves the longer it sits, which is what you want in a dish for entertaining.
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
½ pound assorted mushrooms, quartered
1 onion, chopped
2 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, with juice
1 (10-ounce) package frozen spinach, thawed and squeezed dry
½ teaspoon crushed red pepper flakes
½ cup bread crumbs
¼ cup plus ⅓ cup freshly grated Parmesan cheese
¼ cup plus ⅓ cup freshly grated Romano cheese
2 tablespoons butter, softened, plus 2 tablespoons cold butter, cut into small pieces
12 ounces mozzarella cheese, cubed
¼ teaspoon freshly grated nutmeg
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook, stirring, until the mushrooms are tender and the onion is golden, about 7 minutes. Stir in the tomatoes, spinach, and red pepper flakes and cook until heated through, about 5 minutes.
In a small bowl, mix together the bread crumbs, ¼ cup of the Parmesan cheese, and ¼ cup of the Romano cheese. Spread a 9 × 13 × 2-inch glass baking dish with the softened butter and sprinkle half of the bread-crumb mixture inside the dish to coat.
In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the baking dish and top with the remaining bread-crumb mix. Dot the top with the 2 tablespoons of cold butter and bake until the top is golden brown, 30 to 40 minutes.
4 to 6 servings
When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.
3 tablespoons olive oil
4 duck legs, trimmed of excess fat and skin (about 2 pounds)
Salt and freshly ground black pepper
¼ cup all-purpose flour, for dredging
1 (14.5-ounce) can diced tomatoes, with juice
1 medium onion, chopped
1 carrot, peeled and chopped
½ cup chopped fresh flat-leaf parsley
2 garlic cloves
3 cups beef broth
1 cup red wine
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound tagliatelle pasta
¾ cup freshly grated Parmesan cheese
In a large, heavy pot, heat the olive oil over medium-high heat. Season the duck legs with salt and pepper, then dredge in the flour. Sear the duck legs until browned, about 4 minutes on the first side and 2 minutes on the second.
Combine the tomatoes, onion, carrot, parsley, and garlic in a food processor and blend until puréed. Carefully pour the mixture into the pot with the duck legs. Stir in the broth, wine, thyme, and oregano, bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour and 15 minutes. Stir, and simmer uncovered for another 1½ hours.
Remove the duck legs from the pot and allow them to cool a bit. Shred the meat and return it to the sauce; discard the bones and skin. Season the ragù with salt and pepper.
Meanwhile, 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, and add the pasta directly to the pot with the duck ragù. Mix well to coat the pasta with the sauce. Add as much of the pasta cooking liquid as needed to moisten the pasta and ragù mixture. Spoon into individual bowls and top with Parmesan cheese.
6 servings
The colors in this pasta—the orange of the squash and shrimp against the black eggplant skins—always remind me of Halloween, which is why I often serve it for that holiday. Actually, it’s a perfect dish for any celebratory fall meal.
¼ cup extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into ½-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1 tablespoon chopped fresh thyme
1 teaspoon dried rosemary, crumbled
1½ cups fish broth or vegetable broth
1¼ cups dry white wine
2 pounds uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 pound spaghetti
¼ cup (½ stick) unsalted butter, cut in pieces
Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for just a minute, then add the squash, eggplant, and herbs and sauté until the eggplant softens, 8 to 10 minutes. Add the broth and wine. Bring to a simmer over medium-high heat, then decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, 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 often, about 8 minutes. Drain.
Add the cooked pasta, butter, salt, and pepper to the squash mixture, and toss to combine. Transfer the pasta mixture to a wide shallow bowl and serve.
Crab Salad Napoleons with Fresh Pasta
6 servings
This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.
12 ounces fresh pasta sheets, purchased or homemade
1 cup mayonnaise
1 bunch of fresh chives, chopped (about ½ cup)
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper, plus extra for garnish
1 pound lump crabmeat (about 3 cups), picked over for shells and cartilage
1 cup frozen peas (about 6 ounces), thawed
Zest of 1 lemon
Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain the pasta and cool under cold running water. Cut each sheet into 4-inch squares. (You need 18 squares in all.)
In a small bowl, combine the
mayonnaise, half of the chopped chives, the lemon juice, and black pepper.
In another, larger bowl, combine the crab and the peas and toss to combine. Add ⅓ cup of the chive mayonnaise mixture and toss gently to combine.
To assemble the Napoleons, place one square of pasta on a plate. Spread a small spoonful of chive mayonnaise on the pasta sheet. Top with ¼ cup of the crab salad and gently spread the salad out to the edges of the pasta square. Top with another sheet of pasta. Spread another spoonful of chive mayonnaise on the pasta square. Top with another ¼ cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta square, and add a small dollop of chive mayonnaise. Sprinkle with a pinch of lemon zest, a pinch of the remaining chives, and a grind of black pepper.
Repeat to make 5 more Napoleons.
Shrimp Lasagna Rolls with Creamy Marinara
6 servings
On my last trip to Venice I fell in love with a shrimp lasagna I tried. This recipe is my twist on that Venetian dish. If you keep frozen shrimp in the freezer, this is a very good way to use them. Be sure not to overcook the lasagna noodles when you are boiling them, as they will finish cooking when you bake the assembled dish. You will only need twelve noodles in all, but cook a few extras in case some break or tear as you are boiling them.
1 pound lasagna
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 garlic cloves, chopped
2 (15-ounce) containers whole-milk ricotta cheese
½ cup freshly grated Parmesan cheese
2 eggs, lightly beaten