INGREDIENTS 1 pound lean ground pork 1 clove garlic minced 1 teaspoon paprika 1 teaspoon crushed thyme ½ teaspoon fennel seeds ⅛ teaspoon cayenne ½ teaspoon salt INSTRUCTIONS Place raw ground pork into a mixing bowl. Measure out all your herbs and spices and sprinkle over the pork; thoroughly mix everything together. Brown the meat mixture in a skillet over medium-high heat. Drain sausage on a paper towel lined plate. Add cooked sausage to your pizza with other toppings of choice.
INGREDIENTS 8 ounces uncooked pasta 2 tablespoons butter 1/2 tablespoon flour 3-4 cloves garlic minced 1 tablespoon tomato paste 1/3 cup dry white wine or chicken broth 1 cup heavy/whipping cream 1/3 cup sun-dried tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 cups cooked/rotisserie chicken shredded 1/3 cup freshly grated parmesan cheese + more for serving 1 small handful fresh basil torn/chopped Salt & pepper to taste INSTRUCTIONS Boil a salted pot of water for the pasta and cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often. Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute. Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking. Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper. Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.
INGREDIENTS 8 ounces uncooked pasta 2 tablespoons butter, diced into 1-tablespoon chunks 1 teaspoon freshly-ground coarse black pepper 2 ounces finely-grated Pecorino-Romano cheese INSTRUCTIONS Boil the pasta water. Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons). Bloom the pepper. Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. If you have an electric stove, you’ll want to remove the pan from the hot burner entirely. Cook the pasta. Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente. Toss the pasta. Use tongs to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta briefly to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tablespoons of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino if desired. This pasta is definitely best served hot out of the pan, so please enjoy it right away!
INGREDIENTS 3 tablespoons extra-virgin olive oil 2 medium yellow onions, minced 10 large garlic cloves, minced Kosher salt 1 1/2 teaspoon red pepper flakes 1 (28-ounce) can peeled whole tomatoes 2 teaspoons sugar 2 teaspoons dried oregano 1 pound ziti 1 1/2 pounds whole-milk mozzarella cheese, shredded 2 cups finely grated Parmesan cheese 8 sprigs fresh basil, stemmed INSTRUCTIONS Preheat the oven to 375°F. MAKE THE SAUCE: In a large skillet set over medium heat, heat the olive oil. Add the onions and garlic and season with salt and the red pepper flakes. Cook, stirring from time to time, until the onions become translucent, 3 to 5 minutes. Add the tomatoes, sugar, and oregano and stir to blend. Cook, continuing to stir from time to time, until the tomatoes start to smell cooked and the raw garlic mellows, 18 to 20 minutes more. Taste for seasoning. COOK THE PASTA: Bring a large pot of water to a rolling boil. Add a generous handful of salt; the pasta water should taste like seawater. Add the pasta and stir with a slotted spoon to make sure it does not clump or stick to the bottom. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta in a large colander. COMBINE THE PASTA AND SAUCE: Add the hot pasta right from the colander to the skillet and toss to coat with the sauce. Shut the heat off and allow the pasta to rest for 10 minutes-ideally the pasta is nicely coated with the sauce but it still looks saucy and not dried out. If it becomes too thick, simply thin it out with some of the reserved pasta water. BAKE THE PASTA: Fill an 8.5 x 11-inch baking dish with half of the ziti, sprinkling half of the mozzarella and Parmesan over the pasta as you fill the dish. Top with all of the remaining pasta and cheese. Bake until the top browns, 15 to 18 minutes. Switch the oven to broil and broil the ziti until the top is browned and the sauce bubbling, 2 to 3 minutes. SERVE: Tear the basil and sprinkle over the top. Serve family style.
INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried spaghetti 1/4 cup olive oil 5 GARLIC cloves, sliced 1 tablespoon crushed red pepper flakes 1/2 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese 1 tablespoon UNSALTED BUTTER INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer. Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed. Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.
INGREDIENTS Kosher salt and freshly ground black pepper 1 pound dried angel hair pasta 2 tablespoons olive oil 1 cup diced bacon 3 garlic cloves, sliced 3 cups medium-diced tomatoes 1 1/2 cup freshly grated parmesan cheese 1/2 cup torn fresh basil leaves 2 tablespoons extra-virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the olive oil and bacon and cook until almost crisp, about 3 minutes. Don’t drain off the bacon fat. Add the garlic and cook for about 30 seconds, making sure it doesn’t get too brown. Add the tomatoes and increase the heat to medium-high. Add the pasta and reserved pasta water to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the Parmesan, basil, and extra-virgin olive oil. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately.
INGREDIENTS 2 1/2 to 3 pounds spareribs, separated into ribs, or short ribs 1/3 cup olive oil, plus extra for tossing 2 onions, minced 12 clove garlic, smashed 1 recipe Braciole, recipe follows 1 pound Italian sausage (optional) 4 (28-ounce cans) peeled plum tomatoes, including the liquid 1/4 cup minced fresh oregano leaves; or 2 teaspoons dried, crumbled 1/4 cup minced fresh parsley leaves; or 3 teaspoons dried, crumbled 2 bay leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 recipe Meatballs, recipe follows 1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce Braciole 1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long Salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese, plus extra for serving 4 cloves garlic, minced Parsley Meatballs 1 cup cubed stale bread (Italian bread) Milk for soaking the bread 1 pound lean ground beef, such as sirloin 3 cloves garlic, minced 1/2 cup minced fresh parsley leaves 1/2 cup freshly grated Romano cheese 2 large eggs Salt and freshly ground pepper 3 tablespoons olive oil INSTRUCTIONS Braciole: Season the meat on both sides with salt and pepper to taste. In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks. Meatballs: In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into 12 to 14 meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they’re browned on all sides, 5 to 7 minutes. In a casserole or stockpot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain. In a 10- quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they’re browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be. When the gravy is almost done, cook the pasta according to the package directions, until al dente. Drain. Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. Add the pasta to the remaining sauce and toss with a little oil.
INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 GARLIC cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon UNSALTED BUTTER 1/4 cup FRESH FLAT-LEAF PARSLEY leaves, chopped 1/2 cup freshly grated PARMESAN cheese INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and parmesan. Serve immediately.
INGREDIENTS 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 pound bulk Italian sausage 2 cloves garlic, minced 2 1/2 cups chicken broth 1/8 teaspoon crushed red pepper flakes 1 bunch broccoli rabe, trimmed 1/4 cup butter 1 1/2 cups grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper INSTRUCTIONS Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve. Nutrition Facts Per Serving: 393 calories; protein 18.6g; carbohydrates 35.9g; fat 19.8g; cholesterol 43.3mg; sodium 707.4mg. ...
INGREDIENTS 1 medium onion, chopped 1 celery stalk, chopped 1 small carrot, peeled, chopped 3 Tbsp. extra-virgin olive oil 1 lb. ground beef chuck (20% fat), patted dry Kosher salt 3 oz. thinly sliced pancetta, finely chopped 1 cup dry white wine 1/3 cup tomato paste 1 bay leaf Pinch of finely grated nutmeg 2 cups (or more) homemade chicken stock or low-sodium chicken broth 1 cup whole milk 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni 2 oz. finely grated Parmesan (about ½ cup), plus more for serving INSTRUCTIONS Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill. ...