Italian

INGREDIENTS 2 cups fresh breadcrumbs 1/2 cup finely grated Pecorino 1/3 cup finely chopped fresh flat-leaf parsley 1 1/2 teaspoons crushed red pepper flakes 1/4 teaspoon hot smoked Spanish paprika 7 garlic cloves, finely chopped, divided 4 tablespoons olive oil, divided 2 pounds beef top round, thinly sliced by a butcher for braciole Kosher salt and freshly ground black pepper 2 pounds hot or sweet Italian sausage, halved crosswise 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs 1 large onion, finely chopped 2 anchovy fillets packed in oil, drained 1/4 cup tomato paste 2 28-ounce cans crushed tomatoes 2 28-ounce cans whole peeled tomatoes 1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni) INSTRUCTIONS Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours. Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 Tbsp. oil in a medium bowl. Trim beef slices into 6x2” pieces; season with salt and pepper. Sprinkle each slice with about 2 Tbsp. breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. Set remaining breadcrumb mixture aside. Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes. Transfer to a large rimmed baking sheet. Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes. Transfer to baking sheet with sausage. Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet. Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1½ hours. Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2½–3 hours. Season sauce with salt and pepper. Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Remove bones from ribs and remove toothpicks from braciole. Serve braciole, ribs, sausage, and remaining sauce with pasta alongside. DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. Sauce can be cooked 2 days ahead; cover and chill. Gently reheat sauce, covered, before cooking pasta. ...

INGREDIENTS Kosher salt and Freshly ground black pepper 1 pound pasta 1/4 cup olive oil 1 small yellow onion, thinly sliced (1 cup) 5 cups small cauliflower florets (from 1 large head) 2 white anchovies, minced 1/2 tablespoon crushed red pepper flakes 1 cup freshly grated parmesancheese 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 high heat. Add the olive oil, onion, cauliflower, and anchovies and cook, stirring occasionally, until the mixture begins to caramelize, about 3 minutes. Taste and adjust the seasoning, adding salt and black pepper as needed. Add the red pepper flakes and reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the cooked pasta to the pan, stirring it into the sauce. Cook for 1 minute. Remove from the heat and stir in the Parmesan and extra virgin olive oil. Serve immediately.

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 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 2 fresh thyme sprigs, finely chopped 1 lb 7 oz ground beef 1/2 cup fresh breadcrumbs 1 egg, lightly beaten 1 lb dried spaghetti salt and pepper Sauce 1 onion, cut into wedges 3 red bell peppers, halved and seeded 14 oz canned chopped tomatoes 1 bay leaf INSTRUCTIONS Heat the oil in a skillet. Add the chopped onion and garlic and cook over low heat for 5 minutes, until softened. Remove from the heat and put the mixture into a bowl with the thyme, ground beef, breadcrumbs, and egg. Season to taste with salt and pepper, then mix well. Shape into 20 meatballs. Heat a large nonstick skillet over low-medium heat. Add the meatballs and cook, stirring gently and turning frequently, for 15 minutes, until lightly browned all over. Meanwhile, preheat the broiler. To make the sauce, put the onion wedges and bell pepper halves, skin-side up, on a broiler rack and cook under the preheated broiler, turning frequently, for 10 minutes, until the bell pepper skins are blistered and charred. Put the bell peppers into a plastic bag, tie the top, and let cool. Set the onion wedges aside. Peel off the bell pepper skins. Coarsely chop the flesh and put it into a food processor or blender with the onion wedges and tomatoes. Process to a smooth paste and season to taste with salt and pepper. Pour into a pan, add the bay leaf, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Remove and discard the bay leaf. Meanwhile, bring a large pan of salted water to a boil. Add the spaghetti, bring back to a boil, and cook for 10 minutes, or according to the package directions, until tender but still firm to the bite. Drain the spaghetti and serve immediately with the meatballs and sauce.

INGREDIENTS 1 Tbsp dry active yeast 1 1/4 cup warm water (divided) 2-3 Tbsp sugar (divided) 1 tsp salt 1/2 tsp baking powder 1 Tbsp olive oil Flour Blend 1 cup (160 g) white rice flour 1 cup (160 g) brown rice flour 1 cup (120 g) tapioca flour 3/4 tsp xanthan gum INSTRUCTIONS Preheat oven to 350 degrees F (176 C). In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon (see photo). If using the whole dough to make one large pizza, spread onto a greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly. Cut immediately and serve. Reheats well the next day in the oven or microwave. NOTES To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum) Recipe (as originally written) yields enough for 2 small-medium pizza crusts or 1 large. You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh. If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.

INGREDIENTS 6 (4 ounce) links sweet Italian sausage 2 tablespoons butter 1 medium yellow onion, sliced 1/2 medium red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 medium green bell pepper, sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup white wine, or more to taste INSTRUCTIONS Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes. Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.

INGREDIENTS 6 baby eggplants or 1 large globe eggplant 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 large Spanish onion finely diced 2 medium carrots, finely diced 1 small celery stalk, finely diced 4 garlic cloves finely chopped to a paste with the side of a chef’s knife and 1/4 teaspoon kosher salt 1/4 to 1/2 teaspoon Calabrian chili flakes, depending on how spicy you like it 1 cup dry red wine 2 (28 ounce) cans plum tomatoes, with their juices 1 teaspoon sugar 1/4 cup chopped fresh basil leaves 2 tablespoons finely chopped fresh oregano INSTRUCTIONS Preheat the oven to 350°F. Peel half the skin from the eggplants in 1-inch sections (so the eggplant looks striped). Slice each eggplant crosswise into 1/2-inch-thick rounds and cut each round into 1/2-inch dice. Heat 3 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until the eggplant takes on some color and becomes soft, about 5 minutes, Spread the eggplant on a baking sheet in an even layer, Add 3 tablespoons of the oil to the pan and repeat with the remaining eggplant. Transfer the eggplant to the oven and bake until very soft, turning once, about 15 minutes. Remove from the oven and let cool. Heat the remaining 2 tablespoons oil in a Dutch oven over high heat. Add the onion, carrots, and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chili flakes and cook for 30 seconds more. Stir in the wine and bring to a boil. Cook until the liquid has completely reduced, about 5 minutes. Add the tomatoes with their juices and the sugar and bring to a boil. Reduce the heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and cook, stirring occasionally, until the sauce has thickened, about 20 minutes more. Fold the eggplant, basil, and oregano into the sauce. Season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Serves 4 to 6 ...

INGREDIENTS Kosher salt 1 pound fresh penne pasta 1 tablespoon olive oil 1/2 pound bacon, diced 4 cups small broccoli florets (from 1 large head) 3/4 cup pine nuts 1 1/2 cups shredded aged cheddar cheese, or more to taste 1 teaspoon crushed red pepper flakes 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 high heat. Add the olive oil and then the bacon. Cook until the bacon is almost crisp, about 2 minutes. Add the broccoli and pine nuts and cook until the pine nuts are light golden brown and the bacon is fully crisp, about 1 minute. Add the reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook for 1 minute. Reduce the heat to low and stir in the cheddar and red pepper flakes. When the cheese is melted and fully incorporated, add the cooked pasta to the pan, stirring it into the sauce. Serve immediately, topping with more cheddar if desired. Serves 4 ...

INGREDIENTS 2 slices pancetta (1 ounce), minced 2 large leeks, washed, dried, and minced 1/2 cup grated carrots (grated on larger grates) 1/2 cup grated celery root (grated on larger grates) 1 small bunch kale, washed and cut into 1 inch pieces 3 cups fat-free, reduced-sodium chicken broth 2 cups reduced-sodium V8 juice Salt Freshly ground black pepper 1/2 cup fresh basil leaves 1 ounce Parmigiano-Reggiano, grated INSTRUCTIONS Heat the pancetta in a large sauté pan over medium-high heat, stirring until it is lightly browned and its fat is released, about 2 minutes. Add the leeks, carrots, celery root, and kale. Reduce the heat to medium, cover, and cook until the vegetables are soft, about 5 minutes. Add the chicken broth and V8; bring to a simmer for 5 minutes. Season with salt and pepper and add the basil. Ladle the soup into 4 soup bowls and top each bowl with the Parmigiano.

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 ears of sweet corn, kernels cut from the cobs (about 2 cups) 2 garlic cloves 3 tablespoons fresh oregano leaves 1/2 tablespoon crushed red pepper flakes 2 cups grape tomatoes, halved 2 tablespoons extra-virgin olive oil 1 cup crumbled feta 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 medium-high heat. Add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook until aromatic, about 1 minute. Stir in the red pepper flakes, add the reserved pasta water and cook for 1 minute. Add the cooked pasta into the pan, stirring the noodles into the sauce. Remove from the heat and stir in the tomatoes, extra-virgin olive oil, and feta. Serve immediately.