Pasta

INGREDIENTS 1 pound tri-colored spiral pasta 6 tablespoons salad seasoning mix 1 (16 ounce) bottle Italian-style salad dressing 2 cups cherry tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, diced 1/2 yellow bell pepper, chopped 1 (2.25 ounce) can black olives, chopped INSTRUCTIONS In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

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. ...

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 tablespoon olive oil 12 ounces sweet bulk Italian sausage 1 stalk celery, diced 1/2 yellow onion, chopped 3/4 cup dry elbow macaroni 1/4 cup tomato paste 3 cups chicken broth, or more as needed, divided Salt and freshly ground black pepper to taste 1/4 teaspoon crushed red pepper flakes, or to taste 1/4 teaspoon dried oregano 3 cups chopped Swiss chard 1 (15 ounce) can cannellini (white kidney) beans, drained 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste INSTRUCTIONS Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

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 ...