Food: Pasta & Noodles

Showing posts with label Pasta & Noodles. Show all posts

Monday, December 9, 2013

Bacon and Cheddar Macaroni & Cheese

When looking for inspiration for my macaroni and cheeses, I turned to stuffed potatoes and omelets, believing that what works well with eggs and potatoes would be delicious with pasta, too. Boy, was I right! Bacon, Cheddar cheese, sour cream, and scallions are classic additions to stuffed potatoes, and with pasta they’re perfection.

1 tsp. kosher salt, plus more for salting the pasta water

1 lb.fusilli (corkscrew) or other pasta

3/4 lb. bacon, diced

3 cups heavy cream

2 cups firmly packed shredded sharp Cheddar cheese (about 1/2 lb.)

1/4 tsp. freshly ground black pepper

1/2 cup sour cream, for garnish

1/2 cup thinly sliced scallions, (white and green parts), for garnish

Bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels.

Pour off the fat from the pan (into a metal can or heatproof cup, not down the drain or you’ll potentially clog your pipes) and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.

Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with the salt and pepper.

Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

Serve in individual bowls topped with a dollop of sour cream and a sprinkle of sliced scallions.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

1/3 cup salted peanuts

1/4 lb. bacon (3 to 4 thick slices), cut in thin strips

2 medium cloves garlic, coarsely chopped

1 2-inch piece ginger, coarsely chopped

1/2 tsp. crushed red pepper flakes

1/4 cup canola or peanut oil

3/4 lb. ground pork

1/2 tsp. five-spice powder

3 scallions, trimmed and sliced (white and green parts kept separate)

2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. Asian sesame oil

2 tsp. white vinegar

1 tsp. granulated sugar

3/4 lb. fresh Chinese-style egg noodles

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.

Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.

Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Macaroni and Four Cheeses

This creamy, crumb-topped macaroni-and-cheese gets its bright golden color and a big nutritional boost from puréed winter squash. Don’t tell and no one will ever know. They’ll just thank you for making their favorite cheesy comfort meal.

Cooking spray

1 16-oz. box elbow macaroni

2 10-oz. packages frozen puréed winter squash

2 cups lowfat milk

1-1/3 cups grated extra-sharp cheddar cheese (4 oz.)

2/3 cup grated Monterey Jack cheese (2 oz.)

1/2 cup part-skim ricotta cheese

1 tsp. table salt

1 tsp. dry mustard

1/8 tsp. cayenne pepper

2 Tbs. plain dry bread crumbs

2 Tbs. freshly grated Parmigiano Reggiano

1 tsp. olive oil

Preheat the oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.

Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmigiano, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Soft-Shell Crab Laksa

Laksa is a traditional spicy noodle dish of Southeast Asia (especially Malaysia). It’s chile-rich and bright with lemongrass and kaffir lime leaves, but has plenty of coconut milk to temper the heat. In this version with crab, it becomes a one-bowl meal.

For the crisp-fried shallots

1 large shallot, cut crosswise into thin rings

1/3 cup all-purpose flour

1 cup vegetable oil

For the laksa

6 oz. bean thread vermicelli noodles

6 medium cloves garlic

3 oz. (about 2) long red chiles, stemmed, seeded, and coarsely chopped

1/4 cup chopped fresh cilantro stems

2 lemongrass stems, white part only, thinly sliced

5 (single) fresh kaffir lime leaves, thinly sliced

1 tsp. ground turmeric

Three 14-oz. cans unsweetened coconut milk

2 Tbs. grated palm sugar (jaggery)

1/2 tsp. tamarind concentrate, optional

6 cleaned soft shell crabs (about 3-1/2 oz. each after cleaning)

3 Tbs. fish sauce

3 Tbs. fresh lime juice

1/4 napa cabbage, finely shredded (2 cups)

4 oz. firm tofu, diced into 3/4-inch cubes

For serving

1 handful of bean sprouts, trimmed

1 cup fresh basil leaves

1 cup fresh mint leaves

1 cup fresh cilantro leaves

3 limes, halved

Fry the shallots

Put the shallots in a wide bowl, add the flour, and toss to coat, separating the rings as you go. Put them in a sieve over the bowl and shake off the excess flour.

Heat the oil in an 8-inch skillet over medium-high heat until shimmering hot. Add the shallots in batches and fry until crisp. Transfer to paper towels to drain as fried. Set aside.

Make the laksa

Soak the noodles in a bowl of cold water for 30 minutes to soften.

Meanwhile, in the bowl of a food processor, process the garlic, chiles, cilantro stems, lemongrass, and lime leaves, and turmeric with 2 Tbs. water to make a paste, or pound using a mortar and pestle.

Bring the coconut milk to a boil in a 6-quart pot over medium-high heat, stirring occasionally. Add the spice paste, palm sugar, and tamarind, if using, and stir well until the sugar is dissolved. Add the crab, bring back to a boil, then turn off the heat and let it sit for 5 minutes, or until the crab is just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F).

Add the fish sauce, lime juice, cabbage, and tofu. Turn the heat back on to medium-high and cook for 1 minute, then remove from the heat.

To serve

Divide the noodles and crab among four bowls, spoon over the sauce and garnish with the bean sprouts, herb leaves, and crisp-fried shallots. Serve with the lime halves.

Greek Macaroni & Cheese

This is one of my lighter versions of mac and cheese (lighter, not low calorie!) because it uses no cream. But if its popularity among our guests is any indication, your family will love it!

2 skinless, boneless chicken breasts (about 3/4 lb.), cut into 2 by 1/2-inch strips

1 tsp. kosher salt, plus more for salting the pasta water

1/2 tsp. freshly ground black pepper

1/4 cup all-purpose flour

2 Tbs. olive oil

1 Tbs. finely chopped garlic (about 2 large cloves)

3 medium tomatoes, diced (2 cups)

1 lb. farfalle (bow-tie) pasta

5 packed cups fresh spinach leaves (about 8 oz. or 2 bunches), washed and stems trimmed

1-1/2 Tbs. chopped fresh oregano leaves, or 1 tsp.dried oregano

2 cups dry white wine, such as Chardonnay

1-1/2 cups crumbled feta cheese (about 7 oz.)

1 cup pitted Kalamata or other black olives

2 Tbs. unsalted butter

1/4 cup grated Parmesan cheese, for garnish

Arrange the chicken strips in a single layer on a plate or baking sheet (this makes it easier to season and dredge them). Sprinkle evenly with 1/4 tsp. salt and 1/8 tsp. black pepper. Place the flour in a shallow bowl, and dredge the chicken in flour on both sides.

Place a large (12- to 14-inch) sauté pan over high heat for a couple of minutes. When hot, add the olive oil, swirl the pan to coat, and add the chicken strips in a single layer. Cook in batches if needed. Cook until slightly browned, about 1 minute. Turn the pieces or stir them so they brown evenly, about 1-1/2 minutes more.

Reduce the heat to medium-high. Push the chicken strips to the side of the pan as they continue to cook, and add the garlic. Cook just until fragrant, about 1 minute, but do not let it brown or it will taste bitter.

Add the tomatoes, season with 1/4 tsp. salt and 1/8 tsp. black pepper, and cook until they start to give off their juices, about 2 minutes.

Meanwhile, bring a medium (6- to 8-quart) pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

Add the spinach, oregano, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper to the pan with the tomatoes. Stir until the spinach has wilted, about 5 minutes. Add the wine to the pan, stirring to scrape up any browned bits, and cook over medium-high heat until reduced slightly and the chicken is cooked through, about 10 minutes.

Add the feta and olives to the pan, stirring well to incorporate. Remove the pan from the heat and stir in the butter, a tablespoon at a time, until the sauce has thickened slightly. (Careful! Your pan can’t be too hot or the butter and sauce will separate and look oily. If that happens, take the sauce off the heat and add more feta to help the sauce bind together.)

Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

Serve in individual bowls topped with Parmesan cheese.

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

4 large eggs

8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces

2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)

2 large cloves garlic, thinly sliced

1 heaping Tbs. thinly sliced peeled fresh ginger

1 quart lower-salt chicken broth

2 Tbs. reduced-sodium soy sauce

6 oz. ramen noodles (from 2 packages; discard flavor packs)

1 oz. baby spinach (1 lightly packed cup)

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

Kosher salt

2 Tbs. olive oil

1 small white onion, cut into 1/2-inch dice

4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 medium cloves garlic, finely chopped

Freshly ground black pepper

2 cups heavy cream

1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving

1/2 cup thinly sliced fresh basil

1 Tbs. finely grated lemon zest (from 1 large lemon)

1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Spaghetti with Abruzzese Lamb Ragu

Lamb ragù is a specialty of Abruzzo where farmers have raised sheep for centuries, letting them graze in mountain pastures during the spring and summer, and herding them south to the milder climate of Puglia for the winter. The Abruzzesi love adding chile pepper—fresh, dried, or preserved in oil—to their ragùs, and some is always set out for passing at the table. This ragù is traditionally served with maccheroni alla chitarra, a squarecut noodle similar to thick spaghetti.

2 Tbs. vegetable oil

2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces

Kosher or sea salt and freshly ground black pepper

1 medium carrot, finely chopped

1 medium celery stalk, finely chopped

1 small red onion, finely chopped

1 large clove garlic, lightly crushed

1 Tbs. minced fresh herbs, such as rosemary and sage

1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto

6 cups canned diced tomatoes, with their juice

1 1/2 lb. thick spaghetti or maccheroni alla chitarra

Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)

Minced fresh hot chile or crushed red pepper flakes, for serving

Tip:

You can make this sauce with either red or white wine; consdier using red during the colder months for a heartier flavor.

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the lamb on both sides with salt and pepper and sear the meat on one side until well browned, 3 to 4 minutes. Using tongs, turn and sear the other side until browned, 3 to 4 minutes more. Transfer the lamb to a deep platter.

Reduce the heat to medium low and add the carrot, celery, onion, garlic, and herbs. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes. Return the lamb and its juice to the pot, raise the heat to medium high, and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Meanwhile, if the sauce seems thin, let it continue simmering until thickened to a saucy consistency. If it seems too thick, add a splash of water.

Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.

Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top. Garnish with sahved Parmigiano-Reggiano or Pecorino Romano, if you like, and serve with minced chiles or red pepper flakes on the side.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

4 oz. thin uncooked glass noodles

4 cups lower-salt chicken or turkey broth

3 large cloves garlic, smashed and peeled

1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed

1-1/2 Tbs. soy sauce; more for serving

1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)

2 cups coarsely shredded cooked turkey or chicken

2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Spaghetti with Green Garlic and Olive Oil

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

Kosher salt

2 T bs. extra-virgin olive oil

2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced

6 oz. thin spaghetti

2 T bs. freshly grated Parmigiano-Reggiano; more for serving

Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.

Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Pasta with Clams, Broccoli Raab, and Chile

Sweet Manila clams balance slightly bitter broccoli raab in this satisfying dish. Boiling the pasta and broccoli raab together saves time and makes the pasta itself more flavorful.

12 oz. thin spaghetti

1 large bunch broccoli raab, trimmed and sliced crosswise into 1-in. pieces

5 Tbs. extra-virgin olive oil

4 medium garlic cloves, smashed and peeled

1/2 tsp. crushed red pepper flakes

1/2 cup bottled clam juice

3 lb. Manila clams, well-rinsed

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

In an 8-quart pot, bring about 5-1/2 quarts of well-salted water to a boil. Add the spaghetti to the boiling water and cook until almost tender, about 3 minutes. Add the broccoli raab and cook until the pasta is al dente and the broccoli raab is crisp-tender, about 2 minutes.

Meanwhile, in a heavy-duty 6-quart pot, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and red pepper flakes and stir until fragrant, about 1 minute. Add the clam juice and clams. Cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Reserving 1/2 cup of the pasta cooking water, drain the pasta and broccoli raab and add them to the clam pot. Toss well and season to taste with salt and pepper. Drizzle with the remaining 3 Tbs. of oil and add pasta water to moisten, if needed. Sprinkle with the parsley and serve.

Spaghetti and Meatballs

Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.

For the sauce

1/2 cup olive oil

1 large yellow onion, chopped (1-1/2 cups)

3 medium cloves garlic, crushed

2 tsp. chopped fresh oregano or 1 tsp. dry oregano

1 bay leaf

1 Tbs. tomato paste

2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand

Kosher salt

For the meatballs

1 Tbs. olive oil

8 oz. ground pork

6 oz. 80% lean ground beef

6 oz. ground veal

1 cup coarse fresh white breadcrumbs

1/2 cup whole-milk ricotta

2 large eggs

2 Tbs. chopped fresh flat-leaf parsley

1 Tbs. chopped fresh oregano or 1-1/2 tsp. dry oregano

1/2 tsp. freshly ground fennel seed

1/8 tsp. crushed red pepper flakes

Kosher salt

For the pasta

Kosher salt

1-1/2 lb. dried spaghetti

Make the sauce

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Make the meatballs

Position a rack in the center of the oven and heat the oven to 450°F. Coat the bottom and sides of an 8x8-inch baking dish with the olive oil. Set aside.

Combine the ground meats, breadcrumbs, ricotta, eggs, parsley, oregano, fennel seed, red pepper flakes, and 2 tsp. salt in a large bowl. Mix gently but thoroughly with your hands.

Divide the meat into 16 golf-ball-size portions using a 2-oz., 2-inch-diameter ice cream scoop or your hands; roll with wet hands to make them round. Arrange the balls snugly in the baking dish.

Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes. (If you’ve made the tomato sauce ahead, heat it while the meatballs are cooking.)

Remove the meatballs from the oven and drain excess fat, if there is any, from the pan. Ladle half of the sauce over them, return them to the oven, and continue to bake until an instant-read thermometer inserted into one reads 165°F, about 15 minutes. (The meatballs can be refrigerated for up to 3 days or frozen for 2 weeks.)

Cook the pasta

Bring a large covered pot of well-salted water to a rolling boil.

Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.

Return the pasta to the pot and mix with the remaining sauce. Add 1 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes. Add more pasta water if necessary, and season to taste with salt.

Transfer the spaghetti to a large heated serving bowl. Top with the meatballs and their sauce and serve.

Linguine with Roasted Asparagus and Almond Pesto

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.

Kosher salt

3/4 lb. asparagus, trimmed

2 cups grape tomatoes

1/4 cup extra-virgin olive oil

1/2 cup sliced almonds

1/4 cup fresh basil leaves

2 Tbs. finely grated Parmigiano-Reggiano

1 lb. dried linguine

Freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat.

Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.

While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.

Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.

Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

Kosher salt

1/2 cup olive oil

4 cloves garlic, smashed

2 tsp. chopped fresh rosemary

1/2 tsp. crushed red pepper flakes

1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips

2/3 cup pitted Kalamata olives, coarsely chopped

1 lb. penne

1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)

2 Tbs. fresh lemon juice

1 cup freshly grated Pecorino-Romano

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Spaghetti alla Carbonara

If you’d like to make this pasta for four people, double the recipe, but transfer the pasta back into the pot used for cooking it and then toss it with the eggs and cheese.

Kosher salt

1 Tbs. extra-virgin olive oil

4 oz. fatty pancetta or guanciale, sliced 1/4 inch thick and cut into 1-1/2 x 1/2-inch rectangles

Freshly ground black pepper

1/2 cup diced red onion

2 large eggs, chilled

1/2 lb. imported dried spaghetti (I like Setaro brand; avaiable online)

1/2 cup lightly packed, freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil over high heat.

In a 10-inch skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and 1/2 tsp. pepper and cook, stirring occasionally, until golden and beginning to crisp, about 5 minutes. (If the meat is browning too quickly, reduce the heat to medium low.) Add the onion and continue to cook until it’s soft and golden and the meat is crisp, about 5 minutes more.

Remove the pan from the heat and carefully spoon off all but about 2 Tbs. of the fat. Add 1 Tbs. water to the pan and scrape any brown bits from the bottom.

Beat the eggs in a small bowl until smooth and set aside.

Cook the spaghetti in the boiling water according to package directions until it’s just shy of al dente. Reserve 1/4 cup of the cooking water and drain the spaghetti. Transfer the spaghetti to the skillet, set it over medium heat, and toss with tongs to coat the spaghetti with the fat and finish cooking to al dente, about 1 minute. If the pasta is too dry or starts to stick to the bottom of the pan, add 1 or 2 tsp. of the pasta water. You want the bottom of the pan to be just barely wet. If the pan is too dry, the eggs will scramble when you add them.

Remove the skillet from the heat and pour the eggs over the pasta, tossing quickly and continuously until the eggs thicken and turn to the consistency of a thin custard, 30 seconds to 1 minute. (Tossing constantly is important, as it prevents the eggs from scrambling.)

The sauce should be smooth and creamy, and it should cling to the pasta. Add a little more pasta water if necessary to loosen the sauce. Stir in the Parmigiano and season to taste with salt and pepper (you may not need additional salt, as both guanciale and pancetta can be very salty). Serve immediately.

Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

With every bite, this soothing pasta becomes more and more interesting as the heat from the crushed red pepper and the sweetness from the hazelnuts comes through. A sharp chef’s knife makes quick work of slicing Brussels sprouts.

Kosher salt

2 tsp. olive oil

5 oz. pancetta, cut into 1/4-inch dice (1 cup)

3 cloves garlic, smashed and peeled

1/4 tsp. crushed red pepper flakes

10 oz. Brussels sprouts, thinly sliced; some whole leaves are fine (about 3 cups)

1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)

1 Tbs. fresh lemon juice; more as needed

3/4 lb. dried spaghetti

Freshly ground black pepper

1/4 cup coarsely chopped, toasted hazelnuts, preferably peeled

Bring a large pot of well-salted water to a boil. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Add the garlic to the skillet and cook, swirling the pan, until fragrant, 30 seconds. Remove and discard the garlic. Add the red pepper flakes, Brussels sprouts, and 1/2 tsp. salt. Cook, tossing with tongs, until the sprouts are crisp-tender, 2 to 3 minutes. Stir in half of the Parmigiano and the lemon juice and remove from the heat.

Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, drain the pasta, and then add it to the skillet along with 1/4 cup of the reserved water.

Cook over medium-high heat, tossing and adding more water as needed, until the Brussels sprouts are tender, about 1 minute. Stir in the pancetta and season generously with black pepper. Taste and season with additional salt and lemon juice, if you like. Serve topped with the hazelnuts and the remaining Parmigiano.

Spaghetti with Garlic & Spinach

Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

Kosher salt

1/2 cup extra-virgin olive oil

6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced

10 oz. baby spinach (10 loosely packed cups)

Freshly ground black pepper

1 lb. dried spaghetti

1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn’t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately.

Sesame Noodles with Chicken

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

Kosher salt

1 lb. dried plain or whole-grain spaghetti

6 Tbs. Asian sesame oil

4 medium cloves garlic, peeled

2/3 cup creamy peanut butter

1/2 cup less-sodium ginger-flavored soy sauce

6 Tbs. rice vinegar

1/4 cup light or dark brown sugar

1-1/2 lb. chicken tenders

2 tsp. peanut oil

Freshly ground black pepper

6 scallions, thinly sliced on the diagonal

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Fusilli with Peas and Feta

Flavored with a good dose of dill and tangy feta, this bright green pasta is a delicious way to celebrate spring.

Kosher salt

1-1/2 cups lower-salt chicken broth

1 lb. fresh or frozen peas (about 3 cups)

3 Tbs. extra-virgin olive oil

2 Tbs. chopped fresh dill

Freshly ground black pepper

12 oz. dried fusilli pasta

4 oz. feta, finely crumbled (about 1 cup)

Lemon wedges for serving

Tip:

If starting with peas in the pod, you’ll need about 3 lb. before shelling.

Bring a large pot of well-salted water to a boil over high heat.

In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 tsp. of the dill, 1-1/4 tsp. salt, and 1/2 tsp. pepper and blend until smooth. It’s fine if the sauce looks thin at this point.

Meanwhile, cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and 3/4 cup of the feta. Serve garnished with the remaining 1/4 cup feta and 1 tsp. dill, with lemon wedges on the side.

Turkey Noodle Casserole

Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles for the pappardelle.

2 oz. (4 Tbs.) unsalted butter; more for the baking dish

Kosher salt

3/4 cup coarse dry breadcrumbs

2 Tbs. extra-virgin olive oil

1 Tbs. freshly grated Parmigiano-Reggiano

1 Tbs. finely chopped fresh sage

Freshly ground black pepper

1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick

3 Tbs. minced shallots

2 medium cloves garlic, minced

2-1/4 oz. (1/2 cup) all-purpose flour

6 cups low-fat milk

3-1/2 oz. (1-1/2 cups) grated sharp white Cheddar

3 Tbs. finely chopped fresh flat-leaf parsley

8 oz. egg pappardelle pasta

3 cups shredded or diced roast turkey

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.

Heat a large (12-inch) skillet over medium heat. Add the remaining 1 Tbs. olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about 10 minutes. Reduce the heat to medium low and add the shallots and garlic; cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.

Melt the butter in a 4-quart saucepan over medium heat. Add the flour and whisk constantly until it colors slightly, 2 to 3 minutes. Remove the pan from the heat and gradually whisk in enough of the milk to form a thick, smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add 1 tsp. of salt. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in the Cheddar and parsley. Season to taste with more salt and pepper. Set aside.

Cook the pasta in the boiling water until al dente, about 1 minute less than package timing. Drain and spread the pasta in an even layer on the bottom of the prepared baking dish. Sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top and use a fork to distribute it evenly.

Sprinkle the breadcrumbs over the entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, 50 to 60 minutes. Let rest 20 to 30 minutes before serving.