Rigatoni with Brisket and Porcini Ragù

Leftover braised brisket gives this ragù long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss it with a few tablespoons of butter to prevent it from sticking together.

• 
  
  1 oz. dried porcini mushrooms (1 cup)
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  4 oz. pancetta, chopped (1 cup)
  
  


• 
  
  1 large celery stalk, chopped
  
  


• 
  
  1 large carrot, chopped
  
  


• 
  
  1 large yellow onion, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  4 cups coarsely chopped leftover braised brisket (about 1 lb.), plus 2 cups leftover brisket juices
  
  


• 
  
  2 cups dry red wine; more as needed
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 lb. dried rigatoni
  
  


• 
  
  Freshly grated Parmigiano-Reggiano, for serving
  
  

Soak the porcini in 1 cup hot water for 30 minutes. Drain, straining and reserving the soaking liquid. Chop the porcini and set aside.

Heat the oil in an 11- to 12-inch straight-sided sauté pan over medium heat. Add the pancetta, celery, carrot, onion, and 1 tsp. salt; cook, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Add the brisket and its juices, wine, thyme, and the porcini and their soaking liquid. Bring to a simmer, reduce the heat to low, and cook until the sauce is very thick, about 30 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and toss with most of the meat sauce. Top with the remaining sauce and pass the Parmigiano at the table.

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.

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.  

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.

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.

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.

• 
  
  Kosher salt
  
  


• 
  
  2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  One-half medium onion, thinly sliced
  
  


• 
  
  1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  
  


• 
  
  1/2 lb. dried linguine
  
  


• 
  
  2/3 cup frozen peas
  
  


• 
  
  Freshly ground black pepper
  
  

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

Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.

Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.

Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.

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.

Swiss Chard and Ricotta Dumplings

Don’t let the Swiss chard fool you; there’s very little that’s healthy about this dish from Portland, Oregon, chef Christopher Israel. But who cares about healthy? What you get if you make this is a bowlful of green-flecked, cheesy dumplings swimming in a pool of butter. It’s also a fun dish to make because so much of it is based on your own sense of touch. Be sure to drain the ricotta cheese overnight before you start the dumplings (if you don’t, the dumplings will require more flour, and they’ll be heavier).

• 
  
  2 cups ricotta cheese, set over a strainer lined with cheesecloth and drained overnight in the refrigerator
  
  


• 
  
  1 cup blanched Swiss chard, squeezed dry and chopped
  
  


• 
  
  2 cups grated Parmesan cheese
  
  


• 
  
  Kosher salt
  
  


• 
  
  A pinch of freshly grated nutmeg
  
  


• 
  
  2 eggs, plus 3 egg yolks
  
  


• 
  
  1 cup all-purpose flour, plus more for rolling
  
  


• 
  
  3 to 4 Tbs. unsalted butter
  
  

In a large bowl, combine the ricotta, chard, Parmesan, 2 Tbs. salt, the nutmeg, eggs, and yolks with a large rubber spatula. Mix as thoroughly as possible before adding the flour: once you add the flour you want to mix it as little as possible or the dumplings will be tough and gluey.

Add the flour 1/4 cup at a time and work it in gently with the rubber spatula. Study the dough as you go: is it very sticky? You don’t want it super dry but you want to be able to roll it later to form the dumplings. Stop adding flour when the dough reaches a rollable texture.

Allow the dough to rest for 30 minutes at room temperature (during which time it will continue to stiffen).

When you’re ready to roll the dumplings, flour a board and your hands. Remove the dough to the board and sprinkle some flour on it. Roll the dough into a long rod, approximately 1/2 inch thick. Cut the rod into 1-inch-long dumplings.

Bring a large pot of water to a boil and season lightly with salt. Drop the dumplings in and cook for 3 to 4 minutes, until they float.

Melt the butter in a medium-size pan and lift the dumplings from the boiling water into the pan to finish, tossing them gently. Serve immediately.

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.

Fresh Pasta with Sausage and Mushrooms

You can find fresh pasta in the refrigerated section of your supermarket. For a spicier dish, use hot Italian chicken sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. sweet Italian chicken sausage, cut into 1-inch pieces
  
  


• 
  
  1/2 lb. mixed sliced mushrooms (like oyster, shiitake, and cremini)
  
  


• 
  
  4 medium scallions (white and green parts), trimmed and thinly sliced
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup drained canned diced tomatoes
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1 12-oz. package fresh linguine or fettuccine
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano
  
  

Bring a medium pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat until shimmering hot. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the mushrooms, scallions, rosemary, red pepper flakes, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until the mushrooms soften and start to brown, about 3 minutes. Add the tomatoes and chicken broth, bring to a boil, and then cover and reduce to a gentle simmer. Cook until the sausage is heated through and the flavors are melded, about 5 minutes.

Meanwhile, cook the pasta according to package timing until it’s just al dente. Drain well and add to the sauce along with half of the Parmigiano. Cook over medium heat, tossing for 1 minute. Serve sprinkled with the remaining Parmigiano and some black pepper.

Grilled Eggplant Noodle Bowl

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  7 oz. flat, wide (pad thai) rice noodles
  
  


• 
  
  2 scallions, sliced
  
  


• 
  
  1/4 cup mirin
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped salted peanuts
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

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

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Cook the rice noodles according to package directions until tender.

Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.

In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.

Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

Orecchiette with Fennel, Sausage & Tomatoes

Make tonight’s dinner feel like a mini vacation to Italy with this quick pasta that pays homage to classic Italian flavors like sweet sausage, fennel, tomatoes, and fresh basil.

• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. sweet Italian sausage, casing removed
  
  


• 
  
  1 large fennel bulb (about 1-1/4 lb.), quartered, cored, and finely chopped
  
  


• 
  
  3/4 cup dry white wine
  
  


• 
  
  2 cups fresh (or canned) seeded diced tomatoes, drained if using canned
  
  


• 
  
  12 basil leaves, torn into small pieces
  
  


• 
  
  1/8 to 1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3/4 lb. dried orecchiette
  
  


• 
  
  1/2 cup freshly grated Pecorino Romano
  
  

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

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the sausage and cook, breaking it up with a metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a paper-towel-lined plate and pour off and discard any fat left in the pan.

Set the pan over medium heat and add the remaining 1-1/2 Tbs. oil, the fennel, and 1 tsp. salt. Cook, stirring, until the fennel softens and browns lightly, about 6 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pan to loosen any browned bits, until almost evaporated, 1 to 2 minutes.

Add the sausage, tomatoes, half of the basil, the red pepper flakes, and 1/2 tsp. each salt and pepper. Lower the heat to medium, and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Meanwhile, cook the orecchiette in the boiling water, stirring frequently until just tender, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well. Return the pasta to the pot, add the sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta meld. If the pasta seems dry, add enough cooking water to moisten it to your liking. Stir in half of the pecorino, season with salt and pepper to taste, and serve sprinkled with the remaining pecorino and basil.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

• 
  
  4 quarts water
  
  


• 
  
  Salt and pepper to taste
  
  


• 
  
  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


• 
  
  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


• 
  
  3/4 cup fresh peas (if not in season use frozen ones)
  
  


• 
  
  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


• 
  
  1-2/3 cups cherry tomatoes, halved
  
  


• 
  
  2 shallots, peeled and sliced into rings
  
  


• 
  
  2 fresh mozzarella balls, drained and cut into small cubes
  
  


• 
  
  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


• 
  
  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.