Pasta with Corn and Coconut Milk

1 pound orecchiette (or your favorite pasta)
2 tablespoons coconut oil (unrefined)
2 large shallots, finely chopped (about 3/4 to 1 cup in total)
3 garlic cloves, thinly sliced
2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon Aleppo pepper (or substitute cayenne or red chile flakes, to taste)
4 cups coarsely chopped greens, such as kale, Swiss chard, or mature spinach, stems and tough ribs removed (see author note for substituting baby greens)
2 cups to 2 1/2 cups fresh corn kernels (cut from about 3 ears of corn)
1/2 teaspoon curry powder (optional)
1 14-ounce can full-fat coconut milk
Finely grated zest + juice from 1 lime

Bring a large pot of generously salted water to a boil. Add pasta, and cook until al dente according to package directions.

In a large skillet, heat coconut oil over medium heat. Add shallots, garlic, thyme, Aleppo, and a big pinch of salt. Saute for 2 to 3 minutes, or until starting to soften.

Add the greens to the skillet, tossing to coat in the oil. Saute for about 2 to 3 minutes, or until nearly tender. Add the corn, a big pinch or two of salt, and the curry powder (if using) and saute for another 1 to 2 minutes.

Add the coconut milk and lime zest, and bring to a simmer. Maintain a gentle simmer for a few minutes, during which time the coconut milk should start to nicely thicken from the starches in the corn. (If the pasta isn’t ready, remove the skillet from the heat.)

Drain the pasta, and toss it with the creamed corn and greens. Add lime juice, starting with 1 teaspoon and adding more to taste. Adjust salt and pepper to taste.

Divide among plates. Serve warm.

Pasta chi Vruocculi Arriminati (Sicilian Pasta with Cauliflower, Raisins, and Pine Nuts)

1 whole cauliflower (roughly chopped into florets)
2 1/2 ounces pine nuts
3 ounces stale bread
3 tablespoons olive oil, plus extra to serve
1 onion, chopped
8 anchovy fillets
2 1/2 ounces raisins
1 teaspoon saffron strands
14 ounces linguine

Bring a large saucepan of generously salted water to boil. Add the cauliflower florets to the water and turn the heat down to a gentle simmer. Cook for 15-20 minutes, until the cauliflower can easily be cut through with a butter knife.

While the cauliflower is cooking, toast the pine nuts in a medium-size frying pan for 2-3 minutes over medium heat, giving the pan an occasional shake, until they are golden brown. Set aside.

Tear the bread into chunks and blend in a food processor to make coarse crumbs. Using the same pan you cooked the pine nuts in, heat 1 tablespoon of olive oil over medium heat and add the bread crumbs. Fry gently, shaking the pan occasionally, for 4-5 minutes until they turn crisp and golden, then take off the heat and set aside.

In a second, large frying pan, heat 2 tablespoons of olive oil over medium heat, add the onion and a generous pinch of salt. Cook for 3-5 minutes, until the onion becomes soft and translucent. Add the anchovies to the pan, and fry gently until they melt into the onions. Then add the raisins and the toasted pine nuts. Stir and turn the heat to a simmer.

Use a pestle and mortar to grind the saffron and a pinch of salt into a fine red powder. Scoop out a splash (roughly 1-2 tablespoons) of the cooking water into a small cup; add the powdered saffron and set to one side to infuse for a few minutes.

When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and toss them into the pan with the onion mix. Save the cooking water. Pour the saffron-infused liquid over the cauliflower, and stir, breaking up any large pieces of cauliflower with a wooden spoon. Season with salt to taste.

Cook the pasta in the same water as the cauliflower (top it up with fresh water if needed) until al dente, as per the instructions on the packet.

When the pasta is cooked, scoop out half a cup of the cooking water and set aside. Drain the pasta and toss it into the pan with the sauce and the reserved cooking water, and stir together so the pasta is coated in sauce.

Spoon the pasta chi vruocculi arriminati onto a large serving dish, add a generous drizzle of olive oil and sprinkle the bread crumbs on top. Eat immediately.

Sheet-Pan Feta with Broccolini and Tomatoes

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Penne with Roasted Eggplant, Chile, and Mint

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Pasta with Meat Sauce

2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and diced
4 cloves garlic, peeled and minced
1 pound Italian sausage, hot or mild or a mixture, cut into coins or crumbled
1 pound ground beef
1 (6-ounce) can tomato paste
1 stick cinnamon, if you have one
2 teaspoons red pepper flakes (optional)
1 teaspoon fennel seeds, if you have them
2 teaspoons dried basil, if you have them
1 (28-ounce) can peeled whole or crushed tomatoes
1 big glug of red wine, if there is some to hand
Kosher salt and freshly ground black pepper
1 pound dried pasta of your choice
1 handful fresh basil leaves, roughly torn, if you have them
1 cup grated Parmesan cheese

Set a large saucepan or Dutch oven over medium heat and swirl into it the oil. When the oil shimmers, add the onion and cook, stirring occasionally, until softened and beginning to turn translucent, 3 to 5 minutes. Add the garlic and cook until it becomes fragrant, 30 seconds or so, then add the sausage and beef. Cook, stirring occasionally, until the meat has browned, 5 to 7 minutes. Drain off excess fat if you like, but I really never do.

Use a spoon to clear a space in the center of the pan and add the tomato paste, stirring to break it up. Then add the cinnamon, red pepper flakes, fennel seeds, and dried basil, if you’re using any of those. Stir to combine, then add the tomatoes, along with the wine. Add a spray of salt and a few grinds of black pepper.

Lower the heat under the pan and allow the mixture to simmer quietly for 30 minutes or more, then cook the pasta and toss it with the sauce. Garnish with the fresh basil and serve alongside the Parmesan. We made it.

Rendang-Seasoned Ground Beef over Pasta

Spice paste
3 cloves garlic, peeled
1 medium yellow onion, peeled
5 shallots, peeled
2 dried red chiles
2 fresh red chiles, seeded
1 1-inch piece of ginger
1 teaspoon ground turmeric
2 stalks lemongrass, tough outer layers removed, roughly chopped

Sauce & Assembly
4 tablespoons neutral oil, such as vegetable or grapeseed
1 pound ground beef (preferably chuck and 20% fat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 cup coconut milk
2 teaspoons brown sugar
1/4 cup unsweetened dried coconut, toasted and blended to a paste
1 turmeric or pandan leaf, thinly sliced (optional)
8 ounces dried rigatoni

Blend all the ingredients for the spice paste in a food processor or a blender until finely minced. If needed, add a tablespoon or two of water to help the mixture blend smoothly. (Alternatively, you can pound them in a mortar and pestle.)

Pour the oil into a pot, and place it over medium heat, and heat until oil starts to shimmer. Add in the spice paste and sauté gently for 6-8 minutes, or until the paste is thickened and starting to stick.

Season the ground beef evenly with 1/2 tsp salt, cumin, coriander, and fennel, then add to the pot. Combine well with the paste, and cook until beef is lightly browned and the liquid has evaporated, about 5 minutes.

Add the coconut milk, 1?2 cup water, brown sugar and the remaining 1 1/2 teaspoons salt. Give it a quick stir, then turn the heat down to low. Let the rendang simmer for at least an hour, until the coconut milk turns thick and caramelizes, and the beef becomes soft and tender (like in a bolognese). Make sure to stir the pot every 10-15 minutes so the rendang doesn’t catch and burn on the bottom.

When the rendang is almost done—the gravy should be thick, like the consistency of relish—add in the coconut paste and sliced turmeric leaf, if using, and let simmer for a final 10 minutes. If not using the rendang immediately, let cool to room temperature, then store in the refrigerator for up to a week.

If having the rendang that same day, bring 4 quarts of well-salted water (estimating 1 tablespoon per quart of water) to a boil. Cook the rigatoni until al dente, then drain, reserving a cup of the pasta water.

Add the rigatoni to the rendang, and stir vigorously to bring the two together, adding pasta water if needed. Divide between bowls and serve.

Pasta with ‘Nduja Sauce

1 tablespoon (15ml) extra-virgin olive oil
2 large shallots (about 3 ounces; 90g), thinly sliced
Kosher salt
One (24.5-ounce; 700g) bottle tomato passata (see note)
4 ounces (1/2 cup; 115g) ‘nduja (see note)
1 pound (450g) dried ziti, candele (broken into 3-inch pieces) or other short tubular pasta
2 ounces (60g) finely grated Pecorino Romano cheese

In a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, 5 to 7 minutes.

Add passata, and make sure to use up all of the tomato in the bottle by adding 1/4 cup (60ml) water to the empty bottle, screwing on the lid, shaking the contents, and then adding tomato-water mixture to the skillet. Bring to simmer, season lightly with salt, and cook, stirring occasionally until sauce is slightly thickened, 12 to 15 minutes.

Add ‘nduja, and use wooden spoon to break up and stir into sauce. Cook, stirring constantly, until ‘nduja is fully emulsified and incorporated in sauce, about 1 minute.

Meanwhile, in a pot of salted boiling water, cook pasta until just softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.

Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. Remove from heat, add half of grated cheese, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.

Baked Chicken Parmesan

2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 (28-ounce) can of crushed or pureed tomatoes, preferably San Marzano
2 teaspoons kosher salt, divided, plus more as needed
1 teaspoon pepper, divided, plus more as needed
2 large eggs
1 cup panko
3 tablespoons finely grated Parmesan, plus 4 tablespoons
2 boneless, skinless chicken breasts, halved horizontally (like you’re slicing a layer cake into two layers), then pounded to 1/2-inch thick (so you have 4 roughly 5-ish-ounce cutlets total, 1/2-inch thick each)
2 tablespoons avocado oil (or other high-heat-friendly neutral oil)
1/2 cup grated low-moisture, whole-milk mozzarella

Make the sauce. Add 2 tablespoons olive oil to a pot set over medium heat, then add the onions. Cook until the onions are just becoming translucent, then add the garlic. Continue to sauté another 1 to 2 minutes, until the garlic is fragrant.

Add tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Cook over medium-low heat for about 15 minutes, until it’s thickened and tastes rich and a little sweet. Add more salt and pepper to taste.

Meanwhile, while the sauce is cooking down, get a large bowl, and two plates. In the large bowl, lightly beat the eggs until there are no big streaks of egg white visible.

On one of the plates, sprinkle the panko, 3 tablespoons Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and use a fork to mix thoroughly.

One at a time, take your chicken pieces and dredge them through the egg, letting any excess drip off back into the bowl. Once dredged in egg, press each side of the chicken firmly to the panko-Parmesan mixture to coat. Set aside on the second, clean plate.

Turn on your broiler. (If your broiler is on the inside-top of your actual oven, before you turn it on, move your highest oven shelf as close as possible to the broiler, and use this top shelf for the remainder of the steps). Place your largest cast iron skillet under your broiler. Let it heat up under there for 5 minutes. Use this time to mix together the mozzarella and remaining 4 tablespoons of Parmesan, and set that aside.

Using oven mitts (it’ll be very hot!), take out the skillet. Add the avocado oil and the four chicken pieces—spaced out, in a single layer—into the pan.

Place the pan under broiler. Broil for 3 to 4 minutes, until the tops of the cutlets are crispy and golden brown. (Peek after 3 minutes to avoid burning. If, after 4 minutes, the tops still aren’t getting golden, leave it for another minute or so.)

Remove the skillet from the broiler. Use a spatula to flip over the chicken, and top each piece with several spoonfuls of sauce, and a heavy sprinkling of mozzarella and Parmesan. Place back under broiler for another 2 minutes until cheese is bubbling and dotted with brown spots.

Remove from the broiler. Serve hot, preferably with big hunks of buttered bread.

Crispy Brussels Sprouts and Gnocchi

1 pound brussels sprouts
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Modern Pasta Alla Norma

Kosher salt
10 ounces mezzi rigatoni or rigatoni
1 1/2 pounds eggplant, unpeeled, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons extra-virgin olive oil
Black pepper
3 ounces prosciutto, roughly chopped into 1- to 1 1/2-inch pieces
1 medium shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
1 fresno or serrano chile, seeded, if you like, and thinly sliced into rings
1 1/2 pounds Sun Gold, cherry or grape tomatoes
1 (15-ounce) can diced tomatoes and their juices
4 ounces fresh mozzarella, finely chopped
1 cup roughly chopped fresh herbs, such as basil and mint
Flaky salt, for serving (optional)

Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with ¼ cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.

While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.

Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add ¼ cup pasta water.

While you’re making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.

When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.

Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

Pasta with Seared Scallops and Cherry Tomatoes

Kosher salt
1 pound linguine fini or other long, thin pasta
1 pound large sea scallops, patted dry
Black pepper
4 tablespoons olive oil, plus more for drizzling
2 shallots, thinly sliced into rings
1 1/4 pounds Sun Gold, cherry or grape tomatoes
2 garlic cloves, thinly sliced
Pinch of red-pepper flakes (optional)
1 1/2 cups roughly chopped mixed herbs, such as tarragon, mint, parsley and chives, plus more for serving

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.

Season the scallops well on both sides with salt and pepper. Heat a 12-inch skillet over high until very hot, 2 to 3 minutes. Add 2 tablespoons olive oil. When it shimmers, add the scallops (working in batches to avoid crowding the pan, if necessary) and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side. Transfer to a plate and cover to keep warm while you make the sauce.

Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper.

Add the pasta, 1 ½ cups herbs and ¼ cup reserved pasta water and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.

Pasta with Cauliflower and Cream

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
3/4 cup fresh coarse or panko bread crumbs
1/2 cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped chives
Red-pepper flakes (optional)

Variations: cooked bacon, leafy greens

Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add ¼ cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining ¼ cup pecorino and ¾ cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Southern Macaroni and Cheese

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and ½ cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Notes: Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Creamy Chickpea Pasta with Spinach and Rosemary

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

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

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

Note: this went viral from the NYTimes

Pasta with Ricotta and Lemon

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving
Optional: To make it more filling, peas, asparagus or spinach (add in the last few minutes of the pasta boiling), or fresh arugula or watercress (stir in with the sauce in Step 3)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.

Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Butternut Squash and Fusilli with Hazelnut Oil

One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Kosher salt
Pepper
3/4 pound whole-wheat fusilli
1/4 cup plus 1 tablespoon unrefined hazelnut oil
1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
1/2 cup packed parsley leaves
Shaved Pecorino Tuscano or Romano, for serving

Preheat the oven to 425. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about ?35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining ?2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

The pasta salad can be refrigerated overnight. Stir in the Treviso and parsely before serving.

Gnocchi with Sausage and Broccolini

1 pound store-bought gnocchi
2 tablespoons unsalted butter
1 sweet onion, sliced
2 garlic cloves, minced
1 pound cooked Italian sausage, sliced
1 bunch broccoli rabe, cut into bite-size pieces
1/2 cup chicken broth
Salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.

In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.

Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).

Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.

Pasta with Sausage, Basil and Mustard

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain.

Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.

Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.

Add the cream, mustard and crushed red pepper and simmer for 2 minutes.

Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Calabrian Carbonara with ‘Nduja

6 large egg yolks
1 large egg
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
1 pound spaghetti
2 tablespoons extra-virgin olive oil
4 ounces ‘nduja (see Note)
Kosher salt
Pepper
Dried oregano, for sprinkling

In a medium bowl, beat the egg yolks with the whole egg and the 1/2 cup of grated cheese.

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 3/4 cup of the cooking water.

Meanwhile, in a medium skillet, heat the olive oil. Add the ‘nduja and cook over moderate heat, breaking up the meat with a wooden spoon, until the fat is rendered, 3 to 5 minutes.

In a large bowl, toss the hot pasta with the ‘nduja. Add the egg mixture and the reserved pasta cooking water and toss aggressively until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper. Transfer the pasta to shallow bowls or a platter and sprinkle with dried oregano. Serve, passing more cheese at the table.

Pasta with Sausage, Basil, and Mustard

1 pound penne, rigatoni or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.