Ideas for No-Cook Pasta Sauces

Marinated Tomato In a large bowl, salt halved cherry tomatoes or coarsely chopped beefsteak tomatoes. Mix with olive oil, crushed garlic and whole basil sprigs, and let sit for as long as you can stand it: until your pasta’s ready, a couple of hours at room temperature or in the fridge overnight. Bring to room… Continue reading Ideas for No-Cook Pasta Sauces

Pasta With Andouille Sausage, Beans, and Greens

Salt and black pepper 1 pound rigatoni or any pasta with ridges 2 tablespoons extra-virgin olive oil, plus more for drizzling 12 ounces Andouille sausage, diced 1 shallot, minced 2 garlic cloves, minced 1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups) 1 tablespoon fresh thyme leaves 1 (15-ounce) can cannellini beans,… Continue reading Pasta With Andouille Sausage, Beans, and Greens

Pasta e Ceci with Escarole

3 tablespoons olive oil, plus more for drizzling 1 medium yellow onion, finely chopped 3 garlic cloves, finely chopped 2 teaspoons chopped fresh rosemary 1/2 teaspoon red-pepper flakes Kosher salt and black pepper 1 packed cup canned whole tomatoes, drained 1 (15-ounce) can chickpeas, rinsed 1 cup ditalini 4 cups roughly chopped escarole, Tuscan kale… Continue reading Pasta e Ceci with Escarole

Stuffed Shells

FOR THE SAUCE: 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped Kosher salt 4 garlic cloves, peeled and thinly sliced 3 tablespoons tomato paste 1 (28-ounce) can tomato purée FOR THE FILLING AND ASSEMBLY: Kosher salt and black pepper 1 pound fresh ricotta (about 2 cups) 10 ounces fresh mozzarella, grated (about 2… Continue reading Stuffed Shells

Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

Eggplant Puttanesca Sauce

3 tablespoons olive oil- divided 1 medium eggplant – cut into a small dice ( 4 cups) 1 red onion- diced 4–6 cloves garlic- rough chopped 1 red bell pepper- diced 14 ounce can crushed or diced tomatoes 1 tablespoon dry Italian herbs ( or sub oregano and thyme) 1 teaspoon kosher salt 1/4 teaspoon… Continue reading Eggplant Puttanesca Sauce

Pressure Cooker Meat Sauce

1 teaspoon fennel 1 tablespoon butter 1/2 onion, roughly chopped 2 cloves garlic, crushed 1 lb ground meat (see note above) 1/2 tube double concentrated tomato paste 1 14oz can finely chopped or crushed tomatoes Toast the fennel in your instant pot on saute medium mode. When the fennel is aromatic, add butter, onions, and… Continue reading Pressure Cooker Meat Sauce

Shishito Soba Bowl

1-2 tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon dashi powder* 2 cloves garlic, minced freshly ground pepper oil, for the pan 6 ounces shishito peppers (about 2 cups) salt and freshly ground pepper 4 ounces soba noodles shichimi togarashi*, to finish seaweed strips, to finish sliced green onions, to finish In a small… Continue reading Shishito Soba Bowl

Pressure Cooker Creamy Chicken Farfalle

1 lb boneless skinless chicken thighs, cubed 1/2 lb bow ties 1/2 onion, chopped 1-2 carrots chopped 1 3/4 cups chicken stock 1/2 teaspoon garlic powder salt and freshly ground pepper 1/2 cup cream whisked together with 1 tablespoon cornstarch 2 tablespoons butter 1 cup frozen peas In the Instant Pot insert, add the chicken… Continue reading Pressure Cooker Creamy Chicken Farfalle

Homemade SpaghettiOs with Mini Meatballs

Sauce: 1 tbsp olive oil 1 tbsp butter 1 tbsp sugar 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder 1/2 tsp red pepper flakes optional 28 oz crushed tomatoes 1 can 1 tbsp chopped flat leaf parsley 12 oz anelletti or small shaped ring pasta Meatballs: 1/2 cup panko or breadcrumbs… Continue reading Homemade SpaghettiOs with Mini Meatballs

4-Ingredient Tomato Sauce

4 tbsp butter 4 cloves garlic minced 14 oz canned tomatoes 1 tbsp soy sauce see notes 8 ounces pasta of choice I used campanelle Melt the butter in a medium sized pot over medium-low heat. Add the garlic and stir, cooking, until soft but not brown, 1-2 minutes. Add the canned tomatoes and soy… Continue reading 4-Ingredient Tomato Sauce

Pressure Cooker Pasta and Meatballs

Sauce: 1 onion chopped 28 ounce can crushed tomatoes 2 tbsp tomato paste 1 tsp sugar 1/2 tsp garlic powder salt and pepper to taste 8 ounces pasta of choice; the revipe was photographed with calamarata Meatballs: 1 lb ground beef 1/2 cup panko or breadcrumbs 1 large egg 1/2 tsp salt 1/2 tsp freshly… Continue reading Pressure Cooker Pasta and Meatballs

Weeknight Bolognese

Good olive oil 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes 1 1/4 cups dry red wine, divided 1 can (28 ounces) crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 1 pound dried pasta,… Continue reading Weeknight Bolognese

Spicy Butternut Squash Pasta With Spinach

Kosher salt 3 tablespoons olive oil, plus more for serving 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2 inch cubes (about 6 cups) 1 tablespoon ground cumin (see Tip) 1/2 teaspoon red-pepper flakes, plus more as needed 1 pound penne or other tubular pasta 1 cup low-sodium vegetable… Continue reading Spicy Butternut Squash Pasta With Spinach

Creamy Pasta With Smoked Bacon, Creme Fraiche, and Peas

Sea salt 10 slices smoked bacon or pancetta 1 pound dried mini-shell or other small pasta 2 tablespoons olive oil 1 tablespoon butter Freshly ground black pepper 2 cups frozen peas 2 tablespoons crème fraîche or heavy cream 2 tablespoons finely chopped fresh mint leaves Juice of 1 lemon 6 ounces finely grated Parmesan cheese… Continue reading Creamy Pasta With Smoked Bacon, Creme Fraiche, and Peas

Baked Artichoke Pasta With Creamy Goat Cheese

Salt, as needed 1 pound fusilli, farfalle or other short pasta 2 tablespoons extra-virgin olive oil, plus more for serving 1 large bunch scallions, thinly sliced, whites and greens separated 4 fat garlic cloves, thinly sliced 1/4 teaspoon red-pepper flakes, plus more for serving 8 ounces cream cheese (1 cup), cubed 6 ounces goat cheese,… Continue reading Baked Artichoke Pasta With Creamy Goat Cheese

Baked Spinach-Artichoke Pasta

Kosher salt 8 ounces medium pasta shells 2 tablespoons olive oil 2 garlic cloves, minced 1/4 teaspoon red-pepper flakes 10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained 1 (14-ounce) can artichoke hearts, drained and roughly chopped 2 cups heavy cream (1 pint) 4 ounces grated Parmesan (about 1 cup) Black pepper… Continue reading Baked Spinach-Artichoke Pasta

Spicy Pasta alla Vodka

1/2 cup extra virgin olive oil 2 shallots or 1 small onion, chopped 4-5 garlic cloves, finely chopped 1/2 cup tomato paste 3 Tbsp vodka 1.5 cups heavy cream 2 tsp red chili flakes 1/2 tsp black pepper Salt, to taste 1/2 cup parmesan cheese 2 Tbsp butter 8oz orecchiette pasta 1 Tbsp fresh parsley,… Continue reading Spicy Pasta alla Vodka

Baked Cauliflower Mac and Cheese

4 cups cauliflower cut into bite-sized pieces 2 cups elbow macaroni uncooked 1/4 cup butter 1/4 cup flour 1/2 garlic powder 1/2 teaspoon onion powder 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1 cup light cream about 10-12% MF 1 1/2 cups milk 4 cups sharp cheddar divided 1/2 cup fresh parmesan cheese Preheat… Continue reading Baked Cauliflower Mac and Cheese