Ham and Cheese Pasta With a Handful of Peas

Pasta shells Ham steak Peas Swiss or jarlsberg Parm Pick up a box of large shells — the ones the size of a knuckle, so they hold a little pasta water in them. Pick up a ham steak from the butcher or the corner of the supermarket meat display, and dice it. Pick up a… Continue reading Ham and Cheese Pasta With a Handful of Peas

Baked Gnocchi with Tomatoes, Spinach and Bocconcini

400 – 500 g gnocchi (14-16 oz.) fresh or shelf-stable 2 cloves garlic chopped 1 tsp dried basil 398 ml canned cherry tomatoes (13.5 oz.) with juice 1/2 cup water 2 handfuls baby spinach chopped, or baby arugula 7 large bocconcini large cherry sized bocconcini Salt and freshly ground pepper Freshly grated Parmesan cheese for… Continue reading Baked Gnocchi with Tomatoes, Spinach and Bocconcini

Penne alla Silana (Penne with Pancetta, Provolone, and Salami)

1 pound penne or fileja pasta Kosher salt and ground black pepper 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 3-4 ounces pancetta, chopped 3/4-1 1/2 teaspoons red pepper flakes 1 28-ounce can whole tomatoes, crushed by hand 4 ounces Genoa salami or spicy salami (see headnote), cut into 1/4-inch cubes 3 ounces… Continue reading Penne alla Silana (Penne with Pancetta, Provolone, and Salami)

Orecchiette With ’Nduja, Shrimp and Tomatoes

Kosher salt 12 ounces orecchiette 2 slices day-old Italian bread, cut about 1/2-inch thick and torn into small pieces, or 1/2 cup panko bread crumbs 5 tablespoons olive oil Zest and juice from 1/2 lemon 2 tablespoons chopped Italian flat-leaf parsley 2 shallots, sliced 4 garlic cloves, sliced 4 ounces ’nduja, or fresh chorizo or… Continue reading Orecchiette With ’Nduja, Shrimp and Tomatoes

Quick Ragù With Ricotta and Lemon (Lazy Lasagna)

1/4 cup extra-virgin olive oil, plus more for drizzling 1 medium onion, thinly sliced 2 garlic cloves, peeled and smashed Fine sea salt and black pepper 1 pound ground beef 2 heaping tablespoons sambal oelek (or any spicy red-pepper paste) 1/4 cup full-bodied red wine, like cabernet or merlot 1 (28-ounce) can whole peeled tomatoes,… Continue reading Quick Ragù With Ricotta and Lemon (Lazy Lasagna)

Pasta with Cauliflower, Bacon, and Sage

1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets 2 to 3 tablespoons olive oil, plus more as needed Kosher salt and black pepper 1/2 pound thick-cut bacon, diced 1 packed cup fresh sage leaves 1 pound short pasta, such as gemelli, casarecce or penne Zest and juice of… Continue reading Pasta with Cauliflower, Bacon, and Sage

Sheet-Pan Gnocchi

1/2 large red onion, cut into ½”-thick wedges 2 large garlic cloves, unpeeled 2 pints cherry tomatoes 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more Freshly ground black pepper 1 Tbsp.… Continue reading Sheet-Pan Gnocchi

Baked Gnocchi with Sausage

2-3 cloves garlic, minced Pinch red pepper flakes, optional 3 links links Italian sausage, mild or hot, removed from casing and crumbled 28 oz canned whole or diced tomatoes 1/3 cup sun-dried tomatoes, packed in oil, sliced 1 tsp oregano 1/4 cup fresh basil, sliced or 2-3 tsp dried basil leaves Salt and freshly ground… Continue reading Baked Gnocchi with Sausage

Pasta With Marinated Artichoke Sauce

1 (12-ounce) jar quartered marinated artichoke hearts Kosher salt 1/2 pound rigatoni (or another short pasta) Freshly grated Parmesan Red pepper flakes Set a pot of water over high heat to come to a boil. Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure… Continue reading Pasta With Marinated Artichoke Sauce

Slow Cooker Macaroni and Cheese

1 pound medium elbow macaroni 2 cups shredded sharp cheddar cheese, divided 2 cups grated American cheese 4 ounces cream cheese, cubed 1/2 cup freshly grated Parmesan 3 cups whole milk 1 (12-ounce) can evaporated milk 2 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper, to… Continue reading Slow Cooker Macaroni and Cheese

Beef Ragu

1 lb stewing beef 2 Tbsp olive oil 1/3 cup onions, diced 1/3 cup carrots, diced, about 1/4-inch dice 1/4 tsp crushed red chili pepper flakes 4 cloves garlic , roughly chopped 2 Tbsp tomato paste 1/2 cup red wine 28 oz whole canned tomatoes, San Marzano recommended 1 cup beef broth 2 Tbsp salted… Continue reading Beef Ragu

Pressure Cooker Pork Stew With Red Wine and Olives

2 pounds pork shoulder or pork stew meat, cut into 2-inch chunks 1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed 3/4 teaspoon freshly ground black pepper, plus more as needed 6 garlic cloves, grated, passed through a press or crushed into a paste 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh… Continue reading Pressure Cooker Pork Stew With Red Wine and Olives

Sausage Ragù

1 pound sweet Italian sausage or bulk sausage Extra-virgin olive oil 1 onion, minced 1 carrot, minced 1 celery stalk, minced 1/4 cup minced flat-leaf parsley, plus extra for garnish 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice 1 large sprig fresh thyme 1 large sprig fresh rosemary 3 tablespoons tomato paste… Continue reading Sausage Ragù

Roasted Tomato Sauce and Miso Spaghetti

1 1/2 lb/680g cherry or grape tomatoes 1/4 cup/60ml extra-virgin olive oil 2 cloves of garlic, grated 1 tsp red pepper flakes such Aleppo, Maras, or Urfa 2 Tbsp/20g yellow or white miso paste fine sea salt 1/2 lb/230g dried spaghetti, no 12 12 fresh basil leaves, torn 2 Tbsp/4g lightly packed shredded or grated… Continue reading Roasted Tomato Sauce and Miso Spaghetti

Miso-Butter Pasta With Butternut Squash

2 tablespoons unsalted butter, at room temperature 2 teaspoons white miso 3 to 5 large garlic cloves, smashed 2 1/2-pounds butternut squash, peeled and cut into 1/2-inch cubes (see Tip) 1 tablespoon olive oil, plus more as needed Kosher salt and black pepper 1 pound mezze rigatoni or other short pasta 1/2 cup grated Parmesan,… Continue reading Miso-Butter Pasta With Butternut Squash

Pasta With Prosciutto and Whole Garlic

1/3 cup olive oil or butter 10 cloves garlic, lightly crushed 1/2 cup prosciutto or other salted ham or slab bacon, cut into cubes or strips 6 plum tomatoes, or 1 1/2 cups drained canned tomatoes Salt and ground black pepper to taste 1 pound cut pasta, such as ziti or penne 1 cup roughly… Continue reading Pasta With Prosciutto and Whole Garlic

Tagliatelle With Prosciutto and Butter

6 tablespoons unsalted butter 2 ounces prosciutto, torn into bite-size pieces Kosher salt and black pepper 3/4 pound handmade fresh tagliatelle or store-bought tagliatelle or about 1/2 pound dried 1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired Bring a large pot of water to a boil over high heat. In a large… Continue reading Tagliatelle With Prosciutto and Butter

Spicy and Saucy Cherry Tomato Pasta

Kosher salt and black pepper 4 tablespoons olive oil 3 tablespoons drained jarred capers 3 tablespoons tomato paste 3 garlic cloves, thinly sliced 1 to 2 teaspoons red-pepper flakes (optional) 16 ounces orecchiette or other shaped pasta 1 1/2 pounds cherry tomatoes, halved 1/2 packed cup thinly sliced fresh basil, plus small whole leaves, for… Continue reading Spicy and Saucy Cherry Tomato Pasta

Pasta With Tomatoes, Capers, Olives and Breadcrumbs

3 tablespoons extra virgin olive oil 3 garlic cloves, 2 sliced, 1 minced 1/2 cup fresh bread crumbs 1/4 teaspoon hot red pepper flakes 1 14-ounce can chopped tomatoes, with juice 2 tablespoons capers, rinsed and coarsely chopped 1/2 cup green or black olives, pitted and coarsely chopped 2 ounces Salt freshly ground pepper 3/4… Continue reading Pasta With Tomatoes, Capers, Olives and Breadcrumbs