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

Slow Cooker Pork Puttanesca Ragù

3 to 3 1/2 pounds boneless, skinless pork shoulder Kosher salt 1 tablespoon olive oil, plus more as needed 8 large garlic cloves, roughly chopped 4 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste 2 (6-ounce) cans tomato paste 1/3 cup pitted kalamata olives 1/4 cup drained capers 1 tablespoon red wine vinegar 2… Continue reading Slow Cooker Pork Puttanesca Ragù

Braised Pork All’Arrabbiata

2 to 2 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat Kosher salt and black pepper 2 tablespoons extra-virgin olive oil 10 garlic cloves, peeled and smashed 1 1/2 teaspoons red-pepper flakes 3 (14-ounce) cans fire-roasted crushed or diced tomatoes 1 cup red wine 5 basil sprigs Heat the oven to 350… Continue reading Braised Pork All’Arrabbiata

Pasta with Cauliflower and Two Cheeses

Kosher salt and ground black pepper 2 pound head cauliflower, halved and trimmed of leaves 3 tablespoons extra-virgin olive oil, plus more to serve 1 medium garlic clove, smashed and peeled 1/2 teaspoon red pepper flakes, plus more to serve 8 ounces short, curly pasta, such as campanelle, cavatappi or fusilli 1 1/2 ounces pecorino… Continue reading Pasta with Cauliflower and Two Cheeses

Sausage and Peppers Pasta With Broccoli

1/4 cup extra-virgin olive oil 1 pound sweet Italian pork sausage, casings removed 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups) 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups) 3 cloves garlic, thinly sliced Kosher salt and pepper 1 pound rigatoni 1/2 cup grated… Continue reading Sausage and Peppers Pasta With Broccoli

Cheesy Chicken Parmesan Meatballs

3/4 cup crumbled firm tofu (about 4 ounces) 1/2 cup ricotta (about 4 ounces) 1/2 cup freshly grated Parmesan (about 1 1/2 ounces) 1/4 cup plain bread crumbs 1 large egg 2 tablespoons minced garlic 1 teaspoon dried oregano Kosher salt and black pepper 1 pound ground chicken (or turkey) 2 tablespoons extra-virgin olive oil… Continue reading Cheesy Chicken Parmesan Meatballs

Turkey Meatballs in Tomato Sauce

1/2 cup grated Parmesan cheese, more for serving, if desired 1/2 cup panko or other plain dried bread crumbs 1/4 cup minced onion 1/4 cup chopped chives or basil 2 garlic cloves, grated on a microplane or minced 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano Pinch red pepper flakes… Continue reading Turkey Meatballs in Tomato Sauce

Simple Tomato Sauce

1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 teaspoon red chile flakes (optional) 2 (28-ounce) cans whole or diced plum tomatoes 2 sprigs basil or 1 bay leaf 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper In a large, straight-sided skillet over medium heat, warm the oil. Add garlic… Continue reading Simple Tomato Sauce

Pork and Ricotta Meatballs (and a Meatball Ratio)

INGREDIENTS ½ cup/4 ounces whole-milk ricotta ½ cup/2 ounces grated Parmesan 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 large egg ½ cup plain dry bread crumbs 1 pound ground pork PREPARATION Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently… Continue reading Pork and Ricotta Meatballs (and a Meatball Ratio)