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Pasta

Book Club Vegetarian Lasagne

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Yield: 8-10 servings Time: 30-45 minutes active (+ 45 minutes cooking) We needed a vegetarian dish, that we could make quickly after getting home from work, and that could serve the 10 people who came to book club. Voila, our Book Club Lasagne. It always varies depending on what’s available. The two cheeses and the […]

Bolognese Sauce

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Yield: 4-6 servingsTime: at least 4 hours (about 1 hour active)  This is the meat sauce I make every time I look at Marcella Hazan’s classic bolognese meat sauce recipe. And although the proportion of ingredients is a bit different, the technique is 100% hers. Grazie. You can use a slow cooker (with a stovetop-safe […]

Fettuccine Alfredo

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Time: 20 minutes Yield: 4-6 servings Ingredients Salt 2 tablespoons butter 1 cup heavy cream 1 pound fresh fettuccine 3/4 cup freshly grated Parmigiano-Reggiano cheese 8 slices of bacon, pre-cooked Dash of freshly ground nutmeg or pepper Directions Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in […]

Manouri, Eggplant, and Orzo Salad

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Yield: Serves 6 to 8 Time: Ingredients Kosher salt 2 cups dried orzo 6 tablespoons extra-virgin olive oil, or as needed 3 cups 1/2-inch-diced eggplant (from a 1-pound eggplant) 1/4 cup canola oil 3 tablespoons flour Freshly ground black pepper 1 tablespoon, plus 1 teaspoon, fresh lemon juice, or as needed 1/4 cup Kalamata olives, […]

Orzo Risotto with Swiss Chard and Fontina

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Yield: Time: Great winter dish enjoyed by all (even those claiming not to like winter greens). Hesitate before putting in too much cheese, it can become too cheesy. Ingredients 2 1/2 cups chicken or vegetable broth 2 1/2 cups water 1 tablespoon unsalted butter 1 3/4 cups orzo (about 3/4 pound) 1 tablespoon olive oil […]

Pasta with Double Sun-Dried Sauce

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Yield: At least 4 servings Time: 30 minutes Great. Easy. Salty and sweet plus a little kick from the dried chili. Fresh pasta was a fantastic base for this sauce. Ingredients Salt 1 cup sun-dried tomatoes, each cut in half (not in oil) 1/4 cup extra virgin olive oil 3 cloves garlic, thinly sliced 1 […]

Fettucine Carbonara with Rapini and Fried Eggs

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Yield: Makes 4 servings Time: The fried eggs add extra unctuousness to a clever carbonara. Ingredients 8 large eggs 2/3 cup grated Parmesan cheese 1/3 cup grated Pecorino Romano cheese 2 garlic cloves, minced 1/2 teaspoon freshly ground black pepper 4 ounces thinly sliced pancetta (Italian bacon), finely chopped 12 ounces egg fettuccine 1 medium […]

Tomato Sauce with Rosemary and Bacon

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Yield: Makes enough sauce for 1 pound of pasta. Time: Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. Ingredients 6 oz bacon (6 slices) cut crosswise into 1/2-inch strips 2 T […]

Best Mac and Cheese

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Yield: 12 to 16 servings Time: 1 hour, 10 minutes I wasn’t expecting it, but this really is one of the best mac & cheese recipes I’ve ever had. Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. Ingredients 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 […]

Egg Pappardelle with Bagna Cauda Wilted Radicchio and Fried Egg

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Yield: Serves 4 Time: Ingredients For the pappardelle and bagna cauda: 1 stick ( 1/2 cup) unsalted butter 1/4 cup extra-virgin olive oil 15 anchovy fillets, finely chopped 8 large garlic cloves, minced 1/4 cup finely chopped flat-leaf parsley 12 radicchio leaves, torn into small pieces Grated zest and juice of half a lemon Kosher […]

Amandari Smoked Salmon Angel Pasta

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This is a simple meal to compile, and packs a nice bunch of flavor.  I like that this is a lighter version of the ‘smoked salmon with angel hair pasta’ (with no heavy cream), and if you’ve got leftover salmon, it’s a great way to use it. Yield: 4 servings Time: 45 minutes Ingredients 8 […]