104 posts tagged “pasta”

Pesto Tortellini

Serves 2

1 12 oz package of meat tortellini

6-7 mushrooms

3/4 cup frozen peas

Handful of grape tomatoes

3 tablespoons of pesto

1 tablespoon olive oil

2 teaspoons water

1/2 teaspoon salt

1/2 teaspoon sugar

Cook homemade pesto if desired. Refrigerate. In pot, make meat tortellini as directed. Add salt. Drain over colander. In small saucepan, heat olive oil. Add chopped mushrooms and peas. Add water. Saute mushrooms and peas for approximately 5 minutes. In bowl, toss tortellini. Add in pesto and toss. Add sauteed mushrooms and pease. Add sugar. Toss in tomatoes, and serve warm.

Linguine with Clams
Makes 4 to 6 servings

1/3 cup extra-virgin olive oil
4 cloves garlic, 2 smashed and 2 thinly sliced
1/4 teaspoon crushed red pepper flakes
3 dozen littleneck clams or 4 dozen cockles, rinsed
1 tablespoon cornmeal or all-purpose flour
1 pound linguine pasta
Coarse salt
3 tablespoons chopped fresh flat-leaf parsley
Spicy Olive Oil, optional (recipe follows)

Place olive oil, garlic, and pepper flakes in a large serving bowl. Let stand at least 1 hour and up to 8 hours. Place clams in a large bowl; fill with enough cold water to cover. Sprinkle over cornmeal or flour. Clams should open to ingest cornmeal or flour, releasing any sand that may be trapped inside. Let soak 10 minutes. Drain clams and scrub under running water to remove any dirt from shells. Repeat soaking and scrubbing process until clams are completely clean and soaking water is free of sand. Chill cleaned clams until ready to cook.

Bring a large pot of water to a boil over high heat. Generously salt water, return to a boil and add linguine. Cook until al dente, about 2 minutes less than package instructions; drain.

Meanwhile, in another large pot with a tight-fitting lid, bring 1/4 cup water to a boil over medium-high heat. Add clams, cover immediately, and steam until clams have opened, 3 to 5 minutes. Discard any clams that have not opened. Transfer cooked clams, in their shells, to serving bowl with olive oil mixture. Strain clam cooking liquid through a fine mesh sieve over clams. Add linguine and fresh parsley; toss to combine. Serve immediately, drizzled with spicy olive oil, if desired.

Spicy Olive Oil
Makes 1/4 cup

1/4 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes

In a small bowl, mix together olive oil and red pepper flakes. Let stand at least 3 hours before using.

Shrimp with Baby Penne & Baby Arugula
Yields 4-6 servings

1 pound baby penne
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 pints grape tomatoes
Salt and freshly ground black pepper
4 cloves garlic, finely chopped or grated
24 medium shrimp, peeled and de-veined
6 scallions, green and white parts chopped on a bias
Zest of 1 lemon
3/4 cups basil, thinly sliced into ribbons
3 cups baby arugula, roughly chopped

Preheat oven to 400°F. Bring a large pot of water over to a boil over high heat for the pasta. Once the water comes to a boil, add a generous amount of salt and the pasta. Cook until al dente. Drain the pasta, reserving about a cup of the starchy, pasta-cooking water.

While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with olive oil and season with salt and freshly ground black pepper. Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes. Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve.

While the pasta is working and the tomatoes are almost ready, preheat a medium-size skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons.  Add the garlic to the hot skillet along with the shrimp. Cook the shrimp on both sides until firm and pink, about 2 minutes per side. Add the scallions, cook for a minute or so, then add the pasta, a ladle of the reserved pasta water, lemon zest, basil, arugula, salt and freshly ground black pepper. Give it a good toss and pour it into a serving bowl. Add the reserved roasted tomatoes, toss to combine and serve.

Chicken and Vegetable Casserole
Yields 4 servings

1 pound egg noodles
Salt
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, chopped into bite-size pieces
2 cups shredded or grated carrots
1 large onion, chopped
2 ribs celery, chopped
3 cloves garlic, finely grated or chopped
1 fresh or dry bay leaf
Freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
2 cups chicken stock
2 cups milk
1 10-ounce box frozen peas
20 leaves basil, roughly chopped or torn
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup plain bread crumbs
1/2 cup shredded Italian 3-cheese mix

Preheat oven 375°F. Bring a large pot of water to a boil over high heat to cook the egg noodles.  Once boiling, add some salt and the noodles and cook until al dente according to package directions.  Drain thoroughly. While the water is coming up to a boil for the egg noodles, preheat a large skillet over medium-high heat and drizzle the pan with two turns of the pan with EVOO, about 2 tablespoons. Add the chicken pieces and brown on both side for about 4-5 minutes and remove to a plate.

To the same large skillet over medium-high heat, add the carrots, onions, celery, garlic and bay leaf, season with some salt and pepper and cook, stirring every now and then for 3-4 minutes, until the veggies start to get tender.  Scoot the veggies to the sides of the skillet and add the butter to the center of the skillet. Once the butter melts, add the flour, stir to combine and cook about 1 minute. Add the white wine, chicken stock and milk and whisk together.  Stir in the veggies, bring up to a bubble and simmer for 3-4 minutes until thick.  Remove the bay leaf and then add the peas, reserved chicken pieces, basil, parsley and drained noodles, and toss to combine. 

Transfer everything to a baking dish.  In a bowl, mix together the bread crumbs and shredded Italian 3 cheese mix, sprinkle over the casserole and transfer to the oven. Bake for 15 minutes, until the top is brown. Serve with a simple green salad alongside.

Pasta e Fagioli
Yields 4 servings

4 tablespoons extra-virgin olive oil, plus some for drizzling
4 thick slices pancetta, about half-inch thick each, diced
2 sprigs rosemary
4 sprigs thyme with several sprigs on it
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, chunked
2 small carrots, chunked
4 rib celery, chunked
6 large cloves garlic, chopped
Coarse salt and pepper
2 15-ounce cans butter beans, drained
1 14 1/2-ounce can diced tomatoes
2 quarts chicken stock
1/2 box rigatoni
Grated Parmigiano or Romano cheese, for the table
Crusty bread, for mopping

Heat a deep pot over medium-high heat. Add olive oil and pancetta and brown pancetta bits lightly. Add herbs, bay leaf, vegetables and garlic and season with salt and pepper. Add beans, tomatoes and stock to the pot, and raise heat to high. Bring soup to a rapid bubble and add the pasta. Reduce the heat to medium and cook soup for 6-8 minutes or until pasta is cooked to al dente, stirring occasionally.

Remove the stems and bay leaf from soup and let it rest and begin to cool for a few minutes. Place the pot on a trivet on the table so the hot pot does not burn your table, then ladle soup into bowls and top with lots of cheese and another little drizzle of olive oil. Pass crusty bread for bowl mopping.

Orecchiette with Broccoli Rabe
Recipe courtesy of Donatella Arpaia
Serves 4

4 sweet Italian sausages (about 1 pound), casing removed and crumbled
1 pound Fresh Semolina Orecchiette (recipe follows)
1 pound broccoli rabe, washed, trimmed, and cut into 3-inch pieces
2 cloves garlic, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Freshly grated Parmesan cheese, for serving

Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.

Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside.
Bring a second large pot of water to a boil. Add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.

Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.

Fresh Semonlina Orecchiette
Makes 1 pound

1 cup semolina
2 1/4 cups "00" flour, plus more for dusting (if you can't find this can substitute 1/2 flour and 1/2 cake flour)
1 cup lukewarm water
Pinch of salt

Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.

Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.

Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

Pasta with Broccoli Rabe and Sausage
Serves 2

Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana cheese

Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside. Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; sauté, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through. Into the same large pot, add pasta; cook according to package directions until al dente. Drain. Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

Mini Chicken Meatball & Orzo Soup
Yields 2 servings

1 quart chicken broth
1/2 pound ground, all-white-meat chicken
1/2 carrot, peeled and grated
1/4 small onion, grated
1 clove garlic, grated
2 to 3 tablespoons Parmigiano Reggiano cheese
2 to 3 tablespoons bread crumbs
2 tablespoons flat-leaf parsley, chopped
Salt and freshly ground black pepper
1/2 cup uncooked orzo

Place a small saucepot with water over high heat and bring to a boil. Place a medium size saucepot over medium heat and add the chicken broth. While the broth is coming to a simmer, combine the ground chicken, grated carrot, grated onion, grated garlic, Parmigiano, bread crumbs, parsley, salt and pepper in a medium-size mixing bowl. 

Add the orzo to the boiling water and cook about 2 minutes less than the directions on the box -- the hot broth in the thermos will finish the cooking. If you are making it to eat right away, cook the orzo for the appropriate amount of time. Strain orzo when it is finished cooking and reserve.

While the orzo is cooking, make small meatballs from the chicken mixture -- about the size of a nickel -- and add them to the simmering broth. You can also put the ground chicken mixture into a re-sealable plastic bag, cut off about a half-inch at one of the corners, and squeeze the mixture through the tip. Cut off the mixture every half-inch or so with a pair of kitchen scissors. Cook the mini chicken meatballs for about 6-7 minutes or until fully cooked. To assemble, add a couple of large spoonfuls of cooked orzo, along with some mini chicken meatballs and broth.

Shrimp and Shells with Pancetta and Peas
Yields 4 servings

1 pound medium-size pasta shells
1 tablespoon extra-virgin olive oil
1/3 pound pancetta, diced
1 medium onion, chopped
4 cloves garlic, chopped
24 medium-size shrimp, peeled and de-veined
Salt and freshly ground black pepper
2 boxes frozen peas, defrosted and divided
Zest and juice of 1 lemon
1 cup chicken stock, plus additional to thin out the sauce if needed
1 cup flat-leaf parsley leaves, chopped

Place a large pot of water over high heat and bring to a boil. Add some salt and the pasta shells, and cook according to the package. While the pasta is cooking, place a large non-stick skillet over medium-high heat, add olive oil. Add the pancetta and cook for about 5-6 minutes or until browned. Add the onions and garlic and cook for 1-2 minutes. Add the shrimp, season with salt and pepper and cook for about 2-3 minutes or they've turned pink and have curled up. While the shrimp are cooking, place 1 box of the defrosted peas in a food processor along with the lemon juice, lemon zest, and chicken stock, puree until smooth. Add the ground pea mixture to the skillet along with remaining chicken stock to thin it out, add the parsley leaves and the reserved box of peas. Add the cooked pasta shells, toss to combine and serve.

Meatball Lasagna
Serves 10 to 12

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Meatball Lasagna (recipe follows)
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Meatballs
Serves 10 to 12

3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large, whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.

Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.

Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.