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Posts Tagged ‘rigatoni’

The Macaroni Marathon has left old world Italian cooking (just for a while) and moved forward with yet another contemporary version of vegetarian pasta with beans for protein.  I’m telling you the combinations are seemingly endless!

INGREDIENTS:

8 oz rigatoni

2 cups broccoli florets

1 19 oz cannellini beans, rinsed, drained

2 tsp minced garlic

1/4 cup olive oil

1/4 cup snipped basil leaves

2 slices of bread cut into small cubes

1/4 tsp crushed red pepper flakes

Snipped basil for garnish

DIRECTIONS:

In Dutch oven cook pasta, adding broccoli during last 5 minutes of cooking.  Reserve 3/4 – 1 cup pasta water.  Drain pasta and broccoli and return to pot.

In large bowl combine beans, garlic and 3TBS oil.  Mash about 1/2 cup of the bean mixture.  Stir in basil, pasta water and 1/2 tsp salt.  Stir into the pasta and broccoli – Cover and keep warm.

Heat remaining oil over medium heat in frying pan.  Add bread cubes and red pepper.  Cook, stir 1-2 minutes until crisp.  Top pasta with croutons and basil.

Recipe from Better Homes & Garden

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Yesterday was the first glorious day we’ve had here in NYC in a long time;  Not only was the sun out but it was also the first day of Daylight Savings Time and that makes everyone’s day that much brighter.  So even though I spent 5 hours at the office, I walked home and it was still so light out I felt like it was 3:00 in the afternoon instead of 5pm.  I stopped at Fairway to pick up some ingredients for dinner.  I had it in my mind to make a pasta dish and as I was walking I had a running debate going on in my head about exactly what would this dish be.  The roasted red onions and squash won out.   I knew it would be simple to throw together and that along with a salad and a warm baguette from Fairway, there would be plenty left over for Tuesday night’s supper.  That’s the night we are going to the movies on the West Side and won’t get home till around 8:30 pm so it’s nice to know there’s food ready to be heated up.

Roasted Red Onion and Squash Pasta

2 medium red onions, cut into 6 wedges, layers separated

1 medium butternut squash, peeled, cut into 3/4″ pieces (I buy already prepped)

1 TBS coarsely chopped fresh sage leaves ( I used 2-3)

1TBS olive oil

coarse salt and pepper

1/2 # short ribbed pasta such as rigatoni (I used 1 lb)

1/4 cup grated Fontina cheese (2 oz) (I used about 1/2 cup)

1 cup of reserved pasta water

Preheat oven 450 degrees

On rimmed baking sheet, toss onions, squash, sage leaves with oil.  Season with salt and pepper.  Arrange in single layer and roast until tender, about 25 minutes, rotating sheet and tossing  vegetables, halfway through.

Meanwhile, in large pot, cook pasta till tender to preference.  Reserve 1 cup of pasta water;  drain pasta and return to pot.  Add vegetables and cheese and toss to combine, adding enough pasta water to create a thin sauce that coats pasta.

Recipe from Martha Stewart EveryDay Food January-February 2011

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Every day that I post another pasta recipe especially one that isn’t one with gravy, the traditional tomato sauce served with meatballs and/or sausage, I marvel at the seemingly endless ways there are to  incorporate two great food groups;  Pasta, that filling carbohydrate, whose very lack of flavor (except for Barilla), lends itself as a base canvas upon which we can create delicious vegetable dishes from nature’s own colorful palette.  And to think, growing up in my Italian household, I never had any pasta that didn’t have tomato sauce on it except for Friday’s Aglio e Olio, a recipe that I must post – maybe next Friday.

INGREDIENTS:

2 TBS EV Olive oil

1 medium yellow onion diced medium

2 medium zucchini, diced medium

1/2 lb cemini or button mushrooms, trimmed and quartered

2 garlic cloves, minced

1 can (28 oz) tomato purée

coarse salt and ground pepper

2 TBS fresh oregano leaves, coarsely chopped

1 lb rigatoni**

DIRECTIONS:

In medium pot or braising pan, heat oil over medium-high.  Add onion and cook till translucent, about 5 minutes.  Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add tomato purée, season with salt and pepper, and bring mixture to a boil.  Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 mintues.  Stir in oregano.

Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente.  Reserve 1 cup cooking liquid; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta.  Serve immediately.

** You can substitute ziti or penne rigate for the rigatoni. Also dicing the vegetables rather small allows them to tuck into the tube pasta.

Recipe from Martha Stewart EveryDay Food

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Pasta alla Genovese

Pasta alla Genovese

The temperature at 8:00 am this morning was 8 degrees in Manhattan and baby that’s cold outside when you’re walking to work!  I’ve been posting a lot of vegetarian pasta recipes lately but today calls for a heartier dish.  It would make a delicious  meal this evening BUT only if you’re home from work early or are lucky enough to be home all day.  If that’s the case, this is more of weekend dish because of the amount of time required.  This recipe is decidedly different from some other versions I’ve come across.  Perhaps I’ll post another incarnation tomorrow.

INGREDIENTS:

4 1/4 lb. red onions

1/3 cup EV olive oil

2 carrots, peeled and roughly chopped

1 celery rib, trimmed and roughly chopped

1/4 lb bacon or pancetta

2 1/4 lb beef chuck, cut into 2 inch cubes

Salt and freshly ground pepper

1/4 cup dry white wine, plus more if desired

1 lb pasta like ziti, rigatoni or tortiglioni

Freshly grated Parmesan cheese

DIRECTIONS:

Bring large pot of water to a boil.  Place the onions in the boiling water, and cook, covered, 15 minutes.  Drain the onions, and let cool a bit, then slice very thinly.

Heat half the oil in a large heavy pot (braising pan) over medium heat; stir in the carrots, celery and bacon, and cook 4 minutes.  Add the beef, then cover with the onions.  Pour the remaining oil over the onions, then sprinkle with 1 1/2 tsp salt and 3/4 tsp pepper.  cover, bring to a simmer and cook gently until the beef is tender, about 2 hours;  the onions will release a good deal of liquid.

Uncover the pot and bring to a boil.  Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes.  Stir in the white wine and taste, adding more wine if desired.  Reduce the heat to low, and continue to cook stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.

Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce.  Stir in Parmesan to taste, then serve.

Recipe by Mark Bittman NY Times

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Pasta with Roasted Vegetables and Arugula

Pasta with Roasted Vegetables and Arugula

What could be more appropriate for this season than a pasta dish that uses ingredients that are fresh and readily available?  This is another quick dish to serve on a busy weekday evening.  And the ingredients are simple enough to find, I might even send the hubby to the store while I’m at work today and whip this up later!

INGREDIENTS:

2 pints grape tomatoes

4 garlic cloves, unpeeled

3 shallots, cut into eighths

2 TBS fresh thyme leaves

2 TBS EV olive oil

coarse salt and ground pepper

8 oz rigatoni pasta

1/3 cup pitted olives such as Niçoise, coarsely chopped

3 cups baby arugula or spinach

DIRECTIONS:

Preheat oven to 450º.  Place tomatoes, garlic, shallots and thyme on rimmed baking sheet.  Toss with oil and season with salt and pepper.  Roast until tomatoes burst, shallots are browned and garlic is soft, 20-25 minutes.

Meanwhile cook pasta in boiling salted water till al dente.  Reserve 1/4-1/2 cup pasta water.  Drain pasta and return to pot.

Peel roasted garlic and mash flat with knife.  Add to pasta pot along with vegetables, olives and pasta water.  Cook over medium-high until sauce thickens, about 3 minutes.  Let cool slightly, then toss in arugula

Recipe from Martha Stewart EveryDay Food

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Mushrooms seem to be, well just mushrooms…no brilliant color like a red pepper, no deep green like a bunch of kale or broccoli rabe, no heartiness of a baked potato, nor the crunch of a carrot.  Is the best you can say about a mushroom is that it has virtually no calories?  Of course not!  Porcini mushrooms are particularly noted for their strong nutty and slightly meaty flavor and as they’re cooking, the aroma is delicious.  There’s also portabello mushrooms which will lend substance and hardiness to any dish.  And those are just the more common ones we find in grocery stores as well as Shitake, Oyster and Chanterelles.  Imagine cooking with Hen-of-the-Woods, Black Trumpets, Morels, Hedgehogs and Trumpet Royale!  Well now if you’re wondering why I led you down this path of edible funghi, I’m not surprise AND I’m not even sure why I did, except to add a bit of interest and knowledge to the recipe of the day.

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

INGREDIENTS:

Coarse salt and ground pepper

12 oz. rigatoni or other short pasta

2 TBS butter ( I always use unsalted)

1/2 small onion finely chopped

1/2 cup dry white wine

3/4 lb white button or cremini mushrooms, trimmed and sliced

1 cup ricotta

4 tsp fresh lemon juice

shaved Parmesan, for serving

DIRECTIONS:

In large pot of boiling salted water, cook pasta until al dente.  Reserve 3/4 cup pasta water; drain pasta and return to pot.

Meanwhile, in a large skillet, melt 1 TBS butter over medium.  Add onion and cook until softened , about 4 minutes.  Add wine and cook until almost evaporated, 4-6 minutes.  Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes.  Remove skillet from heat and stir in 1 TBS butter.

Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce.  Serve topped with Parmesan.

Recipe from Martha Stewart EVERYDAY FOOD October 2009

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You know it’s winter in our home when the chief cook (me) turns to all forms of comfort food. We have hearty soups and stews and when we have pasta it’s often with vegetables that are plentiful in the grocery store.  I’m talking root vegetables, onions, carrots, pumpkin and beans.  And usually these vegetables leave a smaller carbon footprint!

Nigella Lawson's Pappardelle with Butternut Squash and Blue Cheese

Nigella Lawson’s Pappardelle with Butternut Squash and Blue Cheese

INGREDIENTS:

1 large butternut squash (2 3/4lb – 3 1/4lb or 1 3/4 lb of ready-cubed  (6 cups)

1 large onion finely chopped

2 TBS olive oil

3/4 tsp. smoked paprika

1 TBS unsalted butter

3 TBS Marsala

1/2 cup water

2/3 cup pine nuts

1 lb of pappardelle or rigatoni

6 fresh sage leaves

5 oz of soft blue cheese

DIRECTIONS:

Cut the butternut squash into 1″ cubes.  Cook onion in olive oil in a large, heavy saucepan that can accomodate the pasta later – I would use my braising pan.  When the onion turns golden, add the paprika.

Stir butter and squash into the onion mixture.  Add Marsala and water.  Bring to a simmer, then cover and reduce heat.  Simmer about 10 minutes or until the squash is tender but holds its shape.

Meanwhile, bring a large pot of water to boiling, add a hefty pinch of salt.  Cook according to package directions.  Toast the pine nuts in a hot dry frying pan on the stove top until dark gold.  Pour them into a bowl or onto a plate to cool. 

Lightly season season squash mixture to taste with salt ( the blue cheese will add additonal saltiness).  Remove from heat.

Finely chop the sage; Sprinkle over the squash, reserving some for serving.

Reserve 1/4 to 1/2 cup of pasta cooking water; drain pasta and add to the squash mixture.  Gently stir to combine.  If sauce is too dry or mixture won’t come together, add some of the reserved pasta water;  the starch encourages the sauce to emulsify and cling to the pasta.  Stir in most of the pine nut and the  blue cheese.  Transfer to a large bowl.  Sprinkle  with the remaining sage, pine nuts and cheese.

Recipe from  Kitchen by Nigella Lawson,  featured Better Homes And Gardens, October 2010

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