Sausage Ditalini Soup

1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon garlic, minced
1 pound ground (or chopped links) mild sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
5 cups chicken stock
1/2 cup Parmesan cheese, freshly grated + additional for topping
2 cups fresh spinach
2 cups dry ditalini pasta (or any very small pasta shape)
1 cup heavy cream
 
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and sauté until translucent, a few minutes. Add the minced garlic and stir.
 
Add the sausage to the pot and stir to break it up. Continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
 
Add the salt, pepper, and Italian seasoning to the pot, stirring to combine. Pour in the chicken stock and bring to a gentle boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt. Add in the 2 cups of dry ditalini pasta. Cook for about 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream. Serve hot with additional Parmesan cheese as a topping if desired.
 
Serves 6.
 
From Ally’s Sweet and Savory Food blog with edits for clarity

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Ramen Noodles

2 cups bread flour, or 2 cups all-purpose flour plus 2 teaspoons vital wheat gluten
1/2 cup warm water
2 teaspoons kansui (or subsitute baking soda water*)

Cornstarch, for dusting

Place the flour in the bowl of a stand mixer fitted with a paddle attachment.  Stir together the water and kansui in a small bowl, then pour into the flour and stir until combined.  The mixture will be crumbly.  Gather the crumbles into a bowl and knead for a few moments. Return dough to the mixing bowl, switch to the dough hook, and knead for about 5 minutes, until the flour has absorbed all of the liquid and you have a cohesive, slightly shaggy-looking ball.  You can add additional water by the teaspoon if the dough is too crumbly, but this should be a dense and fairly dry dough.

Shape the dough into a ball, wrap with plastic, and let rest for 30 minutes.  

Divide the dough into quarters.  Work with one quarter at a time and keep the remaining dough covered with plastic to prevent drying.  Flatten the dough into a rectangle, dust with cornstarch, and roll through a pasta machine on its widest setting.  Fold the sheet in half, flatten it out, and repeat.  Do this once more.  Reduce the thickness setting by one notch and pass the dough through the machine.  Repeat this process once, then reduce the setting again, pass the dough through, and repeat, dusting the sheets lightly with cornstarch if they start to get stuck.  You'll want sheets slightly less than 1/16 inch thick, which is typically the number 3 setting on a pasta machine, and about 12 inches long.  Dust sheets lightly with cornstarch, fold them up without creasing them, and keep covered with plastic to prevent drying out as you repeat with the remaining 3 quarters of dough.

Pass a pasta sheet through the pasta machine's spaghetti or linguini setting.  Toss the noodles with cornstarch, then curl the strands loosely around your hand to make a nest.  Cover with plastic and proceed with the remaining sheets.

If not using immediately, store the noodles in resealable bags in the refrigerator or freezer.  They will keep for 1-2 days in the refrigerator, and about 2 months in the freezer.

To cook the noodles, bring a pot of water to a rapid boil.  Cook for 60 to 90 seconds, or until just tender.  If possible, remove from water using a strainer basket or pasta insert, reserving cooking water.  Rinse under cold running water to remove excess starch.  Dip back into reserved cooking water to re-warm, then divide among bowls and serve.

*Kansui substitute: Mix 1 teaspoon baking soda with 4 teaspoons water.

Makes 4 servings.

From Bowl by Lukas Volger, with minor changes

Baked Artichoke Pasta with Creamy Goat Cheese

Salt as needed
1 pound fusilli, farfalle, or other short pasta
2 tablespoons extra virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
4 ounces (1/2 cup) cream cheese, cubed
6 ounces goat cheese, cubed
3 14-ounce cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 teaspoon ground black pepper

Bread crumb and Parmesan topping:
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups panko or other breadcrumbs
1/2 cup grated Parmesan cheese

Heat oven to 425 F.  Bring a large pot of heavily salted water to a boil.  Cook pasta according to package directions until 3 minutes short of al dente.  Reserve 3 cups pasta water, then drain.

Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat.  Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute.  Stir in red pepper flakes and cook for another 30 seconds.

Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth.  Stir in artichokes, mozzarella, parsley, and reserved scallion greens.  Then stir in cooked pasta and black pepper.  Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes.  Taste and add some salt if needed.

Make the topping:
Add the butter and oil to a pan over medium heat.  When the butter has melted, add the minced garlic and and cook until fragrant, 1 to 2 minutes.  Add the breadcrumbs and cook until browned, 3 to 5 minutes.  Combine with Parmesan.  Sprinkle evenly across pasta.

Bake pasta until filling is bubbly, about 10 to 20 minutes.  Serve drizzled with olive oil and with more red pepper flakes on the side.

Serves 6.

From New York Times Cooking, with changes

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Creamy Butternut Squash Pasta Sauce

2 pounds butternut squash, peeled, seeded, and cut into pieces no larger than 1 inch
1 sweet or yellow onion, quartered
3 garlic cloves, peeled
1/8 teaspoon red pepper flakes
Salt
Freshly ground pepper
3 tablespoons olive oil
1/3 cup heavy cream or milk
1/2 cup grated Parmesan cheese
1 to 2 cups water or vegetable broth

Heat oven to 375 F.

Toss vegetables with red pepper flakes, salt, pepper, and olive oil.  Spread on a baking pan (lined with parchment paper or foil, if preferred, for easy clean-up).  Roast in the oven for 45 minutes.

Puree roasted vegetables with cream and Parmesan cheese until smooth.  Add water or vegetable broth as needed to reach desired thickness.

Makes 5 cups sauce. 

From cocoandash.com, with minor changes

Butternut Squash Spinach Lasagna

Spinach Pasta

Squash filling:

2 tablespoons butter

2/3 cup water

1/4 teaspoon salt

6 cups peeled, cubed butternut squash

Mushroom & onion filling:

6 cups white or portabella mushrooms, sliced or diced

2 tablespoons olive oil, divided

1/8 teaspoon salt
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced

2 medium-large sweet onions, peeled and sliced

White sauce:

1/4 cup (4 tablespoons) butter

1/3 cup unbleached all-purpose flour

1/2 teaspoon salt

3 cups whole milk

1 cup grated Parmesan cheese, divided

Cheese filling:

2 cups ricotta cheese, whole milk or part skim

1 large egg

1/4 teaspoon salt

1 cup grated mozzarella

To prepare the squash: Place water, butter, and salt in a large frying pan. Add the squash; it should be in a single layer. Cover the pan, and simmer for 5 minutes, or until the squash is starting to soften. Remove the cover, increase the heat, and cook, tossing occasionally, until the water evaporates and the squash browns, about 15 minutes. Remove it from the pan, and set it aside.  (Alternatively, roast diced squash, drizzled with oil or melted butter and seasoned with salt and pepper, in a 400° F oven for 30 minutes.)

To prepare the mushrooms and onions: Using the pan that the squash was cooked in, if desired, sauté the mushrooms in 1 tablespoon of the oil, with the salt, until they've released their liquid, and are browned.  Add the thyme a few minutes before mushrooms are done.  Remove them from the pan, and set them aside. Add the remaining 1 tablespoon oil to the pan, and sauté the onions until they're golden brown, 20 to 25 minutes.

To prepare the cheese filling: Melt the butter in a large saucepan. Stir in the flour and salt.  Whisk in the milk, stirring constantly, until all the milk is added and no lumps remain. Cook over medium heat, stirring frequently, until the sauce thickens.  Remove the sauce from the heat, and stir in 1/2 cup of the Parmesan cheese.

To assemble the lasagna: Pour about 1 cup of the white sauce into the bottom of a lightly greased 9" x 13" pan, or similarly sized casserole dish. Place three noodles on top.  Arrange the squash on top. 

Top the squash with three more noodles.  Spread the ricotta cheese over the noodles. 

Add three more noodles, and another cup of the sauce.  Sprinkle with grated mozzarella.  Spread the mushroom/onion mixture evenly over the sauce. 

Add the last three noodles, and top with the remaining sauce. Sprinkle with the remaining grated Parmesan.

Cover the lasagna, and bake it in a preheated 375°F oven for 45 minutes. Remove the cover, and bake for an additional 40 to 45 minutes, or until the top of the lasagna is nicely browned.  Check frequently for the last 20 minutes or so to make sure it isn't browning too much.

Remove the lasagna from the oven, and let it rest for 15 minutes before serving.

Serves 8-12.

From King Arthur Flour, with some changes

Spinach Pasta

1 pound spinach, washed and trimmed
Salt for water, plus 1/2 teaspoon for dough
2 large eggs
2 to 2 1/2 cups unbleached all-purpose flour

Blanch the spinach in a large pot of salted boiling water for 1 minute.  Transfer it with a slotted spoon to a bowl of ice water to cool, then drain it.  Squeeze out as much water as possible with your hands or in a dish towel.  Combine the spinach and eggs in a blender or food processor; process until the spinach is finely chopped.

In a bowl or mixer (or continue in the processor), add the 1/2 teaspoon salt and then the 2 cups flour.  Knead the dough, by hand or in a mixer, until smooth but slightly tacky in the center. (In a processor, process for 60 seconds, using the dough blade.)  Add more flour as needed if dough is too sticky. Wrap the pasta in a lightly oiled piece of plastic wrap or waxed paper, and set it aside for at least 30 minutes or up to 3 hours, for the gluten to relax.

Cut the dough into eighths and keep them covered.  Flatten one piece of dough into a rectangle, then feed it through the smooth cylinders of a hand-crank pasta machine set on the widest setting.  Do this 2-3 times, flouring the dough as needed if it sticks.  Decrease the setting on the machine by one notch and feed the dough through the cylinders again.  Repeat, decreasing the setting by one notch each tie.  Roll the pasta through all but the last notch.  Lay the sheets of pasta out on a lightly floured surface and cover with clean, damp, kitchen towels.

Makes 1 pound pasta.

From Canal House Cooking, Volume 7 (La Dolce Vita), by Christopher Hirsheimer and Melissa Hamilton, with very minor changes

Rigatoni alla Norcina (Pasta with Sausage and Cream Sauce)

1 small onion
1 tablespoon olive oil
7 ounces pork or chicken sausage
1/3 cup white wine
2/3 cup heavy cream
1 pound rigatoni (or other short pasta)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper

Slice the onion very finely and fry it slowly in the olive oil in a covered pan.  The onion should not be allowed to change color.  Remove the skin from the sausages and divide the meat into very small pieces.  Put the sausage pieces in the pan with the onion.  Add the wine, and cook for 10 minutes.  Add the cream, and simmer gently, uncovered, for another 10 minutes.  Remove from heat, add salt to taste, and keep sauce warm.

Cook the pasta in boiling salted water, following package directions.  Drain the pasta, toss with the grated cheese, and transfer to a heated serving bowl.  Stir in the sauce, add freshly ground black pepper to taste, and serve at once.

Makes 4 servings.

From The Top One Hundred Pasta Sauces by Diane Seed

Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce

1 head cauliflower, broken into bite-sized florets (reserve stems for another use or chop and include)

6 tablespoons extra-virgin olive oil, divided

Kosher salt

1 onion, diced

4 cloves garlic, thinly sliced

Two 14.5 ounce cans crushed tomatoes

3/4 cup heavy cream

1/2 teaspoon chili flakes

1/2 teaspoon smoked paprika (optional)

1 pound rigatoni

1 cup pitted green olives – if they are a marinated variety, so much the better

Ricotta salata, pecorino, or parmesan cheese

 Preheat oven to 450 degrees F.  Put a large, covered pot of well-salted water on to boil.

Toss the cauliflower with two tablespoons of the olive oil and a couple of pinches of salt.  Roast in oven, tossing occasionally, until completely tender and browned in many spots, at least 20 minutes.  Remove from oven and reserve.

Meanwhile, place large skillet over medium heat.  Add the remaining olive oil and, when it shimmers, add the onion and garlic and a pinch of salt.  Cook, stirring occasionally until the onion is translucent. Transfer the contents of the skillet to a blender (but don’t clean the skillet).  Add the tomatoes, cream, chili flakes, smoked paprika if using, and 1/4 teaspoon of salt to the blender.  Blend at high speed until perfectly smooth.  Return to skillet and bring to a simmer over very low heat.  Taste and adjust seasoning.

Boil the rigatoni according to package directions.  When it is almost al-dente, reserve 1 cup of the cooking water, drain and add to the sauce.  Add the cauliflower and olives and mix gently.  Taste and make any final adjustments to the seasoning.  If the sauce is too thick, dilute it with some of the reserved pasta water.

Divide the pasta among the serving bowls (or place in a large family-sized bowl).  Add several thin shavings of cheese and serve immediately.

Serves 4.

From Herbivoracious, with minor changes

Honey & Haycorns' Smitten Kitchen's Martha Stewart's Macaroni and Cheese

6 tablespoons unsalted butter, plus more for casserole
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 cups (about 16 ounces) grated sharp white cheddar cheese
1 pound elbow macaroni

Heat oven to 375°F. Butter a 3-quart casserole dish; set aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and 3 cups cheddar cheese; set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4 to 5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 cup cheddar cheese over the top. Bake until golden brown, about 30 minutes.  Transfer the dish to a wire rack for 5 minutes; serve.

Serves 12.

From Martha Stewart Living Cookbook: The Original Classics via Smitten Kitchen blog, with changes

Sour Cream Pierogi Wrappers

3 cups all-purpose flour plus flour for the work surface
1/2 teaspoon salt
1/4 cup sour cream
1 egg
1 cup water

Combine the flour, salt, sour cream, egg, and water in a large bowl, and mix until a dough begins to form.  If the dough is dry and cracking, add more water 1 tablespoon at a time until it's moist and springy; if the dough is sticky, add more flour 1 tablespoon at a time until it's smooth.  On a floured work surface, knead the dough for 3 or 4 minutes or until it's elastic.  Cover the dough with plastic wrap and refrigerate for at least 30 minutes.  If need be, it can stay refrigerated for several hours.

Divide the dough into quarters and roll them out into flat sheets.  Use a pasta machine and crank the sheets through until you create a moderately thin dough (about #4 setting), then lay them out on a floured work surface.  Cut the dough into 3-inch-diameter disks.  You can run any leftover dough through the machine once more to minimize waste as long as it doesn't get too dry. 

Alternatively, with lightly floured hands, pinch off tablespoon-sized portions of dough and roll them into balls.  The balls should be about 1 1/2 inches in diameter.  On a well-floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3 1/2 inches round.  

Cover the disks with a damp towel to keep them from drying out until you are ready to use them.


Makes about 40 to 50 wrappers.

From A World of Dumplings by Brian Yarvin/ directions on rolling out the dough by hand from Fine Cooking Magazine (May 2000)

Chipotle Macaroni and Cheese with Garlic Bread Crumbs

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs

1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar, grated
4 tablespoons chipotle chiles in adobo, pureed

Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.  Transfer to paper towels to drain and season with salt.

Heat oven to 350 F.  Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.  Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.

Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.  Drain in a colander and transfer to a large bowl.  Stir in white sauce, cheese, chipotles, and salt to taste.  Fill a 3-quart shallow casserole dish with macaroni mixture.  Sprinkle with bread crumbs.  Bake in middle of oven for 30 minutes or until bubbly.

(Macaroni and cheese may be made 2 days ahead, put into casserole, cooled completely, and chilled, covered.  Do not add bread crumbs until ready to bake.  Baking may take longer than 30 minutes.)


Serves 8 to 10.

From Gourmet

Fiddlehead Creamy Lemon Pasta

1-2 cups fiddleheads, cleaned and trimmed
8 ounces dried pasta
1 teaspoon olive oil
1 tablespoon unsalted butter
Pinch of salt
Pinch of red pepper flakes
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup heavy cream
1/4 cup grated Parmesan
Freshly ground pepper

Place a saucepan of water over high heat.  When the water reaches a simmer, add the fiddleheads and blanch them for 3 to 4 minutes.  Drain the fiddleheads and immediately rinse them with cold water.

Bring a large pot of salted water to a boil.  Cook the pasta until al dente.  Drain and set aside.

Heat a medium saute pan over moderately high heat, and add the olive oil and the butter.  When the butter is melted and the oil is hot, add the fiddleheads, salt, and red pepper flakes.  Cook for 2 to 3 minutes, tossing occasionally.  Add the lemon zest, lemon juice, heavy cream, and grated Parmesan. Mix until combined. Add the warm pasta and toss until completely dressed with sauce.  Divide between bowls and top with grated Parmesan and freshly ground pepper.


Serves 2.

From A Cozy Kitchen blog

Orecchiette with Caramelized Turnips, Kale, and Cracked Pepper

1 pound orecchiette
1/4 cup canola oil
3 medium turnips, peeled and cut into 1/4-inch dice
1 pound Tuscan/lacinato kale, stems and center ribs removed, roughly chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Freshly cracked black pepper
4 tablespoons unsalted butter
2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Bring 6 quarts salted water to a boil in  large pot over medium-high heat.  Add the pasta and cook until al dente, about 8 minutes.  Drain the pasta, reserving 3/4 cup of the pasta water.  Set aside.

Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking.  Add the turnips and reduce the heat to medium.  Cook, stirring often, until the turnips are tender and golden, about 6 minutes.  

Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes.  Add the garlic and red pepper flakes, and cook, stirring often, 1 minute.  Add the reserved pasta water as needed and season with cracked pepper to taste.  Add the butter and stir gently until melted.  

Add the pasta to the kale mixture and toss until the pasta is well-coated.  Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.

Divide the pasta into warm bowls, sprinkle with additional cheese if desired, and serve.

Serves 4.


From The Vermont Farm Table Cookbook by Tracey Medeiros

Spaghetti with Tomato Sauce

3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti


Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peel the tomatoes; discard the skins. Keep the pot full of hot water — you can use it to cook the spaghetti in a bit.

Cut each of the tomatoes in half lengthwise and scoop out the seeds into a small strainer set over a bowl. Discard the seeds, but reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. Break the tomatoes down with an immersion blender or potato masher.

Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer the tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat slowly, over the lowest heat, until the oil comes to a simmer. Immediately remove from the heat and strain the oil into a small dish.

When the tomato sauce has been simmering for about 25 minutes, bring the tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook spaghetti until it is al dente. Reserve a half-cup of pasta cooking water and drain the rest.

Stir the reserved olive oil into the tomato sauce and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Serve immediately with slivered basil for garnish.

Serves 4.

From Smitten Kitchen blog

Zucchini, Ricotta, and Pea Lasagne

1 batch homemade pasta sheets or 9 sheets ready-to-use lasagne
1 tablespoon olive oil
2 onions, chopped
1 pound zucchini, thinly sliced
2 cups frozen peas
1 pound ricotta cheese
1 1/4 cups milk
1 1/4 cups sour cream
3/4 cup Parmesan cheese, freshly grated
Salt and pepper

Heat oven to 400° F.

If using purchased lasagne sheets, put into a shallow dish, cover with cold water, and leave to soak while you prepare the filling.

Heat the olive oil in a large saucepan, add the onions, and fry gently for 5 minutes, until beginning to soften, then add the zucchini.  Cover and cook gently for 15-20 minutes, or until the vegetables are tender but not browned.  Stir in the peas, season with salt and pepper, and remove from heat.

Mix the ricotta with 2 tablespoons of the milk, to soften it a little, and season with salt and pepper.

Drain the lasagne and arrange a single layer in the base of an approximately 8x10-inch dish.  Spread half the ricotta over the lasagne and put half of the zucchini mixture over that.  Top with another layer of lasagne, then the remaining ricotta and the zucchini mixture.  Finish with a layer of lasagne.

To make the topping, spoon the sour cream into a bowl and gradually stir in the remaining milk.  Pour this mixture over the top of the lasagne, then sprinkle thickly with the grated Parmesan cheese.  Bake for 40 minutes, until puffy and golden brown. 

Serves 4.


From Vegetarian Supercook by Rose Elliot

Pasta with Artichoke and Cream Sauce

4-5 artichoke hearts
1/4 cup extra-virgin olive oil
1 medium onion, peeled and cut into small dice
1 garlic clove, peeled and minced
3 tablespoons chopped flat parsley
Salt and freshly ground black pepper, to taste
1 cup heavy cream
1 pound pasta
1/4 cup grated Parmesan cheese, plus additional

Cut the artichoke hearts into small 1/4-inch slivers. 

Place the olive oil, onion, garlic, and parsley in a medium-sized sauté pan.  Sauté over low heat until the onion is tender, about 10 minutes.  Add the artichoke slivers to the pan.  Stir, season to taste with salt and pepper, cover and cook over moderate heat until the artichokes are tender, about 10 minutes.  It adds to their flavor if they brown a little.  Add the cream and boil for a few minutes, until the mixture thickens slightly. 

Meanwhile, cook the pasta in boiling salted water until al dente.  Drain the pasta and put it in a shallow serving dish.  Toss with the sauce and 1/4 cup of Parmesan cheese.  Serve immediately, with additional cheese as desired.

Serves 4.


From Cucina Rustica by Viana la Place and Evan Kleiman

Pasta Dough

2 cups unbleached all-purpose flour, plus additional for kneading
3 large eggs
1 teaspoon water
1 teaspoon olive oil
1 teaspoon salt

In a food processor, blend all ingredients except for additional flour until mixture just begins to form a ball.  On a lightly floured surface, knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes.  Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrapped.

Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.

Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes.


From Epicurious/ Gourmet

Fresh Herb Pasta

4 cups fresh herbs or greens (approximately)
1/2 teaspoon kosher salt or coarse sea salt
2 1/2 cups all-purpose flour
2 large eggs, room temperature
3 to 4 tablespoons cool water

Wash and dry the fresh herbs. Basil, chives, spinach, arugula, green onion, baby salad greens, or any combination of fresh herbs/greens will work well.

Coarsely chop the herbs with kitchen shears or a knife. Place in a sturdy bowl and sprinkle with the coarse salt. Use a pestle, dowel or even the handle of a whisk to grind the salt and herbs together into a wet paste.

Add the flour and eggs to the bowl and mix well. Add water 1 tablespoon at a time until a rough dough forms and there's no dry flour in the bowl. The dough will be fairly stiff, and firmer than bread dough.

Turn the dough out onto your work surface and knead for 8 to 10 minutes, until the dough is smooth and springy. Wrap well in plastic wrap and let rest at room temperature for 30 to 60 minutes. (You may also choose to do this in a stand mixer, or in a bread machine set on the dough cycle. If using a bread machine, cancel the cycle after about 10 minutes of kneading, and remove the dough.)

Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.

Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes. Drain the pasta and serve as desired. A simple dressing of melted butter and fresh Parmesan cheese is outstanding, and lets the flavors of the herbs shine through.

Makes 6 to 8 servings.


From King Arthur Flour website