Rigatoni Amatriciana

We may have a new favorite pasta dish in my house! I have already made this dish a couple of times. We didn’t even miss the garlic. 😉 It is an incredible version of the classic- a perfect weeknight dish.

The recipe was adapted from a Food and Wine “staff favorite” recipe, inspired by sommelier Arjav Ezekiel, co-owner of Birdie’s in Austin, contributed by Anna Theoktisto. We ate it with our favorite garlic bread and green salad, of course.

Yield: Serves 4 to 5

• 2 T olive oil
• 1 medium or large yellow onion, finely chopped (about 1 1/2 cups)
• 1 (4 oz) package chopped pancetta
• 1/4 teaspoon crushed red pepper
• 1 (28 oz) can whole plum tomatoes (I used San Marzano)
• 1/4 teaspoon kosher salt
• 1 pound uncooked rigatoni pasta
• 1 1/2 ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
• 3/4 ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
• 2 T unsalted butter
• finely chopped fresh flat-leaf parsley, for garnish

1. Heat oil in a large, deep skillet over medium. (I used a large enameled cast iron pan.)
2. Add onion, and cook, stirring often, until softened, about 4 minutes.
3. Stir in pancetta; cook, stirring often, until pancetta begins to render, about 4 to 5 minutes.
4. Stir in crushed red pepper.
5. Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes.
6. Stir in salt. Remove from heat.
7. While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1 cup cooking liquid.
8. Add rigatoni, 1/2 cup of the reserved cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet.
9. Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes.
10. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses, as desired.

Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

I could eat broccoli rabe with a side of broccoli rabe- an absolute favorite. My husband could eat pappardelle with a side of pappardelle. 😉 Now you can see why this dish was perfect for our Valentine’s Day dinner! Everyone loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Kristine Kidd. I modified the proportions and method. Fabulous.

Yield: Serves 6 to 8

• 4 tablespoons extra-virgin olive oil, divided
• 8 garlic cloves, peeled, flattened
• 1 large yellow onion, chopped
• 8 ounces cubed pancetta
• 2 teaspoons fennel seeds, crushed (I used a mortar & pestle)
• 1/2 teaspoon dried crushed red pepper flakes
• 2 large bunches broccoli rabe (also called rapini; generous 2 pounds), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
• 2 cups water
• 17.64-ounce (500 g) package dried pappardelle pasta
• 2 cups freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup raw pine nuts, toasted (@375 degrees for about 5 minutes)

1. Heat 4 tablespoons oil in heavy large skillet, preferably with a lid, over medium heat. (I used a large enameled cast iron pan.)
2. Add garlic and cook until golden brown, stirring frequently, about 2 minutes. Discard garlic.
3. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.
4. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally.
5. Stir in broccoli rabe tops, sprinkle with salt, and add 2 cups water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 2 cups cooking liquid.
7. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved pasta cooking liquid by tablespoonfuls to moisten if necessary.
8. Stir in 2 cups of the cheese. Season to taste with salt and generous amount of pepper.
9. Transfer to shallow bowls, if desired. (I served it in the pot.) Sprinkle with pine nuts and garnish with additional cheese.

Venetian Rice & Peas (Risi e Bisi)

In Venice, this classic dish is traditionally served on April 25th, St. Mark’s Day. This version was adapted from Michela Tasca, owner of Ca’ de Memi Farm and Bed and Breakfast in Piombino Dese, outside of Venice, Italy, via 177MilkStreet.com, contributed by Diane Unger.

The recipe is similar to risotto in its cooking method and because it incorporates arborio rice, but this dish is much more fluid and soupy. It is definitely for pea lovers! Whole peas and puréed peas are mixed into the creamy rice. I loved the vibrant, beautiful color of the finished dish.

Yield: Serves 4

• 1 medium carrot, peeled and thinly sliced
• 1 large white onion, half thinly sliced and half finely chopped
• 1 medium celery stalk, thinly sliced
• 2 teaspoons fennel seeds
• 1 quart chicken stock or broth
• 2 cups frozen peas, divided (1 cup frozen, 1 cup thawed & at room temperature)
• 2 cups lightly packed fresh flat-leaf parsley
• 4 ounces pancetta, cubed or finely chopped (I used uncured pancetta)
• 4 T salted butter, cut into 1 tablespoon pieces, divided
• 1 cup arborio or vialone nano rice
• coarse salt and freshly ground black pepper
• 2 ounces (1 cup) finely grated Parmesan cheese, plus more to serve (I used Parmigiano-Reggiano)

1. In a medium pot, combine the carrot, sliced onion (reserve the chopped onion), celery, fennel seeds, stock (or broth), and 2 cups water. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer until the vegetables have softened, 10 to 12 minutes.
2. Remove the pot from the heat. Using a slotted spoon, transfer the solids to a blender, draining as much of the liquid as possible. (It’s okay if some of the fennel seeds remain in the pot.) (I used a Vitamix.)
3. Add 1 cup of the stock to the blender along with the parsley and the still-frozen peas. (The frozen peas cool the mixture so that it remains a brilliant green.) Leave the remaining stock in the pot, covered, so that it remains warm. (I kept the pot over low heat.)
4. Blend the solids, parsley, frozen peas, and cup of stock until the mixture is completely smooth, 1 to 2 minutes; set aside. (You should have about 3 cups of purée.)
5. In a large saucepan over medium heat, combine the reserved chopped onion, pancetta, and 2 tablespoons of butter. Cook, stirring occasionally, until the onion and pancetta are lightly browned and the pancetta fat is rendered, 6 to 8 minutes. (I used a low, wide, enameled cast iron pot.)
6. Add the rice and stir until the grains are coated with fat, about 1 minute.
7. Stir in 1 cup of warm stock. Cook, stirring, until the liquid is mostly absorbed, about 3 to 5 minutes.
8. Ladle in additional stock to barely cover the rice, about 1 cup at a time, and simmer, stirring often, until the liquid is mostly absorbed, about 5 minutes per addition.
9. Repeat the addition of stock, about 4 or 5 times, until the rice is al dente and most of the liquid has been absorbed. This process should take 25 to 30 minutes.
10. Remove the pan from the heat and let stand uncovered for 5 minutes.
11. Add the thawed, room temperature peas and the reserved purée; stir into heated through, about 1 minute.
12. Add remaining 2 tablespoons of butter; stir until melted.
13. Stir in the Parmesan. Taste and season with salt and pepper.
14. Serve sprinkled with additional grated Parmesan, as desired.

Sheet Pan Chicken with Jammy Tomatoes & Pancetta

Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.

Yield: Serves 4

• 1 1/2 pounds boneless, skinless chicken thighs (about 5)
• 1/2 tsp kosher salt, plus more as needed
• 10 whole unpeeled garlic cloves
• 2 T extra-virgin olive oil, plus more for drizzling
• 1 1/2 T fresh lemon juice, plus more for serving
• 1 T sweet or smoked paprika
• 1 tsp dried oregano
• 1 tsp light brown sugar
• 3/4 tsp ground cumin
• 1 pint cherry tomatoes (preferably different colors), halved
• 2 cups broccoli florets, optional
• 2 ounces diced pancetta or bacon
• 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
• freshly ground black pepper
• brown Basmati rice, for serving, optional

1. Heat oven to 425 degrees, preferably on convection roast.
2. Season chicken all over with salt, and place on a rimmed baking sheet.
3. Smash all the garlic cloves with the side of a knife and peel them.
4. Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
5. Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
6. Scatter pancetta on top.
7. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
8. Remove the chicken from the pan and set aside.
9. Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
10. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
11. Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
12. Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.

Ottolenghi’s Meatball Toad-in-the-Hole

More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.

The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.

Yield: Serves 6 to 8

Time: about 2 hours

For the Batter:

• 4 large eggs
• 1 cup/240 ml whole milk
• 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
• 2 T Dijon mustard
• 1 3/4 cups (225 g) all-purpose flour, sifted
• 1 tsp kosher salt

For the Gravy:

• 2 T sunflower or canola oil
• 1 T (15 g) unsalted butter
• 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
• 2 rosemary sprigs
• 3 T balsamic vinegar
• 1 1/2 T all-purpose flour
• 2 cups/480 ml chicken stock
• 1/3 cup plus 1 T/100 ml India pale ale
• Kosher salt and freshly ground black pepper

For the Meatballs:

• 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
• 3/4 cup/180 ml whole milk
• 1 1/2 pounds/700 g ground pork
• 4 oz/115 g pancetta, very finely chopped (I used a food processor)
• 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
• 1/3 packed cup/20 g roughly chopped parsley
• 4 garlic cloves, crushed
• 1 1/2 teaspoons lemon zest
• Kosher salt and black pepper
• 6 T/90 ml sunflower or canola oil
• 2 rosemary sprigs

1. Heat the oven to 475°F/240°C, preferably on convection.
2. Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
3. Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
4. Set batter aside for at least 30 minutes, or while you continue with the next step.
5. Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
6. Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
7. Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
8. While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
9. In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
10. Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
11. Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
12. Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
13. Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
14. Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
15. Serve immediately, with the gravy alongside.

Brussels Sprouts with Pancetta & Balsamic Vinegar

Brussels sprouts are an essential part of my Thanksgiving weekend menu because my mom and mother-in-law are here to gobble them up with me. 🙂 In this dish, they are sweetened- and darkened- with balsamic vinegar.

This recipe was adapted from The New York Times, contributed by Amanda Hesser. I significantly reduced the amount of breadcrumb topping. It was a nice side dish to serve on Thanksgiving because it comes together quickly and requires minimal oven time.

Yield: 6 to 8 servings

• 1/2 cup bread crumbs, preferably fresh
• 1 tsp thyme leaves
• 4 T extra virgin olive oil
• 4 T unsalted butter
• 2 lbs baby Brussels sprouts, washed and trimmed (cut larger ones in two)(I used an entire stalk of sprouts)
• coarse salt and freshly ground black pepper
• 6 ounces pancetta in small dice (about 1 1/2 cups)
• 3 T minced shallots
• 1 T minced garlic
• 1/2 cup balsamic vinegar
• 1/2 cup veal stock or rich chicken broth, more if needed
• 2 T chopped parsley, for garnish

1. Heat oven to 350 degrees, preferably on convection.
2. In a bowl, mix bread crumbs and thyme with 2T olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
3. Heat butter and remaining 2 T olive oil in a large skillet over medium-high heat until foamy.
4. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
5. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
6. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
7. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
8. Taste, adjusting seasoning if necessary.
9. Transfer to a warm serving bowl and scatter bread crumbs and chopped parsley on top.

Ina Garten’s Wild Mushroom & Farro Soup

Wow. I absolutely loved this earthy, rich, and full-flavored soup. I doubled the recipe to freeze a batch to serve for lunch on Thanksgiving Day. (I trusted Ina Garten enough to double the recipe the first time I made it!) 🙂

This recipe is from Ina Garten’s Make it Ahead: A Barefoot Contessa Cookbook, via thekitchn.com. I increased the amount of garlic and incorporated homemade turkey stock. I served it with sliced sourdough baguette and green salad dressed with mustard vinaigrette. Wonderful.

Yield: Serves 6

• 1 1/2 oz dried wild mushrooms, such as morels or porcini
• 3 T good olive oil
• 4 oz pancetta, diced
• 3 cups chopped yellow onions (2 onions)
• 2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
• 2 cups (1/4-inch-diced) celery (3 to 5 stalks)
• 6 large garlic cloves, minced
• 3/4 cup pearled farro (5 ounces)
• 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
• 1/2 cup plus 2 T dry Marsala wine, divided
• 1 quart chicken, turkey, or beef stock
• 3 large sprigs fresh thyme, tied together with kitchen twine
• Kosher salt and freshly ground black pepper
• 2 T all-purpose flour
• 2 T unsalted butter, at room temperature
• 4 oz crème fraîche
• 1/4 cup minced fresh flat-leaf parsley

1. Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
2. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
3. Add the garlic and farro and cook for 2 minutes, stirring occasionally.
4. Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
5. Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid.
6. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
7. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
8. In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
9. Sprinkle with the parsley and serve hot.

Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.

Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.