White Bolognese

This was my first white (tomato-free) Bolognese. I loved that this version incorporated mushrooms. I also substituted ground turkey for the ground pork to lighten it a little bit. Maybe I’ll try it with ground pork next time. 😉

This recipe was adapted from Cooking in Real Life: Delicious and Doable Recipes for Everyday via Food and Wine, contributed by Lidey Heuck. I modified the method and proportions. I used Cascatelli pasta but may try orecchiette next time. The fennel seeds were absolutely essential. Great.

Yield: Serves 6

• 4 oz diced pancetta
• 8 to 10 oz cremini mushrooms, cut into 1/2-inch pieces
• 4 small carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 1/2 large or 1 medium onion, chopped (1 1/2 cups)
• 3 celery stalks, trimmed and chopped (1 cup)
• 2 T unsalted butter
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp Kosher salt, plus more to taste
• 1/4 tsp crushed red pepper
• 8 large garlic cloves, minced
• 1 pound ground turkey or ground pork
• 1/2 tsp black pepper
• 1 cup dry white wine
• 1 cup chicken stock, chicken broth, or water
• 1/3 cup heavy cream
• 1 pound uncooked orecchiette pasta (I used Cascatelli)
• 1/4 cup chopped fresh flat-leaf parsley
• grated Parmigiano-Reggiano cheese, for serving

1. Heat a large Dutch oven over medium-low to medium heat. (I used an enameled cast iron Dutch oven.)
2. Add pancetta, and cook, stirring often, until browned, about 4 to 6 minutes.
3. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 to 5 minutes.
4. Increase heat to medium to medium-high.
5. Add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
6. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add ground meat and black pepper. Cook, stirring constantly with a wooden spoon to break meat until browned, about 4 minutes.
8. Add wine and bring to a simmer.
9. Add broth and cream and return to a simmer.
10. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
11. While Bolognese cooks, bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup of pasta water.
12. Add cooked pasta and 1/2 cup reserved pasta cooking water to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes. Add remaining 1/2 cup of pasta water as needed to loosen the sauce.
13. Season with salt to taste.
14. Place in a serving bowl and garnish with parsley and cheese.

One-Pot Rigatoni alla Zozzona

I have several pasta dishes to share and this new family favorite seems like the perfect place to start. I have actually made this fabulous dish a couple of times since last fall.

This dish is a classic Roman pasta dish (where have I been?) that is a combination of cheesy, egg-rich pasta alla carbonara and spicy, tomatoey pasta all’Amatriciana. Google notes that the word zozzona “derives from the Roman word ‘zozzo’, which has multiple meanings. In fact, in Rome, in addition to meaning dirty, it indicates something particularly rich, caloric, substantial.” It’s no wonder this dish is a crowd-pleaser! The article describes it as “a dirty mess of delicious stuff.” 🙂

This recipe was adapted from chef Andrea Dell’Omo of Mamma Angelina, a trattoria in Rome, via Milk Street, contributed by Courtney Hill. The dish is simple but a few techniques ensure its success- the pasta is cooked in a minimal amount of water to add creaminess from the starchy water, the tomatoes deglaze the pan after cooking the meat, and the pan temperature is reduced prior to adding the eggs to prevent them from curdling. Perfect.

Yield: Serves 4 to 6

• 1 pound rigatoni
• Kosher salt and freshly ground black pepper
• 3 T extra-virgin olive oil, divided, plus more to serve
• 4 ounces pancetta or guanciale, chopped
• 8 ounces Italian sausage, casings removed (I used 2 hot and 1 sweet sausage)
• 1 13.8 oz box or 14.5 oz can crushed tomatoes 14 1/2-ounce can crushed tomatoes (I used Pomi)
• 1 large egg
• 2 large egg yolks
• 1 oz finely grated pecorino Romano cheese (1/2 cup), plus more to serve
• fresh basil, for garnish, optional

1. In a large pot over medium-high, bring 3 quarts of water to a boil.
2. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside. (The pasta will finish cooking in the sauce.)
3. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes.
4. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes.
5. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
6. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes.
7. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes.
8. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and 1/4 cup of the reserved pasta water. (It is important that the pasta water has cooled slightly so that it doesn’t curdle the eggs.)
9. Remove the pot from the heat.
10. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency.
11. Taste and season with salt. Serve sprinkled with basil, additional pepper and cheese, and drizzled with additional oil, as desired.

Cajun Skillet Mac & Cheese

We’re enjoying a Mardi Gras snow day! 🙂 This creamy comfort food dish is the perfect meal to celebrate. I loved that the dish was made and served in a cast iron skillet.

The recipe was adapted from Southern Living. I tempered the spice by using kielbasa instead of andouille sausage. The original recipe notes that Monterey Jack cheese could also be substituted for the pepper Jack cheese for milder palates. I also modified the method, used sharp cheddar cheese, and increased the amount of garlic.

We ate it with a giant green salad followed by King Cake for dessert- post to folllow.

Yield: Serves 8

• 1/2 tsp Kosher salt (I used Morton’s)
• 1 (16-oz.) package large elbow pasta (I used Trader Joe’s macaroni)
• 1/2 T canola oil
• 1 pound kielbasa or andouille sausage, quartered lengthwise and chopped into 1/4-inch pieces
• 1/2 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 3 large garlic cloves, minced
• 6 T salted butter
• 6 T all-purpose flour
• 4 cups whole milk (I used 3 cups whole milk and 1 cup 1% milk)
• 2 tsp Cajun seasoning (I used Slap Ya Mama)
• 8 oz block sharp cheddar cheese, shredded (about 2 cups)
• 8 oz block pepper Jack cheese, shredded (about 2 cups)

1. Preheat oven to 400°F. (I set my oven to true conveciton.)
2. Bring a large pot of water to a boil in a Dutch oven over medium-high; add salt.
3. Add pasta; cook until al dente. Drain and set aside.
4. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high.
5. Add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes.
6. Add garlic, and cook, stirring constantly, for 30 seconds.
7. Transfer sausage mixture to a plate; scrape skillet clean.
8. Make the Cheese Sauce: Melt butter in the skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes.
9. Gradually whisk in milk.
10. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 4 to 6 minutes.
11. Continue to cook, whisking constantly, 5 minutes.
12. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat.
13. Gently stir in cooked pasta and sausage mixture.
14. Bake the Macaroni and Cheese: Transfer to preheated oven, preferably on convection, with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes.
15. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes. Serve.

Ina Garten’s Summer Garden Pasta

Please make this simple dish with your summer tomatoes and backyard basil! Easy to prepare and absolutely delicious. It is essentially classic bruschetta over pasta.

The recipe was adapted from Ina Garten’s Barefoot Contessa at Home, via barefootcontessa.com. I have made dishes like this in the past but used fresh mozzarella instead of Parmesan. I loved this variation. 🙂

We ate the dish with sliced sourdough baguette and green salad- garlicky and perfect.

Yield: Serves 6

• 4 pints (8 cups) grape or cherry tomatoes, halved
• extra-virgin olive oil
• 6 to 12 cloves garlic, minced
• 18 large basil leaves, julienned, plus extra for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt (I used Diamond Crystal)
• 1/2 tsp freshly ground black pepper
• 1 pound capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (I used Parmigiano-Reggiano)

1. Combine the halved tomatoes, 1/2 cup (8 T) olive oil, minced garlic, julienned basil leaves, red pepper flakes, 1 teaspoon Kosher salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.
2. Just before you’re ready to serve, bring a large pot of water to a boil; add salt.
3. Add the pasta and cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).
4. Drain the pasta- reserving about 1 cup of pasta water. Add pasta to the bowl with the cherry tomatoes.
5. Add the cheese and some additional fresh basil leaves and toss well. (I julienned the basil leaves.) Add pasta water to adjust the consistency, if necessary. (I also use the pasta water before reheating leftovers.)
6. Transfer to a serving dish in layers- ensuring that ample amounts of basil and tomatoes are placed between layers of cheesy pasta.
7. Garnish with extra cheese and basil, as desired. Serve immediately.

Pesto Pasta with Peas

Pesto pasta is always in our quick summer dinner line up. The original recipe describes making this pesto using a mezzaluna, chef knife, or mortar and pestle… I used a food processor. Not as Italian- but still delicious! It was very herb-forward.

This recipe was adapted from The New York Times, contributed by Ali Slagle, guided by the pesto ratio in Salt, Fat, Acid, Heat by Samin Nosrat. It is published in Slagle’s book I Dream of Dinner (So You Don’t Have To). I used extra-large (fun!) fusilli and incorporated dill and cilantro in the pesto. Maybe I’ll hand chop the herbs next time. Great.

Yield: Serves 4

• kosher salt and frehly ground black pepper
• 1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
• 2 ounces (about 1/4 cup) Parmigiano-Reggiano, plus more for serving
• 1 to 2 large garlic cloves
• 2 packed cups soft herbs, such as basil, parsley, mint, dill, cilantro, and/or arugula
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 pound curly pasta, such as casarecce or fusilli
• 2 cups (10 ounces) frozen peas

1. Bring a large pot of salted water to a boil.
2. In a 350 degree oven toast the nuts for 5-10 minutes until lightly browned and fragrant. Alternatively, use a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board or plate to cool.
3. As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
4. Add the garlic clove and a pinch of salt to a food processor and pulse a few times. Then add the nuts and pulse to coarsely chop. (Alternatively add the garlic and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together.)
5. Add the herbs and a pinch of salt to the food processor and coarsely chop. (Alternatively, add a handful of the herbs and another pinch of salt to the garlic and nuts; coarsely chop. Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms.)
6. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
7. Add the pasta to the boiling water and cook until al dente.
8. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain.
9. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce.
10. Season to taste with salt, pepper, more oil and more Parmesan. (I garnished the finished dish with extra cheese.)

White Lasagna with Asparagus, Spinach & Peas

This meatless lasagna was described as a showcase of spring vegetables. The filling was full of asparagus, peas, fresh herbs, greens, and leeks. It was loaded with cheese too, of course. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used no-boil noodles. I prepared it the day it was served but it could be prepared up to two days ahead. It can be assembled ahead of time and baked before serving or baked in advance and reheated before serving. Clark notes that the lasagna is easier to slice if it is baked and then reheated.

Yield: Serves 6 to 8

For the Béchamel:

• 4 T unsalted butter (plus additional butter or cooking spray for greasing the pan)
• 1/3 cup (5 T) all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, finely grated or minced (I used a garlic press)

For the Filling:

• 3 T extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), ends trimmed, cut into 3/4-inch pieces if thin or 1/2-inch pieces if fat
• fine sea salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, thinly sliced into half moons and cleaned
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped if large
• 1 large lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced or torn into pieces

To Prepare the Béchamel:

1. In a large saucepan, melt 4 tablespoons butter over medium heat.
2. Once melted, add flour and whisk until combined. Cook for 3 to 5 minutes, or until pale golden.
3. Slowly whisk in the milk, a little at a time, so that the sauce does not clump.
4. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable.
5. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. (I used coarse salt.)

To Prepare the Filling & Complete the Dish:

1. Place a 12-inch skillet over medium to medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 3 to 4 minutes.
2. Season asparagus with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons mixed soft herbs.
3. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes.
4. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes.
5. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
6. Add leek-spinach-herb mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
7. Heat oven to 400 degrees. (I set my oven to true convection.) Grease a 9-by-13-inch baking pan with cooking spray or a little butter.
8. Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered.
9. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer.
10. Ladle a little more béchamel on top of the noodles, covering the surface.
11. Add half of the ricotta-leek-spinach-herb mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top.
12. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture.
13. Top with the sliced mozzarella.
14. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel.
15. Sprinkle with remaining 1/2 cup Parmesan.
16. Cover the pan with parchment paper and then foil; place on a parchment paper-lined rimmed baking sheet to catch any drips.
17. Bake for 30 minutes, then remove parchment and foil. Rotate the pan.
18. Bake for another 30 minutes on convection or up to 40 minutes in a standard oven, or until golden brown and bubbling on top. Rotate the pan for even browning, if necessary. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.)
19. Let sit for 20 to 30 minutes before serving.

Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

• salt
• 4 T unsalted butter
• 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
• 1 cup heavy cream
• 1 pound dried fettuccine
• 1 (6-ounce) package baby spinach
• 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)

1. Bring a large pot of salted water to a boil.
2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
4. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
5. Add the spinach and turn with tongs until the noodles are well coated.
6. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.