Pasta and Noodle Recipes & Ideas
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Help Me Find a Non-Tomato Italian Sauce
Q: I have always made a great, simple tomato sauce based on roasting tomatoes, hot peppers, onion and garlic in the oven at 350°F for an hour, and then simmering the puree of the roasted veggies with a teabag full of Italian spices and a cup of chicken stock. It’s rich and savory and very spicy and a little sweet and I love it.
Aug 28, 2014
Recipe: BBQ Chicken & Macaroni Salad
There comes a point in summer when I start getting tired of all the goopy, mayonnaise-thick side salads that are standard fare at every cook-out and picnic. I wanted something a little different to bring to the table on a recent summer excursion, so I thought we’d perk up a bowl of traditional macaroni salad with barbecue sauce. Oh. My. Yes. Why haven’t I tried this before? I first tried making this salad with just barbecue sauce by itself, but that was a bit overwhelming.
Jul 15, 2014
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Recipe: Orecchiette with Broccoli Rabe & Sausage
You pasta-lovers out there may have already known that “Orecchiette” translates as “little ears.” But you might not know that the shape is the signature pasta of the humble farmland of Puglia (the ‘heel’ part of Italy’s ‘boot’). Dome-shaped Orechiette is perfect for scooping up fresh Puglian veggies and hearty sauces.
Jul 8, 2014
4 Ways to Get Your Fill of Macaroni Salad This Summer
Picnics, summer gatherings in your backyard, grilling in the park. All of these occasions require at least one macaroni salad to accompany all of those burgers and BBQ. Need some inspiration? These four bloggers have enough macaroni salad recipes to keep you entertaining all summer long. Do you have a go-to macaroni salad for summer? I like something with lots of vegetables and with minimum dairy so it can sit out a bit longer.
Jul 1, 2014
Recipe: Ricotta Gnocchi with Peas and Herbed-Lemon Butter
While I love being in the kitchen, there are times when I just need a quick but nice meal. I have a list of these meals that I keep tucked away for when company shows up unexpectedly or I want a bit of an extra-fancy feel to our average daily meal. Polenta, ravioli, and especially gnocchi tend to be my go-to’s because the meals are filling, beautiful, and easily adapted to what I have on hand at the time.
Apr 28, 2014
Slow Cooker Recipe: Cheesy “Baked” Spinach & Mozzarella Rigatoni
Want to throw all of your ingredients into a pot, walk away, and return to a cheesy, piping hot dinner? Yep, me too. A slow cooker makes easy work of “baked” pasta, minus the bake. To be honest I’ve never really quite understood the whole slow cooker phenomenon.
Oct 21, 2013
250 Pasta Shapes You Should Know: Pop Chart Lab’s Plethora of Pasta Permutations
Last week, while out for dinner at a little Italian restaurant in New York’s East Village, our table of eight gazed at the last item on the chalkboard menu with a collective blank stare: “Cencioni Bolognese.” Nobody, myself included, had ever heard of this pasta shape. Described by the server as, “larger than orecchiette, almost like a potato chip,” my curiosity was piqued. The result was surprisingly delicious.
Oct 14, 2013
Spring Recipe: Carrot Ribbon Fettuccine
I love May when all the seasonal farmers markets start to open. For the next 4 weeks, I’ll be visiting the markets weekly near where I live in Northern California and buy ingredients to make a simple, vegetarian dish to share with you. This week there were gorgeous rainbow carrots at the market, along with lemons from a neighboring table. A fresh veggie fettuccine was definitely on the menu.
May 7, 2013
Healthy Cold Weather Comfort Food: Sweet Potato Ravioli With Kale Pesto
The cold mid-winter weather always brings out my nesting side. I gravitate towards anything that’ll make me feel warm and cozy: hot coffee, nourishing soups, warm bread and butter. But this time of year I’m still trying — trying, not always succeeding — to keep things light. (December was pretty indulgent!) Enter this delicious sweet potato ravioli from Laura of The First Mess. It hits all the right notes: creamy, filling, comforting, and all without using any dairy.
Jan 30, 2013
Recipe: Fettuccine with Roasted Butternut Squash, Brown Butter & Sage
Here’s a simple little fall-time pasta dish with sweet roasted butternut squash and nutty brown butter. It’s one of those dishes that makes even a weeknight meal feel special, especially if you splurge for fresh fettuccine noodles and a nice bottle of wine. Serve it with a salad of bitter greens, apples, and walnuts on the side, and dinner is ready.
Oct 22, 2012
How To Make a Chalkboard Menu Board
My wife and I usually meal plan for the week on Sunday mornings. We get a stack of magazines, I pull up a recipe planning site on my iPad, and we pick items that are simple and drool-worthy. With our selections made we go grocery shopping, often returning home with a pile of fresh produce. About midweek, though, we’d forget some of our recipe decisions and leave our veggies to veg-out beyond edibility. We needed a more prominent visual reminder. We needed a chalkboard meal plan menu!
Aug 30, 2012
Recipe: Couscous With Chickpeas, Fennel, and Citrus
Have you ever caramelized fennel? Browning this vegetable in a skillet transforms it into something completely different from its crisp, raw state; all but a trace of the anise flavor melts away and the fennel becomes tender, mellow, and sweet. Caramelized fennel melds perfectly with the textures and flavors of nutty chickpeas, succulent olives, orange, and lemon – and spooned over couscous, it makes a quick-cooking, bright yet hearty dish.
Nov 2, 2011
How to Make Fettuccine Alfredo
Fettuccine alfredo is one of those dishes that is somehow more than the sum of its parts. Of course, when those parts are primarily butter, cream, cheese, and pasta, it’s extremely hard to go wrong. There are dozens of slightly different ways to make this dish. Parmesan and butter all on their own are traditional, but a splash of cream does have the advantage of making the alfredo extra delicious (not to mention indulgent).
Oct 13, 2011
Dried Pasta Stored in Glass Jars
On Monday, we looked at repurposing pasta sauce jars for storing all sorts of things around the house. Now, here’s a look at the inverse: using glass jars for storing pasta:We always just store pasta in the box it comes in from the store. Some of these examples had us worried about air-tightness (we’re looking at you, apothecary jars) but they can’t be any worse than the opened boxes we use!How do you store dried pasta in your home?
Oct 12, 2011
Quick Recipe: Creamy Lemon Pasta with Spinach & Peas
This light creamy pasta comes together in fewer than 15 minutes and you’ll be amazed at its flavor. Bright lemon combines with deep garlic and a hint of heat to transform spinach, peas, and, of course, pasta. The key in this dish lies in simmering cream with garlic and red pepper flakes. It infuses the cream with deep flavor which cooks into the spinach as well. And what could be easier than throwing in a few frozen peas to add a little something extra?
Oct 11, 2011
Martha Stewart’s Macaroni & Cheese: The Ultimate Recipe?
Homemade macaroni and cheese is almost always a Good Thing, but is Martha Stewart’s recipe perhaps the best of all? Food52 has declared it a “genius recipe” One of the key elements is the mornay sauce that surrounds and permeates the pasta as it bakes. Flour, butter and milk are cooked into a béchamel to which grated sharp cheddar and Gruyere are added, resulting in a rich, creamy sauce that won’t break down during baking.
Oct 10, 2011
Back to School Recipe: The Ultimate Mac & Mornay
Wow. Have your ever had a gastronomic moment when you know you’re eating the best version of a particular dish? Eyes light up, noshing sounds commence and belly sighs exhale as fellow diners exclaim, “No THIS is the best!”, “Oh my God!” and “Praise Mac & Mornay!” This happened recently and thank goodness I had my camera and notebook to document and jot down the ultimate mac and mornay recipe.
Aug 24, 2011
Is My Frozen Baked Ziti Still Safe to Cook and Eat?
Q: I prepared an extra pan of baked ziti on Christmas Day 2010. I did not need to use it, so I covered it in foil, and put it in the freezer where it still remains. The tray of baked ziti has cooked pasta, cooked tomato meat sauce with sausage, meatballs, and pork chops, and fresh ricotta and mozzarella cheese, as well as grated locatelli romano.I am concerned about the safety of defrosting and baking this dish, as it was prepared over four months ago.
May 12, 2011
Quick Recipe: Ricotta Dumplings with Chèvre & Herbs
Last night I made one of my favorite dinner-in-a-flash recipes: Ricotta dumplings. This is a lightning-quick recipe, easy to mix up, and easy to make for a crowd, too. I tossed these pillowy, chewy little dumpling squares with a bit of butter, soft goat cheese, and herbs fresh from the garden. They were ready in 15 minutes!This recipe is based on my earlier recipe for ricotta spaetzle. I love these so much; they are ready almost instantly.
May 4, 2011
Date Night Dinner: Open-Faced Ravioli with Egg and Wilted Greens
Date night dinners need not be complicated to be fancy. Take this recipe: lasagna noodles trimmed into squares make elegant “open-faced” raviolis. With poached eggs nestled between the layers, some wilted greens, and a simple sauce of brown butter and lemon, this very simple dish becomes a date night win.Greens, garlic, and eggs are one of our very favorite flavor combinations. The bitterness of the greens is tempered by the rich egg yolk, while the garlic brings it all together.
Apr 21, 2011
Recipe: Pomelo Couscous
With all the citrus that grows here in Southern California, we’re always searching for new ways to use these fruits – French toast, roasted vegetables, dust… We often add citrus zest to couscous dishes and this time we thought, why not add the juicy segments? Sweet pomelo was the perfect fruit for this experiment, and the result is a dish we can’t get enough of!
Apr 20, 2011
Recipe: Basil Ricotta Tortelloni with a Rustic Tomato Sauce
I had the privilege of learning this recipe from a very seasoned chef in Italy during a cooking class at his family restaurant. It was no surprise that he made creating this dish from scratch look simple. But after a few attempts (and mishaps) in my own kitchen, what surprises me now is that it’s something I can put together without looking at instructions.
Mar 23, 2011
Recipe: Goat Cheese and Swiss Chard Pasta Casserole
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese. It was definitely a casserole occasion as it hasn’t snowed in San Francisco since the 1970’s.
Mar 2, 2011
Squash-Baked Mac and Cheese with Amaretti CookiesRecipe Review
Yep, you read it right. This mac n cheese has a crumbly, sweet, cookie topping—and it makes the dish (it’s so good). But before you scroll straight to the recipe, read our notes. Because whoa, there is one major mistake in there.We got this recipe from Martha Stewart—a consistently foolproof source—but it is originally by chef Todd English.
Dec 9, 2010
David Tanis’ Wild Mushroom Ragout with Ziti
Heart of the ArtichokeTanis’ own kitchen ritualsDavid calls himself a restaurant chef that prefers to cook at home. Chez Panisse allows him to bring the best of home cooking to the tables there in the six months a year he cooks at the restaurant. The rest of the year he, presumably, is cooking up the dishes in this book (all beautifully and simply photographed by Christopher Hirsheimer of Canal House Cooking).
Dec 8, 2010
Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole
Everyone loves a good casserole, right? The key word here is good. We’ve all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn’t in the book, but it’s very much in the spirit of things.
Oct 29, 2010
Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil
This recipe was inspired by one of our favorite vegetable gratins—a combination of summer ingredients that you should eat now, before Fall arrives and you switch to pastas like this. (P.S. We’ve also made this dish without the bacon, and it’s just as good.)This pasta is a cinch to put together. But you can make it even easier by caramelizing the onion and cooking the bacon ahead of time.
Sep 10, 2010
How To Make Pasta Like a Pro
It’s Italian Week here at The Kitchn, so we’re pumping you full of Italian recipes and other inspiration to make you feel like a real Italian cook. Of course, that means pasta. Maybe you’ve been rolling your own for some time, but have you experimented with shapes? I got turned on to the hand-crank pasta machine years ago, but it was only recently that I figured out how to make some of the fancy-pants shapes like rigatoni and bucatini from scratch.
Sep 9, 2010
Easy Recipe: Roasted Tomato Sauce with Garlic
We have given you a lot of tomato sauce recipes — we really, really love simple tomato sauces, whether they’re made with fresh tomatoes or canned. But I want to revisit one more easy sauce (and we have an even simpler sauce for you coming tomorrow). Lately, my favorite way to make tomato sauce is in the oven. The flavor — oh, it’s so much better! A long, slow roast for your tomatoes lets their flavor slowly concentrate into a chunky sauce.
Sep 9, 2010
Recipe: Rapini With Orecchiette And White Beans
We’ve had a string of cold and rainy spring days, so we’re craving something warm and comforting, yet still seasonal. Enter rapini – the bitter greens are a perfect match for white beans a little pasta in a dish that’s not the most beautiful, but is quite delicious.Rapini is nearing the end of its peak growing season in the northern hemisphere. We found beautiful bunches on opening day of one local Chicago farmers’ market.
May 14, 2010
Quick Supper Recipe: Nutty Farro Pasta with Edamame Pesto
You’ve just come home from a long, hard day. Exhausted. Bedraggled. Famished. Popping a pizza in the oven is one rather unhealthy way to go but this pasta dish, with its minimal effort and huge flavor payback, is most decidedly another. In the amount of time it takes to boil water, you can have a perfect bowl of nutty, chewy pasta topped with a bright green, vibrant sauce.
Apr 21, 2010
What’s the Best Way To Reheat Cream-Based Pasta Sauces?
Q: What is the best way to reheat cream-based leftovers like fettucine alfredo? My attempts for reheating dishes like these have resulted in oily, separated messes.I have the Barefoot Contessa’s lemon fusilli with arugula leftovers waiting for me in my fridge. Is there any hope?Sent by CarolynEditor: Carolyn, that recipe looks delicious!
Mar 30, 2010
Winter Recipe: Rich and Meaty Lamb Ragù
We love rich, meaty ragù — especially in the depths of winter. It’s such a treat poured over fresh pasta, or over fragrant rice. This particular recipe for rich lamb ragù is not hard to make, but you still get the benefits of long, slow cooking. The active part is over quickly, and then then the ragù sits and simmers all afternoon in the oven or all day in the slow cooker.
Feb 18, 2010
Colorful Cooking: How to Make Colored Pasta
Want to add a little color to your plate?! Lovely ribbons of green, red, and yellow pasta really bring a dish to life. They’re also as easy to make as they are to eat! Here’s how:To color pasta, all you need to do is mix a few cups of vegetable puree into the eggs before you begin mixing the dough. This ensures that the color gets distributed evenly throughout the pasta.
Oct 28, 2009
Recipe: Vegetarian Naengmyun (Korean Cold Noodles)
During the boiling days of summer, conversations among my Korean friends inevitably turn toward cravings for mul naengmyun, a dish of buckwheat noodles and cold, tangy broth topped with crisp cucumber, pear, and even a few ice cubes for extra chill factor.Although it originated as a North Korean wintertime dish, icy mul naengmyun has become a favorite hot weather meal. Unfortunately for vegetarians like myself, the broth is traditionally made with beef.
Aug 14, 2009
Tip: Boil Your Vegetables with Your Pasta
Last night we made a very simple, quick dinner—spaghetti, broccoli, and tomato sauce—and it was even easier because we put everything that needed to boil in the same big pot. It takes a little finesse with the timing, but it streamlines the process and eliminates another dirty pan. Boiling your vegetables with your pasta isn’t going to give you layers of different flavors and textures, like adding roasted vegetables would.
Jun 23, 2009
Look! Crazy Spaghetti Hot Dogs
We’ll give you a virtual high five if you can figure out how these were made. They’re part of a group of insane hot dogs we just found over at Woman’s Day…Did you figure it out?To make these spaghetti hot dogs, you stick raw spaghetti through chunks of hot dog and then boil the whole thing until the noodles are soft. Some of you may find this weirdly off-putting, but we actually think it’s kind of hilarious. And kids would love it.
Jun 19, 2009
Quick Dinner Recipe: Orecchiette with Sausage and Kale
You know that our most basic go-to meal is a riff on pasta with meat and greens. It’s such an easy one-dish meal, and so satisfying. Here’s our latest exploration of the theme: a hearty, spicy, and bold pasta that is wonderful after a long day of work in the garden. This is just like our other pasta templates; it’s adaptable to whatever you have around. But the main thing is to really brown the sausage and also to cook the kale well.
Jun 5, 2009
Trader Joe’s Pasta Wins a Taste Test New York Magazine
May the cheapest pasta win! That’s what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ’s was the least expensive pasta of the bunch, and it beat out some very fancy brands. Which grocery store staple came in last?
May 11, 2009
Recipe: Quick Pasta with Dried Morels and Fresh Ramps
Spring is progressing, and the season for early spring foraged treats like morels and ramps will be over soon. So eat them while you can still find them! This pasta takes these two spring delicacies and puts them together in one simple, quick pasta.And if these two good things are out of season already, or hard to find, then try dried mushrooms and leeks or scallions instead. In fact, I had to use dried morels myself.
Apr 29, 2009
Recipe: Rigatoni with Shredded Pork in Mustard Cream Sauce
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It’s a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-alone meal. But we like to set aside some leftover meat, free from its braising sauce, and save it for other meals throughout the week. This is a good one that’s super easy and has a really unexpected flavor.The idea of a mustard cream sauce came from a recipe in Food & Wine.
Mar 18, 2009
How To Dry Pasta Without a Rack
When I learned how to make fresh pasta (thanks to my Italian mother-in-law) it was so easy that I was definitely encouraged to try it again soon! But we did run into one little snag near the end: my mother-in-law asked if we had a drying rack. Well, no.Pasta has to be quickly laid out or hung to dry as soon as it comes through the machine or as it’s rolled and cut. The thin noodles will dry quickly so you want them in the right shape for that.
Mar 10, 2009
Recipe: Pasta with Brown Butter and Fried Sage
We ate this pasta twice last weekend—at both dinner parties. It’s not healthy. It’s soaked in butter. Delicious, toasted, slightly sweet brown butter with little bits of sage fried up in that buttery bath. Save it for the holidays, when you’re splurging on calories. Or, hey, eat it twice in one weekend like we did…We weren’t really adept at browning butter and took a completely uneducated stab at it. Guess what?
Dec 16, 2008
Chef Recipe: Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction
Looking for one more dish for Thanksgiving, or maybe a first course appetite-teaser? Maybe you should try this dish of pumpkin ravioli from chef Salvatore Corea of New York City’s Alloro. This is a very fun dish; we love pumpkin ravioli, and the sauces that accompany the pasta here are deceptively easy.Alloro is an Italian restaurant on the Upper East Side – thank you to chef Salvatore Corea for this delicious dish! We’ll be trying it out soon.
Nov 25, 2008
Dinner for One: Sesame-Garlic Soba Noodles with Fried Egg
This is definitely one of those dishes that evolved from being home alone on a weeknight and having nothing in the fridge. Success! Who knew a handful of leftover soba noodles, the last egg in the carton, and a few condiments could make such a delicious and satisfying meal?!The best part about this meal is the fried egg, in our humble opinion. The runny yolk mixes into the sesame-coated soba noodles like a creamy sauce, adding richness and substance to the dish.
Oct 16, 2008
Recipe: Basic Tomato Sauce (with Optional Zing!)
For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It’s easy, quick, and isn’t a boring old sauce. Basic sauces were one of the requested items from Cure-takers. This week’s assignment was to add a new skill to your cooking arsenal.
May 6, 2008
Recipe: Orecchiette with Chorizo and Sage
Orecchiette – small ears – are one of our favourite pasta shapes. They are shaped like the shell of a turtle, or like a thumbprint in pasta form. They scoop up sauce and catch it in their rough ridges, which makes them perfect for hearty winter meat stews. Here’s a recipe for a simple sausage meat sauce with red, spicy chorizo to give it some heat.
Nov 15, 2007
Recipe: Pasta with Fried Capers, Lemon and Goat Cheese
Lemon, rosemary, capers, goat cheese – they taste like summer to us, and they all go into this fresh, tangy pasta. We especially love the fried capers – one of our favorite ways to dress up a dish. It’s easy to make them; just fry drained capers in a little olive oil until they open like tiny buds, with layers of crisp, delicate petals standing out from the juicy center. This can be served as a hot dish or as a warm pasta salad.
Jun 6, 2007
Recipe: Ricotta Pasta with Fava Beans and Bacon
Fava beans have a short growing season. In most parts of the country they’re at their peak right now. These beautiful bright green beans are a lot of work: they have to be shelled twice – once from their padded green pods, and again after swift blanching to get the tender green inner beans out of their starchy outer jackets. Their tender taste is worth it, though, and we love to find ways to put them in our spring menus.
May 16, 2007
Recipe: Ridiculously Quick Pasta al Pomodoro
But sometimes when I just want some dinner after a long day, I do need to be reminded of the basics. For this you need only a handful of ingredients: a big tomato, half an onion or a few shallots, garlic, olive oil, some fresh basil, sage, or rosemary. Some red wine really helps, but don’t knock yourself out. Swirl over some tortellini from Trader Joe’s, pour the rest of the wine into a glass and you have yourself a very nice dish of pasta – all in about 10 minutes flat.
Oct 24, 2006
Recipe: Pasta With Greens and Feta
Here’s a recipe from a reader, SarahW, for a simple pasta dish using Swiss Chard (it’s been a hot topic of discussion on the Open Threads for a while) and Feta cheese. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish. Pasta With Greens and Feta 6 Tbsp. olive oil (or less) 4 cups chopped onion 8 cups packed chopped bitter greens (e.g.
Apr 7, 2006