Everyday Pasta (24 page)

8 to 10 servings

When I have friends over to watch sports or an awards show, this is often on the menu. It’s comfort food with lots of colorful vegetables and a spicy kick. Make it the day before and reheat it; the flavor improves the longer it sits, which is what you want in a dish for entertaining.

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Cook, stirring, until the mushrooms are tender and the onion is golden, about 7 minutes. Stir in the tomatoes, spinach, and red pepper flakes and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, ¼ cup of the Parmesan cheese, and ¼ cup of the Romano cheese. Spread a 9 × 13 × 2-inch glass baking dish with the softened butter and sprinkle half of the bread-crumb mixture inside the dish to coat.

In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the baking dish and top with the remaining bread-crumb mix. Dot the top with the 2 tablespoons of cold butter and bake until the top is golden brown, 30 to 40 minutes.

4 to 6 servings

When I have time and want a full-flavored pasta dish that reminds me of Sunday dinners at my grandfather’s house, this is the recipe I turn to. It will definitely impress your friends and family.

In a large, heavy pot, heat the olive oil over medium-high heat. Season the duck legs with salt and pepper, then dredge in the flour. Sear the duck legs until browned, about 4 minutes on the first side and 2 minutes on the second.

Combine the tomatoes, onion, carrot, parsley, and garlic in a food processor and blend until puréed. Carefully pour the mixture into the pot with the duck legs. Stir in the broth, wine, thyme, and oregano, bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour and 15 minutes. Stir, and simmer uncovered for another 1½ hours.

Remove the duck legs from the pot and allow them to cool a bit. Shred the meat and return it to the sauce; discard the bones and skin. Season the ragù with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid, and add the pasta directly to the pot with the duck ragù. Mix well to coat the pasta with the sauce. Add as much of the pasta cooking liquid as needed to moisten the pasta and ragù mixture. Spoon into individual bowls and top with Parmesan cheese.

6 servings

The colors in this pasta—the orange of the squash and shrimp against the black eggplant skins—always remind me of Halloween, which is why I often serve it for that holiday. Actually, it’s a perfect dish for any celebratory fall meal.

Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for just a minute, then add the squash, eggplant, and herbs and sauté until the eggplant softens, 8 to 10 minutes. Add the broth and wine. Bring to a simmer over medium-high heat, then decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain.

Add the cooked pasta, butter, salt, and pepper to the squash mixture, and toss to combine. Transfer the pasta mixture to a wide shallow bowl and serve.

6 servings

This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.

Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain the pasta and cool under cold running water. Cut each sheet into 4-inch squares. (You need 18 squares in all.)

In a small bowl, combine the mayonnaise, half of the chopped chives, the lemon juice, and black pepper.

In another, larger bowl, combine the crab and the peas and toss to combine. Add ⅓ cup of the chive mayonnaise mixture and toss gently to combine.

To assemble the Napoleons, place one square of pasta on a plate. Spread a small spoonful of chive mayonnaise on the pasta sheet. Top with ¼ cup of the crab salad and gently spread the salad out to the edges of the pasta square. Top with another sheet of pasta. Spread another spoonful of chive mayonnaise on the pasta square. Top with another ¼ cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta square, and add a small dollop of chive mayonnaise. Sprinkle with a pinch of lemon zest, a pinch of the remaining chives, and a grind of black pepper.

Repeat to make 5 more Napoleons.