Category Archives: Pasta
Pasta with Sausage and Baby Kale
My farm stand has been selling a smaller more delicate variety of kale that I love to use because I don’t have to strip the leaves off the stems–I can simply chop across the stems crosswise and use virtually the … Continue reading
Italian-Ate Pasta al Forno
I love the idea of baked pasta dishes–especially when the weather turns cooler. We might call it macaroni and cheese in this country, but in Italy every region has its own local version of pasta al forno. I’m always looking … Continue reading
Pasta with Cauliflower and Butternut Squash
This dish is a great combination of earthy and sweet. Since cauliflower and butternut squash are available for the next few months, I’ll make it often. You can use this sauce to dress any of a number of pasta shapes, … Continue reading
Two-Hour Eggplant Sauce
I’ve referred to this sauce in several prior posts. I got it from an episode of Lidia Bastianich’s PBS series “Lidia’s Italy” several years ago and it peaked my curiosity. I’ve adapted it to my own taste and proportions and … Continue reading
Pasta with Broccoli di Rapa, Sausage and Black Olives
Pasta with broccoli di rapa and sausage is one of my favorite pasta dishes, and one that I make often–especially in the colder months. I vary the dish from time-to-time in different ways. Sometimes I boil the sausage first, then slice it … Continue reading
Pappardelle with Wild Mushrooms
Tonight I’m making an intimate birthday dinner for two. For this special occasion, I’m seizing on the bounty of beautiful (and expensive) wild mushrooms that I’ve been coveting for weeks at my produce market. I’ve been noticing morels ($49/lb), chanterelles ($29/lb), and lobster mushrooms ($49/lb), … Continue reading
Orzo with Butternut Squash
This is essentially the same technique as cooking pasta. The butternut squash gets peeled, diced in cubes, sauteed with onion and a touch of nutmeg, sauteed, then covered and simmered until soft and well-cooked. The orzo is boiled in plenty … Continue reading
Cavatelli with Creamy Broccoli
My inspiration for this brilliant recipe came from perusing an old cookbook, “Red, White and Greens,” by Faith Willinger. I met Faith Willinger while I was apprenticing at Po Restaurant. She was a good friend of Mario’s and when the … Continue reading
Farro with Kale and Leek
This meal falls on the eve of a very special occasion–four out of the six diners at my table are competing in a triathlon tomorrow (myself not included). The main goal of this meal is to get as many vitamins, … Continue reading
Pasta with Cauliflower and Sausage
There’s a gorgeous variety of yellow cauliflower at my farm stand that intrigues me. I don’t know that there’s any difference in flavor between yellow and the traditional white, but (they claim) it’s richer in vitamins (beta carotene) because of … Continue reading
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