Category Archives: Pasta
Pasta con le Fave
Since I had willing help shucking my fava beans, I decided to make more with pasta tonight. Fava beans go extraordinarily well with bacon, pancetta, or any salty porky meat. My mother always made them with pancetta and cooked them … Continue reading
Pasta with Artichokes
Since I have some leftover artichoke stew from the other evening (we ate all the chicken from it, but there’s a nice amount of artichokes and sauce left), I couldn’t resist tossing it with some bucattini and topping it … Continue reading
Quinoa with Arugula and Lemon Pesto
In case you were wondering why the quinoa on the plate in last night’s dinner was a lovely pale green –I thought I’d share the recipe with you. I love making and experimenting with pesto of all different varieties–it’s a great way to … Continue reading
Pasta with Artichokes, Ramps and Leeks
Artichokes offer both a spring and a fall crop (like figs), but I’m actually making this dish with marinated baby artichokes, which can be obtained any time of year–the same goes for leeks. The only exclusively early spring component of this … Continue reading
Pasta with Ramps, Asparagus and Peas
I’m trying to rush spring along, but the chill in the air still tells me otherwise . . . The only hint of spring in my produce market are fresh ramps. Ramps are labeled “wild leeks” at my produce market, … Continue reading
Dinner for One-Orrechiette with Broccoli di Rapa and Sausage
This is an all-time favorite of mine, and readily adaptable for one person. It’s one of those dishes that I eat often and never tire of. You may recall I made Broccoli di Rapa with Chorizo the other evening . . . I … Continue reading
Pasta Aglio, Olio e Peperoncino
This is the simplest of all pasta dishes, and one of the most satisfying. Garlic, oil and chili flakes are a quintessentially southern Italian combination and one that I crave often. The dish is always made with dried pasta (as … Continue reading
Dinner from the Freezer–Braised Pork and Pasta
In my freezer I have four bags of pork shoulder roast that you may recall from my post a couple of weeks ago. In each bag are several slices and some braising liquid, but tonight I don’t want to shred the meat … Continue reading
Fettucine with Bacon, Spinach and Grape Tomato
This simple pasta dish makes brilliant use of some grape tomatoes I have that are beginning to shrivel (they’re sweetest at that point). The dish has a nice balance of smokiness from the bacon, sweetness from the tomatoes, and a nice green flavor from the … Continue reading
Rigatoni with Cauliflower and Sausage
Cauliflower makes a wonderful sauce for pasta–either with tomato or without. Tonight, I’m in the mood for it cooked “in bianco,” as Italians would refer to the non-tomato version of a dish. Instead of tomato sauce for moisture, I’m using … Continue reading
italianatedotcom 