Pasta

If you've followed this blog for a while, you might realize that I love Pasta. I can't think of a time when I didn't love the stuff.

If you're the same way, today's post is sure to please. Check out the Slow-Cooker Bolognese, the sure-to-please One-Pan Spaghetti and Meatballs, and the rest of today's offerings. Enjoy!

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

This comes from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch."

Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1019818-sausage-and-peppers-pasta-with-broccoli.

Ingredients

1/4 cup extra-virgin olive oil

1 pound sweet Italian pork sausage, casings removed

1 pound broccoli, cut into 1-1/2-inch florets (about 4 cups)

2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2-1/2 cups)

3 cloves garlic, thinly sliced

Kosher salt and pepper

1 pound rigatoni

1/2 cup grated Parmesan (2 ounces), plus more for serving

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1/2 teaspoon red-pepper flakes

Preparation

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.

Serve the pasta with additional Parmesan for sprinkling on top.

CREAMY ONE-POT ORZO WITH CORN AND BACON

This comes from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "In 'Eat Your Vegetables: Bold Recipes for the Single Cook,' Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa."

Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024482-creamy-one-pot-orzo-with-corn-and-bacon. While you're at it, you might want to sign up for The New York Times cooking enewsletter. Lots of great recipes and guides.

Ingredients

4 large ears corn, husked

6 ounces bacon, cut into pieces

12 ounces orzo

2 cups chicken broth

Kosher salt

1 cup basil, thinly sliced, plus more for garnish

1 to 2 tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste

1 cup whole-milk ricotta cheese, for serving

Preparation

Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.

In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.

Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.

Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.

Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1 1/2 cups chopped yellow onion (about 1 medium onion)

1 1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

RATATOUILLE PASTA

Originally from Rachael Ray, this was on page 54 of the June 2004 issue of Vegetarian Times, and begins, "A substantial meal, this captures the flavors of summer in each mouthful. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals." Makes 4 servings in 30 minutes or less.

To view this online, go to https://www.vegetariantimes.com/recipes/rachael-rays-ratatouille-pasta/.

Ingredients

4 cloves garlic, minced

1/4 tsp. crushed red pepper

3 Tbs. extra virgin olive oil

1 small red bell pepper, seeded and chopped

1 green bell pepper or 1 Cubanelle pepper, seeded and chopped

1 medium-sized yellow-skinned onion, chopped

1 small eggplant, peeled or skin on and diced

1 medium-sized zucchini, coarsely diced

20 kalamata black olives, pitted and coarsely chopped

2 Tbs. capers, drained

1 28-oz. can crushed tomatoes

1/2 lb. rigatoni pasta, cooked until al dente

3 oz. pine nuts, toasted until golden

Preparation

Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.

Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

SLOW-COOKER BOLOGNESE

This is from Betty Crocker, and begins, "Muir Glen® tomato paste provides a simple addition to this Bolognese that’s made using sausage and ground beef. Serve this slow cooked Italian sauce over pasta for dinner."

Prep Time: 25 minutes; Total Time: 8 hours 25 minutes; Servings: 10

To view this online, click here.

Ingredients

1 lb bulk Italian pork sausage

1 lb lean (at least 80%) ground beef

2 large onions, chopped (2 cups)

2 carrots, finely chopped (1 cup)

3 cloves garlic, finely chopped

2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

1 can (6 oz) Muir Glen™ organic tomato paste

1 tablespoon balsamic vinegar

1 tablespoon packed brown sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper flakes

16 oz uncooked spaghetti

3/4 cup shaved Parmesan cheese (3 oz)

1/2 cup chopped fresh basil leaves

Directions

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, beef, onions, carrots and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage and beef are thoroughly cooked; drain.

In slow cooker, stir together meat mixture, tomatoes, tomato paste, vinegar, brown sugar, salt, pepper and pepper flakes.

Cover; cook on Low heat setting 8 hours.

About 15 minutes before serving, cook and drain spaghetti as directed on package. Serve meat mixture over spaghetti. Sprinkle individual servings with cheese and basil.