Everyday Pasta (24 page)

Read Everyday Pasta Online

Authors: Giada De Laurentiis

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.
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
½ pound assorted mushrooms, quartered
1 onion, chopped
2 garlic cloves, chopped
1 (14.5-ounce) can diced tomatoes, with juice
1 (10-ounce) package frozen spinach, thawed and squeezed dry
½ teaspoon crushed red pepper flakes
½ cup bread crumbs
¼ cup plus ⅓ cup freshly grated Parmesan cheese
¼ cup plus ⅓ cup freshly grated Romano cheese
2 tablespoons butter, softened, plus 2 tablespoons cold butter, cut into small pieces
12 ounces mozzarella cheese, cubed
¼ teaspoon freshly grated nutmeg
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.
3 tablespoons olive oil
4 duck legs, trimmed of excess fat and skin (about 2 pounds)
Salt and freshly ground black pepper
¼ cup all-purpose flour, for dredging
1 (14.5-ounce) can diced tomatoes, with juice
1 medium onion, chopped
1 carrot, peeled and chopped
½ cup chopped fresh flat-leaf parsley
2 garlic cloves
3 cups beef broth
1 cup red wine
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound tagliatelle pasta
¾ cup freshly grated Parmesan cheese
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.
¼ cup extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
1 small butternut squash, peeled, seeded, and cut into ½-inch pieces (about 5 cups)
2 Japanese eggplants, cut into 1-inch cubes
1 tablespoon chopped fresh thyme
1 teaspoon dried rosemary, crumbled
1½ cups fish broth or vegetable broth
1¼ cups dry white wine
2 pounds uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 pound spaghetti
¼ cup (½ stick) unsalted butter, cut in pieces
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.
12 ounces fresh pasta sheets, purchased or
homemade
1 cup mayonnaise
1 bunch of fresh chives, chopped (about ½ cup)
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper, plus extra for garnish
1 pound lump crabmeat (about 3 cups), picked over for shells and cartilage
1 cup frozen peas (about 6 ounces), thawed
Zest of 1 lemon
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.

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