Category: Pasta

Asian flavors · Dairy-free · Pasta

Ginger-scallion ramen noodles

Belinda

This recipe is by Andy Baraghani from “Bon Appetite” magazine

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

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Serves 4
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 2 cups), divided
½ cup grapeseed or other neutral oil
2 tbsp low-sodium soy sauce
1 tbsp unseasoned rice vinegar
1 tsp freshly ground black pepper
1 tsp toasted sesame oil
½ tsp sugar
Kosher salt
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)

Stir the ginger, garlic, and two-thirds of scallions in a large bowl.
Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes.
Pour the hot oil over the scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately.
Let sit 5 minutes before stirring in remaining scallions.
Stir in the soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let the flavors meld, 15 minutes.
Taste and adjust seasonings.

Meanwhile, cook the noodles according to package directions. Drain and toss with as much or as little scallion sauce as you’d like in bowl.
Divide the noodles among bowls.
Top with sesame seeds and serve with chili oil alongside.

Pasta · Vegetarian pasta

Baked orzo puttanesca

Belinda

A beauty from Yotam Ottolenghi.

“The inspiration for this is the tuna melt, to which I am rather partial, so forgive me if that’s not up your street. This is a great way to use up tins, jars and bits of herbs and cheese that have been sitting around in the cupboard or fridge for too long, but I’ve also added a few fresh ingredients, such as basil and parmesan, to finish, so by all means substitute those for whatever you have in the house.”

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Serves 4

3 tbsp olive oil
1 onion, peeled and finely chopped (150g)
6 garlic cloves, peeled and crushed
½ tsp chilli flakes
3 anchovy fillets, drained and roughly chopped
2 tbsp capers
1½ preserved lemons, flesh discarded and skin thinly sliced into strips (12g net weight)
70g pitted kalamata olives, roughly torn in half
2 x 5oz tins good-quality tuna in olive oil, drained and roughly flaked
1 tbsp tomato paste
1 15 oz or 16 oz tin chopped tomatoes
1/2 lb orzo
Salt and black pepper
1-2 plum tomatoes (180g), cut into ½cm-thick rounds
About 2 to 3 oz parmesan, finely grated
2 tbsp basil leaves, roughly torn

Heat the oven to 425F

Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame.
Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.
Add the garlic, chili and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, half of the olives, tuna, tomato paste, tinned tomatoes, orzo, 15 fl oz water or broth, a teaspoon of salt and a generous grind of pepper.
Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.

Turn up the oven to 450F.
Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.
Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.

Do-ahead · Meat · Pasta

Best Bolognese sauce out there

Belinda2 Comments

From Bon Appetite magazine
It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

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1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 tbsp extra-virgin olive oil
1 lb ground beef (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more)chicken broth
1 cup whole milk
1 lb. fresh tagliatelle, pappardelle, or dry rigatoni
3 oz. finely grated Parmesan (about ½ cup), plus more for serving

Pulse the onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Heat the oil in a large pot over medium.
Break the beef into small clumps (about 1½”) and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.

Wipe out the pot. Cook the pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.

Return the beef to pot and pour in the wine. Reduce the heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add the tomato paste, bay leaf, and nutmeg and cook, stirring occasionally, still pressing down on meat, until the tomato paste is slightly darkened, about 5 minutes.

Pour the stock and milk into the pot; add a pinch of salt. Reduce the heat to the lowest setting and cook, uncovered and stirring occasionally, until the meat is very, very tender, 2–2½ hours.
There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Cook the pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.

Using tongs, transfer the pasta to the pot with the sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

Transfer the pasta to a platter and top with more Parmesan.

Do Ahead: The sauce can be made 4 days ahead. Cover and chill.

Dairy-free · Pasta · Vegan · Vegetarian pasta

Easy pistachio, chili and lemon spaghetti

Belinda

This recipe from Meera Sodha was in the Guardian newspaper, a great resource for wonderful and inventive recipes. This easy vegan dish is packed with zest and spice.
* If you’re not as fond of heat as I am, add as much chili as you’re comfortable with.

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Serves 4

Salt
4oz fresh basil, leaves picked
1 -2 garlic cloves, peeled
4oz pistachios
2 red bird’s eye chillies
Zest and juice of 1 large lemon
3 fl oz olive oil
1lb spaghetti

Put a large pan of water on to boil and add two teaspoons of salt for every 2 pints of water.
In the meantime, finely chop the basil, and do the same with the garlic, pistachios and chili.
Run the knife repeatedly over all the chopped ingredients, until they’re very, very fine, then transfer to a large bowl.
Add the lemon zest, three tablespoons of lemon juice, the olive oil (if you like, use a little more, to loosen the sauce) and half a teaspoon of salt (or to taste), and mix well.

Cook the pasta in the boiling water for seven minutes (or according to packet instructions), until al dente.
Scoop out 1/2 cup or so of the pasta water with a ladle, then drain the pasta. Add the cooked pasta to the pesto bowl, toss to coat thoroughly, adding a little pasta water, if necessary, to loosen the sauce, then serve.

Pasta · Vegetarian pasta

Pappardelle with butternut squash and blue cheese

Belinda

Nigella Lawson has created this vegetarian and complex-flavored pasta dish.
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch and a hint of nuttiness, to this meltingly gorgeous concoction.

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Serves: 6

1 large (approx 2¾-3¼lb) butternut squash or 1¾lb ready-cubed squash
1 medium – large onion
2 tbap regular olive oil
¾ tsp smoked paprika
1 tbsp unsalted butter
3 tbsp marsala (don’t miss this out!)
½ cup water
Salt to taste
⅔ cup pinenuts
1 lb pappardelle or other robust pasta
6 fresh sage leaves
5 oz soft blue cheese (such as Saint Agur)

Peel and de-seed the butternut squash, and cut into roughly (1-inch) cubes.
Peel and finely chop the onion and fry in the olive oil in a large heavy-based pan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.

Tumble in the cubes of butternut squash and then add the butter, turning everything together in the pan. Once the squash is slicked with the oniony oil and butter, add the marsala and water. Let the pan come to a bubble, then put the lid on, turn down the heat and simmer for about 20 minutes or until tender.

Meanwhile, put a large pan of water on for the pasta, adding salt only when it comes to the boil; and toast the pine nuts separately in a hot, dry pan on the hob until scorched a dark gold, then tip them into a bowl or plate to cool.

Lift the lid off the squash pan and check the butternut is tender; if not, then cook for a little longer without the lid on – the squash should hold its shape and not turn to a mush. Once it’s ready, season to taste – go easy with the salt because the blue cheese will add extra saltiness later – and take off the heat and let it wait for its happy union with the pappardelle.

Cook the pasta according to packet instructions, though check a couple of minutes before the manufacturers declare it will be ready. While waiting for the pasta to cook – you should give the pan a loose stir or swirl every now and again – you can finely chop the sage leaves and crumble the cheese. Sprinkle most of the sage over the squash, keeping some back, and give a quick stir; but keep the cheese for now.

Before you drain the pappardelle, lower a mug or cup into the pan and hive off a little pasta-cooking water, then tip the drained pasta into the resting sage-sprinkled squash pan and slowly turn the pasta in the sauce to combine; or you can do this in a capacious warmed bowl. If you find the sauce too dry, or if it all needs a little help coming together, add some of the pasta-cooking water – the starch in it encourages the sauce to emulsify, the better to cling to the pasta.

Drop the crumbled cheese and about a half of the pine nuts, then – much as though you were tossing a salad – gently combine, before sprinkling the other half of the pine nuts and the reserved chopped sage on top.

Make ahead note:
Squash sauce can be cooked 1 day ahead. Simmer until the squash is just tender then transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. Reheat gently in a saucepan before adding sage and continuing as directed in recipe.

Freeze note:
Squash sauce can be frozen, in airtight container, for up to 3 months. Defrost overnight in fridge and reheat as above.

Pasta · Poultry · Soup

Crack chicken noodle soup

Belinda

Another easy, tasty and comforting recipe for the whole family.

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3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
1 cup crumbled bacon
1 1/2 cups shredded mild cheddar cheese
1/2 cup cream cheese, softened
8 oz. Thin Spaghetti or Angel Hair – uncooked

Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down the heat to medium-low and simmer for 20 – 25 minutes.
Add the noodles and cheese and simmer until noodles are fully cooked.
Top with extra crumbled bacon if desired.

Meat · Pasta

Creamy French Onion Sausage Pasta

Belinda

If you love French onion soup, sausages and pasta, this is the recipe for you!

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2 tbsp olive oil
1lb spicy or sweet ground sausage
1 tsp onion powder
1 tsp garlic powder
1/2 cup cream cheese
1 onion, diced
1 tsp sea salt
1/ ground black pepper
1 (10.5 oz) can condensed french onion soup
2 1/2 cups beef broth
2 cups egg noodles
1/2 cup full-fat sour cream
1/4 cup freshly grated parmesan cheese

In a large soup pot over medium-high heat, heat the olive oil and add in the onions, sausage, onion powder, garlic powder, salt, and black pepper. Brown the sausage and mix well.
Pour the condensed french onion soup, cream cheese, beef broth, and egg noodles into the pot and stir. Boil until noodles are fully cooked, about 8-10 minutes.
Add the sour cream and grated parmesan cheese and stir.

Pasta

Bacon cheeseburger pasta

Belinda

This is the perfect family meal and such great comfort food. From the website Myincrediblerecipes.com.

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8 oz elbow pasta, cooked according to package instructions
1 lb ground beef
12 slices thick bacon, cooked and chopped
1 1/2 cups beef broth
2 tsp olive oil
1 medium onion, diced
2 cloves of garlic, chopped
1/2 tsp Worcestershire sauce
3 tbsp tomato ketchup
2 tbsp cornstarch
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

In a large skillet, brown the ground beef, olive oil, onions & garlic until fully cooked.
Combine beef broth, ketchup, Worcestershire sauce, and cornstarch in a mixing bowl and whisk.
Pour into the skillet, along with the cooked elbow noodles.
Toss to combine and heat until simmering and sauce thickens.
Top with both cheeses and bacon and serve hot.
ENJOY!

Holiday Food · Pasta · Vegetarian pasta

World’s best baked mac n’ cheese with crispy garlic breadcrumbs

Belinda

I have made so many mac n’cheeses over the years and finally settled on this one as being the very best. It’s one every age group loves.

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Serves 12

For the topping:
4 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 – 3 cups Panko breadcrumbs (Japanese-style breadcrumbs)
3 large garlic cloves, minced
¾ cup finely grated Parmesan cheese (grate it yourself, it tastes better)
1/2 tsp kosher salt

For the macaroni and sauce:
1 lb dried elbow macaroni (large size)
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
¾ to 1 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
¾ cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder

Special equipment:
9- by 13-inch baking dish

Preheat oven to 400°F with the rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.

Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add the panko breadcrumbs and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in ¾ cup Parmesan and salt, and set aside.

Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes.
Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 25 to 30 minutes.

Let cool 15 minutes before serving.

Meat · Pasta

One Pot Chili Mac and Cheese

Belinda1 Comment

This is the perfect warming, comforting family meal combining two favorites from the food blog, “Damn Delicious”

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1 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
8 oz ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 tsp chili powder
1 1/2 tsp cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbows pasta
1 cup shredded cheddar cheese
2 tbsp chopped fresh parsley leaves

Heat the olive oil in a large skillet or Dutch oven over medium high heat.
Add the garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in the chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Top with cheese, stir and cover until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.