Slow Cooker Pork Shoulder Pasta

Note: The sauce may be made ahead and frozen or stored in the refrigerator up to two days in advance.

Special equipment: Slow cooker

Ingredients

serves Serves 6, active time 10 minutes, total time 10 hours

• 2 1/2 pound bone-in pork shoulder
• 8 ounces finely diced pancetta
• 1 medium onion, finely chopped (about 1 cup)
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 cup dry red wine, such as Chianti
• 1 (28-ounce) can whole, peeled tomatoes, crushed by hand
• 2 bay leaves
• 1/4 teaspoon fennel seeds, toasted and crushed
• 4 sprigs fresh thyme
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound tube-shaped pasta, cooked
• Freshly grated Parmesan cheese
• 2 teaspoons zest from 1 lemon

Procedures

1. Place pork shoulder, pancetta, onion, garlic, wine, tomatoes, bay leaves, crushed fennel, thyme and red pepper flakes in a slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, cover and cook on low for 8 to 10 hours.
   
2. Remove pork from slow cooker and transfer to a platter or cutting board. Discard thyme sprigs and bay leaves from sauce. When pork cool enough to handle, shred meat and discard fat and bones. Return meat to sauce, and stir to combine. Taste and adjust seasonings. Allow to warm through.
   
3. When ready to serve, toss sauce with cooked pasta and garnish with Parmesan and lemon zest.

Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 4 tablespoons extra virgin olive oil, divided, plus more for serving
• 1 cup fresh breadcrumbs (optional)
• 1/2 cup sliced almonds (optional)
• 1/4 teaspoon fennel seeds (optional)
• Kosher salt and freshly ground black pepper
• 4 medium cloves garlic, roughly chopped (about 4 teaspoons)
• 1 small fennel bulb, roughly chopped (about 1 cup), fronds roughly chopped
• 1/4 cup packed fresh mint leaves
• 1/2 pound swordfish steak
• 2 pounds cherry tomatoes
• 1 pound any shape of macaroni pasta, such as casarecce

Procedures

1. Bring a large pot of salted water to a boil. In a wide, nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs, almonds, and fennel seed, and season with salt and pepper. Toast, stirring often, until golden and crisp. Remove to a bowl and set aside, then wipe out the pan.
   
2. Combine garlic, fennel, fennel fronds, and mint in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses.
   
3. Return skillet to medium-high heat and add 1 tablespoon oil. Season the fish with salt and pepper. When oil is shimmering, add fish and cook, turning once, until just cooked through and opaque in the middle, about 5 minutes total (more or less depending on thickness). Remove to a plate and set aside.
   
4. Return skillet to medium heat and add remaining olive oil. Heat until shimmering, then add the chopped garlic, fennel, and herbs to the pan, and season with salt and pepper. Cook, stirring, until the fennel is softened but not browned, about 4 minutes. Add the tomatoes and heat through. Use a potato masher to burst the tomatoes. Bring to a simmer, cover, and cook until sauce is reduced but still chunky, 12 to 15 minutes.
   
5. While sauce simmers, cook pasta in salted water until al dente.
   
6. Remove the skin from the swordfish and roughly chop. Add to the tomato and fennel sauce, along with the drained pasta. Bring to a simmer and cook for 1 minute to allow pasta to absorb sauce. Drizzle with extra virgin olive oil and serve with breadcrumb mixture.

World's Easiest Pasta (Frascarelli)

Suggested tweaks: This may be the world's simplest pasta, but it is hardly the fastest. The most efficient method I found for picking out the the pasta "nuggets" was to scoop big handfuls of flour and nuggets off of the cutting board and into a fine-mesh strainer set over a bowl. Then I let the strainer do the work of sifting out the pasta bits, and returned the sifted flour to the wooden board. But be forewarned--even when using this trick, the pasta-forming step will still take quite a while.

Ingredients

serves Serves 4, active time 1 hour and 15 minutes, total time 3 hours and 15 minutes

• 4 cups (680g) semolina flour
• 2 large eggs
• 1 rosemary branch (optional)
• Salt
• Olive oil
• 3 sweet sausages
• Pecorino cheese

Procedures

1. Spread the semolina flour onto a large wooden board. In a small bowl, beat the eggs with 1/2 cup (120 ml) water. Drip the egg mixture onto the flour, a little at a time, using a fork or rosemary branch, and stir with your finger tips to form little nuggets. As they form, pick the resulting nuggets out of the flour and into a mesh sifter. Shake off any excess flour and transfer the nuggets onto a cotton dishcloth. Repeat until the egg mixture is used up, adding more flour if needed. Let the nuggets air dry uncovered, for 2 hours.
   
2. Bring 1 quart (960 ml) lightly salted water to a boil and add the pasta nuggets. Reduce the heat to medium and simmer for about 10 minutes, stirring occasionally until tender.
   
3. Meanwhile, in a small sauté pan, heat 2 tablespoons olive oil over medium high-heat. Remove the meat from the sausage casings, add it to the pan and cook until it is lightly browned, breaking up the meat with a wooden spoon as it cooks.
   
4. Once the pasta is tender, spread it out onto a serving platter or wooden board, and top with the sausage and a generous sprinkling of shaved or grated cheese and drizzle of olive oil.

Sloppy Cheesy Chicken Pasta Bake

Special equipment: 9- by 13-inch pan, non-stick skillet with lid

Ingredients

serves serves 6, active time 1 hour, total time 1 hour

• 4 tablespoons (2 ounces) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups homemade or store-bought low sodium chicken stock
• 2 cups milk
• 8 ounces sharp cheddar, shredded
• 4 ounces Gruyère, shredded
• 1/4 teaspoon chili flakes
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 pound cauliflower florets
• 1 pound skinless, boneless, chicken thighs, cut into 1 1/2-inch cubes
• 1/2 teaspoon ground chipotle pepper
• 7 sheets no-boil lasagna noodles, broken into 2-inch shards
• 3/4 cup panko (or plain bread crumbs)
• 2 ounces Parmesan, grated

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and Gruyère until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and 1/4 teaspoon pepper; set aside and keep warm.
   
2. Heat 1 tablespoon oil in large skillet over medium heat. Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes. Transfer to baking dish.
   
3. Heat remaining tablespoon oil in same skillet over medium heat. Add chicken and ground chipotle and cook until almost cooked through, 2 to 3 minutes. Transfer to baking dish.
   
4. Tuck pieces of lasagna noodles within the chicken and cauliflower. Pour cheese sauce over top, pressing mixture into sauce. Cover tightly with foil and bake for 20 minutes.
   
5. Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and 1/8 teaspoon salt. Remove baking dish from oven and remove foil. Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more. Let rest 5 to 10 minutes before serving.

Squid Ink Pasta With Shrimp and Scallops

Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish.

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1/4 cup olive oil
• 1 pound medium shrimp, shells removed and deveined (tails optional)
• 12 medium scallops
• 3 garlic cloves, thinly sliced
• 1/2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 1/3 cup ripe, chopped seeded tomato
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup juice from 1 to 2 lemons
• 1 tablespoon unsalted butter
• 1 pound squid ink pasta

Procedures

1. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
   
2. Cook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

Skillet Kale and Pumpkin Pasta

This quick and easy one-pot meal delivers a hearty serving of kale and pumpkin over farfalle, tied together with a generous topping of nutty Parmesan cheese.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 tablespoons extra virgin olive oil, plus more for serving
• 3 1/2 cups cubed, peeled and seeded sugar pumpkin or kabocha squash
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced (about 1/2 cup)
• Pinch of dried red chili flakes
• 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
• 4 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1 pound farfalle pasta
• 3 cups chopped lacinato kale (tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
• 1 tablespoon fresh juice from 1 lemon
• 2 ounces finely grated Parmigianno-Reggiano, plus more for serving

Procedures

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.
   
2. Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.

Pasta With Mushrooms, Brussels Sprouts, and Parmesan

A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 3 tablespoons olive oil
• 1/4 pound brussels sprouts, divided into individual leaves
• Kosher salt and freshly ground black pepper
• 8 ounces mixed mushrooms such as shiitake, button, cremini, and maitake
• 1 medium shallot, finely minced (about 1/4 cup)
• 2 medium cloves garlic, minced
• 1 teaspoon picked fresh thyme leaves
• 4 tablespoons butter
• 2 teaspoons freshly squeezed juice from 1 lemon
• 1/2 cup homemade or store-bought low sodium vegetable or chicken stock
• 1 pound dried orecchiette
• 2 ounces freshly grated Parmesan cheese

Procedures

1. Bring a medium pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over high heat until smoking. Add brussels sprouts, toss to coat in oil, season with salt and pepper, cook without moving until well charred on one side. Toss and continue to cook until leaves are bright green and charred in spots, about 2 minutes total. Transfer to a bowl and set aside.
   
2. Heat remaining 2 tablespoons oil in the same skillet over high heat until lightly smoking. Add mushrooms and cook, tossing occasionally, until moisture has been evaporated and the mushrooms are well browned, about 4 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are softened and fragrant, about 1 minute. Add butter, lemon juice, and stock. Simmer until sauce is reduced and emulsified, about 1 minute. Season to taste with salt and pepper (this may not be necessary if stock is store-bought). Set aside off heat.
   
3. Add orecchiette to pot and cook, stirring occasionally, until nearly al dente (about 1 minute less than the package instructions). Drain, reserving 1/2 cup cooking water. Add orecchiette, half of Parmesan, reserved pasta cooking water, and a generous amount of black pepper to mushrooms. Cook, stirring, over high heat until pasta is fully al dente and liquid has thickened into a sauce that coats the pasta, about 1 minute. If sauce looks greasy or broken, add 2 tablespoons of stock or water and stir vigorously to bring it back together. Stir in brussels sprouts leaves and serve, topping with more cheese at the table.

Pasta With Figs and Prosciutto

Ingredients

serves Serves 4 to 6, active time 25 minutes, total time 25 minutes

• 8 thin slices of Prosciutto, about 6 ounces, divided
• 4 tablespoons olive oil
• 1/2 cup finely chopped onion (about 1/2 medium onion)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 tablespoon freshly ground black pepper
• 1/2 to 1 teaspoon red chili flakes
• 8 to 10 medium fresh, ripe figs, about 2 1/2 cups chopped
• 1 pound pasta of choice (see note above)
• 1/3 cup chopped fresh parsley leaves
• 1/3 cup lightly toasted pine nuts (see note above)
• Grated Pecorino Romano cheese

Procedures

1. Preheat oven to 400°F. Place two slices of prosciutto on a baking sheet. Bake the prosciutto until crispy, about 7 minutes then cool to room temperature. Once cool, crumble the prosciutto into pieces and set aside to garnish the completed pasta dish. Roll the other 6 slices of prosciutto up lengthwise, and then thinly slice into strips and set aside until needed for the sauce.
   
2. Place a large pot of lightly salted water on to boil. While the pasta water is coming to a boil, heat the oil in a small pot over medium heat until lightly smoking, then cook the onion, stirring, until it is soft and translucent, about 5 minutes. Add the garlic, sliced prosciutto, pepper, and chili flakes and cook, stirring often for about 4 minutes. Add the figs, stir gently to mix and lower the heat to medium-low, then continue to cook until the figs begin to break down, about 4 minutes. Keep warm.
   
3. Cook the pasta until it is "al dente" following the package instructions, then drain, reserving a small cup of the pasta water. Return the pasta to the pot and empty the fig and prosciutto mixture on top. Place the pot over medium high heat, and stirring constantly, add as much pasta water as is needed to lightly coat the pasta strands, usually about 1/4 to 1/3 of a cup. Once the pasta is piping hot and well mixed, add the parsley and toss.
   
4. Serve the pasta in individual bowls, topped with a sprinkling of the toasted pine nuts, and crispy prosciutto crumbles. Pass grated cheese at the table.

Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole)

Special equipment

Baking sheet, baking pan

Ingredients

serves Serves 6, active time 1 hour 15 minutes, total time About 2 hours

• For the Zucchini:
• 6 tablespoons olive oil, divided
• 3 medium zucchinis, sliced into 1/4-inch-thick rounds
• Kosher salt and freshly ground black pepper
•  
• For the Meat Sauce:
• 1 1/4 pounds ground beef
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small onion, grated (about 3/4 cup)
• 1/2 cup dry red wine
• 1 (28-ounce) can puréed tomatoes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 2 pinches of nutmeg, divided
• 2 bay leaves
•  
• For the Bechamel:
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon zest
• 1 cup grated Romano or Parmesan cheese
• 2 eggs, lightly beaten
•  
• For Assembly:
• 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
• 2 1/4 cups grated Kefalograviera or Gruyère
• Non-stick baking spray

Procedures

1. For the Zucchini: Adjust oven rack to upper position and preheat broiler to high. Using a large baking sheet, toss zucchini with 3 tablespoons of oil. Season with salt and pepper and place in a single layer on the baking sheet. Transfer zucchini to the oven to brown until golden, flipping halfway through, about 8 minutes total. Remove from oven and set aside. Adjust oven rack to center position and reduce oven to 350°F.
   
2. For the Meat Sauce: Heat 2 tablespoons oil in a stockpot over medium heat. Add ground beef and garlic and cook, breaking up into little bits, until browned, about 8 minutes total. Add onion and cook until softened, 2 to 3 minutes longer. Add wine, bring to a boil and simmer for 1 minute. Add the tomatoes, sugar, vinegar, a pinch of nutmeg, and bay leaves. Season lightly with salt and pepper and stir to combine. Return to a boil; then, reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Discard bay leaves, season to taste with salt and pepper, and set sauce aside until you’re ready to assemble the casserole.
   
3. For the Bechamel: Heat milk in a small saucepan over medium heat, stirring to prevent scorching, until hot. Melt the butter in another small, non-stick pan over medium-high heat. Add the flour and quickly whisk to combine. Whisking constantly, add the flour mixture to the hot milk in stages, taking care to eliminate lumps to create a smooth sauce. Add heavy cream and lemon zest. Season with salt, pepper and remaining pinch of nutmeg. While the sauce is still hot, quickly whisk in the Romano and eggs. Heat gently while whisking constantly until thickened if necessary.
   
4. To Assemble: Combine warm, cooked pasta with Kefalograviera or Gruyère and remaining 1 tablespoon of oil. Spray a 9- by 13-inch baking pan with cooking spray. Layer with half of zucchini. Top with half of the noodle mixture, followed by half of the white sauce and meat sauce. Repeat layers, ending with white sauce. Transfer to the oven to bake until golden and bubbly, 35 to 40 minutes. Serve immediately.

Flying Sea Urchin Pasta with Fish Roe and Chives

Ingredients

serves Serves 4 , active time 20 minutes, total time 20 minutes

• 1/4 pound sea urchin roe sacs
• 1/4 cup olive oil
• 1/8 teaspoon cayenne pepper
• Salt
• 1/2 pound spaghetti
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon tobiko (flying fish roe) or masago (smelt roe)
• 2 tablespoons chopped fresh chives
• 1 chive flower, separated into blossoms (optional)

Procedures

1. In a blender, combine the sea urchin roe, olive oil, and cayenne pepper and puree.
   
2. In a large pot of boiling, salted water, cook the spaghetti until al dente. Just before draining, measure out 1/2 cup of the cooking water. Drain the pasta and add it back to the pot. Add the butter and stir to thoroughly coat the spaghetti. Add the sea urchin puree and 3 tablespoons of the pasta cooking water and stir over medium heat, adding more pasta water by the tablespoon, using most of it, until the pasta is coated with a creamy sauce. Do not boil. Remove the pot from the heat and taste for salt.
   
3. Divide the pasta among 4 bowls, top with tobiko and chives plus chive blossoms, if using, and serve.

Pasta With Cherry Tomatoes and Herbed Ricotta

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 20 minutes

• 1 pound dried pasta
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1/2 to 1 chili pepper such as Serrano or Thai, finely minced (optional)
• 2 pints very ripe cherry tomatoes, cut in half
• Kosher salt and freshly ground black pepper
• 6 tablespoons finely chopped fresh basil leaves, divided
• 1 teaspoon balsamic vinegar
• 1 cup ricotta cheese
• 1/4 cup grated Pecorino Romano cheese

Procedures

1. Place a large pot of salted water on to boil.
   
2. In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and chili pepper if using. Cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, season with salt and pepper, and continue to cook, stirring often, just until the tomatoes begin to soften, about 4 minutes. Remove from the heat, stir in 4 tablespoons of the chopped basil and the balsamic vinegar, then set aside.
   
3. In a small bowl, mix together the ricotta cheese, remaining tablespoon of olive oil, 2 tablespoons chopped basil, and the pecorino cheese. Season with salt and pepper and set aside.
   
4. Cook the pasta following manufacturer's direction until it is al dente. Drain, reserving 1/2 cup of pasta water and return the pasta to the pot along with the tomato mixture. Toss to mix well, adding pasta water as necessary to adjust consistency, then serve the pasta in individual bowls topped with a large spoonful of the herbed ricotta cheese on each.