Pasta | 20something cupcakes

Archives For pasta

clam sauce with bacon + linguine.

June 19, 2012 — 7 Comments

Who is it that you cook for on a regular basis?

World's Best {Bacon} Clam Sauce

Your husband … your girlfriend … your parents … your dog … yourself …

Well, this question might not be applicable if you cook for yourself. Hang with me for a minute. If you’re cooking for yourself, I get that there are pluses and negatives. A negative might be that you have too many leftovers, or that you get lonely on occasion. The big positive I see is that you get to cook for you. Your own taste buds, your own texture preferences, your own everything.

The reason I ask is that, many of you know by now that Daniel is the person I cook for everyday. When you’re in a situation like this, you tend to get stuck making their favorite things all the time. Or at least, if you’re a crazy person like me and don’t repeat dishes very often because there are always 658523 new dishes you need to try at any given moment, you get stuck repeating their favorite things more often than anything else. Now, this is only if you really love this person … though if you don’t, why are you cooking for them in the first place?

I say “get stuck” with a smile, because in truth, nothing makes me happier than cooking one of Daniel’s favorite dishes for him. I also say it with just.the.slightest sigh when speaking about clam sauce, because it’s one of his favorite dishes that I’ve never really gotten into.

Until now, that is.

In Main Dishes, Recipe Arsenal bacon, clams, pasta, seafood

goat cheese mac with caramelized shallots.

June 7, 2012 — 8 Comments

Is it annoying for me to say that I’m pretty sure this is the best mac and cheese ever?

Goat Cheese Mac + Cheese with Caramelized Shallots

I can’t decide. But I’m thinking yes.

I’m now imagining every mac and cheese I’ve ever had, and I want to revise that statement to the best mac and cheese that I’ve ever made.

See, mac and cheese is probably my favorite dish EVER, like in the world … so I’ve had my fair share of it. And the thing about mac and cheese, for me, is that I love it every time. No matter which way it’s made – truffle this, lobster that, three-cheese, four-cheese, any cheese … I’m in.

We should discuss the fact that even though this is my favorite food, I’ve shown it virtually no love here on this blog. You need to know that I’m aware of this, and I do realize the asininity of the situation.

{Yes, that is a word. I just looked it up to be sure … I wouldn’t say it out loud, though – because it definitely doesn’t sound real}

It’s asinine! It is. There’s just no other word to describe it. And I blame Ina.

In Dinner Party Worthy, Obsessed caramelized onions, goat cheese, mac and cheese, macaroni, parmigiano-reggiano, pasta, shallots, thyme

arugula-crème fraîche pasta.

May 15, 2012 — 8 Comments

It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere.

Arugula-Creme Fraiche Pasta

But what happens when you get excited about a meal that’s super-simple … something easy enough for a weeknight, even? Well, then you know you’re onto something.

I’d been eyeing this easy idea in my favorite cookbook {pretty sure I should start getting paid for these mentions} for a while. The idea seemed so simple, it was like – whaaaa?

Crème fraîche = pasta sauce. That just about sums it up.

Add a little lemon and seasoning, and crème fraîche becomes a perfect vehicle for pasta. Now, toss that with a few handfuls of fresh arugula and grated Parmesan and you’ve got a gorgeous and satisfying meal.

You could very easily stop right there, as the original recipe suggested, or you could pop in a few more additions and make it just a litttttle bit better. In my crazy-brain, the arugula, lemon, and Parmesan were speaking to me … asking – no, begging – to be transformed into a riff on a deconstructed arugula pesto. Who am I to argue with such an idea?! Enter in the garlic, pine nuts, and basil – and you’re there. Simple as that.

In Fabulously Simple, Main Dishes arugula, basil, crème fraîche, easy-breezy, lemon, parmigiano-reggiano, pasta, pine nuts, weeknight fix

rigatoni with brussels sprouts + gorgonzola dolce.

February 27, 2012 — 14 Comments

If this is any indication of how the success of The Food Matters Project is going to go, then we’re in for a ridiculously good ride.

Last week, I was so happy to be introduced to that brilliant roasted red pepper “pesto” concoction. And this week, I’m positively thrilled that this totally unexpected combination made its way into my kitchen.

The original recipe can be found on Marcia’s blog, Twenty by Sixty. Marcia – thank you! You rock for picking this recipe. It’s easy to pick something that feels safe, but that’s not what went down here. In fact, I’m curious to see how many people in the group had big enough cojones {excuse my Spanish} to try it.

I replaced the figs with dates since figgy season is over, and I absolutely loved the result. There is something a little freaky about fruit baked into your pasta, if you ask me…so I think the dates were a great choice, since they’re less watery than, say, pears – which was what I was toying with trying. I will say, however, that this recipe has opened up my mind to trying the pears or even apples in the future.

The dates added a delicate sweetness that just came around every now and then – the perfect amount. And then, there’s the cheese. It’s no secret that I’m obsessed with cheese, any and every type; the smellier, the better. Dates are a classic pairing with blue cheese, and so I went with gorgonzola dolce – also known as the sweeter, milder, and creamier cousin to classic gorgonzola. If intense blue cheese turns you off, this might be a good starting point for you.

In Fabulously Simple, Food Matters Project, Main Dishes blue cheese, brussels sprouts, dates, italian recipes, pasta, prosciutto

truffled mushroom lasagna.

February 15, 2012 — 5 Comments

Allow me to introduce to this truffled lasagna, also affectionately known as “sink lasagna.”

No, it doesn’t mean that this lasagna bears an ingredient list including everything but the kitchen sink. It means that this lasagna was so good, that I proceeded to eat it after dropping it…face-first…into the kitchen sink.

Not only did I eat it, but I actually served it to a friend. A poor, defenseless friend….I mean, really – what could she have said when I asked her if she minded eating it, once the laughter subsided and we got over the fact that yes, we just watched this lasagna plop right into the sink as I was trying to pour off the liquid that had accumulated in the dish from being refrigerated overnight?

Poor thing didn’t even like truffles.

This might be a good time to point out that I like to keep my sink super-clean. It’s true that Daniel’s the neat freak in the house but I get on his ass probably four times a week about the sink. My sink must be totes spotless, at all times. I don’t get why he refuses to understand this. It’s like, for someone who insists on cleaning the coffee table every time as much as a coaster has been placed on it – true story – how the hell can you not care about the fact that there is crusted food stuck to the side of the sink!? I don’t care if it’s the size of an earring back and no one can see it but me. It needs to go, and it needs to go now.

Thank goodness for my complete insanity, because I had just squeaky-cleaned my sink mere minutes before the incident. A bit of it fell too close to the garbage disposal for comfort, and so I had to part with it, but most of it was salvaged.

In Dinner Party Worthy, Main Dishes fall recipes, italian recipes, lasagna, meatless, mushrooms, pasta, truffle, vegetarian, winter recipes, worth the effort

chive pasta with cremini mushrooms.

August 6, 2011 — 10 Comments

Rare: A dish so simple, you could eat it for dinner once a week, but also elegant and memorable enough to serve at a dinner party.

Rare, but it exists. That cookbook I was telling you about the other day? That cookbook is full of cases like this.

I could eat this pasta every week. I could probably eat it more than every week. It’s just *so* easy to make. Roast mushrooms, make pasta, purée chives in olive oil. A perfect example of how food doesn’t have to be complicated to be impressively delicious.

It’s also incredibly versatile. Serve it as a main, serve it as a side. Serve it room temperature, serve it hot. Oh, and I didn’t mention that it’s vegetarian?

Cremini Mushrooms with Chive Pasta

From High Heat by Wendy Malouf and Melissa Clark

Coarse sea salt or kosher salt
1 pound cremini mushrooms, wiped clean
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup roughly snipped fresh chives (2-3 bunches)
1 pound spaghetti or angel hair pasta
Freshly grated pecorino Romano cheese for serving

Preheat the oven to 500 degrees. Bring a large pot of salted water to a boil for the pasta. Toss the mushrooms in a bowl with 2 tablespoons of the olive oil and generous pinches of salt and pepper. Spread the mushrooms in a single layer on a rimmed baking sheet. Roast, turning once, until tender and browned, about 10 minutes. When cool enough to handle, cut the mushrooms into quarters. In a food processor or blender, combine the remaining 1/2 cup olive oil, the chives, and generous pinches of salt and pepper. Process until pureéd.

Cook the pasta until al dente. Drain, reserving 2 tablespoons of the cooking water if you plan to serve the pasta hot. In a larger serving bowl, toss the pasta with the mushrooms and chive oil. If serving immediately, toss with 1 to 2 tablespoons of the reserved cooking water. Otherwise, let the pasta cool to room temperature. Serve with the cheese on the side.

Serves 3 or 4 as a main, 6 as a side.

In Dinner Party Worthy, Fabulously Simple 150 best american recipes, chives, mushrooms, pasta, vegetarian

mini mac ‘n cheese bites.

June 21, 2011 — 4 Comments

Do you have a favorite food?

Something you think you could die for, or at least at the mere thought of never being able to enjoy it again?

For me, it’s mac and cheese. Truly. I love it with every ounce of my soul.

I’ve never met a cheese I didn’t like, and the same is true for when it’s found swimming in macaroni. Yes, I love all cheese – and most importantly, I love all melted cheese. Who doesn’t? I pity the person who is lactose-intolerant. Grilled cheese, yes – it’s pure comfort, too. Pizza? Of course. But – what is it about macaroni and cheese that makes it so special?

I’m not sure, really. It may have something to do with the fact that the entire base of the dish is a conglomeration of melted cheese – a little roux of butter, flour, and milk, add some other binders like egg and maybe some breadcrumbs, and voila – melted cheese, made bigger and better. Served over pasta, cheese is always the star of the show – whereas with grilled cheese the bread is of supreme importance, and with pizza, well, there are just too many other crucial components involved with truly good pizza.

And what about the fact the mac and cheese is so easily individualized? There are countless types and varieties out there, all begging to be made at a stressful moment’s notice. This recipe is a great one, because you can tweak it any way you like. I think it’s great as stated below, if you’re looking for a solid, classic mac and cheese dish. But why not try blue cheese if that’s what you love? I used the smoked paprika as recommended, but you could also try garlic or onion powder, crushed red pepper or cayenne for a spicy spin, or even cumin, if you’re going for a Mexican-ish vibe.

I’m not alone in my love for mac and cheese, and that’s why I’m obsessed with serving it in these mini bite-sized portions. They’re perfect for entertaining – and guaranteed to be adored.

{And if you don’t have a mini muffin tin, I strongly suggest investing in one. I’m already dreaming up what I can use it for next…}

Mini Mac ‘n Cheese Bites

Adapted from Food & Wine

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

MAKE AHEAD: After you’ve filled the cups with the mac mixture, you can refrigerate overnight and bake the next day.

In Dinner Party Worthy, Starters comfort food, mac and cheese, make-ahead, miniature, pasta

creamy lemon-dijon pasta with asparagus.

May 25, 2011 — 2 Comments

What do you do when you’ve got fresh produce and no protein, yet you want to make a balanced meal for dinner?

Easy. Enter pasta, your weeknight fix BFF.

I make pasta for dinner all the time. It’s so easy, so fast, and super-cheap. I rarely pay attention to what I pay for pasta, but the other day I happened to notice that the cost for Smart Taste (by Ronzoni) was $1. For a pound, which should equal 4 servings. Crazy, right?

This brings me to my next point, which is that this particular brand of pasta has a high protein and fiber content even though it tastes like white pasta. I do like whole wheat pasta, but I think it’s best in certain dishes where the other ingredients complement its nutty flavor. For everyday pasta, I like the flavor of Smart Taste.

{And Ronzoni isn’t paying me to say this, either}

Sometimes I keep it as simple as spaghetti with garlic and oil, and sometimes, when I’ve got some leftover produce in the fridge, I add that in. You can even do frozen veggies, and just add them to the boiling water as it cooks the pasta – just make sure to add for the last few minutes, or however long that particular veggie takes to cook.

This recipe is slightly more involved than garlic and oil – and so worth it. Some milk and a bit of flour, along with a nice amount of coarse ground dijon mustard and lemon, produces a flavorful, creamy yet low-fat sauce. It’s perfect with the asparagus, and the Parmesan topping at the end just adds that final dose of salty deliciousness.

What are you eating for dinner?

Creamy Lemon-Dijon Pasta with Asparagus

Adapted from Eating Well

8 ounces whole-wheat penne pasta {I use Smart Taste}
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons coarse ground dijon mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh herbs {I used thyme, you could also use tarragon}
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in herbs, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Makes 4 servings.

In Fabulously Simple, Main Dishes asparagus, dijon mustard, parmigiano-reggiano, pasta, weeknight fix

avocado {BLT} pasta.

May 13, 2011 — 1 Comment

Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.

Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.

I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.

Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.

Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?

Bacon-Avocado Pasta + Roasted Cherry Tomatoes

Inspired by a Lonely Avocado

1/2 box pasta of your choice {I use Smart Taste}
1 avocado, pitted
Juice and zest from 1 lemon
4 – 5 cloves garlic {pare down if you’re not a garlic addict}
Olive oil
Kosher salt and freshly ground pepper
1/2 pint cherry tomatoes, roasted in oven in a bit of olive oil, salt, and pepper at 400 degrees for 10-12 minutes
4 slices bacon, chopped and sautéed until crisp

Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.

When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.

Serves 2.

In Fabulously Simple, Main Dishes avocado, bacon, pasta, roasted cherry tomatoes, summer recipes, weeknight fix

spicy mac ‘n cheese.

April 5, 2011 — Leave a comment

I’ve been holding out on you.

I made this macaroni what feels like an eternity ago. Which is okay in my book – because now I feel like it’s time to make it again.

Macaroni and cheese, if you didn’t know, is probably my favorite food. When people ask me what my last supper would be, mac ‘n cheese is usually part of the meal, whether it be some sort of a truffle rendition or simply classic. It amazes me how many of my absolute favorite dishes haven’t made their way to this blog yet – I need to do something about that, for sure!

And as much as I love mac ‘n cheese, I love any and everything spicy. The hotter, the better. So it’s no surprise that this combo was a total win for me.

I’m pretty sure I served this with skirt steak, which is probably a contender for Daniel’s last supper, and pretty high on my list these days as well.

The buttered croutons make this dish, though you could easily use a panko or regular breadcrumb topping. I doubled the cayenne and added jalapeño chilies for extra heat, and I also used half-and-half instead of the heavy cream in the original recipe in some kind of effort to lighten it up. It was still so crazy-rich – I can’t imagine it would have been any better with the cream.

An unusual thing about this recipe was that it called for more than half of the cheese to be cubed. I opted to change the ratio to half-cubed, half-shredded, and I was very happy with the results. The cubes melt into gooey pockets of heaven that any true cheese-lover will appreciate.

Spicy Mac ‘N Cheese

Adapted from Sunny Anderson

2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, 1/2 cubed, 1/2 shredded
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
2-3 tablespoons minced jalapeño chilies, fresh or pickled
4 tablespoons sour cream
1 large egg, beaten
2 cups half-and-half
4 slices bread
1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg, jalapeño, sour cream, egg, and half-and-half. Pour over the pasta and cover with shredded cheeses. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

In Main Dishes, On the Side last supper, mac 'n cheese, pasta, spicy