Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

You'd be hard-pressed to find a more perfect fall pasta dish. For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

• Kosher salt
• 20 oz. Brussels sprouts, trimmed (4 cups)
• 3-1/2 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 1 lb. dried orecchiette
• 1-1/2 Tbs. unsalted butter
• 1/2 cup coarsely chopped pecans
• 2 large shallots, minced (3/4 cup)
• 3/4 cup heavy cream
• 4 oz. Gorgonzola, crumbled (1 cup)
• 1 Tbs. fresh lemon juice

Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.

In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.

Meanwhile, cook the orecchiette according to package directions until just al dente.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.

Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 1 lb. orecchiette or other small shell pasta 
• Kosher salt
• 1/2 cup unsalted butter, more for the dish 
• 1 large shallot, finely diced (about 1/4 cup) 
• 1/4 cup unbleached all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly grated Grana Padano
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/4 tsp. Tabasco
• 3/4 lb. ham steak, cut into 1/2-inch dice
• 2 cups frozen peas, thawed
• 1/2 cup coarse fresh breadcrumbs
• 1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Bow-Tie Primavera

• Coarse salt
• 1 lb. dried bow-tie pasta (farfalle)
• 4 oz. asparagus, woody stem ends snapped off; tips and remaining stalk cut into 1-inch lengths
• 1 cup (4 to 5 oz.) frozen baby green peas
• 10 oz. spinach, stemmed and washed
• 2 cloves garlic, minced
• 2 Tbs. olive oil
• 1 can (14-1/2 oz.) diced tomatoes, with their liquid
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan (about 1-1/2-oz.); more for serving
• 1/2 tsp. dried red chile flakes
• Freshly ground black pepper

While preparing the ingredients, bring 4 qt. water to a boil over medium-high heat in a large pot; add 2 Tbs. salt and the pasta to the boiling water. Cook the pasta, stirring frequently, until it starts to soften, about 7 minutes, and then add the asparagus.

When the pasta and the asparagus are tender, add the peas and spinach. Stir and simmer until the spinach is wilted, about 30 seconds. Reserve 1/2 cup of the pasta water and then drain the pasta and vegetables.

Meanwhile, heat the garlic and oil in a 10-inch skillet over medium heat until the garlic starts to sizzle and turn golden. Add the tomatoes; cook until thick enough to coat the pasta, 4 to 5 minutes. Add the cream; continue cooking until the sauce is once again thick enough to coat the pasta, 2 to 3 minutes.

After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmesan, and chile flakes; toss to coat. Taste and adjust the seasonings. Serve, passing the additional cheese separately.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Cavatappi with Artichokes and Three Cheeses

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

• Kosher salt
• 1 lemon
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/2 cup chopped shallot
• One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
• 1/4 tsp. crushed red pepper flakes
• Coarsely ground black pepper
• 1/3 cup thinly sliced chives
• 2 Tbs. thinly sliced fresh mint leaves
• 12 oz. cavatappi
• 1/2 cup mascarpone (4 oz.)
• 1/2 cup mild goat cheese (3 oz.)
• 1/2 cup finely grated Pecorino Romano; more for serving

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.


Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Pappardelle with Shrimp & Zucchini

• 2 medium zucchini, washed and trimmed
• 6 Tbs. extra-virgin olive oil
• 3/4 lb. large shrimp, peeled, deveined, rinsed, and patted dry
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, smashed and peeled
• 1/2 lb. dried pappardelle
• 1/4 tsp. crushed red chile flakes
• 2 tsp. fresh lemon juice; more to taste
• 15 fresh basil leaves, torn into large pieces
• 2-1/2 oz. thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Put a large pot of salted water on to boil.

Using a vegetable peeler (preferably a sharp, Y-shaped one), gently peel and discard the dark green skin of the zucchini. Pressing as hard as you can, continue to “peel” each zucchini lengthwise to make wide strips about 1/8 inch thick, rotating the zucchini as you go. Discard the squared-off seed cores.

In a large skillet over high heat, sauté the shrimp, seasoned with salt and pepper, in 1-1/2 Tbs. oil until firm and pink, 2 to 3 minutes. Transfer the shrimp to a plate. Lower the heat to medium, add the remaining 4-1/2 Tbs. oil and the garlic, and cook, swirling the pan, until the garlic browns and the oil is fragrant, 2 to 3 minutes.

Put the pasta in the water.

Transfer all but 1 Tbs. of the garlic-infused oil to a small bowl, leaving the cloves in the pan. Raise the heat under the skillet to high, add the chile flakes, and pile in the zucchini strips. Season with salt and pepper and sauté until the strips begin to soften (but don’t let them turn mushy), 1 to 2 minutes. Discard the garlic cloves.

Finish cooking the pappardelle until it’s just tender, about 5 minutes total. Drain and add to the shrimp along with the zucchini, and reserved garlic oil. Toss gently. Stir in the basil and the prosciutto, taste for salt and pepper and serve immediatley.  

Gemelli with Asparagus & Caramelized Onions

• 3 Tbs. extra-virgin olive oil
• 1/4 lb. pancetta, cut into 1/4-inch dice
• 1 lb. asparagus, trimmed, peeled if thick, and cut on the diagonal into 2-inch pieces
• Kosher salt and freshly ground black  pepper
• 3/4 cup (about half a batch) Caramelized Onions
• 3/4 cup homemade or low-salt chicken  broth
• 3/4 lb. dried gemelli or penne
• 3/4 cup freshly grated Parmigiano Reggiano
• 1 tsp. sherry vinegar or balsamic  vinegar

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. of the oil and the pancetta in a 12-inch skillet or sauté pan and cook over medium heat, stirring, until the pancetta begins to brown and renders much of its fat, 5 to 7 min. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the asparagus, and season with 1/4 tsp. salt. Stir often until the asparagus starts to brown, about 3 min. Add the caramelized onions and chicken broth, reduce the heat to medium low, cover, and cook until the asparagus is tender, about 4 min. Stir in 1/4 tsp. pepper and set aside in a warm spot.

Cook the pasta in the boiling water, stirring often, until it’s just tender, about 11 min. Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pan with the asparagus. Set the pan over medium-high heat and toss well. Add 1/2 cup of the Parmigiano, the vinegar, and the cooked pancetta and continue cooking, stirring, for 1 min. to meld all the flavors. If the pasta begins to dry, add the reserved pasta water. Serve with a drizzle of the remaining 1 Tbs. olive oil and a sprinkling of the remaining Parmigiano.

Cavatappi with Artichokes and Three Cheeses

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

• Kosher salt
• 1 lemon
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/2 cup chopped shallot
• One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
• 1/4 tsp. crushed red pepper flakes
• Coarsely ground black pepper
• 1/3 cup thinly sliced chives
• 2 Tbs. thinly sliced fresh mint leaves
• 12 oz. cavatappi
• 1/2 cup mascarpone (4 oz.)
• 1/2 cup mild goat cheese (3 oz.)
• 1/2 cup finely grated Pecorino Romano; more for serving

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.


Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Cappelletti with Wild Mushroom Sauce

Think of this cheese-filled pasta (whose name translates as "little hats") as inside-out tortellini. These cappelletti are served in a simple sauté of wild mushrooms, deglazed with white wine.Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.  

• 1/2 lb. ricotta
• 1/2 lb. squaquerone cheese (or substitute stracchino, teleme, or basket cheese)
• 1 cup grated Parmigiano Reggiano
• 1/2 cup grated pecorino cheese
• 1 egg
• Freshly grated nutmeg
• Kosher salt
• Freshly ground pepper
• 1 recipe basic pasta dough
• 1 shallot, cut into fine dice
• 2 Tbs. extra virgin olive oil
• 1 lb. sliced mixed wild mushrooms (oyster, cremini, shiitake)
• 1/2 cup white wine
• 1/2 cup chopped flat-leaf parsley

In a large bowl, mix together the ricotta, squaquerone, Parmigiano Reggiano, pecorino, egg, nutmeg, and salt and pepper to taste.


Divide the pasta dough into 6 pieces. Using a pasta machine, roll each piece out, starting with the widest setting and ending with the thinnest. Cut the pasta sheets into 2-inch squares. Place 1 tsp. of filling in the center of each square. Fold the square into triangles and press firmly to secure the filling. Bring the two bottom points of each triangle together to form the “little hats.” Place the cappelletti on a lightly floured sheet pan and continue filling the rest of the pasta.


Make the sauce: sauté the shallot in 2 Tbs. of olive oil over medium heat until tender, about 5 minutes. Add the mushrooms and cook until the mushrooms release their liquid, 5 to 7 minutes. Season with salt and pepper to taste, then add the white wine and let reduce by half.


Bring 6 quarts of salted water to a boil. Drop the cappelletti into the water and cook until they start to float to the top, 2 to 3 minutes. Drain the pasta and toss in the sauté pan with the mushrooms. Sprinkle with chopped parsley. Serve in individual shallow bowls.

Pappardelle with Poached Egg & Caviar

You can poach the eggs earlier in the day and keep them in cold water. Just before serving, immerse them in simmering water for about 90 seconds to warm them through without cooking them any further—you want to keep the yolks runny to blend with the butter and cheese to create the delicious sauce.

• 6 large eggs
• 1 Tbs. kosher salt
• 10 oz. good-quality dried pappardelle (wide, thin pasta)
• 4 Tbs. unsalted butter, softened
• 1/3 cup freshly grated Parmigiano-Reggiano
• 6 tsp. beluga, osetra, or sevruga caviar (don’t substitute lumpfish eggs for real caviar; use chopped fresh herbs instead)

Bring a large pot of water (about 6 qt.) to a boil for the pasta. Meanwhile, fill a wide, shallow pan with water and bring to a gentle simmer. Crack each egg into a saucer and gently slide it into the simmering water. Poach the eggs until the whites are firm but the yolks are still runny, 2 to 3 minutes. Remove each egg with a slotted spoon, drain any water, and set on a warm plate.

When the pasta water is boiling, add the salt and pasta. Stir frequently to keep the pasta from sticking. Use the cooking time on the package as a guide, but start checking 2 minutes sooner. When the pasta is al dente (soft but with some resistance left), drain it in a colander, reserving about 2/3 cup of the cooking water. Return the pasta to the empty pot and toss with 2 Tbs. of the cooking water, the butter, and the grated cheese. If it seems too dry, add a few more spoonfuls of water and toss again.

Portion the pasta into six warm serving bowls, top each with a poached egg and the caviar, and serve right away.

Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna

This dish is built around the season's luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance.

• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
• 1 large clove garlic, minced
• One 6-oz. can light tuna in oil, drained and separated into chunks
• 2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
• 1 Tbs. lightly chopped capers
• 1 tsp. fresh lemon juice
• 1 tsp. cold unsalted butter
• 1/2 tsp. packed, finely grated lemon zest
• 8 oz. dried angel hair pasta
• 3 Tbs. coarsely chopped fresh flat-leaf parsley

Tip:

For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.

Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.

Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.

Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.

Cavatappi with Artichokes and Three Cheeses

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

• Kosher salt
• 1 lemon
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil
• 1/2 cup chopped shallot
• One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
• 1/4 tsp. crushed red pepper flakes
• Coarsely ground black pepper
• 1/3 cup thinly sliced chives
• 2 Tbs. thinly sliced fresh mint leaves
• 12 oz. cavatappi
• 1/2 cup mascarpone (4 oz.)
• 1/2 cup mild goat cheese (3 oz.)
• 1/2 cup finely grated Pecorino Romano; more for serving

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.


Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.