Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Linguine with Asparagus, Morels & Cream

If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.

• 3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry
• 4 Tbs. unsalted butter
• 1 small shallot, finely chopped (about 1 Tbs.)
• 1 lb. asparagus, trimmed and cut on the diagonal into 1-1/2-inch slices
• 1-1/4 cups heavy cream
• 2 tsp. fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 6 oz. linguine or fettuccine
• 3 Tbs. freshly grated Parmigiano-Reggiano

If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.

Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.

Herbed Farfalle & Grilled Chicken

You'll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the dish.

• Kosher salt
• 12 oz. dried farfalle pasta
• 10 Tbs. extra-virgin olive oil
• 2 large boneless, skinless chicken breasts (about 1 lb. total)
• Freshly ground black pepper
• 7 Tbs. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1 cup packed fresh cilantro sprigs
• 1/2 cup lightly packed fresh basil leaves, torn
• 1/4 cup packed fresh mint leaves, torn
• 1 cup packed fresh arugula (tough stems removed)
• 6 lemon wedges

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the farfalle and cook until al dente, 10 to 12 min. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Heat a cast-iron ridged grill pan or an outdoor grill. Brush the chicken breasts with 1 Tbs. of the olive oil. Grill the chicken breasts until golden on one side, 4 to 5 min. Turn the breasts, season with salt and pepper, and continue to grill until golden and cooked through, another 6 to 8 min. Let the chicken cool and then cut it on the diagonal into thin strips. Set aside.

In a large bowl, whisk the remaining 8 Tbs. olive oil with the lemon juice, garlic, and cumin. Season to taste with salt and pepper. Add the farfalle, sliced chicken, parsley, cilantro, basil, mint, and arugula and toss well. Season to taste with salt and pepper.

Put the salad into a serving bowl and serve immediately, garnished with the lemon wedges.

Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream

• 2 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 medium clove garlic, finely chopped
• 1-1/4 lb. hot Italian sausage, casings removed
• 1/2 cup dry white wine (can be the same wine as for the mussels, above)
• 1 cup pitted Kalamata olives, coarsely chopped
• 1 cup (about 6 oz.) oil-packed sun-dried tomato halves, drained and coarsely chopped
• 1 cup heavy cream
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup grated Parmigiano-Reggiano
• 1 lb. dried farfalle or fusilli
• Kosher salt and freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the sausage and cook, breaking it into bite-size pieces with a spoon, until just cooked through, 6 to 8 minutes. Spoon off the fat if it's excessive. Add the wine, increase the heat to medium high, and cook, scraping up any browned bits in the pan, until most of the wine is evaporated, 3 to 5 minutes. Stir in the olives and sun-dried tomatoes and cook for 2 minutes.

Add the cream, increase the heat to high, bring to a boil, and cook, stirring occasionally, until the cream thickens slightly, 2 to 5 minutes. Stir in 2 Tbs. of the parsley and 2 Tbs. of the Parmigiano. Keep the sauce warm over low heat.

Cook the pasta in the boiling water until al dente. Reserve 1/4 cup of the cooking water and then drain the pasta. Return the pasta to its pot, add the sauce and the reserved cooking water, and set the pot over high heat. Gently toss the pasta for 30 to 60 seconds and season to taste with salt and pepper. Divide among warm bowls and sprinkle with the remaining 2 Tbs. Parmigiano and 2 Tbs. parsley.

Spaghetti and Meatballs

Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.

For the sauce

• 1/2 cup olive oil
• 1 large yellow onion, chopped (1-1/2 cups)
• 3 medium cloves garlic, crushed
• 2 tsp. chopped fresh oregano or 1 tsp. dry oregano
• 1 bay leaf
• 1 Tbs. tomato paste
• 2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
• Kosher salt

For the meatballs

• 1 Tbs. olive oil
• 8 oz. ground pork
• 6 oz. 80% lean ground beef
• 6 oz. ground veal
• 1 cup coarse fresh white breadcrumbs
• 1/2 cup whole-milk ricotta
• 2 large eggs
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh oregano or 1-1/2 tsp. dry oregano
• 1/2 tsp. freshly ground fennel seed
• 1/8 tsp. crushed red pepper flakes
• Kosher salt

For the pasta

• Kosher salt
• 1-1/2 lb. dried spaghetti

Make the sauce

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Make the meatballs

Position a rack in the center of the oven and heat the oven to 450°F. Coat the bottom and sides of an 8x8-inch baking dish with the olive oil. Set aside.

Combine the ground meats, breadcrumbs, ricotta, eggs, parsley, oregano, fennel seed, red pepper flakes, and 2 tsp. salt in a large bowl. Mix gently but thoroughly with your hands.

Divide the meat into 16 golf-ball-size portions using a 2-oz., 2-inch-diameter ice cream scoop or your hands; roll with wet hands to make them round. Arrange the balls snugly in the baking dish.

Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes. (If you’ve made the tomato sauce ahead, heat it while the meatballs are cooking.)

Remove the meatballs from the oven and drain excess fat, if there is any, from the pan. Ladle half of the sauce over them, return them to the oven, and continue to bake until an instant-read thermometer inserted into one reads 165°F, about 15 minutes. (The meatballs can be refrigerated for up to 3 days or frozen for 2 weeks.)

Cook the pasta

Bring a large covered pot of well-salted water to a rolling boil.

Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.

Return the pasta to the pot and mix with the remaining sauce. Add 1 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes. Add more pasta water if necessary, and season to taste with salt.

Transfer the spaghetti to a large heated serving bowl. Top with the meatballs and their sauce and serve.

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.

• Kosher salt
• 1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)
• 6 oz. feta cheese, crumbled
• 1/2 cup pitted kalamata olives (16 to 20), quartered (see How to pit olives)
• 2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)
• 1 lb. dried small or medium shells or orecchiette
• 1 Tbs. red-wine vinegar
• 3 Tbs. olive oil
• Freshly ground black pepper
• 10 fresh basil leaves, cut in a chiffonade

Bring a large pot of well-salted water to a boil. Put the arugula, feta, olives, and sun-dried tomatoes in a large bowl. Reserve or refrigerate until needed.

Cook the pasta in the boiling water until it's just tender, about 9 minutes (follow the package's instructions). Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.

Fusilli with Fresh Spinach & Ricotta

Fusilli works best here, but a short, ridged pasta like penne rigate would also work well.

• Kosher salt
• 3/4 to 1 lb. young spinach, trimmed, washed, and dried well
• 2 Tbs. extra-virgin olive oil
• 4 small scallions, chopped
• Freshly ground black pepper
• 1 cup ricotta cheese, preferably fresh
• 1 cup half-and-half or light cream
• Pinch nutmeg (optional)
• 1 Tbs. unsalted butter
• 1 lb. dried fusilli
• 1/2 cup freshly grated Parmigiano-Reggiano

Bring a large pot of water to a boil; add about 1 Tbs. salt.

Stack several leaves of spinach at a time and cut them crosswise into 1/4-inch strips. You should have about 8 packed cups of shredded spinach.

In a very large pan, heat the olive oil over medium-high heat. Add the scallions and cook, stirring, until softened, about 5 minutes. Stir in the spinach and a pinch of salt and pepper into the pan. Cover and steam the spinach until it's wilted but still bright green, about 5 minutes, stirring as needed to cook the spinach evenly.

Meanwhile, in a small bowl, stir together the ricotta, half-and-half, and nutmeg, if using, until smooth. Stir the ricotta mixture and the butter into the spinach and season with salt and pepper. Reduce the heat to medium low and simmer for 5 minutes.

Meanwhile, stir the fusilli into the boiling water and cover the pot. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente, about 12 minutes.

Reserve 1/2 cup of the pasta cooking liquid. Drain the pasta well and return it to its pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve.

Pasta with Chickpeas, Sweet Peppers, and Rosemary

While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.

• 6 Tbs. extra-virgin olive oil
• 1 Tbs. minced fresh rosemary
• 1/8 tsp. crushed red pepper flakes
• 2 medium cloves garlic, smashed and peeled
• 1 medium yellow bell pepper, cut into small dice (3/4 cup)
• 1 medium red bell pepper, cut into small dice (3/4 cup)
• Kosher salt
• 2-1/2 cups Chickpeas with Bay Leaves and Herbs, plus 1-1/4 cups reserved cooking liquid
• 1/2 cup canned diced tomatoes
• 1 3- to 4-inch piece Parmigiano-Reggiano rind (optional)
• 1 lb. dried tubetti lisci, tubetti rigati, or pennette
• Parmigiano-Reggiano shavings (optional)

Heat 3 Tbs. of the oil with the rosemary and red pepper flakes in a 1-quart saucepan over medium heat until shimmering, 1 to 2 minutes. Cool to room temperature.

Heat the remaining 3 Tbs. oil and the garlic in a 6-quart pot over medium heat, turning the garlic occasionally, until golden-brown, 2 to 3 minutes; discard the garlic. Add the peppers and 1/2 tsp. salt and cook, stirring occasionally, until tender and brown in spots, 6 to 8 minutes.

Add the chickpeas and, using the back of a spoon, gently mash some of them against the side of the pot. Stir in 3/4 cup of the cooking liquid, the tomatoes, cheese rind, if using, and 1/2 cup water. Simmer, stirring occasionally, until the flavors have melded, about 20 minutes. (The sauce should be thin but have body. Add the remaining 1/2 cup cooking liquid as needed.)

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. Reserve 2 cups of the pasta water and drain the pasta.

Add the pasta to the chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add pasta water as needed to keep the consistency loose. Season to taste with salt. Discard the cheese rind, if used. Serve drizzled with the rosemary oil and topped with Parmigiano shavings, if you like.

Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries

My sous chef Michelle Giroux developed this delicious dish as a vegetarian entrée for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or "pasta wraps"), found in the grocery produce section, give excellent results and are quick and easy to work with.

For the filling:

• 1 large or 2 small butternut squash or 1/2 cheese pumpkin (2-1/2 lb. total), to yield 2-1/2 cups cooked purée
• 5 to 6 Tbs. unsalted butter, softened
• 1/3 cup maple syrup or 2 Tbs. brown sugar
• 1/4 cup orange juice
• 1/4 cup ricotta
• 1/3 cup grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

For the sauce:

• 2 large onions (14 to 16 oz. total), thinly sliced
• 3 Tbs. unsalted butter; more if needed
• 1/3 cup dry sherry
• 1-1/2 cups heavy cream
• 1-1/2 cups homemade or low-salt chicken or vegetable broth (or a total of 3 cups broth if not using cream)
• 2 Tbs. finely chopped fresh sage

To assemble the ravioli:

• Cornmeal for dusting
• 80 wonton wrappers ("pasta wraps")
• 2 eggs mixed with a dash of water

For the garnish:

• 1/2 cup finely chopped toasted walnuts
• 1/2 cup finely chopped dried cranberries
• 2 Tbs. chopped fresh chives
• 3 oz. Parmigiano-Reggiano, shaved with a vegetable peeler into shards

Make the filling

Follow the master method for roasting squash (see photos) using the amounts for the squash, butter, maple syrup, and orange juice above. After peeling the cooked squash, put the flesh and any juices from roasting into a large heavy-based sauté pan and cook over medium heat, stirring frequently, about 10 minutes, to further dry out the mixture and intensify the flavor. To smooth out the squash somewhat, break up lumps with a spatula, a potato masher, or the back of a wooden spoon. Put the squash in a bowl and set aside until cool. When cooled, mix in the ricotta and grated Parmigiano and season with salt and pepper. The mixture can be made a day ahead, covered, and refrigerated.

Master method for roasting squash: Ris Lacoste puts seeded (unpeeled) squash halves on a rimmed baking sheet. She rubs the flesh with softened butter, seasons with salt and pepper, drizzles with orange juice and maple syrup, and flips them over.

The squash roasts in a 400°F oven for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender; lift the squash with tongs and poke with a paring knife to check. When cooled, the skin will peel off easily.

To evaporate moisture and concentrate flavor, as for a ravioli filling, the roasted squash (and any cooking juices) may be sautéed in a dry pan for a few minutes.

Make the sauce

Sauté the onions in 3 Tbs. of the butter over medium heat until very soft and golden, 20 to 25 minutes. Add the sherry to deglaze, raise the heat to medium high, and cook until all the liquid is evaporated. Add the cream and broth (or all broth, if you prefer) and the chopped sage, and reduce by half or until the sauce is the consistency you like. You'll have 2 to 2-1/2 cups sauce. Season with salt and pepper. If using broth only, whisk in 1 to 2 Tbs. butter at the end to give the sauce a bit of body. (If making the sauce ahead, reserve the butter until reheating. If using cream, reheat the sauce very gently.)

Assemble the ravioli

Lightly dust your work surface with cornmeal, lay out the wonton wrappers (10 to 12 at a time) and brush half of them with egg wash. Place 1 scant Tbs. of the squash filling in the center of each piece of egg-washed pasta and flatten slightly (a pastry bag works well here). Quickly and gently cover each with a second wrapper (without egg wash) and with the tips of your fingers, press tightly around each mound and out towards the edges of the pasta to create a tight seal. (Start pressing around the filling first to avoid creating air pockets). If you like, trim the ravioli with a cookie cutter or knife. (Alternatively, if using homemade pasta sheets, space the filling 3 inches apart on first sheet, cover, seal, and crimp as desired). Arrange the filled ravioli in a single layer on a sheet pan lightly dusted with cornmeal. Cover and refrigerate or freeze until ready to use.

Cook and serve the ravioli

Warm the sauce and have the garnishes ready. Bring a large pot of salted water to a boil, add a touch of olive oil, and drop in 4 to 6 ravioli at a time. When they rise to the surface, boil for 4 minutes and then remove them with a slotted spoon and transfer them to a strainer (or a cooling rack set over a pan) to drain. Arrange 3 or 4 ravioli on a large plate for an appetizer (6 for a dinner portion), cover lightly with the sauce (about 1 Tbs. per ravioli), and sprinkle with the walnuts, cranberries, and chives. Add a few shards of Parmigiano and serve.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Fresh Tomato & Basil Sauce

Suggested pasta: 1 lb. farfalle 
Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread.
Cheese option: 5 oz. ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup)

• 3 Tbs. extra-virgin olive oil
• 3 large cloves garlic, sliced as thinly as possible
• 2 lb. cherry tomatoes, rinsed and halved
• 1 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 1 cup loosely packed fresh basil leaves (from about one small bunch), very thinly sliced
• 5 oz. ricotta salata, cut into 1/4-inch dice to yield about 1 cup (optional)

In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt, and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes. Remove from the heat. Sprinkle on the basil and stir to combine thoroughly.

To serve with pasta

While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.

Orecchiette with Romesco Sauce & Roasted Red Peppers

This spicy pasta is terrific on its own, but it’s also a perfect foil for grilled shrimp, grilled flank steak, or grilled pork tenderloin. For steak or pork, grill the meat in one piece, and then slice it and lay it over the pasta to let the juices blend in.

• Kosher salt
• 12 oz. dried orecchiette (little ear-shaped) pasta
• 6 Tbs. extra-virgin olive oil
• 3 red bell peppers, roasted
• 1 slice coarse-textured white bread
• 1/4 cup skinned almonds
• 1 cup fresh or canned peeled, seeded, chopped, and drained tomatoes
• 1 clove garlic, minced
• 2 tsp. sweet paprika
• 1/2 tsp. crushed red pepper flakes
• 4 Tbs. Spanish sherry vinegar
• Freshly ground black pepper
• 1/4 cup coarsely chopped flat-leaf parsley; more whole leaves for garnish

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the orecchiette and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator. Peel and seed the roasted peppers and cut them into 1-inch pieces.

Heat 1 Tbs. of the olive oil in a small skillet over medium heat. Add the bread and fry, turning occasionally, until golden on both sides. Transfer the bread to a food processor. In the same skillet over medium heat, fry the almonds, stirring until golden, about 2 minutes. Add the almonds, tomatoes, garlic, paprika, and red pepper flakes to the processor and pulse several times. In a small bowl, combine the vinegar with the remaining 4 Tbs. olive oil. With the processor running, gradually pour in the olive oil mixture until well combined and smooth. Season with salt and pepper. Let sit for 1 hour before using.

In a large bowl, toss the orecchiette with the peppers, sauce, and the chopped parsley. Season to taste with salt and pepper. (At this point, the pasta can be held for a few hours in the refrigerator, if you like.) Put the pasta in a serving bowl and garnish with the parsley leaves (and grilled shrimp or sliced grilled meat, if using).

Gemelli with Cauliflower, Scallions & Green Olives

Don't be afraid of the anchovies in this recipe. They melt right into the sauce and give it great flavor. Substitute broccoli for the cauliflower if you like. Toasted breadcrumbs add a crunchy finishing touch.

• 1/2 head cauliflower, cut into large florets
• 3 to 4 Tbs. extra-virgin olive oil
• 1 clove garlic, minced
• 3 scallions, white parts finely chopped; greens cut into 1¼2-inch pieces
• Generous pinch dried red pepper flakes
• 6 to 8 anchovy fillets, chopped
• 8 oz. dried gemelli, fusilli, or cavatappi
• 1/2 cup fresh, slightly coarse breadcrumbs, toasted in a 400°F oven for 3 to 4 minutes until golden
• 1/2 cup cracked green olives, pitted and coarsely chopped

Bring a large pot of salted water to a boil. Drop the cauliflower into the boiling water and cook until the florets offer little resistance when pierced with the tip of a knife, 3 to 4 minutes. (Don't let the cauliflower become at all mushy.) With a slotted spoon or a skimmer, remove the cauliflower from the pot and drain it. Return the water to a boil for cooking the pasta. When the cauliflower is cool enough to handle, cut the florets into smaller pieces and set aside. In a large skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the garlic and scallion whites and cook until fragrant but not browned, about 5 minutes. Add the pepper flakes and anchovies, crushing them with a wooden spoon, and cook for another 1 to 2 minutes. Remove the skillet from the heat while you cook the pasta. Just before the pasta is done, return the skillet to medium-high heat and add the cauliflower and half of the breadcrumbs. Cook, tossing once or twice, until heated through. When the pasta is just tender, reserve 1 cup of pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/2 cup of the reserved pasta cooking water to the skillet, using more or less as needed. Stir in the olives and the scallion greens. Drizzle with the remaining olive oil to taste. Heat gently for a few minutes so that flavors meld. Taste for salt and pepper. Serve warm, passing the remaining breadcrumbs at the table.

Herbed Farfalle & Grilled Chicken

You'll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the dish.

• Kosher salt
• 12 oz. dried farfalle pasta
• 10 Tbs. extra-virgin olive oil
• 2 large boneless, skinless chicken breasts (about 1 lb. total)
• Freshly ground black pepper
• 7 Tbs. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1 cup packed fresh cilantro sprigs
• 1/2 cup lightly packed fresh basil leaves, torn
• 1/4 cup packed fresh mint leaves, torn
• 1 cup packed fresh arugula (tough stems removed)
• 6 lemon wedges

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the farfalle and cook until al dente, 10 to 12 min. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Heat a cast-iron ridged grill pan or an outdoor grill. Brush the chicken breasts with 1 Tbs. of the olive oil. Grill the chicken breasts until golden on one side, 4 to 5 min. Turn the breasts, season with salt and pepper, and continue to grill until golden and cooked through, another 6 to 8 min. Let the chicken cool and then cut it on the diagonal into thin strips. Set aside.

In a large bowl, whisk the remaining 8 Tbs. olive oil with the lemon juice, garlic, and cumin. Season to taste with salt and pepper. Add the farfalle, sliced chicken, parsley, cilantro, basil, mint, and arugula and toss well. Season to taste with salt and pepper.

Put the salad into a serving bowl and serve immediately, garnished with the lemon wedges.

Spaghetti and Meatballs

Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.

For the sauce

• 1/2 cup olive oil
• 1 large yellow onion, chopped (1-1/2 cups)
• 3 medium cloves garlic, crushed
• 2 tsp. chopped fresh oregano or 1 tsp. dry oregano
• 1 bay leaf
• 1 Tbs. tomato paste
• 2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
• Kosher salt

For the meatballs

• 1 Tbs. olive oil
• 8 oz. ground pork
• 6 oz. 80% lean ground beef
• 6 oz. ground veal
• 1 cup coarse fresh white breadcrumbs
• 1/2 cup whole-milk ricotta
• 2 large eggs
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh oregano or 1-1/2 tsp. dry oregano
• 1/2 tsp. freshly ground fennel seed
• 1/8 tsp. crushed red pepper flakes
• Kosher salt

For the pasta

• Kosher salt
• 1-1/2 lb. dried spaghetti

Make the sauce

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Make the meatballs

Position a rack in the center of the oven and heat the oven to 450°F. Coat the bottom and sides of an 8x8-inch baking dish with the olive oil. Set aside.

Combine the ground meats, breadcrumbs, ricotta, eggs, parsley, oregano, fennel seed, red pepper flakes, and 2 tsp. salt in a large bowl. Mix gently but thoroughly with your hands.

Divide the meat into 16 golf-ball-size portions using a 2-oz., 2-inch-diameter ice cream scoop or your hands; roll with wet hands to make them round. Arrange the balls snugly in the baking dish.

Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes. (If you’ve made the tomato sauce ahead, heat it while the meatballs are cooking.)

Remove the meatballs from the oven and drain excess fat, if there is any, from the pan. Ladle half of the sauce over them, return them to the oven, and continue to bake until an instant-read thermometer inserted into one reads 165°F, about 15 minutes. (The meatballs can be refrigerated for up to 3 days or frozen for 2 weeks.)

Cook the pasta

Bring a large covered pot of well-salted water to a rolling boil.

Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.

Return the pasta to the pot and mix with the remaining sauce. Add 1 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes. Add more pasta water if necessary, and season to taste with salt.

Transfer the spaghetti to a large heated serving bowl. Top with the meatballs and their sauce and serve.

Spaghetti with Garlic & Spinach

Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

• Kosher salt
• 1/2 cup extra-virgin olive oil
• 6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
• 10 oz. baby spinach (10 loosely packed cups)
• Freshly ground black pepper
• 1 lb. dried spaghetti
• 1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn’t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately.

Pasta with Chickpeas, Sweet Peppers, and Rosemary

While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.

• 6 Tbs. extra-virgin olive oil
• 1 Tbs. minced fresh rosemary
• 1/8 tsp. crushed red pepper flakes
• 2 medium cloves garlic, smashed and peeled
• 1 medium yellow bell pepper, cut into small dice (3/4 cup)
• 1 medium red bell pepper, cut into small dice (3/4 cup)
• Kosher salt
• 2-1/2 cups Chickpeas with Bay Leaves and Herbs, plus 1-1/4 cups reserved cooking liquid
• 1/2 cup canned diced tomatoes
• 1 3- to 4-inch piece Parmigiano-Reggiano rind (optional)
• 1 lb. dried tubetti lisci, tubetti rigati, or pennette
• Parmigiano-Reggiano shavings (optional)

Heat 3 Tbs. of the oil with the rosemary and red pepper flakes in a 1-quart saucepan over medium heat until shimmering, 1 to 2 minutes. Cool to room temperature.

Heat the remaining 3 Tbs. oil and the garlic in a 6-quart pot over medium heat, turning the garlic occasionally, until golden-brown, 2 to 3 minutes; discard the garlic. Add the peppers and 1/2 tsp. salt and cook, stirring occasionally, until tender and brown in spots, 6 to 8 minutes.

Add the chickpeas and, using the back of a spoon, gently mash some of them against the side of the pot. Stir in 3/4 cup of the cooking liquid, the tomatoes, cheese rind, if using, and 1/2 cup water. Simmer, stirring occasionally, until the flavors have melded, about 20 minutes. (The sauce should be thin but have body. Add the remaining 1/2 cup cooking liquid as needed.)

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. Reserve 2 cups of the pasta water and drain the pasta.

Add the pasta to the chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add pasta water as needed to keep the consistency loose. Season to taste with salt. Discard the cheese rind, if used. Serve drizzled with the rosemary oil and topped with Parmigiano shavings, if you like.

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.

• Kosher salt
• 2 bunches golden beets with healthy green tops
• 6 Tbs. extra-virgin olive oil
• 2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
• 6 oz. 1/4-inch-diced prosciutto
• 8 medium cloves garlic, minced
• 1 cup lower-salt chicken broth
• 1/2 cup dry white wine
• 2 tsp. minced fresh rosemary
• 1 lb. farfalle
• 3/4 cup freshly grated Parmigiano-Reggiano; more for serving
• Coarsely ground black pepper

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.

Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.

Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.

Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.

Fresh Tomato & Basil Sauce

Suggested pasta: 1 lb. farfalle 
Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread.
Cheese option: 5 oz. ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup)

• 3 Tbs. extra-virgin olive oil
• 3 large cloves garlic, sliced as thinly as possible
• 2 lb. cherry tomatoes, rinsed and halved
• 1 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 1 cup loosely packed fresh basil leaves (from about one small bunch), very thinly sliced
• 5 oz. ricotta salata, cut into 1/4-inch dice to yield about 1 cup (optional)

In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt, and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until the tomatoes have been reduced to a thick, pulpy sauce, 15 to 20 minutes. Remove from the heat. Sprinkle on the basil and stir to combine thoroughly.

To serve with pasta

While the sauce is cooking, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well. Taste the sauce and adjust the seasonings if needed. Toss the pasta with three-quarters of the sauce and divide among individual serving bowls. Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.