Cinnamon Beef Noodle Soup

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

• 1 tsp. peanut or vegetable oil   
• 3 cinnamon sticks (about 3 inches each)
• 6 scallions, cut into 1-1/2-inch pieces
• 6 cloves garlic, smashed  
• 2 Tbs. minced fresh ginger
• 1-1/2 tsp. anise seeds
• 1-1/2 tsp. Asian chile paste
• 7 cups water
• 4 cups homemade or canned low-salt chicken broth
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
• 9 oz. fresh udon noodles (or 6 oz. dried)
• 1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
• 1/2 cup fresh cilantro leaves

Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1-1/2 hours, checking to be sure that the soup doesn’t boil or stop simmering.

Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.

When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Coconut Noodle Soup with Tea-Smoked Shrimp

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the soup

• Two 13.5- to 14-oz. cans coconut milk
• 1 Tbs. red curry paste
• 6 cups lower-salt chicken broth
• 3 stalks lemongrass, lightly smashed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 1/4 cup fresh lime juice
• 2 Tbs. fish sauce
• 1 tsp. granulated sugar
• Kosher salt
• 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
• 1 cup cherry tomatoes, halved

For the tea-smoked shrimp

• 1/4 cup Thai or whole-leaf jasmine tea
• 1/4 cup rice, preferably jasmine
• 1/4 cup light brown sugar
• 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
• Kosher salt
• 2 Tbs. minced cilantro stems

For assembly

• 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
• 1/4 cup lightly packed fresh cilantro leaves
• 2 wild lime leaves, vein removed, cut into short fine threads (optional)

Make the soup

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.


Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.

Smoke the shrimp

Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.


Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.


Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.

Assemble the soup

Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

Fresh mint adds a bright, unexpected twist to this light, summery pasta.

• 1/3 cup plus 4 Tbs. extra-virgin olive oil
• 1 Tbs. plus 2 tsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh chives
• Heaping 1/4 tsp. crushed red pepper flakes
• Pinch cayenne
• 1/2 tsp. kosher salt; more as needed
• 1 lb. raw shrimp (21 to 25 per lb.), peeled, deveined, and cut crosswise into quarters
• 1/4 cup coarse fresh breadcrumbs (made from a baguette or other artisan bread)
• 1 Tbs. chopped fresh mint
• Freshly ground black pepper
• 2 medium shallots, finely chopped
• 1 lb. dried thin spaghetti
• 4 cups cherry or grape tomatoes (2 pints), halved

In a large bowl, combine 2 Tbs. of the olive oil, 2 tsp. of the parsley, the chives, red pepper flakes, cayenne, and salt. Add the shrimp and stir to coat evenly. Cover the bowl with plastic and marinate in the refrigerator for about 20 minutes.

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

In a small sauté pan, heat 2 Tbs. of the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 3 minutes. Transfer to a small bowl and let cool. Mix the remaining 1 Tbs. parsley, the mint, a grinding of pepper, and a pinch of salt into the breadcrumbs.

Heat the remaining 1/3 cup olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the shallots and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.

Put the spaghetti in the boiling water and cook until just shy of al dente, about 5 minutes.

While the spaghetti cooks, add the shrimp and halved tomatoes to the skillet. Season with salt and pepper and cook, stirring frequently, until the tomatoes start to soften and the shrimp is nearly cooked through, about 5 minutes.

Reserve 1/2 cup of the pasta-cooking water and drain the spaghetti. Return the pasta and 2 Tbs. of the reserved water to the pot. Add the shrimp mixture and toss over medium heat until the shrimp is cooked through and the spaghetti is perfectly al dente, 1 to 2 minutes more. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with the breadcrumbs.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

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

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs. fresh lemon juice
• 3 medium cloves garlic, finely chopped
• Kosher salt
• 3 cups low-salt chicken broth
• 5 Tbs. unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

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

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

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.

Fettuccine with Tuna, Lemon & Fried Capers

Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.

• Kosher salt
• 1 lemon, scrubbed
• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
• 3 cloves garlic, thinly sliced
• 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
• 1/8 tsp. crushed red pepper flakes
• 3/4 lb. dried fettuccine
• Freshly ground black pepper
• 3 Tbs. chopped fresh flat-leaf parsley

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

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

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.

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.

Penne alla Puttanesca with Shrimp

Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.This recipe is easily adaptable to serve seafood-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.

• 2 Tbs. extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• 1 medium yellow onion, finely chopped
• 1 tsp. finely grated orange zest (from half a medium orange)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 Tbs. capers, rinsed
• Kosher salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
• 4  anchovies, finely chopped (optional)
• 1/2 cup grated Pecorino Romano
• 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.


Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper.  Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.

Vegetarian Penne alla Puttanesca

You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives.

• 2 Tbs. extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• 1 medium yellow onion, finely chopped
• 1 tsp. finely grated orange zest (from half a medium orange)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 Tbs. capers, rinsed
• Kosher salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1/2 cup grated Pecorino Romano
• 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.


Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.


Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

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.

Penne with Sausage, Fennel, and Pecorino

This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.

• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 12 oz. sweet Italian sausage, casings removed
• 2 medium yellow onions, halved and thinly sliced (about 3 cups)
• 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
• 2 Tbs. chopped fresh sage
• 1 cup lower-salt chicken broth
• 10 oz. dried penne
• 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.

Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.

Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.

Penne with Ricotta, Arugula, and Basil

Parmigiano-Reggiano, ricotta, and lemon zest form the base for a creamy, no-cook pasta sauce that comes together in minutes.

• Kosher salt
• 1 lb. dried penne pasta
• 8 oz. whole-milk ricotta (about 1 cup)
• 1 oz. freshly grated Parmigiano-Reggiano (about 1 cup); more for serving
• 2 Tbs. extra-virgin olive oil
• 2 tsp. lightly packed finely grated lemon zest
• Freshly ground black pepper
• 5 oz. baby arugula (about 6 loosely packed cups), coarsely chopped
• 1-1/2 oz. fresh basil (about 2 loosely packed cups), coarsely chopped

Bring a large pot of well-salted water to a boil over high heat. Cook the pasta in the water until al dente, about 11 minutes. Reserve about 1/3 cup of the cooking water and drain the pasta.


Meanwhile, in a large bowl, mix the ricotta, Parmigiano, 1 Tbs. of the oil, the zest, 1/2 tsp. salt, and 3/4 tsp. pepper.


Heat the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium heat. Add the arugula and basil and 1/2 tsp. salt and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer the arugula mixture to the bowl with the ricotta and mix well.


Add the hot pasta to the ricotta mixture and toss to coat. Add the reserved cooking liquid as needed to moisten the pasta. Season to taste with salt and pepper. Serve, passing more Parmigiano at the table.