Explore by Tags

Entries tagged with 'Pasta'

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Serious Eats Maggie Mariolis 11 comments

This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious. More

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was. More

The Best Pesto

Serious Eats Daniel Gritzer 9 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Penne With Melted Vegetable Sauce

Serious Eats Daniel Gritzer 6 comments

Made with vegetables that have been cooked until meltingly soft, this penne pasta dish is one of those great examples of what makes classic rustic Italian cooking so special: It makes the most of humble and unassuming ingredients, turning them into something downright delicious. More

Taiwanese Danzai Noodle Soup

Serious Eats Cathy Erway 1 comment

Invented by resourceful Taiwanese fisherman as a way of making money during the off season, this delicious noodle soup is packed with a flavorful pork-and-shrimp broth, long-simmered meat sauce, pleasantly chewy wheat noodles, and one lone ceremonious shrimp. The broth and meat sauce require a bit of advance planning, but once ready, it's an incredibly easy dish to throw together. More

Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

Serious Eats Yasmin Fahr 3 comments

Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Gluten-Free Fresh Pasta

Serious Eats Elizabeth Barbone 10 comments

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference. More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

Serious Eats Yasmin Fahr 3 comments

Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan. More

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

Serious Eats Nick Kindelsperger 7 comments

Inspired by a TV sitcom, the Sloppy Jessica is a gloriously greasy, wonderfully messy beast of macaroni-and-cheese chili stuffed into a pizza-style bun that's dripping with melted mozzarella cheese. More

Fusilli With Broccoflower, Olives, and Herbs From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams Post a comment

Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone. More

Quick One Pot Hungarian Chicken and Noodles With Cabbage

Serious Eats Yvonne Ruperti 27 comments

Cabbage and noodles flavored with caraway and parsley is a classic Hungarian dish made all the more comforting with the addition of ground chicken. It's soothing and mild like a good chicken soup, and you only need one pan and 20 minutes to finish it off. More

Spicy Orecchiette With Tuna, Peas, and Lemon

Serious Eats Lauren Rothman 9 comments

Orechiette loaded with meaty canned tuna and bright, sweet peas gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish. More

Essential Stovetop Macaroni and Cheese With Variations From 'Kitchen Confidence'

Serious Eats Kate Williams 2 comments

In each chapter of Kelsey Nixon's new cookbook, Kitchen Confidence, there is an "essential" recipe. Nixon's stovetop macaroni and cheese is one such recipe. More

Orecchiette With Broccoli Rabe, Spicy Italian Sausage, and Pesto

Serious Eats Nick Kindelsperger Post a comment

After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it's balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto. More

Pasta With Brown Butter, Cinnamon, Almonds, and Goat Cheese

Serious Eats Nick Kindelsperger 2 comments

I had all kinds of ideas of how to make this recipe my own, but all the embellishments felt forced, so I stripped almost all of them away. I only had one true insight, and that was to add slivered almonds. More

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

Serious Eats J. Kenji López-Alt 16 comments

A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs. More

Pappardelle With Duck Ragu From 'Roberta's'

Serious Eats Kate Williams 6 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Chicken Spaghetti Pie

Serious Eats Yvonne Ruperti 6 comments

Got the spaghetti blues? Amp up your routine with this cheesy-meaty baked version. More

More Posts