Red Wine Spaghetti with Broccoli

After having the same old, same old for dinner, I thought I'd change it up a bit. This recipe, adapted from Michael Chiarello, is perfect for company... vegetarians included. Even those who aren't wine drinkers (like myself) will enjoy the pasta's fresh flavors and beautiful purple hue. I've opted for broccoli instead of broccoli rabe, as it's simply too bitter for my tastes, reduced the amount of olive oil and substituted some of the red wine with broth to make it a bit less... well, intense. This will make 2 to 3 very generous servings.

Red Wine Spaghetti with Broccoli

3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano

Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.

In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.

Macaroni and Cheese... Lightened Up

Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!

1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)

Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.

Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.

Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.

Penne with Chicken and Asparagus

If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?

1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano

Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.

Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.

Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.

Pasta with Heirloom Tomatoes & Fresh Ricotta

Sure, those tomatoes at the store look lovely, but most have no flavor. So, wait until you've got a couple of handfuls of red, orange and yellow gems before making this recipe, adapted from On Top of Spaghetti. I used a few tablespoons of sweet onion instead of shallot and a little less olive oil, as well as omitted the sherry vinegar, and the results were spectacular.

Pasta with Heirloom Tomatoes & Fresh Ricotta

1 cup fresh ricotta
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons minced shallot or sweet onion
2 to 3 tablespoons red wine vinegar
1 1/2 pounds ripe heirloom tomatoes
3 to 4 tablespoons extra virgin olive oil
1/4 cup mixed herbs, chopped (basil, thyme, chives, fresh oregano)
1 pound pasta
salt and pepper to taste
Fresh Grana Padano (optional)

Mix the ricotta and parsley, along with salt and pepper to taste; set aside.

In another small bowl, mix the shallot or onion with vinegar; allow to soften and get a little more mild while the pasta cooks. Core and dice the tomatoes. Just before the pasta is done, combine the tomatoes, olive oil, herbs, onion and vinegar. Check for seasoning.

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Drain and toss with the tomato mixture. Put a large spoonful or two of ricotta on each serving of pasta. Garnish with Grana Padano, if desired.

Fresh Ricotta

While you can easily get a quality whole milk ricotta cheese at your local market, there's something to be said for making it at home. This ricotta tastes so good, you'll be tempted to eat it right out of the cheesecloth, with just a sprinkle of salt and pepper. Some recipes call for lemon juice and heavy cream, but you'll have a time trying to get ultra-pasteurized heavy cream to curdle, no matter how much acid you use... and that's often all that's available at some grocers. Keep in mind that with this recipe, adapted from Michael Chiarello, you'll only get about 1 1/2 to 2 cups ricotta total, so consider making a double batch.

1/2 gallon whole milk
2 cups buttermilk

Pour the milk and buttermilk into a large nonreactive saucepan. Cook over high heat, stirring the mixture frequently to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with a rubber spatula to release any stuck curds.

When the mixture reaches 175 to 180 degrees on a candy thermometer, the curds and whey will separate. Remove the pan from the heat. Slowly ladle the curds into a sieve lined with cheesecloth placed over a large bowl. Lift the sides of the cloth to help the liquid drain and try to avoid pressing on the curds. Allow the ricotta to drain until the dripping stops, approximately 15 minutes.

Place ricotta in an airtight container. Refrigerate and use within 1 week.

Orzo Vegetable Bake

I have been blessed with a mother that has never met a vegetable she doesn't like. In fact, she can't have too many at a meal. Well, this recipe, from Relish, has plenty for her tastes and is even hearty enough to be served as a main dish. I used a carrot instead of a zucchini for a splash of flavor and texture, and opted for herbs de Provence instead of Italian seasoning (a la Giada).

Orzo Vegetable Bake

1 pound asparagus, trimmed
2 to 3 bell peppers, sliced
6 green onions
1 cup grape tomatoes, halved
1 large carrot
4 tablespoons extra virgin olive oil, divided
1 garlic clove, crushed (or more to taste)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese

Preheat oven to 350 degrees.

Cut asparagus and green onions into 1 to 1 1/2-inch long segments. Using a vegetable peeler, create ribbons with the carrot. Place vegetables in a 13 by 9 baking dish. Add 2 tablespoons olive oil, garlic, herbs de Provence, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered, until liquid is absorbed.

Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature.

Pasta Primavera... Then and Now

I've been making pasta primavera since I first saw the recipe in the New York Times, circa 1985, from the renowned but now-defunct Le Cirque. Sure, it's a little work, but looks (and more importantly, tastes) nothing less than impressive, especially if you detour from the blueprint slightly and serve the tomato sauce on top of creamy, vegetable-laden pasta and sprinkle the pine nuts over before serving.

You can go the traditional route, with its many steps, or take a slightly easier (and definitely lighter) route with Giada DeLaurentiis' version, from her debut cookbook, Everyday Italian. Both, which celebrate spring's bounty (primavera means Spring in Italian) are delicious in their own unique way. Relish suggests a little more broth and 1/2 cup of mascarpone to go along with the heavy cream).

Le Cirque's Spa'tti Primavera

1 bunch broccoli
2 small zucchini
4 asparagus spears, approximately 5 inches long
1 1/2 cups green beans, trimmed and cut into 1/2-inch lengths
1/2 cup fresh or frozen green peas
3/4 cup fresh or frozen pea pods (optional)
1 tablespoon vegetable oil
2 cups thinly sliced mushrooms
Salt and pepper to taste
1 teaspoon fresh hot pepper, finely chopped or 1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
6 tablespoons olive oil
1 teaspoon garlic, finely chopped
3 cups ripe tomatoes, cut into 1-inch cubes
6 fresh basil leaves
1 lbs. spaghetti or spaghettini
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream (or more to taste)
2/3 cup Parmesan, freshly grated
1/3 cup pine nuts

Trim broccoli and break it into bite-size florets. Set aside.

Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.

Cut each asparagus spear into thirds. Set aside.

Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.

Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.

Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.

Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.

Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.

Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.

Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.

Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing.

Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

Giada's Pasta Primavera

3 carrots, peeled
2 medium zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 tablespoon herbes de Provence
2 teaspoons kosher salt, or more to taste
2 teaspoons black pepper, freshly ground, or more to taste
1 lb. farfalle
15 cherry tomatoes, halved
3/4 Parmesan, freshly grated

Preheat the oven to 450 degrees.

Cut the carrots, zucchini, squash and bell peppers into thin 2-inch-long strips. On a large baking sheet (foil-lined, if desired), toss the vegetable strips, onion, oil, herbs, salt and pepper. Transfer 1/2 of the mixture to another large baking sheet, arranging vegetables evenly. Roast, stirring after 10 minutes, until carrots are tender and vegetables begin to brown, about 20 minutes total.

Bring a large pot of salted water to boil. Add farfalle and cook until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta water. Toss pasta with roasted vegetables. Add cherry tomatoes and enough cooking pasta water to moisten. Season with additional salt and pepper. Sprinkle with Parmesan before serving.

Lighter Fettuccine Alfredo

Kids will love this easy recipe, adapted from Cook's Country... and you won't even miss the heavy cream. The original recipe called for as much as 1/2 teaspoon of black pepper, but that's far too much for most of us. For that restaurant touch, don't forget to add a sprinkling of fresh, chopped parsley (Italian is best).

Lighter Fettuccine Alfredo

1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg

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

Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.

Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.

Pasta with Ricotta & Broccoli

I originally bought Cooking Rocks by Rachael Ray for my daughter. I seem to get much more use out of it, though. One of my favorite recipes is Pasta, Cheese and Trees My Mama's Way. I like to steam the broccoli in broth before adding the ricotta, rather than boiling it separately, since it has so much more flavor. The broth also creates a lovely, creamy sauce for the pasta. If your kids aren't big on garlic, simply grate it over the broccoli just before adding the broth (to prevent burning) and no one will be the wiser.

Pasta with Ricotta & Broccoli

1 lb. broccoli crowns
1 lb. penne or rigatoni
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, thinly sliced
1/2 to 3/4 cup low-sodium chicken broth
1 cup whole milk ricotta (or more to taste)
1/2 cup Parmesan, freshly grated
salt and black pepper to taste

Bring a large pot of water to boil; add a handful of kosher salt. Stir in pasta and cook until al dente.

Meanwhile, heat olive oil and butter over medium high heat in a large saute pan. Break the broccoli down into smaller florets and add to pan. Stir fry for 1 to 2 minutes. Add garlic. Pour the broth in, raise the heat and cook until broccoli is crisp tender, about 5 minutes. Reduce heat to low and stir in ricotta cheese.

Drain pasta and add to broccoli and ricotta mixture. Season with salt and pepper to taste and serve with Parmesan.

Baked Fettuccine with Asiago and Thyme

In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.

8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste

Preheat the oven to 375 degrees.

Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.

Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.

Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Mushroom Ragu

First, let me tell you, I'm not a mushroom person. But I love to make dishes for those that are. This sauce, adapted from Everyday Italian by Giada De Laurentiis, is perfect served over egg noodles and a nice, pan-seared chicken. It's also ideal on top of polenta for an elegant dinner with your vegetarian friends (poor dears... more meat for the rest of us, though).

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic gloves, minced
1 lb. chopped wild mushrooms, chopped such as cremini and oyster
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Marsala (dry)
2 cups reduced-sodium chicken broth
2/3 cup freshly grated Parmesan cheese
1/4 cup Italian parsley, chopped
handful of basil leaves

Wipe the mushrooms with a damp cloth. Set aside.

Heat the butter and olive oil in a large skillet. Saute the onion and garlic until soft, about 8 minutes. Add the mushrooms, salt and pepper.

Increase the heat to nearly high and saute mushrooms until tender and all of their liquid has evaporated, about another 8 minutes.

Stir in the Marsala (removing pan from heat first if using a gas range), reduce heat to medium-high and simmer mixture until the fortified wine has evaporated, about 5 minutes. Add in the chicken broth and simmer until sauce has reduced by half, about 30 minutes.

Remove sauce from heat and stir in cheese and parsley. Tear basil leaves over and serve.

Skillet Pasta with Chicken

On those busy nights, don't you just long for a simple meal without the mess? Rather than microwaving something prepared from the freezer, give this recipe from Cook's Country a try. This would also be delicious with asparagus. I've omitted the roasted red peppers to make it more kid friendly.

Skillet Pasta with Chicken

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
3 tablespoons butter or extra virgin olive oil
1 onion, minced or grated
1/4 teaspoon dried oregano
3 garlic gloves, minced
8 oz. (2 1/2 cups) uncooked tubular pasta, such as ziti or rigatoni
2 cups low-sodium chicken broth
1 cup milk
1 lb. broccoli crowns, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Season the chicken with salt and pepper. Heat one tablespoon of the butter or olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink. Set aside.

Add the onion, oregano and remaining butter or olive oil to the pan. Saute the onion until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 to 30 seconds.

Pour in the ziti, covering with chicken broth and milk. Bring to a simmer, then reduce heat to medium low. Stir in the broccoli and cook about 8 minutes, until bright green and still a little crunchy.

Stir in the chicken and any accumulated juices. Continue to cook mixture until pasta is al dente and broccoli is tender. Serve with grated Parmesan.

Penne with Steak

With the days becoming shorter and the nights cooler, perhaps you've been thinking about preparing a little more hearty fare. This recipe for Penne with Steak, adapted from Giada's Family Dinners, is perfect for an autumn evening. It's also a more budget-friendly way to serve a rib eye, New York strip or, my preference, top sirloin. For the sauce, I use only a few tablespoons of olive oil, instead of 1/4 cup, and puree the tomatoes without their juice to maintain their color and flavor.

Penne with Steak

2 tablespoons olive oil
1 to 1 1/2 lbs. rib eye, New York strip or top sirloin
1 onion, chopped
1 carrot, chopped
4 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup red wine
2 cups marinara sauce
1 cup low-sodium beef broth
12 oz. penne or other tubular pasta
3 oz. Parmesan cheese, shaved
salt and pepper or grill seasoning to taste

Heat the oil in a heavy frying pan over medium-high to high heat. Season both sides of the steak with salt and pepper or grill seasoning. Sear the steaks until browned but still rare, about 3 minutes per side. Remove to a plate to cool completely.

Add the onion and carrots to the same pan and saute over medium heat until softened, about 8 minutes. Add the garlic and oregano. Pour in the wine and allow to reduce slightly. Add the marinara and broth, and let mixture simmer for 10 to 15 minutes.

In the meantime, cook the pasta in boiling, salted water until al dente (about 1 minute under the minimum recommended cooking time); stir frequently.

Trim the steak of any excess fat and cut into bite-sized pieces.

Drain the pasta. Add the pasta, steak and any accumulated juices from the meat to the sauce, allowing the flavors to come together over medium heat, about 1 minute. Serve with the shaved Parmesan cheese.

Giada's Quick Marinara Sauce

2 28 oz. cans whole plum tomatoes with juice
1 bunch fresh basil, stemmed
3 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon sugar
salt and pepper to taste

Heat the oil in large sauce pan over medium heat. Add the onions and garlic, cooking until very tender, about 12 minutes. Remove the tomatoes from their cans and puree with the basil. Stir in the tomato juice, puree, oregano and sugar and allow sauce to simmer for about 10 minutes. Season with salt and pepper to taste before serving or freezing.

Spaghetti with a Delicate Tomato Sauce

Don't be put off by the simplicity of the ingredients. You and your children will love this comforting dish, adapted from On Top of Spaghetti by Johanne Killeen and George Germon. I prefer to use more tomato juice than chicken broth, and have cut the amount of butter by half... 4 tablespoons is plenty. I also reduce everything more, which results in a more velvety sauce. If you're using homemade stock, you may need to add a bit of salt, as the authors do.

Spaghetti with a Delicate Tomato Sauce

1 lb. spaghetti or linguine
1 11.5 oz. can tomato juice
1 cup reduced sodium chicken broth
4 tablespoons unsalted butter
freshly grated Grana Padano
black pepper to taste

Cook pasta until just slightly underdone in ample, salted boiling water.

In the meantime, combine the tomato juice, chicken broth and 2 tablespoons butter in a skillet large enough to accommodate the pasta. Bring mixture to a boil, then lower heat and reduce by approximately one-half, or until the sauce takes on an almost creamy texture.

Drain the pasta and add to the sauce, stirring in the last 2 tablespoons of butter. Season with black pepper. Raise the heat, tossing the pasta and sauce until they're "married," but before the pasta has a change to overcook. Serve with freshly grated Grana Padano.

Pasta with Eggplant Two Ways

Pasta, tomatoes and eggplant go so well together. Both of these recipes use roasted, rather than fried, eggplant, keeping things a little lighter. While fried eggplant can be delicious, it's all too easy to turn this versatile vegetable into an oil-saturated sponge.

Pasta with Eggplant Puree is adapted from Food Network luminary Giada De Laurentiis. I've omitted the red pepper flakes and several tablespoons of oil for finishing the dish. And, I prefer basil to her mint. You could also serve the puree by itself as a side dish or as part of an antipasto platter.

Pasta with Roasted Eggplant Sauce is Rachael Ray's take on the Sicilian classic, Pasta Alla Norma, and is adapted from her book, 365: No Repeats... A Year of Deliciously Different Dinners. She uses ricotta salata, and I certainly would too... if I could find it locally. If you want your pasta to be a touch more authentically Italian (sauce is merely a condimento), reserve some of the sauce for another dish. Just imagine how good it would be on homemade pizza (see below).

Pasta with Eggplant Puree

1 lb. tubular pasta, such as rigatoni or penne
1 medium eggplant
1 pint cherry or grape tomatoes
3 gloves garlic, peeled
3 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts
handful of basil leaves, torn
Grano Padano, grated
salt and black pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Peel and cut the eggplant into 1-inch cubes. Toss with tomatoes, garlic, olive oil, salt and pepper in a mixing bowl. Spread vegetables evenly on baking sheet and roast for approximately 35 minutes or until eggplant is golden.

Place pine nuts in a small oven-safe dish and roast during the last 8 minutes of baking.

Cook pasta (according to package directions) in ample, salted water until al dente. In the meantime, transfer the roasted vegetables to a food processor and pulse until smooth. Transfer to a large serving bowl.

Drain pasta, reserving 1 to 1 1/2 cups of cooking liquid. Add pasta and 1/2 cup of pasta water at a time to the puree until the dish reaches the desired consistency. Serve pasta sprinkled with pine nuts, basil and grated Grana Padano.

Pasta with Roasted Eggplant Sauce

1 lb. tubular pasta, such as rigatoni or penne
1 large or 2 small eggplant
5 tablespoons extra virgin olive oil, divided
6 garlic cloves, peeled
1 medium onion, finely chopped
1 28 oz. can crushed tomatoes (preferably San Marzano)
handful of basil leaves, torn
1 to 2 cups feta cheese, crumbled
salt and black pepper to taste

Preheat the oven to 425 degrees.

Peel and cut eggplant(s) into 1-inch cubes. Toss with olive oil, garlic, salt and pepper and spread evenly onto a baking sheet. Roast for approximately 25 minutes or until both eggplant and garlic are tender. Transfer to a food processor and pulse until smooth.

In the meantime, add the remaining two tablespoons olive oil to a large sauce pan. Saute onion over medium-high heat until translucent. Stir in crushed tomatoes and eggplant puree. Season with additional salt and pepper.

Cook pasta (according to package directions) in ample, salted water until al dente. Drain and toss with sauce. Serve pasta sprinkled with basil and feta.

Pasta with Red Pepper Sauce

I discovered this simple recipe in the February 2008 issue of Food & Wine. I cut 1/4 cup of the olive oil, since it's plenty rich with just a couple of tablespoonfuls. I suggest roasting your own peppers, since they're so much sweeter than their jarred counterparts. Put peppers on the grill or under the broiler until every side is blistered (not completely charred, though, or they'll be too bitter). Place in a covered bowl for about 20 or so minutes, then remove the skin. Store with a tablespoon or two of extra virgin olive oil, a garlic clove and a bit of salt and pepper in the refrigerator. Lovely for antipasto, too.

Pasta with Red Pepper Sauce

3/4 lb. imported Italian pasta (gemelli or cavatappi)
2 whole roasted red peppers
2 tablespoons extra virgin olive oil (or more to taste)
2 oil-packed sun-dried tomato halves, drained
1 tablespoon tomato paste
1 garlic clove
1/2 lb.s fresh mozzarella cheese, cubed
handful of basil leaves
salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly.

Meanwhile, puree roasted peppers with the olive oil, sun-dried tomatoes, tomato paste and garlic until smooth. Pour into a large bowl and toss with the pasta and fresh mozzarella. Season with salt and pepper to taste. Tear a few basil leaves over the pasta and serve.

Pasta Al Forno

This simple baked pasta has been served at countless family gatherings, so those of us who don't partake of fish have something to eat (count on salmon for virtually all special occasions, with the exception of Thanksgiving… even our family has it limits).

Pasta Al Forno

1 lb. fusilli, penne or ziti
1 15 oz. container whole milk ricotta cheese
2 cups whole milk mozzarella, grated
1 cup Parmesan, freshly grated
1 egg
¼ cup Italian parsley, finely chopped
salt and pepper to taste
pinch of freshly grated nutmeg
3 to 4 cups marinara sauce

Preheat the oven to 375 degrees.

Mix half of the mozzarella and half of the Parmesan with the ricotta. Add the eggs, salt, pepper, parsley and nutmeg.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until almost al dente. Drain and toss with cheese mixture.

Spread 1 to 2 cups of marinara on the bottom of a buttered 13 by 9 baking dish. Spread cheese mixture and top with another 1 to 2 cups of marinara sauce. Cover with the remaining mozzarella and Parmesan. Bake until cheese is bubbling on top, approximately 35 to 45 minutes.

Lasagna

The secret to a good lasagna is taking the time to do it right. Making a flavorful homemade bolognese or marinara sauce and a well-seasoned bechamel are key. Pre-grated, run-of-the mill mozzarella and no-boil sheets of pasta may save you time, but you'll end up with a dry mess of layers covered in rubber. Some recipes for lasagna bolognese omit the ricotta mixture, while other versions of the dish may even call for cottage cheese (definitely not authentic). This lasagna, which leaves out the spinach (after all, we want the kids to eat it) is adapted from Everyday Italian by Giada DeLaurentiis. If you'd like a shortcut, I recommend the easier Pasta Al Forno, which has much of the flavor, with considerably less effort.

Lasagna

9 lasagna noodles
2 1/2 cups Bolognese or Marinara sauce
2 cups Bechamel sauce
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
1 teaspoon oregano
salt and pepper to taste
pinch of freshly grated nutmeg
2 1/2 cups whole milk mozzarella cheese, divided
1/2 cup Parmesan cheese, freshly grated

Preheat oven to 375 degrees.

Cook lasagna noodles for 6 minutes in well-salted water with a tablespoon or two of oil to preventing sticking. Drain, rinse and set aside.

Combine the ricotta, oregano, nutmeg, salt and pepper with half of the mozzarella in a large bowl. Check for seasoning, then add in the eggs. Set aside.

Mix the Bolognese or Marinara sauce into the Bechamel.

Spread approximately one-third of the sauce mixture over the bottom of a buttered 13 by 9 baking dish. Layer three of the lasagna noodles side by side over the sauce, covering with one-third of the ricotta mixture. Add another layer of lasagna noodles, followed by the ricotta mixture and sauce; repeat. Cover sauce with remaining mozzarella and Parmesan.

Bake for approximately 35 to 40 minutes, or until dish is bubbling and cheese is golden brown. Allow to cool slightly before serving.

Ziti with Tomato Pesto

If you love pasta as much as I do, you absolutely have to get On Top of Spaghetti... Macaroni, Linguine, Penne and Pasta of Every Kind. Authors Johanne Killeen and George Germon run the renowned Al Forno Restaurant in Providence, Rhode Island. Among my favorite recipes: Tomato Pesto. I only wish I would have thought of it first. I've taken the liberty of substituting some broth for the olive oil and using Parmesan (or Grano Padano) in place of the Pecorino Romano.

Ziti with Tomato Pesto

6 oz. can tomato paste
1/4 cup extra virgin olive oil
1/2 cup vegetable or chicken broth
1/2 cup pine nuts
2 tablespoons tomato juice
2 garlic gloves
salt and cayenne pepper to taste
1 lb. dried imported pasta, such as Ziti Rigate
freshly grated Parmesan cheese

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, combine the tomato paste, olive oil, broth, pine nuts, tomato juice and garlic cloves in a food processor. Pulse until you've created a smooth mixture; transfer to a large serving bowl.

Drain the pasta thoroughly, reserving approximately 1/2 cup of the pasta water. Add the pasta to the serving bowl, tossing with the pesto. Add a tablespoon or two of reserved pasta water if the mixture seems too thick. Season with salt and cayenne pepper to taste. Top with freshly grated Parmesan.

Lemon Cream Pasta

This is perfect for company, but who says you have to wait until people come over to eat well! I've been making this since the recipe appeared in The New York Times, probably around 1984 or 1985. I’ve adjusted the proportions and use an imported dry pasta instead of the fresh called for originally. Complete the meal with roasted asparagus and grilled chicken breast or shrimp (if you actually eat seafood, and I, most certainly, don't).

Lemon Cream Pasta

1 lb. linguine or thin spaghetti
½ cup heavy cream
zest and juice from two small lemons
1 tablespoon butter
1/3 to ½ cup of Parmesan, freshly grated
Salt and pepper (or lemon pepper) to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, cook the heavy cream, lemon zest and lemon juice in a small sauce pan over medium to medium-low heat (watching carefully to prevent the cream from getting overheated and curdling).

Drain the pasta thoroughly and toss with the butter. Add the cream mixture and Parmesan. Season with salt and pepper (to taste). Serve with additional Parmesan.

Macaroni & Cheese

It seems there are as many recipes for this classic comfort dish as there are cooks. This one, perfect for Sunday dinner, is a little lighter than some. You could easily add an additional 2 or so ounces of shredded fresh or whole milk mozzarella to take this over the top. If you’re lucky enough to have leftovers, put them in a buttered baking dish, add a dash of milk and cover with shredded cheddar cheese. Bake until lightly browned on top.

Creamy Macaroni & Cheese

1 lb. elbow macaroni
4 oz. medium cheddar, shredded
4 oz. American cheese, cubed
2 cups hot milk
3 tablespoons butter
3 tablespoons flour
Seasoned salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons).

As the pasta cooks, make a roux with the butter and flour. Add the hot milk and bring up to medium high, careful not to boil or scald the milk (or it will curdle). Add the shredded cheese when the béchamel has thickened nicely, stirring until completely melted. Add seasoned salt and pepper to taste.

Drain the pasta thoroughly and toss with the cheese sauce. Sprinkle with additional cheddar if desired.

Macaroni & Cheese II

Sure, we all have dysfunctional families. You've probably had the misfortune of eating at a dysfunctional family restaurant, too. This recipe is from a long ago shuttered eatery in my hometown. The food was great, but the service… unbelievable. Hours of the restaurant varied daily. Workers didn't show up for their shift if they had something better to do. And when they did, they might not bother to make many of the menu items. This is a keeper, though. Feel free to reduce the amount of butter (a few tablespoons is fine) and be sure to use aluminum foil or your dish will be dry as a bone.

Baked Macaroni & Cheese

22 oz. of elbow macaroni
4 oz. sour cream
¾ cube butter
3 cups cheddar cheese, shredded
1 cup milk
Seasoned salt and pepper to taste

Preheat oven to 375 degrees.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until tender.

Drain macaroni thoroughly and pour into a greased baking pan. Add sour cream, butter, cheddar cheese and milk. Mix well. Bake covered for 45 minutes.