5 Fantastic Pasta Recipes to Add to Your Weeknight Dinner Rotation

cupcakesandcashmere.com

Cookeemama

1 22 oz. can tomatoes or tomato puree (can be whole, diced or pureed - anything you have on hand!)

3 Tbsp extra virgin olive oil

½ of a medium yellow onion, diced

Kosher salt

3 medium garlic cloves, thinly sliced

1 tsp red pepper flakes

3 anchovies

2 tsp capers, minced

2 tsp date syrup (can use sugar instead - you just need a little sweetness to balance the sauce)

2 tsp white balsamic vinegar (or any light vinegar, i.e. champagne or rice vinegar)

Kosher salt

1 lb. rigatoni

2 Tbsp unsalted butter

Ricotta (to finish)

Pea shoots, fresh herbs, arugula, or any tender greens (to finish)

Crispy breadcrumbs

subheading: For the method, click here!:

subheading: INGREDIENTS:

1.5 quarts stock (I use homemade corn stock recipe in notes below but you can use chicken or vegetable stock)

6 Tbsp unsalted butter, divided

2.5 cups corn (from 4 to 5 cobs)

2 cloves garlic, minced

1 cup finely diced yellow onion

¼ cup ricotta cheese

1.5 cups Arborio or Carnaroli rice

⅓ cup dry white wine (i.e. Sauvignon Blanc) sherry

Freshly minced chives, to finish

Good quality extra virgin olive oil, to finish

subheading: For the method, click here!:

subheading: INGREDIENTS:

subheading: For the lamb ragu:

2.5 lbs lamb shoulder, cut into 2-inch pieces

Kosher Salt

Black pepper

3 Tbsp olive oil

1 large carrot, cut into small dice

3 stalks celery, cut into small dice

½ yellow onion, cut into small dice

½ leek, cut into small dice (if you can’t find leeks, use one whole yellow onion instead of half)

1 tsp fennel seeds

2 bay leaves

1 cup dry white wine

1.5 cups stock (I used chicken but you can use any type you have)

¼ cup whole milk

subheading: For the mint pesto:

1 bunch mint

½ bunch parsley

2 cloves garlic, minced

Zest from two lemons

Juice from ½ lemon

¾ cup Extra virgin olive oil (see notes below)

¼ cup freshly grated Parmesan cheese

Kosher salt

subheading: For the lemony ricotta:

Zest from one lemon

1 cup ricotta cheese (I love Bellwether farms)

subheading: To finish:

3 Tbsp unsalted butter

1.5 lbs pappardelle pasta (but you can use whatever shape you have!)

Good quality Extra Virgin Olive Oil

Flaky Sea Salt

Fresh mint leaves for garnish

subheading: For the method, click here!:

subheading: INGREDIENTS:

1 lb. mild Italian sausage

1 tsp. olive oil

1 tbsp. tomato paste

2 tbsp. butter

6 cloves garlic, finely chopped

½ cup chicken broth

1 pint cherry tomatoes; extra points for heirlooms like sungolds

1 lb sturdy sauce-catching pasta, like paccheri (pictured), rigatoni, or penne

½ cup grated parmigiano reggiano

~25 leaves of fresh basil, sliced into ribbons

Fresh black pepper, to taste

subheading: For the method, click here!:

subheading: INGREDIENTS:

2 tbsp. unsalted butter

4 tbsp. olive oil

4 cloves garlic, finely minced

4 tbsp. double concentrated tomato paste

1 lb. pasta, your choice (I like fusili, rigatoni, and other short ridgy shapes)

½ cup vodka, cheap is fine

2 cups heavy cream

1 tsp Calabrian chiles in oil, optional (can sub chili flakes, but the chiles really kick it into turbo overdrive)

Parmigiano reggiano cheese, for serving

½ tsp salt (not including salt for pasta water)

Salt and pepper to taste

Directions at cupcakesandcashmere.com

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