Here Are 4 Dishes To Step Up Your Pasta Game

Servings: 4

INGREDIENTS

1 pound spaghetti

2 tablespoons olive oil

3 cloves garlic, minced

2 cups chopped cherry tomatoes

Salt, to taste

Pepper, to taste

1 cup white wine

1 cup parmesan

½ cup basil, chopped

PREPARATION

# Cook spaghetti in boiling salted water until it’s al dente. Reserve 1 cup of the pasta water before draining.

# While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.

# Cook tomatoes down for 5 minutes until they soften and release some of their juices. Then add the wine and allow that to reduce for 5-10 minutes until you’re left with a syrupy sauce.

# Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.

# Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you’re left with a smooth sauce. Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.

# Top off with extra parmesan and basil and serve immediately.

# Enjoy!

Servings: 4

INGREDIENTS

1 pound fusilli or rotini

2 cups basil leaves, washed and thoroughly dried

1 clove garlic

¼ cup pine nuts

½ cup extra virgin olive oil

¼ cup cold water

Salt, to taste

Pepper, to taste

½ cup grated parmesan

PREPARATION

# Cook fusilli in boiling salted water until it’s al dente. Reserve 1 cup of the pasta water before draining.

# Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started.

# Scrape down the sides of processor bowl to ensure everything is being incorporated evenly. Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce.

# Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture)

# Before draining the pasta, reserve about a cup of the pasta cooking water.

# Drain the pasta and transfer to large bowl or pan and add pesto and a splash of pasta water, stirring to incorporate.

# Top off with more cheese and basil before serving.

# Enjoy!

Servings: 4

INGREDIENTS

1 pound large tube or ribbon pasta (we used paccheri)

4 tablespoons olive oil

1 pound beef chuck roast, diced (or any stew meat at your supermarket)

1 pound oxtail (or beef shank

1 onion, diced

1 carrot, diced

1 stalk celery, diced

3 cloves garlic, minced

2 tablespoons tomato paste

½ cup red wine (we used zinfandel. Malbec or cabernet sauvignon would be great too!)

32 ounces beef stock

28 ounces diced tomatoes

3 sprigs each thyme, rosemary, oregano (it will be easiest if you tie these together with kitchen twine for removal later)

2 bay leaves

PREPARATION

# Season the meat on all sides with salt and pepper.

# Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.

# Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.

# Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.

# Pour in the wine and let it boil off and reduce until barely any remains in the pan.

# Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.

# Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.

# Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F/170˚C oven for 3 hours.

# Remove the herb bundle and beef shank.

# Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.

# Skim off any extra fat from the top of the ragu.

# Cook pasta in boiling salted water until al dente. Reserve 1 cup of the pasta water before draining.

# Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu. Add a handful of cheese and stir to melt into the sauce.

# Serve and enjoy!

Servings: 4

INGREDIENTS

3 tablespoons olive oil

1½ pounds chicken breasts, diced

½ yellow onion, diced

Salt, to taste

Pepper, to taste

2 cups cremini mushrooms, sliced

3 cloves garlic, minced

1 teaspoon thyme

2 teaspoon paprika

32 ounces chicken broth, low-sodium

1 cup heavy cream

1 pound farfalle pasta

5 ounces spinach

1 cup parmesan

PREPARATION

# Heat 2 tablespoons olive oil in a large pot on medium-high heat. Add chicken and brown, cooking through. Set chicken aside.

# Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.

# Add mushrooms and garlic and stir to incorporate with the onion. Season with salt, pepper, thyme, and paprika to taste. Stir to evenly season and lightly toast the spices.

# Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)

# When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.

# Top off with extra parmesan.

# Enjoy!