Celebrate National Pasta Day on Oct. 17

October is National Pasta Month, and on the calendar as well is Oct. 17, National Pasta Day.

Celebrate the job of noodles in every shape and size by making a pasta dinner.

After all, pasta is one of the most popular foods around.

Pasta is typically made from an unleavened dough of durum wheat flour. The flour is mixed with water or eggs and formed into sheets or various shapes. It can then be served fresh or dried to be stored for later use.

But there are plenty of other options —gluten-free pastas and zoodles, pasta made of vegetables, among them.

One reason for pasta’s popularity is its versatility. It can be used in savory and sweet dishes, hot or cold foods and in main courses, side dishes and even desserts.

You can buy fresh or dried pasta or even make your own pasta from scratch.

And there are more than 300 types of pasta, each with its own attributes. For example, serve linguine with lighter, thinner sauces to avoid breaking the noodles. It’s cousin fettuccine is less delicate so it can be used more easily with heavier sauces like alfredo.

When making pasta, season the water with salt before adding the noodles. While it won’t keep the pasta from sticking, it is the best time to add flavor to your pasta.

Always bring the water to a boil before adding the pasta and make sure you have plenty of water in the pot.

Stir the pasta a few times while it’s cooking, and reserve some of the cooking liquid before draining the noodles. If your sauce seems a little thick, add the liquid to thin the sauce and add more flavor.

And run water over the cooked pasta to help prevent sticking, even if you’re going to eat it right away, to wash off some of the excess starch.

Following are pasta recipes from foodnetwork.com.

foodnetwork.com

 

Cacio e Pepe Pasta

 

Kosher salt

12 ounces spaghetti

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 tablespoon very coarse freshly ground black pepper, plus more for serving

1-3/4 cups freshly grated Parmesan, plus more for serving

 

Bring a large pot of salted water to a boil. Cook pasta according to the package directions, reserving one cup of the cooking liquid before draining.

Heat butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add pepper and cook one minute, stirring, until lightly toasted. Add pasta and as much as 3/4 cup reserved cooking liquid, tossing to coat pasta. Sprinkle Parmesan on top and continue cooking and tossing about two minutes, until cheese is melted and the pasta is well coated. Add a little more cooking liquid to loosen, if necessary.

Season with salt and divide among four bowls. Serve with additional Parmesan and pepper.

 

 

 

 

Orecchiette With Mini Chicken Meatballs

 

1 pound orecchiette pasta

1/4 cup plain breadcrumbs

1/4 cup chopped fresh flat-leaf parsley

2 large eggs, lightly beaten

1 tablespoon whole milk

1 tablespoon ketchup

3/4 cup grated Romano cheese

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground chicken

1/4 cup olive oil

1-1/2 cups hot low-sodium chicken stock

4 cups cherry tomatoes, halved

1/2 cup freshly grated Parmesan

8 ounces bocconcini mozzarella, halved

1/2 cup chopped fresh basil leaves

 

Bring a large pot of salted water to a boil over high heat. Add pasta and cook eight to 10 minutes, stirring occasionally, until tender but still firm to the bite.

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper. Add chicken and gently stir to combine.

Using a melon baller or a teaspoon, form chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a 14-inch skillet, heat oil over medium-high heat. Working in batches, add meatballs and cook without moving about two minutes, until brown on the bottom. Turn meatballs and brown the other side about two minutes.

Add chicken stock and tomatoes and bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer five minutes, until tomatoes are soft and meatballs are cooked through. Drain pasta, reserving one cup pasta water. Transfer pasta to a large serving bowl and add Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add meatball mixture, mozzarella cheese, and 1/2 cup basil. Gently toss to combine. Garnish with the chopped basil.

 

 

Pasta With Vegetable “Bolognese”

3/4 cup dried porcini mushrooms

Kosher salt

1 20-ounce package cheese tortellini

3 carrots, roughly chopped

2 stalks celery, roughly chopped

1 red onion, roughly chopped

1 teaspoon fresh thyme

6 tablespoons unsalted butter

Freshly ground pepper

1/2 cup dry white wine

1 28-ounce can peeled San Marzano tomatoes, crushed by hand

1 cup fresh basil, torn

Soak mushrooms in one cup hot water for five minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.

Bring a large pot of salted water to a boil. Add tortellini and cook as directed. Reserve one cup cooking water, then drain.

Pulse mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat four tablespoons butter in a large Dutch oven over medium-high heat. Add vegetables, season with salt and pepper and cook four minutes, stirring, until they start browning. Add wine and reserved mushroom liquid and bring to a simmer, scraping up the browned bits. Cook about three minutes, until reduced by half.

Add tomatoes to the pot and cook, stirring, about 10 minutes, until sauce thickens. Add basil, remaining butter and tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.

 

 

Spaghetti Aglio E Olio

Kosher salt

1 pound dried spaghetti

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. Add two tablespoons salt and pasta and cook according to package directions. Set aside 1-1/2 cups pasta cooking water, then drain.

Heat olive oil over medium heat in a 12-inch saute pan or large, shallow pot. Add garlic and cook two minutes, stirring frequently, until it just begins to turn golden. Add red pepper flakes and cook 30 seconds. Carefully add reserved pasta-cooking water and bring to a boil. Lower the heat, add one teaspoon salt, and simmer about five minutes, until liquid is reduced by a third.

Add drained pasta to the garlic sauce and toss. Off the heat, add parsley and Parmesan and toss well. Allow pasta to rest off the heat five minutes for the sauce to be absorbed. Taste, adjust seasonings and serve warm with extra Parmesan on the side.

 

 

Butternut Squash Lasagna

1 tablespoon olive oil

1-1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt

Freshly ground black pepper

1/2 cup water

3 amaretti cookies, crumbled

1/4 cup butter

1/4 cup flour

3-1/2 cups whole milk

Pinch nutmeg

3/4 cup lightly packed fresh basil leaves

12 no-boil lasagna noodles

2-1/2 cups shredded whole-milk mozzarella cheese

1/3 cup grated Parmesan

Heat oil in a heavy large skillet over medium-high heat. Add squash and toss to coat. Sprinkle with salt and pepper. Pour water into the skillet, cover and simmer over medium heat about 20 minutes, until the squash is tender, stirring occasionally. Cool slightly, then transfer the squash to a food processor. Add amaretti cookies and blend until smooth. Season to taste with salt and pepper.

Melt butter in a heavy medium-size saucepan over medium heat. Add flour and whisk one minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce heat to medium and simmer about five minutes, until sauce thickens slightly, whisking often. Whisk in nutmeg and cool slightly.

Transfer half the sauce to a blender,  add basil and blend until smooth. Return basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper, to taste.

Lightly butter a 13-by-9-by 2-inch glass baking dish. Spread 3/4 cup sauce in the dish. Arrange  three lasagna noodles on the bottom, then spread one-third of the squash puree over the noodles. Sprinkle with 1/2 cup mozzarella cheese, then drizzle 1/2 cup sauce over the top. Repeat layering three more times.

Tightly cover the baking dish with foil and bake in a 375-degree oven for 40 minutes. Sprinkle remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking, uncovered, for 15 minutes, until sauce bubbles and the top is golden. Let lasagna stand for 15 minutes before serving.

 

 

Pasta With Pumpkin and Sausage

2 tablespoons extra-virgin olive oil

1 pound bulk sweet Italian sausage

4 cloves garlic, cracked and chopped

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut chiffonade

1 cup dry white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground or grated nutmeg

Coarse salt

Black pepper

1 pound penne rigate, cooked to al dente

Romano or Parmigiano cheese, for grating

Heat a large, deep nonstick skillet over medium-high heat. Add one tablespoon olive oil and brown sausage in it. Transfer sausage to paper towel-lined plate. Drain fat and return pan to the stove. Add remaining oil, then the garlic and onion. Saute three to five minutes, until onions are tender.

Add bay leaf, sage and wine. Cook about two minutes, until wine is reduced by half. Add stock and pumpkin and stir to combine, then continue stirring until mixture comes to a bubble. Return sausage to pan, reduce heat and stir in cream. Season sauce with cinnamon, nutmeg, salt and pepper to taste. Simmer five to 10 minutes to thicken sauce.

Return drained pasta to the pot. Remove bay leaf from sauce and add sausage pumpkin sauce. Combine sauce and pasta and toss over low heat one minute. Garnish with shaved cheese and sage leaves.

 

 

 

Buffalo-Chicken Macaroni and Cheese

7 tablespoons unsalted butter

Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup hot sauce such as Frank’s

2 tablespoons flour

2 teaspoons dry mustard

2-1/2 cups half-and-half

1 pound yellow sharp cheddar cheese, cut into 1-inch cubes

8 ounces pepper jack cheese, shredded

2/3 cup sour cream

1 cup panko

1/2 cup crumbled blue cheese

2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil, then add pasta and cook about seven minutes, until al dente. Drain.

Melt three tablespoons butter in a large skillet over medium heat. Add onion and celery and cook about five minutes, until soft. Stir in chicken and garlic and cook two minutes, then add 1/2 cup hot sauce and simmer one minute, until slightly thickened.

Melt two tablespoons butter in a saucepan over medium heat. Stir in flour and mustard with a wooden spoon until smooth. Whisk in half-and-half, then add remaining hot sauce and stir about two minutes, until thick. Whisk in cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in a buttered 13-by-9-inch  baking dish, then top with the chicken mixture and the remaining macaroni. Pour cheese sauce evenly on top.

Put the remaining butter in a medium microwave-safe bowl and microwave until melted. Stir in panko, blue cheese and parsley. Sprinkle over macaroni and bake in a 350-degree oven 30 to 40 minutes, until bubbly. Let rest 10 minutes before serving.

 

 

Steakhouse Pasta

1 tablespoon vegetable oil

Kosher salt

1-1/2 pounds pappardelle

2 tablespoons olive oil

3 cloves garlic, minced

1/2 cup brandy

1 28-ounce can diced tomatoes, drained

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper

1 teaspoon seasoning salt

1/2 teaspoon lemon pepper

12 ounces skirt steak

Heaping 1/2 cup grated fontina

3 tablespoons crumbled blue cheese

3/4 cup heavy cream

1 tablespoon prepared horseradish

1/3 cup half-and-half, if needed

3 cups baby spinach

Fresh basil leaves, for garnish

Brush grill with vegetable oil and heat to medium high.

Bring a pot of salted water to a boil. Add pasta and cook according to package instructions.

Place olive oil in a large skillet over medium heat. When hot, add garlic and cook one minute. Turn heat off, then add brandy. Turn heat back on and cook about one minute, until brandy is reduced by half. Add diced tomatoes to the skillet along with sugar, crushed red pepper and a pinch of salt and black pepper. Cook 10 minutes, stirring occasionally.

Sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak. Put the steak on the hot grill, seasoned-side down, and cook three to four minutes. Sprinkle remaining seasoning salt, lemon pepper, black pepper and a pinch salt on the steak, then flip it and cook three to four minutes until medium rare. Place on a carving board to rest.

Reduce heat to low under the sauce. Stir in fontina and one tablespoon blue cheese. Stir in cream and horseradish, then add a little half-and-half if sauce is too thick. Cook one to two minutes, tasting and adding more seasonings as needed.

Cut steak into 1/2-inch strips.

Just before serving, add spinach to the sauce and toss to coat. Drain pasta and add to the sauce and mix everything together.

Place steak on top of the pasta. Garnish with basil and remaining blue cheese crumbles.