Simple pasta dishes can be made with more than red sauce. These six satisfying pasta dishes take simple ingredients and bring them to the next level.
Find the recipes and ingredients below:
0:13 – Pasta with Sausage Basil & Mustard –
0:57 – Spaghetti with Clams and Braised Greens –
2:22 – Sunday Sauce –
5:45 – Creamy Lemon Pasta –
7:07 – Crusty Baked Shells & Cauliflower –
Pasta with Sausage Basil & Mustard
Ingredients
1 pound penne, rigatoni or medium shells 1 tablespoon extra-virgin olive oil 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds) 3/4 cup dry white wine 3/4 cup heavy cream 3 tablespoons grainy mustard Pinch of crushed red pepper 1 cup thinly sliced basil
Spaghetti with Clams and Braised Greens
1/2 cup extra-virgin olive oil 8 garlic cloves, crushed 4 dozen littleneck clams 2 cups dry white wine 2 jarred roasted red peppers, drained 1 teaspoon crushed red pepper 1 pound Swiss chard or collard greens, stemmed and chopped (8 cups) Kosher salt Pepper 1/2 pound spaghetti 2 tablespoons unsalted butter, cubed and chilled 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
Sunday Sauce
Ingredients
2 tablespoons extra-virgin olive oil 3 pounds bone-in, English-cut beef short ribs, cut into 2-inch pieces (see Note) Kosher salt Pepper 2 medium onions, finely chopped 2 tablespoons tomato paste 3 garlic cloves, minced 1 teaspoon dried oregano Two 28-ounce cans whole peeled Italian tomatoes, crushed by hand 1 medium carrot, peeled 2 pounds spaghetti
Creamy Lemon Pasta
4 quart water 2 tablespoon plus 3/4 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1 tablespoon Meyer lemon zest 1 teaspoon honey 3 medium shallots, minced (about 1/2 cup) 1 cup heavy cream 1 pound dried fettuccine 2 tablespoon fresh Meyer lemon juice 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1/2 teaspoon freshly ground black pepper, for garnish 1/3 cup Meyer lemon supremes, for garnish
Crusty Baked Shells & Cauliflower
Kosher salt Freshly ground black pepper 3/4 pound medium shells, such as Barilla Good olive oil 2 1/2 pounds cauliflower, cut into small florets (1 large head) 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons capers, drained 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon grated lemon zest 1/4 teaspoon crushed red pepper flakes 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind) 1 cup (8 ounces) fresh ricotta 1/2 cup panko (Japanese bread flakes) 6 tablespoons freshly grated Italian Pecorino cheese 2 tablespoons minced fresh parsley leaves
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6 Satisfying and Simple Pasta Dishes | Food & Wine Recipes