Pasta & Noodles
1283 recipes found
Beef Stroganoff
Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.
Cold Pork Rice Noodles With Cucumber and Peanuts
Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic, fish sauce and tons of fresh herbs plus plenty of flexibility. Add more peanuts and basil, or go heavy on the mint and lime. Use pork tonight, and ground turkey or chicken the next time; it’s your choice. This basic formula is easily adapted, and the components pack up easily for a work lunch or another night’s dinner. To make this vegetarian, substitute semi-firm tofu, cut into 1/2-inch cubes, for the pork, and substitute a few tablespoons of soy sauce for the fish sauce.
Ricotta Dumplings With Buttered Peas and Asparagus
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn’t require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.
Creamy Cauliflower Pasta With Pecorino Bread Crumbs
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs — they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.
Penne With Tuna and Peas in Tomato Sauce
Creamy Ramp Pesto Pasta
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it’s quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Creamy Turmeric Pasta
This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal — the kind of dish you throw together, then eat out of a big bowl while sitting on the couch — but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil.
Baked Spanakopita Pasta With Greens and Feta
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Cha Ca
Goose Pho
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result, his freezer always has a stash of goose and duck carcasses, which he turns into pho. Mr. Truong's recipe is based on techniques he learned at his parents’ restaurant, Saigon Café in Harrisonburg, Va., and can be adapted to work with a mix of meats. Although geese give the pho a cleaner, beefier flavor, he sometimes uses duck, which imparts an earthier taste. Cooks who don’t have access to goose or duck carcasses can use a combination of chicken carcasses and beef bones. Mr. Truong adds goose or duck feet, which are rich in collagen, to give the soup the distinct, silky mouth feel of a good consommé. The feet are optional, but he suggests at least adding chicken feet; your butcher or poultry purveyors at the farmers' market can usually sell you some.
Broccoli-Dill Pasta
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls “umami powder,” the broccoli transforms into a deeply flavorful vegan spread that’s also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don’t skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Baked Rigatoni With Tomatoes, Olives and Pepper
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what’s for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Pumpkin Ravioli with Sage Walnut Pumpkin Butter
These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
Caramelized Shallot Pasta
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Spicy Clam Chorizo Pasta
Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, “Pati’s Mexican Table,” is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico’s Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich’s nod to the craft-beer boom in Baja.
Pasta Alla Vodka
There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Neck Bones (Pork Neck and Noodles)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
Whole Wheat Pappardelle With Fava Purée
This is adapted from a recipe by the food writer Clifford A. Wright. If you forget to soak the dried favas, or if you don't have the time, simply cover them with boiling water and soak 1 hour, then drain and proceed.
Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word “pasticcio.” That translates to English as “a mess,” indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef –– which you can certainly use here –– but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It’s project cooking that’s perfect for a cold winter’s night.
Vegan Cacio e Pepe
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Sopa de Fideo
Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!
Fusilli With Broccoli and Anchovies
This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.
Vegan Pho With Carrots, Noodles and Edamame
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.
Spicy Rice Noodles With Crispy Tofu and Spinach
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.