Pasta & Noodles
1283 recipes found
Ballerina Farm’s Beef Stroganoff
This is a typical family dinner for Hannah Neeleman of Ballerina Farm, who is raising eight children, tending sheep and chickens, and making almost everything her family eats from scratch on her dairy farm in Utah. In many ways, she’s a traditional Mormon farm wife; untraditionally, she broadcasts her daily life to 22 million followers on social media. This recipe uses lean beef and yogurt, both of which are in constant supply on the farm. The tangy sauce is great with any kind of fresh or egg noodles; of course, Ms. Neeleman makes her own.
Espagueti Verde (Creamy Roasted Poblano Pasta)
At weddings, baptisms and other special occasions across Mexico, pots of spaghetti coated in creamy green sauce sit on most every banquet table. Smoky with charred peppers and tangy with crema, it’s the dish everyone loves. Throughout the country, the herbs in it change — there may be epazote, cilantro or parsley — but there are always roasted poblanos. Traditionally, the chiles are pureed into a sauce to coat the pasta, but you can skip that step to highlight even more of their flavor and texture. Cream, Mexican crema and queso fresco temper any lingering heat and round out the whole dish to a tangy finish.
Sourdough Herb Noodles
If you are the kind of cook who has more sourdough starter than you know what to do with, using it in fresh pasta produces a springy texture and deep flavor. Hannah Neeleman bakes bread most days for her family of 10 at Ballerina Farm, the name of both her 328-acre ranch in Utah and her wildly popular social media accounts. She makes this recipe to serve with stews like beef stroganoff. It can also be made without the herbs.
Beef Pho Recipe
A soothing, restorative bowl of beef phở, the national dish of Vietnam, is defined by the quality of the broth, according to Thuy Diem Pham, chef and owner of The Little Viet Kitchen in London. Regionality and geography distinguishes various styles of phở. According to Ms. Pham, in the cooler climate of northern Vietnam, phở is saltier, and to keep the broth hot, it is mainly topped with just sliced onion. In the south, “the broth is sweeter and because of the hotter climate, tons of herbs are thrown in to cool down the broth.” This recipe, adapted from Ms. Pham’s cookbook, “The Little Viet Kitchen” (Absolute Press, 2019), is in the southern style which is where her family is from. Ideally, the broth should be light and clear like chicken broth, not murky and dark. To achieve the telltale golden broth, beef bones, oxtail and ribs are first soaked, then parboiled, and finally gently simmered along with brisket, spices and aromatics for many hours. This is a slow, luxurious project, best taken up over a couple of days. Most of the work is hands off, as the broth very slowly simmers away. This recipe makes a big batch which will set you up with bowls of phở at your disposal. You can also use the leftover broth as a base for other soups, and the meat for stir-fries, tacos or over rice. All ingredients can be found at Asian markets.
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Butternut Squash Mac and Cheese
This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.
Ayesha Curry’s Crab Mac and Cheese
It’s hard to improve upon macaroni and cheese, but adding crabmeat is one good way to do it. This dish, adapted from my cookbook, “The Full Plate” (Voracious, 2020), is so surprisingly satisfying, even though many cooks don’t typically pair seafood and cheese. I like to use small, shell-shaped pasta; the curves in the noodles act as traps for the creamy sauce. Without the crab added, this is still a great version of a classic, but the crab makes it extra special. Lobster would be good, too.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Million Dollar Spaghetti
Unapologetically indulgent, this hearty potluck- and family-friendly baked pasta, popular throughout the South and Midwest, likely earned its name from the rich, dairy-packed ingredient list. In this version, four cheeses — ricotta, cream cheese, mozzarella and Parmesan — are combined and layered in between a quick meat sauce and a pound of pasta. The casserole is more streamlined than its cousin lasagna, thanks to spaghetti, which simply gets divided in half, instead of laboriously layering individual noodles. For extra ease, use jarred marinara (although homemade sauce is welcome, too). The dish can be prepped a day in advance; just be sure to bring it to room temperature an hour before baking to take off the chill.
Crispy Gnocchi With Sausage and Broccoli
In this cozy, easy dinner, store-bought gnocchi, broccoli and little meatballs (made by pinching pieces of Italian sausage) roast together on a sheet pan. When everything comes out of the oven bronzed and crisp, sprinkle it with Parmesan and stir: The heat from the sheet pan will help the cheese gloss the gnocchi. Some lemon juice lightens the mix; for a little heat to balance the richness, use hot Italian sausage or a sprinkling of crushed red pepper.
Friday Couscous
In Morocco, couscous is traditionally served on Fridays, a holy day in Islam for prayer, community gatherings and family meals. Known as Friday couscous, this custom is deeply rooted in the country's cultural and religious traditions. Couscous refers to the entire dish — the couscous granules called smida which translates to semolina, and the flavorful stew of vegetables and meat called marka. Traditionally, the couscous granules are steamed until light and fluffy in a couscoussière, while the marka is made with a variety of vegetables, meat and aromatic spices. For this quicker, vegetable-only version, the couscous is cooked according to package instructions for convenience. Ideal for busy weeknights or meal prep, by the time the vegetables are fully cooked, the broth, which is poured over the couscous to moisten it, becomes richly infused with the spices and deep, savory flavors of the vegetables. Any remaining broth is often served on the side to be enjoyed on its own or added to the dish.
Bún Chả
Tender and flavorful pork patties packed with lemongrass, garlic, and oyster and fish sauces are the centerpiece of bún chả, a traditional Vietnamese street food. The flattened meatballs are served in a warm citrusy broth with pickled vegetables, while cooked rice noodles and herbs are added to the bowl throughout the meal. (A photo of President Barack Obama and Anthony Bourdain eating bún chả in Hanoi in 2016 further popularized the dish in the west.) Here, the patties are caramelized in a grill pan or skillet. Using ground pork with a high fat content (at least 20-percent) is optimal.
Pasta With Spinach, Feta and Yogurt
In this speedy, verdant dish, pasta is coated with a tangy feta-yogurt sauce that’s garlicky, creamy and bracing from a dash of red-pepper flakes and some grated lemon zest. Frozen spinach adds just enough in the way of vegetables to make this qualify as a one-pot meal, and it truly needs nothing more to make for a satisfying and very easy dinner.
Cacio e Pepe Ramen
Ramen noodles bring a bouncy twist to this classic Roman pasta dish. You’ll want the black pepper to be very coarse so that it can infuse the butter and achieve that fruity heat without burning. If you have a pepper mill, make sure to turn it to the coarsest setting. You can also crush the peppercorns using a flat bottomed mug or cast iron pan. If you can’t find fresh ramen noodles (which have the best bounce), you can also use the dried instant ramen noodles that come in a 3-ounce pack, discarding the seasoning packet it comes with.
Pasta al Sugo Finto (Vegetable Ragu)
A hearty vegetarian pasta sauce fortified with vegetables rather than meat, “sugo finto” translates from Italian to “fake sauce” — but this dish is full of real flavor. Popular throughout Tuscany and southern Italy, it is a highlight of cucina povera (an Italian term — and art — referring to frugal cuisine), allowing vegetables to stand in as a nutritious substitute for pricier meat. The base of the dish begins with a traditional soffritto (sautéed onion, carrot and celery). In this version, the addition of mushrooms simulates a meaty texture. Red wine deglazes the pan and adds richness. Chopping the vegetables that form the foundation of the sauce is a meditative task, but you can toss them in a food processor to shred, if preferred, to save time. To elevate this dish for a weekend, add the optional pangrattato topping for a crunchy, nuttier bite. A sprinkle of cheese can also be added before serving.
Date and Honey Kugel
Sweetened with dates and honey, this caramel-scented noodle kugel will be the perfect addition to your Rosh Hashana menu. While many noodle kugels are typically made with sour cream and cottage cheese, this one uses cream cheese and milk in the custard for a creamy and rich result that can easily be made pareve, meaning it uses no meat or dairy products (see Tip). Toss the chewy noodles with the spiced date and honey custard and jammy chopped dates. Bake until the custard is just set and the noodles develop crispy edges. Serve cold, with a hefty drizzle of honey on top.
Salsa di Noci (Walnut Sauce Pasta)
Simple yet luxurious, this creamy Ligurian sauce makes good use of walnuts, which are grown throughout the Italian countryside. A variant of pesto, it requires few ingredients — walnuts, milk, bread, garlic, cheese and oil — and can be prepared while the pasta cooks. Many methods call for blanching walnuts, some roast the nuts and others don’t call for either (there are also versions that add pine nuts). Here, a quick blanch softens the nuts and gets rid of any bitterness, resulting in a more buttery and creamier sauce. Traditionally paired with “pansotti” (a greens and herb-filled ravioli ), the nutty sauce works well with trofie and all sorts of pasta shapes. Fresh woodsy marjoram is a classic finishing herb for this sauce, but its slightly piney bitterness can be strong; you could try chopped parsley for a lighter alternative.
Sausage and Peppers One-Pot Pasta
This one-pot pasta is inspired by New England-style sausage with peppers and onions, the kind sold outside Fenway Park: The soft, slightly charred vegetables sit in a tangle on a juicy grilled Italian sausage, served on a roll. Here, the onions and peppers get a quick, hot sauté to brown them. Use loose, raw Italian sausage (either sweet or hot), or use raw sausage in casings and squeeze the meat out of the casings and into the pot. The pickled peppers added at the end give a nice pop of tangy heat, but if you don’t have them in your pantry, just squeeze in the juice of half a lemon instead.
Carbonara Two Ways
This rich carbonara remake, with diced ham and thick cut bacon, turns bacon, eggs, and ham into an easy weeknight dinner.
Creamy Sun-Dried Tomato Pasta
With a focus on fast flavor, this pantry pasta recipe transforms a whole jar of sun-dried tomatoes into the perfect easy pasta sauce. To make the most of the sun-dried tomatoes, the majority of the tomato oil from the jar is used to sizzle the shallots until sweet and translucent. The lively sun-dried tomato tartness is balanced by the addition of heavy cream, savory Parmesan and perfectly mild spice. Al dente cooked linguine is tossed in the vibrant orange sauce, which is strongly reminiscent of a brighter, more complex vodka sauce. A big splash of starchy pasta water ties everything together for a glossy weeknight pasta.
Zha Jiang Mian
A budget, weeknight meal that is classic to the Chinese diaspora, zha jiang mian is a noodle dish traditionally made with a mixture of diced pork belly and lean pork, plus a rich sauce made from Chinese soybean paste and sweet bean paste, both of which can be likened to a rich, deeper miso. The recipe is likely to vary from family to family, but this version uses ground pork, a speedier alternative that gives the sauce a nice richness. Chinese soybean pastes vary in saltiness, so make sure to season lightly with salt in the beginning to help build flavor. (You can always adjust the seasoning at the end if you need more salt.)
Vegan Zha Jiang Mian
Zha jiang mian is a popular Chinese noodle dish that is the quintessential pantry meal: Staples in many Chinese households, the fermented soybean pastes are like richer, deeper misos, and add significant depth to this quick dish. Traditionally, zha jiang mian is made with pork belly, but this vegan version captures a similar texture with sautéed eggplant, which cooks down to become soft and creamy, adding to the body of the sauce. Crumbled tofu helps the sauce coat the noodles when mixed. Chinese soybean pastes vary in saltiness, so season lightly with salt in the beginning to help build flavor without overdoing it. (You can always adjust the seasoning at the end if you need more salt.) These noodles are typically served with mung beans and slivered cucumber, but a variety of fresh vegetables could step in; shredded romaine lettuce or carrots would also be delicious.
Miso Mushroom and Leek Pasta
Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.
Sweet Corn Carbonara
Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too.
Pasta With Chicken and Asparagus Ragu
This weeknight pasta yields a hearty yet light chicken ragu that’s infused with fresh oregano and studded with a pound of sweet asparagus. The tomato-free white ragu teams up with quick-cooking ground chicken, which stays juicy thanks to a simmer in broth and cream, but feel free to use your favorite ground meat here. (Ground pork will also deliver a rich, comforting pasta sauce.) To keep the asparagus bright green and crisp-tender — a trick that can be employed for peas, spinach or other green vegetables — it’s briefly blanched in the boiling water with the pasta during the last few minutes of cooking.