Pasta & Noodles
1283 recipes found
Fettuccine With Merguez and Mint Pesto
For a pasta dish with sausage that’s bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I opted for merguez, the North African lamb sausage. The trick is having a market that sells merguez, or order it in bulk online to keep a supply in the freezer. To the merguez, I added the flavors of Morocco: mint, garlic, lemon, sun-dried tomatoes, olives and a dusting of ground cumin. Thanks to some pasta water, these components all came together admirably to dress the pasta and suit the Bordeaux.
Pasta With Smoked Mussels And Tomatoes
Spaghetti With Parmesan Cheese
Fettuccine With Pumpkin And Mushrooms
Spaghettini With Spicy Lentil Sauce
Clams With Linguine
Forest Fettuccine
Creamy Fettuccine
Stir-Fried Oysters With Mushrooms and Scallions
Linguine With Shrimp and Asparagus
Spicy Seafood Tomato Sauce With Linguine
Fettucine With Salsa Cruda
Pepper Pasta With Crab (Fearrington House)
Linguine With Firecracker Shrimp
Linguine With Creamy Arugula and Goat Cheese
Pasta With Red Onion And Mace
Shrimp and Pasta Medley
Cold Spicy Kimchi Noodles
Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Tangy Pork Noodle Salad With Lime and Lots of Herbs
This light, bright salad, full of lettuce, leafy herbs and silky rice noodles, is seasoned with just enough ground pork to add richness without weighing it down. The fish sauce and citrus juices make it intense and tangy, while the honey softens its gingery bite. This salad is best served when freshly made and still very crisp, but won’t suffer much from sitting out for an hour or two.
Linguine With Lentils And Prosciutto
Pasta With Lobster, Chorizo and Peas
Broccoli "Pesto" And Linguine
Florence Fabricant's Lobster Fra Diavolo
“Lobster Fra Diavolo, lobster in a spicy tomato sauce with linguine, ‘brother devil’ style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?” Florence Fabricant set out to find out in a 1996 column. She spoke to a number of experts on Italian food, but came away with few answers. Some insisted it was an Italian-American dish, with roots in New York, specifically Long Island or Little Italy, while others pointed to Naples. She included this recipe, adapted from “Lobster at Home” by Jasper White, the executive chef of the Legal Sea Foods chain. His version is served on bread, but this adaptation is served on pasta.
Shrimp Pasta With Corn and Basil
This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.