There’s a reason we fall back on pasta time and time again — it’s just that easy. But the true beauty of pasta is its versatility. This guide provides simple, fresh recipes that use the noodle’s full potential.
Sausage, Kale and Zucchini Bow Ties
Photo by Daniel Schuleman
Ingredients:
1 Italian sausage
3 shredded kale leaves
Half of 1 yellow zucchini, sliced
2 garlic cloves, minced
¼ cup Parmesan, grated
1/4 pound of bow tie pasta
Directions:
1. Boil pasta in salted water until al dente.
2. While pasta is cooking, sear sausage in pan over medium high heat until browned on all sides.
3. Slice sausage into 1/4 inch-thick pieces.
4. Place sausage, kale and zucchini into pan and sauté for about 5 minutes, until vegetables are tender and sausage is cooked through.
5. Add cooked pasta and Parmesan to pan and toss everything together.
6. Serve immediately.
Carbonara with Peas and Bacon
Photo by Daniel Schuleman
Ingredients:
2 garlic cloves, minced
2 slices bacon, diced
1/4 cup of peas
1 egg yolk
1/3 cup Parmesan, grated
1/4 pound of spaghetti
Directions:
1. Boil pasta in salted water until al dente.
2. Fry diced bacon in pan over medium heat, until crisp.
3. Toss in peas and let cook for 2 minutes.
4. Add cooked pasta into pan and toss together.
5. Transfer to bowl and add egg yolk and Parmesan.
6. Mix thoroughly and serve.
Aglio e Olio with a Fried Egg
Photo by Daniel Schuleman
Ingredients:
4 tablespoons olive oil
4 garlic cloves, minced
1 pinch red pepper flakes
1 fried egg
1/3 cup Parmesan, grated
1/4 pound of spaghetti
Directions:
1. Boil pasta in salted water until al dente
2. Sauté garlic and red pepper flakes in olive oil until garlic is fragrant.
3. Add cooked pasta and toss together.
4. Add Parmesan and combine thoroughly.
5. Top with fried egg and serve.
Creamy Tomato and Tuna Penne
Photo by Daniel Schuleman
Ingredients:
2 garlic cloves, minced
1 pinch red pepper flakes
1 6-ounce can tuna
3 cups tomato soup
2/3 cup Parmesan
1/4 pound penne
Directions:
1. Boil pasta in salted water until al dente.
2. Sauté garlic, red pepper flakes and tuna in medium-sized pot over medium heat, until garlic is fragrant.
3. Add tomato soup and bring to a boil.
4. Add penne and Parmesan and let simmer until sauce has thickened and pasta is coated.
Basic Marinara Sauce
Photo by Daniel Schuleman
Ingredients:
1 6-ounce can tomato paste
1 14-ounce can diced tomato
Customize by adding one or more of these:
– Salt and pepper
– Minced garlic
– Diced onion
– Dried thyme
– Red pepper flakes
– Dried oregano
– Dried rosemary
Directions:
1. Bring tomato paste and diced tomatoes to a boil over medium-high heat.
2. Season to taste with desired spices and herbs. Season with salt and pepper and serve with spaghetti.