Everyday Italian_ 125 Simple and Delicious Recipes Part 21

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.

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ORECCHIETTE WITH SPICY SAUSAGE.

and Broccoli Rabe This recipe is a prime example that you don't need tomato sauce to make a great-tasting pasta dish. And here's a bonus: It tastes great at room temperature, so it's perfect for picnics and casual buffet lunches.

4 MAIN-COURSE SERVINGS.

Salt

2.

bunches of broccoli rabe, stalks trimmed and quartered crosswise bunches of broccoli rabe, stalks trimmed and quartered crosswise

12.

ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne

3.

tablespoons olive oil tablespoons olive oil

1.

pound spicy pork sausage, casings removed pound spicy pork sausage, casings removed

3.

garlic cloves, minced Pinch of dried crushed red pepper flakes garlic cloves, minced Pinch of dried crushed red pepper flakes .

cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese .

teaspoon freshly ground black pepper teaspoon freshly ground black pepper

Bring a Large Pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

PASTA PRIMAVERA.

Primavera is Italian for "spring," and that's what this dish tastes like. It was created at Le Cirque, New York's famed restaurant, in the 1970s because some high-flying and health-conscious patrons complained that they wanted lighter and healthier dishes. The original version was labor-intensive because you had to not only dice all the vegetables, but also blanch them in different pots. My version cuts out the blanching, and instead you roast the vegetables and end up with a sweet, caramelized, intensely flavored bite. Consider doubling the recipe; it only gets better the next day. is Italian for "spring," and that's what this dish tastes like. It was created at Le Cirque, New York's famed restaurant, in the 1970s because some high-flying and health-conscious patrons complained that they wanted lighter and healthier dishes. The original version was labor-intensive because you had to not only dice all the vegetables, but also blanch them in different pots. My version cuts out the blanching, and instead you roast the vegetables and end up with a sweet, caramelized, intensely flavored bite. Consider doubling the recipe; it only gets better the next day.

6 FIRST-COURSE SERVINGS.

3.

carrots, peeled carrots, peeled

2.

medium or 1 large zucchini medium or 1 large zucchini

2.

yellow summer squash yellow summer squash

1.

yellow bell pepper yellow bell pepper

1.

red bell pepper red bell pepper

1.

onion, thinly sliced onion, thinly sliced .

cup olive oil cup olive oil

1.

tablespoon dried Italian herbs or herbes de Provence tablespoon dried Italian herbs or herbes de Provence

2.

teaspoons kosher salt, plus more to taste teaspoons kosher salt, plus more to taste

2.

teaspoons freshly ground black pepper, plus more to taste teaspoons freshly ground black pepper, plus more to taste

1.

pound dried farfalle pasta (bow-tie pasta) pound dried farfalle pasta (bow-tie pasta)