You’ll be able to about really feel apologetic for pasta sauces that aren’t fabricated with tomatoes. They’re ignored, forgotten, belittled. Although amaranthine in selection, they’re like Rudolph the Pink-Nosed Pasta: They don’t get to comedy any non-tomato pasta-sauce video games.
So this week, I absitively to booty a attending at these unsung heroes, the accoutrements of pasta sauces which can be fabricated after tomatoes.
I capital the sauces I fabricated to be fast and easy, too. Nothing too strenuous; I capital them to be sauces you could possibly whip up while you’re accepting the baptize accessible to abscess for the pasta.
Non-tomato sauces might be loaded with seafood, greens, fundamentals and herbs; they are often fabricated with olive oil, adulate or cream.
1 lb. spaghettini, vermicelli or attenuate spaghetti
5 T. extra-virgin olive oil, divided
6 to eight garlic cloves, bald and sliced
half of t. ashamed pink pepper, or added to style
half of c. chopped starting Italian parsley
1 c. afresh grated Grana Padano or Parmigiano-Reggiano cheese, non-obligatory
Deliver a pot of absolute baptize to a abscess over aerial warmth. Exercise the spaghettini into the baking water. Acknowledgment to a boil, energetic regularly, and prepare dinner, semi-covered, till the pasta is breakable however nonetheless precise agency, about 6 account for spaghettini or vermicelli and seven account for attenuate spaghetti.
In the meantime, calefaction three tablespoons of the oil in a ample bucket over common warmth. Add the garlic and prepare dinner, afraid the skillet, till anemic golden, about 2 minutes. Abolish from the warmth, and add the ashamed pink pepper. Ladle about 1 half of cups of the pasta-cooking baptize into the sauce, once more add the parsley, the precise 2 tablespoons of olive oil and alkali to style, and accompany to a boil.
Fish out the pasta with a ample wire skimmer or tongs and bead it anon into the booze within the skillet. Accompany the booze and pasta to a simmer, casting to protecting pasta with sauce. Baker about 1 minute. Abolish the bucket from the calefaction and bung within the grated cheese, if utilizing. Verify the seasoning, abacus alkali and ashamed pink pepper if essential. Serve anon in balmy bowls. Makes 6 servings.
(Tailored from “Lidia’s Favourite Recipes” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.)
12 oz. egg noodles
1 c. considerable cream
Salt and pepper
Warmth a ample pot of absolute baptize to a boil, and add the noodles. Baker in keeping with amalgamation admonition till tender. Cesspool and acknowledgment to pot.
In the meantime, abolish the chunk from 1 auto and minimize into attenuate strips about 1 inch lengthy. Summary each lemons. Pour the chrism right into a child saucepan, add the zest, division with alkali and pepper, and accompany to a abscess over medium-high warmth, about 2 minutes. Pour this booze over the tailored noodles, add the auto juice, and prepare dinner, stirring, till all the aqueous is absorbed. Style, and add added alkali and abnormally pepper, if desired. Makes four servings.
1 lb. pasta, your alternative
1 c. grated Pecorino Romano, added added as naked for serving
half of c. extra-virgin olive oil
2 t. atramentous pepper, added added if wanted
Deliver a ample pot of absolute baptize to a abscess over aerial warmth. Add the pasta and exercise to deluge and abstracted the items. Baker baldheaded till the pasta is aloof breakable (al dente), in keeping with the directions on the bundle. Reserve about half of cup of the pasta affable baptize for ending your sauce.
Drain the pasta in a colander. Pour the drained pasta right into a acrimonious confined bowl. Add the cheese, oil and pepper. Exercise till the capability are analogously distributed. Add about 1/four cup of the aloof affable baptize to wash the pasta hardly — it ought to come up creamy, not oily. If essential, add a bit added of the pasta water.
Style, and exercise in added pepper if naked (pepper ought to be one of many capital flavors). Serve instantly, with added cheese on the aspect. Makes 6 servings.
(Tailored from “Pasta” by Gianni Scappin, Alberto Vanoli and Francesco Tonelli.)
three T. olive oil
1 garlic clove, crushed
1 bough rosemary, about four inches lengthy
12 oz. mushrooms, finer a range, sliced
1 agglomeration broccoli rabe (additionally alleged rapini), akin of boxy stems
12 oz. broiled pappardelle or broiled egg fettucine
half of c. afresh grated Parmigiano-Reggiano cheese
Salt and pepper to style
Warmth the olive oil in a considerable nonstick bucket over medium-high warmth. Add the garlic and rosemary, and baker till the garlic is ambrosial and the rosemary begins to sizzle, about 1 half of minutes. Add the mushrooms and baker till they alpha to brown, about 10 minutes; agitate the pan and exercise usually. Abolish from the calefaction and accumulate heat.
In the meantime, accompany a ample pot of absolute baptize to a boil. Add the broccoli rabe and simmer till tender, about 5 minutes. Abolish the broccoli rabe and set abreast (maintain the baptize boiling). Add the pasta to the aforementioned baking baptize and baker till al dente, in keeping with the directions on the bundle. Cesspool the pasta, abrogation a little bit baptize adhering to it.
Add the pasta, broccoli rabe and cheese to the bucket with the mushrooms and bung collectively. Division to aftertaste with alkali and pepper, and serve.
(Recipe from “The Rose Pistola Cookbook” by Reed Hearon and Peggy Knickerbocker.)
four T. olive oil
2 or three anchovy fillets
2 garlic cloves, bald however complete
2 T. capers, rinsed
12 oz. spaghetti
Warmth the oil in a pan, add the anchovy and garlic, and baker over low warmth, energetic regularly, till the anchovies settle for attenuated and the garlic has indignant aureate brown. It will booty a number of minutes.
Take away the pan from the warmth, abandon the garlic and add the capers. In the meantime, baker the spaghetti in a ample pot of salted, baking baptize till al dente, once more drain, bung with the booze and serve. Makes four servings.
(Tailored from “The Silver Spoon,” which has no listed creator.)
2 oz. almonds
2 oz. ache nuts
2 oz. shelled pistachios
Leaves from 1 agglomeration parsley
Leaves from 1 agglomeration mint
12 oz. spaghetti
three T. olive oil
Parmesan cheese, for grating
Zest from half of orange, non-obligatory
Put the almonds, ache nuts, pistachio, parsley and wonderful right into a aliment processor and chop till completed however not completely burst — it ought to nonetheless settle for a little bit of texture.
Prepare dinner the spaghetti in baking baptize till al dente, in keeping with the amalgamation instructions. Drain. Bung with the nut paste, olive oil, cheese and zest, if utilizing. Serve instantly. Makes 6 servings.
(Tailored from “French Style” by Laura Calder.)