Pasta & Noodle Recipes | Saveur

Pasta with Spicy Tomato-Beer Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:34:39 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

In this easy pasta dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, the puttanesca-style sauce is enriched with Bibock, the brewery’s bock-style beer.

Yield: 4

Time: 2 hours 15 minutes

3 Tbsp. extra-virgin olive oil
¼ cup salt-packed capers, rinsed
8 garlic cloves, smashed and peeled
8 oil-packed sun-dried tomatoes, roughly chopped
6 oil-packed anchovy fillets, roughly chopped
4 red Fresno chiles, seeded and roughly chopped
4 gherkins, roughly chopped
2 red onions, roughly chopped
One 28-oz. can whole peeled tomatoes
12 oz. bock beer
¾ cup kalamata olives, pitted and halved
Kosher salt and freshly ground black pepper
1 lb. long pasta, such as linguine or scialatielli
8 caper berries, for garnish
2 Tbsp. finely chopped flat-leaf parsley, for garnish

Instructions

To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and cook, stirring occasionally, until the ingredients are browned, about 20 minutes. Add the tomatoes and beer and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 1½ hours. Transfer the sauce to a blender and pulse until smooth, then scrape it back into the pot and place over low heat. Stir in the olives and season to taste with salt and black pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving a little cooking water, then transfer the pasta to the sauce and toss to combine. Stir a little pasta water into the sauce to loosen if needed. Garnish with caper berries and parsley and serve.

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Käsespätzle (Cheese Spaetzle)

SAVEUR Editors — Tue, 15 Jan 2019 19:10:30 +0000

Belle Morizio. Belle Morizio

This satisfying German pasta dish is adapted from the one served at Spatenhaus an der Oper in Munich. The trick to transforming the soft dough into delicate, tender dumplings is well-aerated eggs and and mastering the delivery of batter into the boiling water. Consider picking up an easy-to-use spätzle-maker, or use a bowl scraper and a colander or a potato ricer to extrude the batter directly into the pot.

Featured In “Learn to Make Spätzle: Germany’s Favorite Comfort Food” by Benjamin Kemper.

Yield: 4

Time: 45 minutes

1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
1½ tsp. kosher salt, divided, plus more
1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
1 cup vegetable oil
3 Tbsp. unsalted butter
5 large eggs
Pinch freshly grated nutmeg
1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
2 Tbsp. finely chopped chives
Freshly ground black pepper

Instructions

In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.

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Orecchiette with Octopus Ragù and Chickpea Purée

Stefano D’Onghia — Mon, 26 Aug 2024 19:22:07 +0000

Clay Williams. Clay Williams

At Botteghe Antiche, Chef Stefano D’Onghia makes orecchiette with grano arso flour. Literally translating to “burnt grain,” grano arso is thought to refer to what was left behind after the stubble of harvested wheat fields had been burnt off, often gathered by poor farmers before the next crop was planted. Store-bought pasta will suffice, and you can find dried grano arso orecchiette in specialty Italian food shops. D’Onghia pairs the pasta with indulgent chunks of octopus instead of the traditional broccoli rabe.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4–6

Time: 2 hours 30 minutes

Ingredients

For the chickpea purée:

2 cups dried chickpeas, soaked in cold water for 24 hours, then drained
1 medium carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium yellow onion, coarsely chopped
3 Tbsp. extra-virgin olive oil
Kosher salt

For the octopus ragù:

2 Tbsp. extra-virgin olive oil
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 small yellow onion, finely chopped
10 oz. octopus tentacles, cut into 1⁄2-in. pieces
2 cups cherry tomatoes
1 cup fish stock

For the pasta:

Kosher salt
1 lb. uncooked orecchiette, preferably grano arso

Instructions

Make the chickpea purée: To a medium pot, add the chickpeas, carrot, celery, and onion and enough water to cover by 2 inches. Turn the heat to high to bring to a boil, then turn down to simmer until the chickpeas are very soft, about 2 hours.
Meanwhile, make the octopus ragù: To a large pot over medium heat, add the oil, carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in the octopus, tomatoes, and fish stock, turn the heat to simmer, cover, and cook until the octopus is tender, about 1 hour.
Transfer the chickpeas along with their cooking liquid to a food processor. Add the oil and pulse until smooth. Season to taste with salt.
Make the pasta: Bring a large pot of generously salted water to a boil. Cook the orecchiette, stirring occasionally, until al dente, 8–10 minutes. Strain the pasta, then transfer to the pot of ragù. Stir to coat and remove from the heat.
Divide the chickpea purée evenly among 4–6 pasta bowls, top with the orecchiette, and serve warm.

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Summer Bolognese

Donna Hay — Mon, 18 Mar 2019 22:41:42 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

This recipe for summer bolognese has all the comfort of the classic pasta but without the heaviness of a red sauce, instead embracing the season’s bounty of gorgeous tomatoes and fresh basil. The simple yet stunning dish is adapted from Australian cookbook author and magazine publisher Donna Hay’s The New Classics. It‘s quite literally the kind of recipe that makes you want to jump up and start cooking immediately.

Buy the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser here.

Yield: 4–6

Time: 30 minutes

Kosher salt
1 lb. spaghetti
¼ cup olive oil
1 lb. ground beef
2 Tbsp. finely chopped fresh thyme leaves
2 tsp. crushed red chile flakes (or substitute 3 red Thai chiles, finely chopped)
3 garlic cloves, crushed
2 Tbsp. tomato paste
2 tsp. sugar
Freshly ground black pepper
½ cup dry white wine
2 Tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes, halved
½ cup Ligurian or kalamata olives
Fresh basil leaves, for garnish
Freshly grated parmesan, for serving

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain, reserving ½ cup of the pasta water, then toss the spaghetti with 3 tablespoons of the oil. Keep warm.
Meanwhile, to a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the beef, thyme, chile flakes, thyme, and garlic, and cook, breaking up the beef with a wooden spoon, until the beef is browned, 5–7 minutes. Add the tomato paste and sugar, season to taste with salt and black pepper, and cook for about 2 minutes. Add the wine and cook until it has almost evaporated, about 2 minutes. Add the vinegar, lemon zest and juice, and spaghetti, and toss to combine. Add the tomatoes, olives, and reserved pasta water, and cook for about 2 minutes more.
Transfer to a platter, garnish with basil, and serve with parmesan.

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Creamy Gochujang Chicken Noodles

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Yield: 4–6

Time: 1 hour 10 minutes

¼ cup gochujang
3 Tbsp. vegetable oil, divided
2 Tbsp. gochugaru (Korean red pepper powder)
1½ tsp. honey
1 tsp. paprika
½ tsp. freshly ground black pepper
½ tsp. kosher salt
4 garlic cloves, finely chopped
4 boneless, skinless chicken thighs, cut into 1-in. pieces
1 lb. fettuccine
1½ cups heavy cream
3 Tbsp. soy sauce
3 scallions, whites and greens separated, thinly sliced
8 white mushrooms, thinly sliced
1 cup grated parmesan (optional)

Instructions

In a large bowl, stir together the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes.
Bring a pot of salted water to a boil, add the fettuccine and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Strain the pasta.
In a bowl, whisk together the cream, soy sauce, and scallion whites. To a large skillet set over medium heat, add the remaining oil. When it is hot, cook the chicken, stirring frequently, until lightly browned, 2–3 minutes. Stir in the mushrooms and cook until softened, 2–3 minutes. Add the cream mixture and simmer until the chicken is fully cooked, 8–10 minutes. Stir in the fettuccine and cook until the sauce has thickened, 2–3 minutes (if the mixture becomes too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen slightly). Stir in the scallion greens and parmesan (if desired) and serve warm.

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Pastrami and Sauerkraut Bucatini

Ali Rosen — Tue, 23 Apr 2024 20:23:31 +0000

Noah Fecks

Cookbook author Ali Rosen describes this pastrami sandwich-inspired pasta as an “explosion of flavor.” The dish builds depth in three ways: beef broth, which is used to cook the bucatini; a quintet of spices inspired by the ones traditionally used to cure pastrami; and bright, tangy sauerkraut, which tames the richness of the meat. As Rosen puts it, the recipe is “really mostly just a matter of sticking a half teaspoon into a bunch of spices (and if you can’t find a spice or two in your pantry, don’t stress. It’ll turn out fine.)” A worthy homage to the classic sandwich that’s ready in less than half an hour? It’s more than fine—it’s a keeper.

Yield: 4

Time: 15 minutes

6 cups beef broth
1 lb. bucatini
1 tsp. kosher salt, plus more
⅓ cup olive oil
1 Tbsp. Dijon mustard 
½ tsp. ground coriander
½ tsp. fennel seeds
½ tsp. brown mustard seeds 
½ tsp. onion powder 
½ tsp. smoked paprika 
1 lb. sliced pastrami, coarsely chopped
1 cup sauerkraut

Instructions

In a large pot, bring the broth to a boil. Add the bucatini and salt, and cook, stirring every minute or two, for 6–8 minutes (or according to the package directions).
Meanwhile, to a small skillet over medium-high heat, add the oil. When hot, add the Dijon mustard, coriander, fennel seeds, mustard seeds, onion powder, and paprika. Cook, stirring occasionally, until fragrant, 3 minutes. Remove from the heat. Stir in the pastrami and sauerkraut.
Drain the bucatini, reserving a few tablespoons of broth. Add the bucatini back to the pot and stir in the pastrami mixture. Add a tablespoon of broth at a time as needed if it looks dry. Season to taste with salt, and serve hot.

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Spaghetti all’Assassina (‘Killer’ Spaghetti)

Dan Pashman — Thu, 11 Apr 2024 18:25:25 +0000

Photo: Dan Liberti • Food Styling: Jillian Knox. Photo: Dan Liberti • Food Styling: Jillian Knox

Hailing from Bari, Italy, spaghetti all’assassina is a relatively new entry into the pasta canon. It’s made by simmering spaghetti in spicy tomato sauce until the pasta is al dente and the sauce is mostly absorbed or evaporated and about as thick as tomato paste. It’s then fried until the pasta turns golden brown and crispy in some parts and charred and crunchy in others. This recipe from “The Sporkful” podcast creator and host Dan Pashman is inspired by the superlative spaghetti all’assassina at Ghiotto Panzerotto.

Pashman emphasizes that spaghetti is the perfect pasta shape for this dish, especially the Teflon-extruded kind like De Cecco. A flatter pasta would throw off the ratios—too much of it would be in contact with the pan and you’d have all crunchiness, no chewiness—while a thicker noodle would have too much chewy interior in relation to exterior crisp. Pashman also recommends using silicone-tipped tongs for this recipe so you don’t scratch your nonstick pan.

Once the dish is cooked, do not leave it in the pan or serve it in one large bowl because the steam will destroy the crisp you worked so hard to create. Serve it individually and eat it right away. And while it’s not traditional, Pashman is partial to adding a sprinkle of grated parmesan at the end.

Featured in “The Origins of Spaghetti all’Assassina, the Pasta That Breaks All the Rules.”

Yield: 4

Time: 50 minutes

1 Tbsp. kosher salt
One 24- to 25-oz. jar marinara sauce
¼ cup tomato paste
5–10 jarred whole pepperoncini peppers, finely chopped
1 lb. spaghetti
6 Tbsp. extra-virgin olive oil
Finely grated parmesan, for serving (optional)

Instructions

To a large pot over high heat, add the salt and 2½ quarts of water. Bring to a boil.
To a large nonstick skillet, add the marinara, tomato paste, and pepperoncini. Add 1½ cups of water to the empty marinara jar, close it tightly, and shake it to release the residual sauce, then add it to the skillet. Stir well, then set the skillet over medium heat.
Add the pasta to the boiling water (it may not be fully submerged at first) and cook, gently stirring occasionally, until just pliable enough that some pieces form an “S” shape, about 3 minutes. Use tongs to transfer the pasta to the skillet, then use a silicone spatula to gently spread out and press down the pasta until it is fully submerged. (If necessary, add pasta cooking water 2 tablespoons at a time until the pasta is just submerged.) Bring to a simmer and cook for 10 minutes, pressing down to resubmerge the pasta and adding more pasta water if needed.
Drizzle 4 tablespoons of the oil over the pasta, then use the tongs and spatula to gently turn it over in sections. When all the pasta has been turned, use the spatula to press it into a flat, even layer, turn the heat to high, and cook for 5 minutes. Using the tongs and spatula, rotate the pasta, moving the lighter sections to the bottom and the crispy bits to the top, then press into an even layer and cook for 2–3 minutes. Repeat this process, rotating the skillet occasionally, until about a quarter of the pasta is blackened, a quarter is deeply browned, and half is dark red, 15–18 minutes. (If you want it crunchier, cook it longer.) Add the remaining oil and toss to combine.
Transfer the pasta to four bowls, top with parmesan if desired, and serve immediately.

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Our Best Mac and Cheese Recipes Will Satisfy All Your Cravings

SAVEUR Editors — Sat, 24 Nov 2018 15:46:53 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Who can really argue with the blissful combination of macaroni and cheese? Here in the States, the boxed stuff is effectively a childhood rite of passage. For so many of us growing up, the orange-hued elbows were an easy-to-love sustenance that cemented itself so deeply in our taste memory that cheesy pasta remains a lifelong comfort food. Some of our best mac and cheese recipes honor the classics (don’t miss our gooey four-cheese mac or culinary legend Edna Lewis’ Southern-style casserole), while others take the beloved dish in a slightly more grown-up direction (think luxe add-ins like truffles, lobster, Comté, and fresh chèvre). Choose your own mac and cheese adventure below—it’s guaranteed to be delicious.

Macaroni du Chalet

Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet. A generous handful of scallion and chives provide a necessary hit of freshness—and draw out the herbal and oniony notes in this dish’s mountains of melted Gruyère. Get the recipe >

Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

Photo: Linda Xiao • Food Styling: Jessie YuChen Photography by Linda Xiao; Food Styling by Jessie YuChen

In this stovetop-to-oven casserole, a tomato-topped, golden-brown crust gives way to cozy macaroni slicked in a warm and gloriously creamy sauce. This colorful mac ‘n’ cheese is perfect for summer potlucks. Get the recipe >

One-Pot Manchego Mac and Cheese with Pimentón Bread Crumbs

Photo: Belle Morizio • Food Styling: Laura Sampedro Photo: Belle Morizio • Food Styling: Laura Sampedro

This one-pot mac and cheese from SAVEUR’s Madrid-based travel editor Benjamin Kemper is a smoky Spanish take on the American comfort food classic. Get the recipe >

Thomas Keller’s Macaroni and Cheese

Ingalls Photography Ingalls Photography

Superstar chef Thomas Keller ups the ante on the classic casserole by adding Comté, a French cheese with a complex, nutty flavor that melts beautifully; lots of freshly grated nutmeg; and a crunchy, golden breadcrumb topping. The result? A luscious side dish—or a lavish dinner—that’s a surefire crowd-pleaser. Get the recipe >

Apple-and-Sausage Macaroni and Cheese

Farideh Sadeghin Farideh Sadeghin

Fresh apples and hard cider add unexpected depth to this easy mac and cheese, while savory pork sausage and earthy sage ensure it doesn’t veer into overly sweet territory. While the simple dish feels particularly apt for fall, it also makes a welcome addition to the dinner table any time of year. Get the recipe >

Truffled Macaroni and Cheese

Matt Taylor-Gross Matt Taylor-Gross

How do you take a recipe that’s already so decadent to the next level? Splurge on truffles! This dish not only incorporates finely chopped truffles and truffle oil in the sauce, but it’s also garnished with shaved truffles on top—talk about a showstopper. Get the recipe >

Southern-Style Macaroni and Cheese

André Baranowski André Baranowski

Two ingredients set this wonderful regional macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. Adapted from The Gift of Southern Cooking by culinary legend Edna Lewis and Southern food authority Scott Peacock, this crowd-friendly recipe is definitely a keeper. Get the recipe >

Baked Macaroni and Cheese with Parmesan Bread Crumbs

Todd Coleman Todd Coleman

“I first discovered this recipe over 15 years ago. It is without a doubt the best mac & cheese,” writes commenter Jill Hardy about this recipe from New York City chef Terrance Brennan. We couldn’t agree more—between the delectable trio of cheeses (Gruyère, Comte, and fontina) in the sauce and the crunchy, golden parmesan-panko topping, it’s a dish no one will be able to resist. Get the recipe >

Double-Cheddar Macaroni and Cheese

Todd Coleman Photo Credit: Todd Coleman

This recipe comes to us from Bertha’s Kitchen, a soul food institution in Charleston, South Carolina. Their version of the classic side dish calls for white cheddar in the sauce and orange cheddar in the topping, yielding a magnificent mac and cheese with a crunchy, golden brown crust. Get the recipe >

Lobster Macaroni and Cheese

Todd Coleman Todd Coleman

In this truly luxurious mac and cheese, succulent chunks of lobster are tossed with elbows and a rich fontina-and-mascarpone sauce. The whole thing is then baked until bubbly and golden and finished with more lobster on top—the perfect preview to whet your guests’ appetites. Get the recipe >

Four-Cheese Macaroni and Cheese

André Baranowski André Baranowski

The secret to this ultra-creamy classic? A little Velveeta stabilizes its deeply flavorful mornay sauce made with blue cheese, melty Gruyère, and sharp white cheddar. Get the recipe >

Greek Mac and Cheese

Todd Coleman Todd Coleman

Studded with spinach and fresh dill, enriched with feta and graviera cheese, and infused with cinnamon and nutmeg, this Greek-inspired casserole hits all the right notes. Get the recipe >

The post Our Best Mac and Cheese Recipes Will Satisfy All Your Cravings appeared first on Saveur.

Macaroni du Chalet

Kat Craddock — Tue, 30 Jan 2024 20:43:17 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet. Known as Älplermagronen in the German-speaking parts of the country, this simple and comforting one-pot pasta recipe—adapted from the one served at the no-frills Plan-Francey restaurant—is best made with the regional king of cheeses: le Gruyère. (To be sure you’re getting the real deal, look for “AOP” on the label.) Don’t skimp on the scallions and chives—they provide a necessary hit of freshness and draw out the cheese’s herbal and oniony notes.

Featured in: “Our Best Mac and Cheese Recipes Will Satisfy All Your Cravings.”

Yield: 4

Time: 30 minutes

3 cups vegetable broth
Kosher salt and freshly ground black pepper
1 medium white onion, finely chopped
2½ cups (12 oz.) elbow macaroni
2 cups (6 oz.) coarsely grated Gruyère cheese
1 cup (8 oz.) sour cream
3 Tbsp. unsalted butter
2 Tbsp. finely chopped chives
2 Tbsp. finely chopped scallions

Instructions

To a large pot set over medium-high heat, add the vegetable broth and season lightly with salt. Add the onions, bring to a boil, and cook until the onions are softened, 2–4 minutes. Add the pasta and continue cooking, stirring occasionally, until al dente, 8–10 minutes.
Remove from the heat and, without draining the macaroni, stir in the cheese, sour cream, and butter until the cheese is thoroughly melted and the macaroni is coated in a rich sauce. Season to taste with more salt and black pepper, sprinkle with chives and scallions, and serve hot.

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Spaghetti with Anchovy Garlic Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:35:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2–4

Time: 15 minutes

8 oz. spaghetti
Kosher salt and freshly ground black pepper
⅓ cup olive oil
4 garlic cloves, mashed into a paste
Pinch crushed red chile flakes
One 2-oz. tin oil-packed anchovies, mashed into a paste
4 Tbsp. cold unsalted butter, cubed
2 Tbsp. finely chopped parsley leaves
Grated parmesan, for serving

Instructions

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.
Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.
Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan.

Shop

The Best Anchovies Are Perfect on Their Own

Belle Morizio

These salty, umami-rich fish are good enough to stand on their own, or elevate a sauce, spread, or dressing. Shop the story >

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Pasticho (Venezuelan Lasagna)

Josh Cohen — Mon, 30 Oct 2023 12:34:23 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

This pasticho recipe comes to us via New York Mets rookie Francisco Álvarez, a head-turning catcher from Venezuela who grew up eating the comforting casserole. Reflecting the waves of Italian immigration and their impact on Venezuelan cuisine, pasticho (not to be confused with Greek pastitsio) is a riff on lasagna that local cooks amp up with cumin and sliced ham.

Featured in “The Unexpected Dish That Brings the Mets Rookies Together,” by Josh Cohen.

Yield: 6–8

Time: 3 hours

6 Tbsp. unsalted butter
¼ cup all-purpose flour
4 cups whole milk
Kosher salt
½ tsp. freshly grated nutmeg
1 Tbsp. plus 1 tsp. vegetable oil, divided
2 lb. ground beef
3 Tbsp. tomato paste
2 Tbsp. dried oregano
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
¼ tsp. ground black pepper
One 28-oz. can whole peeled tomatoes, crushed by hand
1 lb. dried lasagna noodles
1 cup packed torn basil leaves
1 lb. thinly sliced deli ham
12 oz. fresh mozzarella, torn into bite-size pieces
3 Tbsp. finely grated parmesan

Instructions

Make the béchamel: In a large pot set over medium heat, melt the butter. Add the flour and cook, whisking frequently, until golden and frothy, 2–3 minutes. While whisking, slowly add the milk and bring to a boil. Turn the heat to medium-low and simmer, whisking frequently, until thickened, 10–12 minutes. Stir in 2 teaspoons of salt and the nutmeg, then scrape into a bowl and cover the surface with plastic wrap. Set aside to cool. (Alternatively, refrigerate for up to 48 hours.) Wash and dry the pot and return it to the stove.
Make the meat sauce: To the empty pot, add 1 tablespoon of the oil and turn the heat to high. When it’s hot and shimmering, add the ground beef and use a spatula to press into a single layer. Cook undisturbed until browned on the bottom, 1–2 minutes. Add the tomato paste, cumin, oregano, garlic powder, onion powder, and black pepper and cook, stirring continuously to break up the meat, until the tomato paste begins to brown, 2–3 minutes. Add the tomatoes, 2 cups of water, and 1 tablespoon of salt and bring to a boil, scraping the bottom of the pot. Turn the heat to low and simmer, stirring occasionally, until nearly all the liquid has evaporated, about 1 hour. (The sauce will keep, refrigerated, for up to 4 days.)
Fill a large pot with generously salted water and bring to a boil. Add the lasagna noodles and cook until al dente, according to the package instructions. Drain, then return them to the pot. Add the remaining teaspoon of oil and toss to coat.
Position a rack in the center of the oven and preheat to 375ºF. On the bottom of a 9-by-13-inch baking dish, spread 2 tablespoons of the meat sauce. Lay enough lasagna noodles to make a single layer, then spread evenly with one-third of the meat sauce, followed by one-third of the béchamel. Sprinkle with one-third of the basil, then top with one-third of the ham (in one thin layer). Add another layer of lasagna noodles, followed by another third of the meat sauce, all of the fresh mozzarella, another third of the basil, and another third of the ham. Top with another layer of pasta, the remaining meat sauce, another third of the béchamel, the remaining basil, and the remaining ham. Add another layer of pasta, then spread evenly with the remaining béchamel and sprinkle with the parmesan.
Place the pan on a foil-lined rimmed baking sheet and bake until the edges begin to brown, 35–40 minutes. Turn the heat to 500ºF and cook until browned all over, 10–15 minutes more. Cool for at least 20 minutes before serving.

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