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Find the recipes and ingredients below:
0:13 – Pasta with Sausage Basil & Mustard – https://bit.ly/3boW98F
0:57 – Spaghetti with Clams and Braised Greens – https://bit.ly/2JdNwlr
2:22 – Sunday Sauce – https://bit.ly/2ybTf9j
5:45 – Creamy Lemon Pasta – https://bit.ly/33JxLfo
7:07 – Crusty Baked Shells & Cauliflower – https://bit.ly/33JJVoN
Pasta with Sausage Basil & Mustard
Ingredients
1 pound penne, rigatoni or medium shells 1 tablespoon extra-virgin olive oil 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds) 3/4 cup dry white wine 3/4 cup heavy cream 3 tablespoons grainy mustard Pinch of crushed red pepper 1 cup thinly sliced basil
Spaghetti with Clams and Braised Greens
1/2 cup extra-virgin olive oil 8 garlic cloves, crushed 4 dozen littleneck clams 2 cups dry white wine 2 jarred roasted red peppers, drained 1 teaspoon crushed red pepper 1 pound Swiss chard or collard greens, stemmed and chopped (8 cups) Kosher salt Pepper 1/2 pound spaghetti 2 tablespoons unsalted butter, cubed and chilled 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
Sunday Sauce
Ingredients
2 tablespoons extra-virgin olive oil 3 pounds bone-in, English-cut beef short ribs, cut into 2-inch pieces (see Note) Kosher salt Pepper 2 medium onions, finely chopped 2 tablespoons tomato paste 3 garlic cloves, minced 1 teaspoon dried oregano Two 28-ounce cans whole peeled Italian tomatoes, crushed by hand 1 medium carrot, peeled 2 pounds spaghetti
Creamy Lemon Pasta
4 quart water 2 tablespoon plus 3/4 teaspoon kosher salt 3/4 cup extra-virgin olive oil 1 tablespoon Meyer lemon zest 1 teaspoon honey 3 medium shallots, minced (about 1/2 cup) 1 cup heavy cream 1 pound dried fettuccine 2 tablespoon fresh Meyer lemon juice 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup) 1/2 teaspoon freshly ground black pepper, for garnish 1/3 cup Meyer lemon supremes, for garnish
Crusty Baked Shells & Cauliflower
Kosher salt Freshly ground black pepper 3/4 pound medium shells, such as Barilla Good olive oil 2 1/2 pounds cauliflower, cut into small florets (1 large head) 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons capers, drained 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon grated lemon zest 1/4 teaspoon crushed red pepper flakes 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind) 1 cup (8 ounces) fresh ricotta 1/2 cup panko (Japanese bread flakes) 6 tablespoons freshly grated Italian Pecorino cheese 2 tablespoons minced fresh parsley leaves
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6 Satisfying and Simple Pasta Dishes | Food & Wine Recipes
https://youtu.be/GnIjOQXRA44