RecipeHive

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Spicy Tahini Noodles with Roasted Vegetables

Posted by in Shared Member Recipes

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
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Spinach and Ricotta Pappardelle

Posted by in Shared Member Recipes

Chef Way Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce.
Easy Way Deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks).
Slideshow: More Pasta Recipes
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Spaghetti with Escarole and Bacon

Posted by in Shared Member Recipes

Crisp bacon complements escarole so well that you may be tempted to saute the greens in the bacon fat, but don’t do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
Slideshow: Fast Weekday Pastas
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Linguine with Clams, Bacon, and Tomato

Posted by in Shared Member Recipes

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
Plus: More Pasta Recipes and Tips
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Farfalle a la Vodka

Posted by in Shared Member Recipes

Andrew Zimmern’s Kitchen Adventures
This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. -Andrew Zimmern