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Why It Works Extended cooking and vigorous stirring makes cauliflower break down into a hearty sauce. Sicilian pantry staples—anchovies, raisins, pine nuts, saffron, and toasted breadcrumbs—strike a characteristic savory-sweet balance with North African influence. A sprinkling of toasted crumbs gives the finished pasta a crunchy topping. Sicilian cuisine is famous for its mix of savory, […]
Why It Works Throwing an additional yolk in with the whole eggs increases the overall creaminess without exaggerating the egginess. The hot pasta cooking water and the residual heat from the toasted pasta indirectly and gently cook the eggs without scrambling them. Just a little garlic gives flavor depth to this quick and simple dish. […]
Why It Works A quick and easy scratch-made sausage captures the flavors of Norcia-style sausage, which is centered around garlic and white wine instead of the fennel seeds and dried chiles common in store-bought Italian sausage. Finishing cooking the pasta in the sauce ensures that the noodles are well-coated and al dente. Black pepper and […]
Why It Works Prosciutto cotto is more mild and delicate in flavor than prosciutto crudo, so you can pack in thick cubes of the ham without making the dish overly salty. Reduced cream and starchy pasta cooking water form a velvety sauce without any need for making a roux. Adding frozen peas at the very […]
Why It Works Puréeing a portion of the chickpeas into the sauce base gives the dish body and creaminess. While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color. A little acidity in the form of white […]
Why It Works Blanching broccoli rabe ensures it’s tender, and using the blanching water to cook the pasta maximizes efficiency. Garlic, a tiny bit of anchovy, and dried chiles form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness that balances the bitterness of the rabe. […]
Why It Works Blanching the broccoli rabe leaves and florets quickly in the pasta cooking water before adding them to the skillet with the orecchiette to finish cooking ensures tenderness and keeps their vibrant color. Anchovies add savory depth to the dish without making it taste fishy. Toasting well-seasoned breadcrumbs with garlic and plenty of […]