Hearty Sunday Night Pasta Recipes

HEARTY SUMMER PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the cabbage and saute until wilted but still a little firm, about 5 minutes. Transfer to a bowl.
• To the same pan, add 1/4 cup of the olive oil. Add the rosemary sprigs and cook for 4 minutes over medium heat, turning every minute, until the rosemary leaves get crisp and lightly browned. Remove to a paper-towel-lined plate to drain.
• Add the fusilli to the pan and toast until the edges are browned, 3 to 4 minutes. Add the toasted pasta to the pot of boiling water and cook until al dente, 8 to 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in the saute pan over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the garlic and saute 1 minute more. Add the cannellini beans, red pepper flakes, and a generous pinch of salt and pepper; saute for another 2 minutes. Add the vegetable broth, butter and lemon juice. Turn the heat down to low and simmer for 3 minutes.
• Drain the pasta and add it to the saute pan. Raise the heat to medium, give the pasta a good stir, and cook for 1 minute. Stir in the sauteed cabbage. Crumble the fried rosemary with your hands and stir it into the pasta. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately.

CHEF JOHN'S SUNDAY PASTA SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

BILL'S SUNDAY NIGHT PASTA

Steps:

• First, dice the tomato and sprinkle with the salt.
• Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta.
• Cook until desired doneness (about 8 minutes for me) Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking.
• Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta.
• Add pepperoini and tomato and toss again.
• Drizzle the rest of the olive oil on top, and add parmesan cheese.