Weeknight Pasta Recipes

25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE

Steps:

• Preheat oven to 425 (220C) degrees.
• Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
• Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
• Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
• While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
• Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
• Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
• Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.

WEEKNIGHT CHICKEN FLORENTINE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

WEEKNIGHT PASTA SQUIGGLES

Steps:

• In a Dutch oven, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Meanwhile, coarsely chop tomatoes, reserving juices., Add tomatoes and reserved juices to sausage; stir in pasta, broth and water. Bring to a boil. Reduce heat to medium; cook, uncovered, until pasta is al dente, 15-18 minutes, stirring occasionally. Top with cheese.