noodles

Sausage Gravy Breakfast Lasagna

salt and black pepper

lasagna noodles (about 12)

olive oil,

sausage,

scallions,

all-purpose flour

milk

nutmeg

mozzarella cheese

white Cheddar, shredded

Parmesan

parsley leaves, chopped

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

How To Make Chicken Alfredo Pasta

fettuccine

boneless, skinless chicken breasts (about 1 pound total)

kosher salt, divided

black pepper, divided

canola oil

(1 stick) European-style unsalted butter, divided

garlic,

heavy cream

Parmesan cheese (2 1/2 ounces),

Coarsely chopped fresh parsley leaves,

Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here&#x27;s the time to use it. Do not use a nonstick pan.

Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn&#x27;t ready to flip.

Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.

Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.

Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.

Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.

Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Chicken & Broccoli Alfredo

penne pasta

chicken

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

unsalted butter

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

Stovetop Tuna Orzo Casserole with Broccoli

butter

onion,

thyme

orzo pasta

milk (not nonfat)

water

salt, divided,

black pepper

broccoli crown (about 12 ounces)

Parmesan cheese

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/4 teaspoon salt, and cook, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes.

Add the orzo and cook, stirring occasionally, until toasty smelling, about 1 minute. Add the milk, water, and remaining 3/4 teaspoon of salt, and season with pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is almost cooked through, 12 to 15 minutes. (Add more water as needed if the orzo absorbs it all before tender.) Meanwhile, prep the broccoli.

Cut the broccoli into very small florets, about 1/2-inch pieces. When the orzo is almost ready, add the broccoli and cook, stirring occasionally, until just cooked through, about 3 minutes.

Remove from the heat and add the tuna and cheese. Stir until the cheese is melted, then taste and add more salt as needed. Serve immediately.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Shrimp Lo Mein

soy sauce

Shaoxing wine

sugar

sesame oil

onion

garlic

scallion (optional)

dried lo mein or udon noodles

kosher salt,

vegetable oil, divided

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.

Stir 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.

Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.

Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.

When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.

Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.

Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.

The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.

Somen Noodles With Poached Egg, Bok Choy and Mushrooms

vegetable oil

scallions, trimmed,

bok choy (about 4 ounces), cut into bite-size pieces

sesame oil,

bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles

eggs

Bring a large saucepan of water to a simmer.

Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.

Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.

Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.

Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

[Photograph: J. Kenji López-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get...

Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

For the Ragù Bolognese:

extra virgin olive oil

ground lamb (or 85/15 ground beef)

pork

veal

chicken livers, finely chopped (optional)

large onion, finely chopped (about 1 1/2 cups)

carrots,

celery,

sage leaves, finely chopped

red pepper flakes (optional)

Italian plum tomatoes, preferably D.O.P. San Marzano

dry red wine (white works fine as well)

stock (or 2 cups low-sodium canned chicken broth)

bay leaves

Vietnamese or Thai fish sauce

Salt and black pepper

basil

For the Ricotta Mixture:

home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese

For the besciamella:

flour

dry whole milk mozzarella cheese, grated (see note)

To assemble:

For the Ragù Bolognese: Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming. Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.

Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring to a simmer over high heat. Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat, about 2 quarts of sauce total (you may need to add excess stock while cooking if your burner is cooking it too hot). A layer of fat may form on top during cooking, but do not skim it off. After cooking, remove bay leaves, add fish sauce and heavy cream and simmer until fat is emulsified, about five minutes. Season to taste with salt and black pepper. Remove from heat and allow to cool at room temperature for 30 minutes. Stir in parsley and basil. Bolognese will keep for up to 1 week in fridge, and will improve with time. Reheat until warm before using in lasagna.

While the ragù is simmering, make the ricotta mixture. Place ricotta in bowl of food processor or stand mixer fitted with whisk attachment and process/mix until smooth. Season to taste with salt and pepper. Add two eggs and minced herbs, and process/mix until incoroporated. Set aside at room temperature until ready to use.

Make the Besciamella: Heat butter in medium saucepan over medium-high heat until foaming subsides, stirring occasionally, about 1 minute. Add flour and stir with whisk until light blond in color and slightly nutty aroma develops, about 1 minute. Add garlic, and stir to combine. Whisking constantly, add milk in steady stream until fully incorporated. Bring to a simmer (mixture should thicken). Remove heat, add cheese and nutmeg, and whisk until fully melted. Whisking constantly, return to a simmer, remove from heat, and season to taste with salt and pepper. Set aside until ready to use.

Adjust oven racks to lower middle and lowest positions and preheat oven to 375 degrees. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking time. Drain in single layer on clean kitchen towels, or paper towels. Cover with second kitchen towel or paper towels and pat dry.

To Assemble: Add 1/6th of meat ragù (about 1 1/3 cups) to bottom of baking dish and drizzle with 1/2 cup besciamella. Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay). Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread remaining 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano. Baking dish should be very full at this point.

Place foil-lined rimmed baking sheet on lower rack to catch drips, then place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, rotating half way through baking. Remove from oven and allow to cool at room temperature for 10 minutes. Sprinkle with herbs, and serve.

This 20-minute pressure cooker pasta tastes just like baked ziti, but it&#x27;s ready in half the time.

Instant Pot "Baked" Ziti

olive oil

Italian sausage,

salt

water, divided

(22- marinara sauce

dried ziti or penne pasta

ricotta cheese

Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the sausage. Break up the sausage into large pieces with a wooden spoon and season with the salt. Cook, stirring and breaking the sausage into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes. 

Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the marinara and stir to combine well. Scatter the pasta over the sauce-sausage mixture in an even layer. Do not stir from this point on. 

Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.

When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the ricotta, and stir quickly to combine. Sprinkle with the mozzarella. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately. 

Spaghetti alla Carbonara

dry spaghetti

eggs,

pancetta

Parmigiano-Reggiano

Pecorino

Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

yellow onion, diced

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

tomatoes

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

almonds

chives,

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

How To Make Chicken Soup

chicken thighs, preferably bone-in (about 6)

bay leaf

Cook the vegetables. Warm 1 teaspoon of the oil over medium heat in the Dutch oven or soup pot until shimmering. Add the  onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3 to 5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

Sear the chicken. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining 1 teaspoon oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It&#x27;s ok if they are snug. Cook without moving until the underside is golden-brown, about 3 minutes. Flip and sear the other side until golden.

Add the broth and simmer. Add the bay leaf and 1/2 teaspoon of salt. Pour in 1 quart of the broth. Bring to a simmer, then reduce the heat to medium-low and simmer for 30 minutes.

Shred the chicken. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use 2 forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It&#x27;s ok if the meat is still a little pink in the middle at this point.

Cook the pasta. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. (Alternatively, add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.)

Finish the soup. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn&#x27;t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf. Taste the soup and add salt and pepper as needed. Remove from heat and serve.

These sweet, tangy, and spicy Dragon Noodles take only a few minutes to whip up and will kill your craving for take-out.

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