Nutritionist, mom and cookbook author Robin Miller knows a few things about making a great meal. Pasta is a perennial favorite because it’s inexpensive, quick to make and endlessly adaptable. Her recipes run the gamut from flavor packed, cold pasta salads to creamy, indulgent penne and hearty beef Bolognese […]
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Nutritionist, mom and cookbook author Robin Miller knows a few things about making a great meal. Pasta is a perennial favorite because it's inexpensive, quick to make and endlessly adaptable.
Her recipes run the gamut from flavor packed, cold pasta salads to creamy, indulgent penne and hearty beef Bolognese that tastes luxurious enough for a weekend dinner party, but that's quick enough to make on a weeknight.
These recipes are affordable, customizable and easy. So go ahead and make a Sunday red sauce supper, a crazy good pasta salad lunch and a 20-minute penne to help you get over the midweek slump.
Here are three of Miller's best pasta recipes to add to your repertoire right now.
Fettuccine with Bolognese sauce
Bolognese is the quintessential beef ragu consisting of ground beef, aromatic vegetables like onions, carrots, celery and herbs. Some recipes also call for pork, milk or cream. Traditionalists assert that Bolognese is not heavily tomato-based, though many recipes call for tomatoes in some form, from whole canned tomatoes that you crush with your hands to tomato sauce, purée or paste. Bolognese is a classic sauce for pasta, but this version is also excellent with rice, potatoes or spooned over tender roasted spaghetti squash and acorn squash.
Servings: 4
Ingredients:
For the sauce:
1 tablespoon olive oil
1 cup finely chopped onion
2-3 cloves garlic, minced
1 pound lean ground beef
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
2 cups tomato sauce
1 tablespoon granulated sugar
For serving:
1-pound cooked fettuccine (or pasta of choice) or 2 cups rice , potatoes or squash, for serving
Shredded or grated Parmigiano Reggiano or domestic Parmesan cheese, for serving
Fresh basil or parsley, for serving (optional)
Crushed red pepper flakes, for serving (optional)
Preparation:
Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the beef and cook until browned, breaking up the meat as it cooks. If necessary, drain away any excess fat.
Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper and stir to coat. Cook for 1 minute, until the dried herbs are fragrant.
Add the tomato sauce and sugar and bring to a simmer. Reduce the heat to low and partially cover. Simmer for 30 minutes or up to 4 hours, stirring occasionally.
When ready to serve, adjust salt and pepper to taste.
Transfer the pasta or other starch to individual plates and top with the Bolognese sauce. Finish with a sprinkle of cheese, fresh herbs and crushed red pepper flakes.
More ground beef inspiration:Make this easy, kid-friendly nacho casserole
Penne in pink vodka sauce
For penne alla vodka, tender tubes of pasta are tossed in a velvety, tomato cream sauce that’s spiked with vodka, scented with onion and garlic and topped with a showering of parmesan cheese and fresh basil. Vodka enhances the flavor of tomatoes by pulling out and concentrating their inherent sweetness. Plus, the alcohol adds a subtle bite of its own, which is the perfect contrast for the sweet cream in the sauce. If you'd rather leave it out, simply replace the vodka with an equal amount of vegetable broth, chicken broth or reserved pasta cooking water.
This creamy, comforting dish can be made with items that are likely already in your pantry and it only takes about 20 minutes.
Makes: 4 servings
Ingredients:
1 pound penne, or other pasta shape of choice
2 cups tomato sauce or puréed tomatoes
¼ cup vodka or ¼ cup reserved pasta cooking water (see note above)
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and freshly ground black pepper
½ cup heavy or whipping cream
Grated parmesan cheese, for serving
Chopped fresh basil, for serving
Preparation
Cook pasta according to the package directions. Drain, reserving ¼ cup of the pasta cooking water (if you’re not using vodka). Set aside and cover with foil to keep warm.
In a large saucepan or high-sided skillet, combine the tomato sauce, vodka, olive oil, dried basil, dried oregano, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper.
Set the pan over medium heat and bring to a simmer. Simmer for 10 minutes, stirring frequently.
Reduce the heat to low and stir in the cream. Cook for 1 to 2 minutes, then fold in the cooked pasta and cook for 1 minute to heat through.
Season to taste with salt and black pepper. Top with parmesan cheese and fresh basil and serve with extra parmesan cheese on the side.
Is fresh mozzarella worth the hype?:Absolutely. Here are the recipes to prove it
The Ultimate Pasta Salad
Two keys to a great pasta salad are finding the right ratio of dressing to noodles and creating the right balance of add-ins.
First, the dressing needs to be fabulous. Rather than a quick marriage of olive oil and vinegar, create a dressing flavorful enough to stand on its own with tangy, sweet and aromatic nuances. And don't skimp on the dressing. I call for ¾ cup of dressing for twelve ounces of pasta, which may seem like a lot, but the noodles soak up every drop.
Second, when it comes to the additions, the pasta takes a backseat to the intense flavors of two types of cheese, salami, bell peppers, red onion, tomatoes, black olives, parsley and basil. In this recipe, colorful corkscrew pasta is tossed with salami, cheese, olives, veggies and a garlicky, herby, lemon dressing for a dish as colorful and pretty to look at as it is delicious.
Makes: 12 cups
Ingredients:
12 ounces spiral pasta, regular, gluten-free or tricolor (see note above)
2 cups seeded and chopped bell peppers, any color, or about 10 chopped sweet mini peppers
8 ounces fresh mozzarella, either mozzarella pearls or a block of fresh mozzarella, cubed
6 ounces hard salami, such as Genoa, Felino, or Sopressata, cut into bite-size pieces, you can also use pepperoni or ham
10 ounces (about 1 cup) grape tomatoes, halved lengthwise
½ cup sliced black olives
⅓ cup finely chopped red onion
¼ cup grated parmesan cheese, preferably freshly grated
¼ cup chopped fresh parsley
¼ cup chopped fresh basil (if you are using dried, add 1/2 teaspoon to the dressing)
For the Italian dressing:
½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh garlic, or 1/2 teaspoon minced dried garlic
½ teaspoon dried oregano
½ teaspoon dried basil (if not using fresh)
Salt and freshly ground black pepper
Crushed red pepper flakes for serving, optional
Preparation:
Cook the pasta according to the package directions in salted water. Drain, reserving ½ cup of the pasta cooking water.
Transfer the pasta to a large rimming baking sheet to cool for 15 minutes.
To make the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano and basil (if using dried). Season to taste with salt and black pepper.
Transfer the cooled pasta to a large bowl and add the bell peppers, mozzarella, salami, tomatoes, black olives, red onion, parmesan, parsley and basil (if using fresh).
Add 1/4 cup of the reserved pasta cooking water to the dressing and whisk to combine. Add the dressing to the pasta mixture and toss to coat. If desired, add more pasta cooking water to the salad. Season to taste with salt and black pepper.
Serve at once or refrigerate until ready to serve (up to 2 days).
Questions or comments? Email the culinary team at cooking@azcentral.com.
