Meats
Rigatoni with Chicken and Zucchini
Chicken thighs do have a little more fat than chicken breasts, but they are really the right choice for a long, slow braise. Just three-quarters of a pound will add a deep, rich flavor to this sauce.
SERVES 6
CALORIES PER SERVING:
475
2 tablespoons extra-virgin olive oil
12 ounces boneless, skinless chicken thighs, trimmed of excess fat and diced into ½-inch cubes
2 leeks, white and light green parts, sliced (about 1 cup)
3 medium zucchini cut into ½-inch dice (about 4 cups)
Kosher salt
Crushed red pepper flakes
3 garlic cloves, thinly sliced
8 fresh sage leaves, chopped
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
2 fresh bay leaves
1 pound rigatoni
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. When the oil is hot, add the chicken thighs and cook, tossing occasionally, until browned all over, about 4 minutes. Remove to a plate.
2. Add the remaining 1 tablespoon olive oil to the skillet. When the oil is hot, add the leeks and sauté until tender, about 4 minutes. Add the zucchini and season with salt and red pepper flakes. Toss and cook until the zucchini is browned on the edges, about 4 minutes. Add the garlic and sage and cook until fragrant, about 1 minute. Add the tomatoes, bay leaves, and 1 cup pasta water. Bring to a simmer and add the chicken back to the sauce. Simmer until the chicken is very tender, about 20 minutes.
3. When the sauce is almost ready, add the rigatoni to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove and discard the bay leaves. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Rotini with Chicken, Onions,
and Porcini
A variation on the recipe could be to double the chicken thighs and skip shredding them at the end. That makes a great stew, although it also raises the calorie count.
SERVES 6
CALORIES PER SERVING:
492
½ ounce dried porcini mushrooms (about 1 cup loosely packed)
1½ tablespoons extra-virgin olive oil
12 ounces boneless, skinless chicken thighs, trimmed of excess fat
2 ounces pancetta, diced
2 large onions, sliced (about 3 cups)
1 tablespoon fresh thyme leaves, chopped
¾ cup dry red wine
2 cups low-sodium chicken broth
2 fresh bay leaves
1 (2-inch) piece Grana Padano rind
1 pound rotini
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Ladle 1 cup hot pasta water into a spouted measuring cup and add the porcini. Let soak until softened, about 15 minutes. Drain and chop the mushrooms. Strain and reserve the soaking water.
2. In a large Dutch oven over medium heat, heat the olive oil. Brown the chicken thighs on all sides, about 2 minutes per side, and remove to a plate. Add the pancetta to the pot and cook until the fat is rendered, about 4 minutes. Add the onions and cook until golden, about 15 minutes.
3. Add the thyme and cook until fragrant, about 1 minute. Add the red wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add the chopped porcini, the soaking liquid, and chicken broth. Bring to a simmer and add the chicken thighs, bay leaves, and cheese rind. Cover and cook until the chicken is very tender, about 20 minutes. Remove the chicken, let cool slightly, then shred (or chop) and add back into the sauce. While the chicken is cooling, increase the heat under the sauce and boil to thicken the sauce. Remove and discard the cheese rind and bay leaves.
4. Add the rotini to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the pot from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Spaghetti with Turkey Meatballs
The vegetable paste here does double duty—adding moisture and flavor to the meatballs (without a lot of calories) and creating a base for the tomato sauce. Baking the meatballs at a high temperature is like browning them, but without as much oil. If the sauce seems watery, any extra liquid will cook down and soak into the meatballs as they simmer.
SERVES 6
CALORIES PER SERVING:
496
1 medium onion, cut into medium-size chunks
1 small carrot, cut into medium-size chunks
1 celery stalk, cut into medium-size chunks
½ cup fresh Italian parsley
3 garlic cloves, crushed and peeled
1 pound ground turkey breast
1 large egg, beaten
½ cup freshly grated Grana Padano
⅓ cup unseasoned dried bread crumbs
Kosher salt
2 tablespoons extra-virgin olive oil
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano, preferably Sicilian oregano
Crushed red pepper flakes
1 pound spaghetti
½ cup fresh basil leaves, chopped
1. Preheat the oven to 450˚F.
2. In the work bowl of a food processor, combine the onion, carrot, celery, parsley, and garlic and process to make a smooth paste. Scrape half of the vegetable paste into a large bowl and set the rest aside in a small bowl.
3. Line a sheet pan with parchment paper. To the large bowl, add the turkey, egg, ¼ cup of the grated Grana Padano, and the bread crumbs. Season with 1 teaspoon salt. Mix with your hands until just combined. (If you like, you can fry a small patty to taste for seasoning.) Form into 18 meatballs and put on the lined sheet pan. Bake until the meatballs are firm (but they don’t have to be cooked through), about 12 minutes.
4. Meanwhile, bring a large pot of salted water to a boil for pasta. In a medium Dutch oven over medium-high heat, heat the olive oil. When the oil is hot, add the remaining vegetable paste and cook, stirring, until it dries out and begins to stick to the bottom of the pan (turn the heat down if it begins to burn toward the end). Add the tomatoes and 3 cups pasta water. Bring to a simmer and add the oregano. Season with salt and red pepper flakes. Add the meatballs to the sauce. Simmer until the meatballs are cooked through and the sauce is thick and flavorful, about 30 minutes.
5. Add the spaghetti to the boiling water. When the pasta is almost al dente, remove the meatballs from the sauce to a warm bowl and add the basil to the sauce. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the pot from the heat, sprinkle with the remaining grated Grano Padano, and serve in warm pasta bowls, with meatballs on top.
Ziti with Turkey Piccata
and Spinach
You can use turkey cutlets or tenders for this dish. You can also cut thin paillards from a boneless, skinless turkey breast; they should be about ½ inch thick. Turkey is slightly lower in protein than chicken, but it has 75 percent less fat. So you can substitute chicken, but it will be higher in calories.
SERVES 6
CALORIES PER SERVING:
431
12 ounces turkey breast cutlets, cut against the grain into ½-inch strips
Kosher salt
Crushed red pepper flakes
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 large shallots, chopped (about ½ cup)
¼ cup capers in brine, drained
Juice of 1 lemon
½ cup dry white wine
1½ cups low-sodium chicken broth
1 pound ziti
1 (6-ounce) bag baby spinach
1 cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Season the turkey with salt and red pepper flakes. In a large bowl, toss the turkey with the flour, discarding any excess flour.
2. Heat a large nonstick skillet over medium-high heat. Add the olive oil. When the oil is hot, add the turkey strips in one layer and brown on both sides, 3 to 4 minutes in all. Remove to a plate.
3. Reduce the heat to medium and add the butter. When the butter is melted, add the shallots and cook until softened, about 6 minutes. Add the capers and let them sizzle a minute, then add the lemon juice and white wine. Bring to a boil and cook until reduced by half, about 2 minutes. Add the chicken broth and bring to a simmer.
4. Once the sauce is simmering, add the ziti to the boiling water. After the pasta has been boiling for about 5 minutes, add the spinach and turkey to the sauce. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, reserving the pasta water. Add the parsley and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Fettuccine with Chicken Livers,
Bacon, and Sage
Chicken livers have a strong taste, so a small amount brings a deep, rich flavor to this dish. Trim and rinse the livers well and pat very dry so that they don’t splatter when you sauté them. For those eating gluten-free, they can use gluten-free pasta in any recipe in the book, as a one-to-one swap. Calories may vary slightly depending on the brand, but not much.
SERVES 6
CALORIES PER SERVING:
423
1 tablespoon extra-virgin olive oil
3 slices center-cut bacon, chopped
1 large onion, sliced (about 1½ cups)
8 ounces chicken livers, trimmed, chopped into ½-inch pieces, and patted dry
Kosher salt
Crushed red pepper flakes
10 fresh sage leaves, chopped
1 tablespoon sherry vinegar
¾ cup dry white wine
1 pound fettuccine
3½ cups loosely packed baby spinach (about 4 to 5 ounces)
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium heat. When the skillet is hot, add the olive oil. Add the bacon and cook until the fat is rendered, about 3 minutes. Add the onion and cook, stirring occasionally, until the onion is soft and golden, about 15 minutes.
2. Increase the heat to medium-high and add the chicken livers. Cook until browned all over, about 3 minutes. Season with salt and red pepper flakes. Add the sage and cook until fragrant, about 1 minute. Add the vinegar and cook until it reduces away and glazes the onions, about 1 minute. Add the white wine and reduce by half, about 2 minutes. Add 1 cup pasta water and simmer until the chicken livers are tender, about 5 minutes.
3. Add the fettuccine to the boiling water. Once the pasta is cooking, add the spinach to the sauce. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Cavatappi with Veal Spezzatino
Veal spezzatino is traditionally just veal stew, but this one uses less meat and more vegetables, turning it into a perfect pasta sauce. The long cooking time adds a velvety richness to the sauce and creates veal chunks that break apart and melt in your mouth.
SERVES 6
CALORIES PER SERVING:
474
12 ounces boneless veal stew meat (from the shoulder, trimmed of fat), cut into 1-inch cubes
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, thickly sliced (about 8 cups)
1 large onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
3 tablespoons tomato paste
½ cup dry red wine
4 cups low-sodium chicken broth
2 fresh bay leaves
Crushed red pepper flakes
1 pound cavatappi
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Pat the veal dry and season with salt. Heat a large Dutch oven over medium-high heat. Add the oil. When the oil is hot, add the veal and brown all over, about 5 minutes. Remove to a plate. Add the mushrooms and cook, without stirring, until browned on the underside, then stir and brown again, about 5 minutes in all.
2. Reduce the heat to medium and add the onion, carrot, and celery. Cook, stirring often, until the vegetables have begun to soften, about 6 minutes. Add the garlic, thyme, and sage and cook until fragrant, about 1 minute. Make a space in the pan and add the tomato paste. Cook, stirring in that spot, until the tomato paste toasts and darkens a shade or two, 1 to 2 minutes. Stir the tomato paste into the vegetables and add the red wine. Bring to a simmer, then add the chicken broth and bring to a simmer again. Add the bay leaves and season with salt and red pepper flakes. Add back the veal, bring to a simmer, cover, and cook until the veal is very tender, about 1 hour. Uncover and increase the heat to reduce the sauce by about half, 2 to 3 minutes (depending on how thick you like your sauce), pressing on the veal with a wooden spoon to shred it a little bit.
3. Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the bay leaves. Remove the pot from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Ziti with Tomato
and Chicken Liver Sauce
Leeks and peas add a touch of springtime to this hearty pasta sauce. When working with chicken livers, make sure you trim away any fat and sinew, leaving just the liver.
SERVES 6
CALORIES PER SERVING:
454
2 tablespoons extra-virgin olive oil
2 medium leeks, white and light green parts, sliced (about 1 cup)
8 ounces chicken livers, trimmed, patted dry, and chopped
Kosher salt
Crushed red pepper flakes
3 garlic cloves, thinly sliced
2 teaspoons fresh rosemary needles, chopped
½ cup dry white wine
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 pound ziti
1 cup frozen peas
1 cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. Heat a large skillet over medium heat. Add the olive oil. When the oil is hot, add the leeks and cook until softened, about 5 minutes. Add the chicken livers and cook until no longer pink, about 3 minutes. Season with salt and red pepper flakes and add the garlic and rosemary. Cook until fragrant, about 1 minute. Add the white wine and cook until reduced by half, about 2 minutes. Add the tomatoes and 1 cup pasta water. Bring to a simmer and cook until the chicken livers are very tender, about 10 minutes.
2. Add the ziti to the boiling water. Once the pasta is cooking, add the peas and parsley to the simmering sauce. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
If you’re so inclined, make a double batch and save the rest, because this sauce freezes very well. We added more vegetables and less meat and chose leaner meats to save calories. As a tip, if you have a meat grinder or food processor, you can buy the lean cuts and grind them yourself.
SERVES 6
CALORIES PER SERVING:
500
2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
2 ounces pancetta, finely chopped
1 cup finely chopped onions
¾ cup finely chopped carrots
¾ cup finely chopped celery
3 garlic cloves, chopped
8 ounces 95% lean ground beef
4 ounces lean ground pork
4 ounces ground veal
¼ cup dry red wine
2 cups whole canned San Marzano tomatoes, crushed by hand
Kosher salt
Crushed red pepper flakes
2 fresh bay leaves
1 pound spaghetti
½ cup freshly grated Grana Padano
1. In a small saucepan, bring the chicken broth and 2 cups water just to a simmer. Heat a large Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the onions, carrots, and celery and cook until almost tender, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ground beef, pork, and veal and break up with a wooden spoon. Cook until the meats release their juices, then increase the heat to medium-high to reduce the liquid and brown the meat, about 15 minutes in all.
2. Pour in the red wine and cook until reduced, about 2 minutes. Add the tomatoes and enough of the simmering broth to just cover the meat. Season with salt and red pepper flakes and add the bay leaves. Partially cover the pot and simmer, adding the broth as needed to keep the meat covered, until the vegetables are very tender and the sauce is thick and flavorful, about 1½ hours. (You should use up all of the broth by the end of the cooking time.) Remove the bay leaves.
3. Bring a large pot of salted water to a boil for pasta. Add the spaghetti to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the pot from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Bucatini with Sausage and Peppers
This recipe is a prime example of how to cut calories without sacrificing flavor. We use a ton of vegetables and just a handful of flavorful sausage. Don’t skimp on the time needed to wilt down the vegetables, because that time adds sweetness to the sauce.
SERVES 6
CALORIES PER SERVING:
400
1 tablespoon extra-virgin olive oil
8 ounces sweet Italian turkey sausage (2 links), removed from casings
1 large onion, sliced (about 1½ cups)
1 medium red bell pepper, sliced (about 1½ cups)
1 medium yellow bell pepper, sliced (about 1½ cups)
4 garlic cloves, thinly sliced
¼ cup dry white wine
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano, preferably Sicilian oregano on the stalk
Kosher salt
Crushed red pepper flakes
1 pound bucatini
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Mezze Rigatoni with Fennel
and Sausage
This dish gets its intense fennel taste from three sources—the sausage, the fresh fennel, and a little ground fennel. For the most flavor, toast dry fennel seeds and grind them to a powder yourself (in a spice grinder) just before you’re ready to use them. Store-bought powder is dried out and delivers less flavor.
SERVES 6
CALORIES PER SERVING:
466
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian turkey sausage with fennel seeds (3 or 4 links), removed from casings
2 small fennel bulbs, cored and thinly sliced (about 3 cups), plus 1 cup fronds, chopped
1 large onion, sliced (about 1½ cups)
Kosher salt
Crushed red pepper flakes
3 garlic cloves, thinly sliced
½ teaspoon ground fennel seeds
3 tablespoons tomato paste
½ cup dry white wine
1 pound mezze rigatoni
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until the sausage is lightly browned, about 4 minutes. Add the sliced fennel and onion and cook until softened and golden, about 20 minutes. (Adjust the heat or add a splash of pasta water if it seems as if the onion and fennel are getting too dark too quickly.) Season with salt and red pepper flakes.
2. Increase the heat to medium-high and add the garlic and ground fennel. Cook until fragrant, about 1 minute. Make a space in the pan and add the tomato paste. Cook, stirring in that spot, until the tomato paste toasts and darkens a shade or two, about 2 minutes. Stir the tomato paste into the vegetables. Add the white wine and bring to a rapid simmer. Add 1½ cups pasta water and simmer until the vegetables are very tender, about 10 minutes.
3. Meanwhile, add the mezze rigatoni to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with a spider or small strainer and add directly to the sauce, reserving the pasta water. Add the reserved fennel fronds and the parsley and toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Bucatini with a Quick Meat Sauce
Bolognese is a long-cooking sauce, usually reserved for a weekend or a special meal. This is a light but flavorful meat sauce made in less than half the time.
SERVES 6
CALORIES PER SERVING:
486
2 tablespoons extra-virgin olive oil
12 ounces 90% lean ground sirloin
1 small onion, finely chopped (about ¾ cup)
1 small carrot, finely chopped (about ½ cup)
2 small celery stalks, finely chopped (about ½ cup)
2 garlic cloves, chopped
Kosher salt
Crushed red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano, preferably Sicilian oregano on the stalk
1 pound bucatini
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the ground sirloin and cook until browned, about 4 minutes. Add the onion, carrot, and celery and cook until the onion is softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and red pepper flakes. Add the tomatoes and rinse out the can with 1 cup pasta water. Sprinkle in the oregano and simmer the sauce until thick and flavorful, about 20 minutes.
2. When the sauce is about halfway done, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Ziti with Smoked Pork and Cabbage
The smoked pork chops are already cooked, so they don’t need a lot of time to add a deep smoky flavor to the sauce. Add them back once the cabbage begins to soften to keep them from drying out. Most good butcher shops and some large grocery stores carry precut smoked pork chops. If you can find them only on the bone, just trim the meat from the bone for this recipe and save that bone to flavor a soup!
SERVES 6
CALORIES PER SERVING:
462
2 tablespoons extra-virgin olive oil
12 ounces boneless smoked pork chops
1 large onion, sliced (about 1½ cups)
1 small head savoy cabbage, coarsely shredded (about 10 cups)
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
Kosher salt
Crushed red pepper flakes
2 tablespoons tomato paste
1 teaspoon smoked paprika
½ cup dry white wine
1 pound ziti
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large Dutch oven over medium heat, add the olive oil. When the oil is hot, brown the pork chops on both sides and remove to a plate. Once cooled, cut the pork chops into small chunks.
2. To the Dutch oven, add the onion and cook until just softened, about 8 minutes. Add the cabbage, thyme, and sage and season with salt and red pepper flakes. Cook, stirring often, until the cabbage begins to wilt, about 5 minutes. Make a space in the pan and add the tomato paste. Cook, stirring in that spot, until the tomato paste toasts and is a shade or two darker, about 2 minutes. Stir the tomato paste into the vegetables. Add the paprika and white wine and bring to a simmer. Add 1½ cups pasta water. Simmer, covered, until the cabbage has totally wilted, about 20 minutes. Add the chopped pork (and another ½ cup pasta water if the water has evaporated away) and simmer until the cabbage is very tender and the sauce is thick and flavorful, about 15 minutes.
3. Add the ziti to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the pot from the heat, sprinkle with the grated Grana Padano, toss, and serve.
Linguine with Sausage, Greens,
and Egg Pan Sauce
Think of this as a riff on carbonara, but slightly less rich, with the addition of some hearty greens. When making this dish, have all of your ingredients prepped and ready to go and serve as soon as it is finished—the eggs don’t hold well.
SERVES 6
CALORIES PER SERVING:
468
2 tablespoons extra-virgin olive oil
8 ounces sweet Italian turkey sausage (2 links), removed from casings
1 cup chopped scallions
3 garlic cloves, thinly sliced
1 small head escarole, coarsely chopped (about 6 cups)
1 small head kale, coarsely chopped (about 4 cups)
Kosher salt
Crushed red pepper flakes
1 pound linguine
3 large eggs
¼ cup nonfat milk
½ cup freshly grated Grana Padano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the scallions and cook until wilted, about 3 minutes. Add the garlic and let sizzle a minute, then add the escarole and kale. Season with salt and red pepper flakes and toss to coat in the oil. Cook until the greens are wilted, about 5 minutes, then add ½ cup pasta water. Cover and simmer until the greens are tender, about 8 minutes.
2. Meanwhile, add the linguine to the boiling water. In a medium bowl, whisk the eggs with the milk and a pinch of salt. When the greens are tender and the pasta is al dente, remove the pasta with tongs and add directly to the greens. Whisk ¼ cup hot pasta water into the egg mixture to temper it, then pour the eggs over the pasta, tossing constantly to coat the pasta in a loose scramble of eggs, about 1 minute. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve immediately.
Rigatoni with Lamb and Eggplant
Ground lamb has a lot of flavor, so a little goes a long way. You can also make this recipe with lean ground sirloin. This is good to prepare ahead, so consider making a double batch and freezing the rest. Choose firm, heavy, shiny eggplants—smaller Italian eggplants have fewer seeds and are less bitter so you can usually skip salting them, but for large, seedy ones, salt the cubes, drain in a colander for 30 minutes, rinse, dry, and proceed. Pecorino Romano is a natural fit with lamb, but you can use Grana Padano if you prefer.
SERVES 6
CALORIES PER SERVING:
491
1½ tablespoons extra-virgin olive oil
3 small Italian eggplants, cut into 1-inch cubes (about 5 cups)
Kosher salt
8 ounces lean ground lamb
1 medium onion, chopped (about 1 cup)
1 medium carrot, chopped (about ¾ cup)
1 tablespoon fresh thyme leaves, chopped
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
2 fresh bay leaves
Crushed red pepper flakes
1 pound rigatoni
½ cup fresh Italian parsley leaves, chopped
½ cup freshly grated Pecorino Romano
1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the eggplants and season with salt. Cook and stir until the eggplant has browned all over, about 6 minutes, then remove to a plate.
2. Add the remaining ½ tablespoon olive oil. When the oil is hot, add the lamb and brown all over, about 4 minutes. Add the onion and carrot and cook until the onion is softened, about 5 minutes. Add the thyme, smoked paprika, and cinnamon and cook until fragrant, about 1 minute. Add the tomatoes, rinse the can with 1½ cups pasta water, and add the water as well. Add the bay leaves and season with salt and red pepper flakes. Simmer until the eggplant is very tender and the sauce is thick and flavorful, about 20 minutes.
3. When the sauce is almost ready, add the rigatoni to the boiling water. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the parsley, reserving the pasta water. Remove the bay leaves. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Pecorino Romano, toss, and serve.
