SERVES 6
TOTAL TIME: 45 MINUTES
I use pappardelle, a wide, flat pasta, because it holds the sauce well. This is very filling and has an added crunch.
| 6 | tablespoons Earth Balance “butter” |
| 1 | large red onion, cut into ¾-inch dice |
| 1 | pound fresh porcini or cremini mushrooms, thinly sliced |
| Sea salt and freshly ground black pepper | |
| 1 | shallot, minced |
| 1 | garlic clove, thinly sliced |
| 2 | cups vegetable stock |
| 2 | tablespoons flat-leaf parsley, chopped |
| ½ | cup unsalted roasted pistachios |
| 1 | small chile, such as red Thai chile, seeded and minced |
| 1 | pound pappardelle, preferably fresh |
| 2 | tablespoons extra-virgin olive oil |
1. Put on a large pot of salted water to boil for the pasta.
2. In a large, deep skillet, melt 4 tablespoons of Earth Balance “butter.”
3. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes.
4. Using a slotted spoon, transfer the onion to a bowl; leave as much of the “butter” in the pan as possible.
5. Add the mushrooms to the skillet, season with salt and pepper, and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes.
6. Stir in the shallot and garlic and cook for 1 minute.
7. Return the onion to the skillet. Add the vegetable stock and parsley and simmer over moderately high heat until the liquid is reduced to ¼ cup, about 8 minutes.
8. Add the remaining 2 tablespoons “butter” along with the pistachios and chile and stir until the “butter” is melted. Season with salt and pepper.
9. Cook the pappardelle in a large pot of boiling salted water until al dente.
10. Drain the pasta, reserving ½ cup of the cooking water.
11. Add the pappardelle to the skillet along with the reserved cooking water and the olive oil.
12. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes.
13. Transfer to bowls and serve.
Broccoli Rabe Orecchiette. I inherited the set of dishes with my family crest. I use it only for sit-down dinners, mostly Christmas Eve. It’s so simple, yet elegant, which I love.
SERVES 4
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
The lemon cuts the bitterness of the broccoli rabe. The simple ingredients make the flavors stand out—absolutely delicious. It can be served as a main course or side dish.
| Coarse sea salt | |
| ¾ | pound orecchiette or other small pasta shapes |
| 1 | bunch broccoli rabe, trimmed and cut into 1½-inch pieces, (about 1 pound) |
| ¼ | cup extra-virgin olive oil |
| 4 | garlic cloves, thinly sliced |
| ½ | teaspoon red pepper flakes |
| Freshly ground black pepper | |
| 1 | tablespoon fresh oregano leaves, for serving |
| 2–3 | tablespoons fresh lemon juice, for serving |
1. In a large pot of boiling salted water, cook pasta according to package directions, adding broccoli rabe 4 minutes before end of cooking.
2. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium heat until garlic begins to sizzle, 2 minutes.
3. Drain pasta and broccoli rabe and return to pot.
4. Add oil mixture and toss to coat; season to taste with salt and pepper.
5. To serve, sprinkle oregano over pasta and drizzle with lemon juice.
SERVES 4 TO 6
ACTIVE TIME: 30 MINUTES
I can’t get enough cauliflower. You can throw this together in no time and serve it with a salad. Voilà—it’s a delicious dinner.
| 5 | tablespoons extra-virgin olive oil |
| ¼ | cup panko (Japanese bread crumbs) |
| 1 | medium onion, halved and thinly sliced |
| 1 | (1½-pound) head cauliflower, cut into 1-inch florets |
| 2 | large garlic cloves, minced |
| 3 | cups vegetable broth |
| ½ | cup prepared tomato sauce |
| 1 | tablespoon tomato paste |
| 1 | pound spaghetti |
| Sea salt and freshly ground black pepper | |
| ¼ | cup pine nuts, toasted |
1. Bring a large pot of water to a boil.
2. In a large, deep skillet, heat 2 tablespoons olive oil.
3. Add the panko and toast until golden, about 1 minute. Transfer to a plate.
4. Wipe out the skillet and heat the remaining 3 tablespoons oil. Add the onion and cook until translucent, 3 minutes.
5. Add the cauliflower and garlic and cook for 1 minute.
6. Add the broth, tomato sauce, and tomato paste, and bring to a simmer. Cover partially and cook until the cauliflower is just tender, 10 minutes.
7. While cauliflower is cooking, salt the boiling water and cook spaghetti according to package directions.
8. Drain the spaghetti, add to the cauliflower, and toss to coat.
9. Season with salt and pepper and cook over moderate heat, tossing, until sauce thickens, about 3 minutes.
10. Transfer the spaghetti to bowls, garnish with the pine nuts and panko, and serve.
