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Acini de pepe, 13
Agnolotti, 13
Al dente, 21
All-American barbecued beef with noodles, 129-30
Almond(s), 258
chicken sauce, 31
Almost risotto, 219-20
American:
barbecued beef with noodles, 129-30
flavors, 28
spaghetti carbonara, 69-70
American Italian Pasta Company (AIPC), 6
Anchovy(ies):
caper, and pepper sauce, 43
mariner’s sauce, 33-34
mayonnaise, 215
spaghetti with lemon bread crumbs and, 232
and spinach with fusilli, 187
Anellini, 13
Appetizers and first courses:
beets and walnuts with dilled fedelini, 166-67
egg and Parmesan vermicelli soup, 54-55
herbed turkey and walnuts over Margherita noodles, 92-93
pasta portions for, 10
tingly lemon orzo soup, 62
Apple(s):
creamed veal and, over fettuccine, 135-36
and curry kasha, 154
ham, and endive with elbows, 200-201
Apricot pasta custard, winter spiced, 258-59
Aromas, 120
Arrabbiata, 30
Artichoke hearts and walnuts over linguine, 220-21
Asiago, 65
Asian:
chicken and mushrooms over linguine, 95
egg and vermicelli soup, 55
eggplant, 176
flavors, 29
ginger-spiked lamb and fusilli, 142
noodles, 9-10, 23-24; see also Bean starch noodle(s); Rice noodles
steak with penne, 135
see also Chinese; Japanese
Autunno, pasta d’, 181-83
Avocado(s), 197
shrimp, and gnocchi salad, fiery, 196-97
Bacon, 128
American spaghetti carbonara, 69-70
creamed spinach sauce with, 229
linguine with garlic, clams and, 228
scallops casino with bow-ties, 109
turkey, 89
Balsamic dressing, tart and sweet, 216
Barbecued beef with noodles, all-American, 129-30
Basil:
and creamy chèvre tagliatelle, 71-72
-flecked red beans for spaghettini, 152-53
pesto sauce, 39-40
Bean(s), 150-51
black, “chilled,” and penne, 221-23
black, feisty chicken and, over gnocchi, 92
black, paprika peppers and, with fusilli, 139
black, peppered and spiced, with pasta, 159-60
canned, 151
comforting pasta e fagioli, 53-54
green, and fusilli salad Francaise, 204
green, in pantry pasta “potage,” 231
green, in pasta d’autunno, 181-83
lima, in pantry lasagne, 230
lima, in succotash pasta, 237-38
linguine, and clam sauce, 228
Michèle’s minestrone, 57-58
red, basil-flecked, for spaghettini, 152-53
red kidney, Middle Eastern, over twists, 143
sauce proportions and, 26
spaghetti à la lasagne with, 77
vegetarian spaghetti sauce, 33
white, garlicky sage and, with orecchiette, 157-58
white, in cannellini sauce, 222-23
see also Chick-pea(s); Lentil(s)
Bean curd. See Tofu
Bean starch noodle(s) (bean threads, glass noodles, or mung-bean starch noodles), 9-10
cooking, 24
cutting, 131
and eggplant salad, Asian, 176
gingered beef with, 130-31
for salads, 191
soup, Japanese-style, 56-57
Beef:
all-American barbecued, with noodles, 129-30
and broccoli, Thai-style, 168
Burgundy steak with penne, 134-35
and fusilli salad with horseradish dressing, 198-99
gingered, with glass noodles, 130-31
leftover, for pasta dishes, 128
meatballs with spaghetti, 100-101
with olives and penne, 138
pastitsio, 248-50
pepper tongue sauce, 31
real and red spaghetti sauce, 32-33
for stir-fries and sautes, 127
Sunday’s best pasta soup, 243-44
sweet and spicy, with egg noodles, 132-33
with ziti, zippy, 199-200
Beets and walnuts with dilled fedelini, 166-67
Berry sweet pasta, 256
Black beans:
“chilied,” and penne, 221-23
feisty chicken and, over gnocchi, 92
paprika peppers and, with fusilli, 139
peppered and spiced, with pasta, 159-60
Blue cheese, 66
dressing, 214
dressing, broccoli penne with, 202
Bluefish, 106
Boutique pastas, 8
Bow-tie pasta, 27
with kasha and onions, 153-54
new potatoes with olives and, 185-86
scallops casino with, 109
tarragon chicken with, 98-100
Bread crumbs, lemon, spaghetti with anchovy and, 232
Breakfast dishes:
fall fruit pastina, 256-57
winter spiced apricot pasta custard, 258-59
Brindza, 67
Broccoli:
French-style, with linguine, 169
Italian-style, with fedelini, 169
Mediterranean-style, with spaghetti, 169
penne with blue cheese dressing, 202
with rice noodles, Thai-style, 167-69
Broth(s):
pantry list for, 17
spinach, with floating stars, 237
Bucatini, 11
Buckwheat pasta, 7-8
Burgundy steak with penne, 134-35
Butterfly pasta, turkey tetrazzini with, 101-2
Butter sauces:
Dijon, 38-39
hoisin, 39
horseradish, 39
tomato, 39
Cabbage:
pasta d’inverno, 183-84
and pork over rigatoni, 143-45
warm crab and pasta slaw, 108
Caerphilly, 68
Cajun:
flavors, 28
smoked chicken and mezzani, 97
Calendar, 3
Cannaroni, 12
Cannellini sauce, 222-23
Cannelloni, walnut-stuffed, 259-60
Capelli d’angelo or capellini, 11, 27
Caper, anchovy, and pepper sauce, 43
Caponata fusilli salad, 221
Cappelletti, 13
Caraway and poppy seed orzo, 255
Carbonara, American spaghetti, 69-70
Cardamom carrot threads with spaghetti twists, 169-70
Caribbean chicken with tender noodles, 90
Carrot(s):
gingered bean curd and, with rotini, 158-59
threads, cardamom, with spaghetti twists, 169-70
Casseroles:
curried (leftover) turkey, 90-91
Middle Eastern lasagne, 133
pasta d’inverno, 184
pastitsio, 248-50
super deluxe macaroni and cheese, 251-53
Cauliflower:
curried, ravioli with, 172-73
spicy hot, over elbows, 170-72
Cavatappi, 12
Cellophane noodles. See Bean starch noodle(s)
Cheddar, 68
Cheese(s), 64-68
berry sweet pasta, 256
blue, dressing, 214
blue, dressing, broccoli penne with, 202
creamy chèvre and basil tagliatelle, 71-72
for crumbling over pasta, 66-67
feta, and basil tagliatelle, 72
feta, and spinach with fusilli, 187
four-, lasagne, 248
four, pasta with, 77-78
four, pesto tortellini with, 82-83
four-, turkey casserole, 91
Gorgonzola, linguine with walnuts and, 78-79
for grating over pasta, 65-66
health concerns and, 64-65
to lend creaminess, 67
macaroni and, new-fashioned, 80-81
macaroni and, super deluxe, 251-53
for melting over pasta, 68
Parmesan, fettuccine with creamand, 72-73
Parmesan and egg vermicelli soup, 54-55
pasta d’inverno, 183-84
pecan noodle pudding, 261
ricotta, herbed, linguine with, 73-74
sauce, 36
storing, 66
stuffed manicotti, 250-51
two, eggplant with, over shells, 175-76
Chèvre, 67
creamy, and basil tagliatelle, 71-72
Chic chorizo and peppers over pasta, 147-48
Chicken:
almond sauce, 31
breasts, smoked, 88-89
Caribbean, with tender noodles, 90
feisty black beans and, over gnocchi, 92
ground, 130
leftover, for pasta dishes, 89
matching cuts to pasta shapes, 89
noodle soup, restorative, 60
and pasta salad, Chinese, 194-95
pasta salad with corn and pecans, 212-13
and penne in saffron broth, 111
pesto, with second-time-around pasta, 93-94
rosemary, and mushrooms over linguine, 94-95
salad with wagon wheels, 193
sausages, 89
sausages, saffron pasta with, 96
smoked Cajun, and mezzani, 97
soup, lemon parsley, 62
tarragon, with bow-ties, 98-100
Chicken livers with fettuccine, sweet and tangy, 103
Chick-pea(s):
Creole, pasta and, 224-25
red-hot, with rigatoni, 161-62
sauce, 223
sweet and spicy, with elbows, 163-64
vegetarian lasagne, 248
Chile(s):
green, turkey casserole, 91
handling, 161
“Chilied” black beans and penne, 221-23
Chinese:
chicken and pasta salad, 194-95
eggplant “Chinoise” with penne, 174-75
flavors, 29
peanut sauce, 47-48
spaghetti sauce Orientale, 50
Chorizo:
and peppers over pasta, chic, 147-48
saffron pasta with, 96
Chowder, saffron fish, with orzo, 244-45
Chuka soba, 9
Cilantro sauce, 31
Citrus dressing, 216-17
Clam(s), 105
canned, 105
creamed corn and, with orzo, 223-24
garlicky, linguine with, 227-28
red-hot smoked, sauce over spaghetti, 234
Cleanup:
of colanders, 24
one pot vs. two and, 213
during waiting time, 135
Cod, 104
Colanders:
cleaning, 24
draining pasta in, 22
Coleslaw, macaroni, 31
Colored pasta, 6
Comforting pasta e fagioli, 53-54
Conchiglie, 14
Conchigliette, 13
Condiments, pantry list for, 18
Confetti monkfish with spinach fettuccine, 114
Conghigli, 14
Cooking pasta, 19-24
adding pasta to pot in, 21
Asian wheat noodles, 23-24
bean starch noodles, 24
boiling water in, 19
draining pasta in, 22
implements at ready for, 20-21
repairing problems in, 22, 132
rice noodles, 24
for salad making, 191
salting water in, 20
saucing in, 22-23
timing in, 21
Coriander-scented lentils with spaghettini, 154-56
Corn:
cool summer couscous salad, 206-7
creamed clams and, with orzo, 223-24
and salsa over twists, 235
salsa sauce, 31
salsa sauce, creamy, 42-43
succotash pasta, 237-38
summertime pasta, 238-39
turkey pasta salad with pecans and, 212-13
Cottage cheese (pot cheese), 67
berry sweet pasta, 256
herbed, linguine with, 74
Couscous, 13
hot sweet, with cool fresh plums, 257-58
and lentil salad, 207-8
salad, cool summer, 206-7
spiced monkfish, 115-16
Crab(meat):
curried, with fusilli, 106-7
and pasta slaw, warm, 108
and penne rigati in saffron broth, 110-11
piquante with fusilli, 111-12
with rice noodles, Thai-style, 112-13
salad with pizzoccheri, 195-96
clams and corn with orzo, 223-24
fettuccine with Parmesan and, 72-73
rosy sole tossed with fedelini, 121-22
spinach sauce, 31
veal and apples over fettuccine, 135-36
Creamy:
chèvre and basil tagliatelle, 71-72
corn salsa sauce, 42-43
mushroom sauce, 47
pasta primavera, 179
and rich dressing, 217
see also Rich and creamy pasta dishes
Creole chick-peas and pasta, 224-25
Cucumber(s):
with cool somen noodles, 202-3
Margherita pasta with smoked salmon and, 118-19
and salmon salad, 119
spinach tortellini soup with, 61
Cumin-brushed tofu over shells, 156-57
Currants, sweet, and hot sausage over whole-wheat pasta, 148-49
Curry(ied):
almost risotto, 220
and apple kasha, 154
cauliflower, ravioli with, 172-73
crab with fusilli, 106-7
ham sauce, 36
(leftover) turkey casserole, 90-91
tofu with fusilli, 107
yogurt sauce, perciatelli with, 81-82
Custard, winter spiced apricot pasta, 258-59
Cutting techniques, 177
Dairy products, pantry list for, 16
Desserts, 256-61
fall fruit pastina, 256-57
hot sweet couscous with cool fresh plums, 257-58
pecan and sour cream noodle pudding, 260-61
walnut-stuffed cannelloni, 259-60
winter spiced apricot pasta custard, 258-59
Dijon butter sauce, 38-39
Dilled:
fedelini with beets and walnuts, 166-67
salmon with penne, Swedish-style, 117-18
Ditali, 12
Ditalini, 13
Doneness, testing for, 21
Double-smoked eggplant and pepper gnocchi, 253-55
Draining pasta, 22
Dressings, 213-17
adding to salad, 191
alone vs. in whole dish, 211
amount of, 214
anchovy mayonnaise, 215
basic vinaigrette, 213-14
blue cheese, 214
citrus, 216-17
cooked pasta with, 86
horseradish, 198-99
matching ingredients with, 192-93
Middle Eastern, 215
rich and creamy, 217
tart and sweet balsamic, 216
Dried pasta, 5-6
for salads, 190-91
stuffed, 8
Eastern noodles, 9-10
cooking, 23-24
see also Bean starch noodle(s); Rice noodles
Eating pasta, 20
Egg(s), 68-69
buying, storing, and using, 69
Middle Eastern pasta pancake, 70-71
and Parmesan vermicelli soup, 54-55
puffed creamy pasta, 84-85
Spanish pasta and, 85-86
Egg noodles, 27
fresh, for salads, 190-91
stuck together, 132
sweet and spicy beef with, 132-33
Asian, 176
baked double-smoked, 254-55
caponata fusilli salad, 221
“Chinoise” with penne, 174-75
double-smoked, and pepper gnocchi, 253-55
Middle Eastern, with shells, 176
noodle salad, Asian, 176
sizes and shapes of, 175
with two cheeses over shells, 175-76
Elbows, 27
ham, endive, and apple with, 200-201
hammed-up, with sour cream, 145-46
spicy hot cauliflower over, 170-72
sweet and spicy chick-peas with, 163-64
Emerald vegetable sauce, 43-44
Emmental, 68
Endive, ham, and apple with elbows, 200-201
Enraged tomato sauce, 30
Equipment, 20-21
Estiva, pasta, 180-81
Fall fruit pastina, 256-57
Fancy shapes, 14
Far Eastern mixed-up vegetables with spaghettini, 177-78
Farfalle, 14
Farfallini, 13
Farmer’s cheese, 67 berry sweet pasta, 256
Fedelini or fidelini, 11
dilled, with beets and walnuts, 166-67
Italian-style broccoli with, 169
rosy creamed sole tossed with, 121-22
warm, fresh tomatoes with, 204-5
Feisty chicken and black beans over gnocchi, 92
Feta cheese, 67
and basil tagliatelle, 72
and spinach with fusilli, 187
with cream and Parmesan, 72-73
creamed veal and apples over, 135-36
spinach, confetti monkfish with, 114
spinach, with minted tuna and yellow squash, 210-11
sweet and tangy chicken livers with, 103
Fidelini. See Fedelini or fidelini
Fideos, 11
Fiery:
salsa, 41-42
shrimp, avocado, and gnocchi salad, 196-97
First courses. See Appetizers and first courses
Fish:
canned, 105
casino with bow-ties, 109
chowder with orzo and saffron, 244-45
confetti monkfish with spinach fettuccine, 114
curried, with fusilli, 106-7
fresh, buying and storing, 105-6
fresh tuna and sun-dried tomatoes with shells, 123-24
leftover grilled, avocado, and gnocchi salad, fiery, 197
leftover grilled, over fresh linguine, 123
leftover grilled, salad with pizzoccheri, 196
Margherita pasta with smoked salmon and cucumbers, 118-19
mariner’s sauce, 33-34
matching to pasta shapes, 104-5 pantry list for, 16
with pasta, leftover, 106
pasta with fried peppers and sardines, 226
perciatelli with Sicilian flavor, 236
piquante with fusilli, 111-12
rosy creamed sole tossed with fedelini, 121-22
rotelle with smoked sardines and lemon parsley sauce, 119-20
rotelle with tuna and tomatoes, 232-33
salmon and cucumber pasta, 119
sardine pasta salad, 120
sauce, ivory, 35
smoked, 105
smoked salmon, sugar snap peas, and ziti, 197-98
soup, lemon parsley, 62
spiced monkfish couscous, 115-16
spinach fettuccine with minted tuna and yellow squash, 210-11
summertime pasta, 238-39
Swedish-style dilled salmon with penne, 117-18
swordfish over fresh linguine, 122-23
tomato-braised orange toughy with spaghetti twists, 116-17
tuna, peas, and pasta, 239-40
see also Seafood
Fontina, 68
French:
broccoli with linguine, 169
flavors, 28
green bean and fusilli salad, 204
Fresh pasta, 6-7
stuffed, 8-9
Fruit:
fall, pastina, 256-57
see also specific fruits
Fun sai. See Bean starch noodle(s)
and beef salad with horseradish dressing, 198-99
caponata salad, 221
curried crab with, 106-7
curried tofu with, 107
ginger-spiked lamb and, 141-42
and green bean salad Francaise, 204
paprika veal and peppers with, 138-39
shrimp piquante with, 111-12
Fusilli lunghi, 11
spinach with, 186-87
Game hens, leftover, for pasta dishes, 89
Garlic(ky):
clams, linguine with, 227-28
mushroom sauce, 46-47
sauce proportions and, 26
subtly flavoring with, 216
vegetable soup with orecchiette, 55-56
white beans and sage with orecchiette, 157-58
Gazpacho salsa, 42
Gemelli, 14
German flavors, 28
Ginger(ed):
bean curd and carrots with rotini, 158-59
beef with glass noodles, 130-31
-spiked lamb and fusilli, 141-42
Glass noodles. See Bean starch noodle(s)
Gnocchi, 14
double-smoked eggplant and pepper, 253-55
feisty chicken and black beans over, 92
shrimp, and avocado salad, fiery, 196-97
Goat’s milk cheese(s), 67
creamy chèvre and basil tagliatelle, 71-72
herbed, linguine with, 74
Gorgonzola, 66
linguine with walnuts and, 78-79
Gouda, 65-66
apple and curry kasha, 154
bow-tie noodles with kasha and onions, 153-54
noodles with rice Japanese-style, 225-26
pantry list for, 16
sauce proportions and, 26
speckled quinoa and orzo, 162-63
Greek:
pastitsio, 248-50
rotelle à la Grecque, 205-6
Green bean(s):
and fusilli salad Française, 204
pantry pasta “potage,” 231
pasta d’autunno, 181-83
Green salsa, 42
Gruyère, 68
Ham:
endive, and apple with elbows, 200-201
hammed-up elbows with sour cream, 145-46
leftover, for pasta dishes, 129
macaroni, and cheese, 252
and pasta tetrazzini, 102
quick macaroni and cheese with, 81
sauce, 36
sauce, curried, 36
for stir-fries and sautès, 127
Swedish-style dilled, with penne, 118
and vegetable orecchiette, summer, 146-47
Hearty pasta soup with herbed lentils, 58-59
Herb(ed)(s):
almost risotto, 220
dried, releasing flavor of, 143
dry vs. fresh, 203
lemon sauce, 45
pasta primavera, 179
quality and age of, 100
ricotta, linguine with, 73-74
sauce, light, 44-45
sauce proportions and, 26
stuffed manicotti, 251
turkey and walnuts over Margherita noodles, 92-93
washing, 116
see also specific herbs
Hoisin butter sauce, 39
Hollow short shapes, 12
sauces for, 27
Horseradish:
butter sauce, 39
dressing, beef and fusilli salad with, 198-99
Hungarian:
flavors, 28
walnut-stuffed cannelloni, 259-60
Indian:
chicken and mushrooms over linguine, 95
flavors, 29
sweet and spicy chick-peas with elbows, 163-64
see also Curry(ied)
Inverno, pasta d’, 183-84
Italian flavors, 28-29
Japanese:
bean noodle soup, 56-57
cucumbers with cool somen noodles, 202-3
flavors, 29
noodles with rice, 225-26
Jarlsberg, 68
Kasha:
apple and curry, 154
bow-tie noodles with onions and, 153-54
Kashkaval, 67
Knives, 177
Labor Day tomatoes with orecchiette, 187-88
Lamb:
arabesque sauce, 31
ginger-spiked fusilli and, 141-42
ground, 126
leftover, for pasta dishes, 129
Middle Eastern, over twists, 142-43
spiced spaghetti sauce, 33
for stir-fries and sautès, 127
Lasagne, 11
four-cheese, 248
instant, 74-76
Middle Eastern, 133
pantry, 230
seafood, 248
spaghetti à la, 76-77
Sunday’s-best, 246-48
Tex-Mex instant, 76
three-vegetable, 248
vegetarian, 248
vegetarian instant, 76
Lazy lentil pasta dinner, 227
Leftover pasta, recipes for:
Middle Eastern pasta pancake, 70-71
pesto chicken with, 93-94
Leftovers:
creating salads with, 192
meat, for pasta dishes, 128-29
pasta soups, 52-53
poultry, for pasta dishes, 89
seafood-pasta dishes, 106
Legumes:
pantry list for, 16
see also Bean(s); Chick-pea(s); Lentil(s)
Lemon(s):
bread crumbs, spaghetti with anchovy and, 232
herbed sauce, 45
juicing, 240
orzo soup, tingly, 62
parsley chicken soup, 62
parsley fish soup, 62
parsley sauce, rotelle with smoked sardines and, 119-20
white beans and sage with butter, 158
zest of, 113
Lentil(s), 151-52
coriander-scented, with spaghettini, 154-56
and couscous salad, 207-8
herbed, hearty pasta soup with, 58-59
pasta dinner, lazy, 227
vegetarian spaghetti sauce, 33
Lima beans:
pantry lasagne, 230
succotash pasta, 237-38
Limes, zest of, 113
artichoke hearts and walnuts over, 220-21
French-style broccoli with, 169
fresh, swordfish over, 122-23
with garlicky clams, 227-28
with Gorgonzola and walnuts, 78-79
with herbed ricotta, 73-74
rosemary chicken and mushrooms over, 94-95
Linguine fini, 11
Liquid, for sauces, 26
Macaroni:
and cheese, new-fashioned, 80-81
and cheese, super deluxe, 251-53
coleslaw, 31
Maccheroni, 12
Mafalda, 11
Mai fun. See Rice noodles
Manicotti, 12
stuffed, 250-51
Margherita or Margaretta noodles, 11
herbed turkey and walnuts over, 92-93
with smoked salmon and cucumbers, 118-19
Mariner’s sauce, 33-34
Maruzze, 14
Master’s Choice, 6
Mayonnaise, anchovy, 215
Maytag blue, 66
Meat, 125-49
ground, 125-26
leftover, for pasta dishes, 128-29
matching to pasta shapes, 128
pantry list for, 16
perciatelli with curried yogurt sauce and, 82
sauce proportions and, 26
spaghetti à la lasagne with, 77
for stir-fries and sautès, 127-28
see also Beef; Ham; Lamb; Pork; Sausage(s); Veal
Meatballs:
cooking tip for, 101
turkey, with spaghetti, 100-101
Mediterranean:
broccoli with spaghetti, 169
flavors, 29
noodles with rice, 225-26
Mein. See Chinese wheat noodles
Melted onion sauce, 45-46
Mexican. See Tex-Mex
Mezzani, 12
smoked Cajun chicken and, 97
Mezzo ditale, 12
Middle Eastern:
coriander-scented lentils with spaghettini, 154-56
dressing, 215
eggplant with shells, 176
flavors, 29
ginger-spiked lamb and fusilli, 142
lamb over twists, 142-43
lasagne, 133
pasta pancake, 70-71
pasta sauce, 31
red kidney beans over twists, 143
sweet and spicy beef with egg noodles, 132-33
Mi-fen. See Rice noodles
Minestrone, Michele’s, 57-58
Mint(ed):
parsley pesto, 40
tuna and yellow squash, spinach fettuccine with, 210-11
Monday-to-Friday system, 2-4
calendar in, 3
matching meals to schedules in, 4
pantry in, 2-3
Monkfish:
confetti, with spinach fettuccine, 114
spiced, couscous, 115-16
Monterey Jack, 66
Mostaccioli, 12
Mozzarella, 68
Mung-bean starch noodles. See Bean starch noodle(s)
Mushroom(s):
dried, in almost risotto, 219-20
pasta d’autunno, 181-83
pesto tortellini with four cheeses and, 83
rosemary chicken and, over linguine, 94-95
sauce, creamy, 47
sauce, garlicky, 46-47
sauce, lusciously decadent, 47
stem soup, 183
wild, speckled quinoa and orzo with, 162-63
Oils, pantry list for, 17
Olive(s):
new potatoes with bow-tie pasta and, 185-86
and salami sauce, 31
and tomato turkey casserole, 91
universal pantry pasta sauce, 240-41
veal with penne and, 137-38
Olive oil sauce, parsleyed, 37-38
Onion(s):
bow-tie noodles with kasha and, 153-54
melted, sauce, 45-46
sauce proportions and, 26
Orange roughy, tomato-braised, with spaghetti twists, 116-17
garlicky white beans and sage with, 157-58
Labor Day tomatoes with, 187-88
summer ham and vegetable, 146-47
Orecchioni, 14
Orzo, 13
almost risotto, 219-20
caraway and poppy seed, 255
creamed clams and corn with, 223-24
lazy lentil pasta dinner, 227
lemon soup, tingly, 62
saffron fish with, 244-45
salad with saffron, 208-9
speckled quinoa and, 162-63
spinach broth with floating stars, 237
Overcooked pasta, 22
Oyster sauce, fresh, 31
Pancake, Middle Eastern pasta, 70-71
list for, 15-18
replacing items in, 47
salsa, 42
Pantry, pasta dishes from, 218-41
almost risotto, 219-20
artichoke hearts and walnuts over linguine, 220-21
caponata fusilli salad, 221
“chilled” black beans and penne, 221-23
corn and salsa over twists, 235
creamed clams and corn with orzo, 223-24
Creole chick-peas and pasta, 224-25
lasagne, 230
lazy lentil pasta dinner, 227
linguine with garlicky clams, 227-28
noodles with rice Japanese-style, 225-26
pasta “potage,” 231
pasta with fried peppers and sardines, 226
perciatelli with Sicilian flavor, 236
red-hot smoked clam sauce over spaghetti, 234
rotelle with tuna and tomatoes, 232-33
spaghetti with creamy spinach sauce, 229
spaghetti with lemon bread crumbs and anchovy, 232
spinach broth with floating stars, 237
succotash pasta, 237-38 summertime pasta, 238-39
tuna, peas, and pasta, 239-40
universal pantry pasta sauce, 240-41
Pappardelle, 11
Paprika veal and peppers with fusilli, 138-39
Parmesan, 65
and egg vermicelli soup, 54-55
fettuccine with cream and, 72-73
Parsley(ed):
lemon chicken soup, 62
lemon fish soup, 62
lemon sauce, rotelle with smoked sardines and, 119-20
mint pesto, 40
olive oil sauce, 37-38
Pasta e fagioli, comforting, 53-54
Pastina, 13
fall fruit, 256-57
Pastitsio, 248-50
Peanut sauce, 47-48
Peas:
and macaroni and cheese, 81
Spanish tubetti salad with pimientos and, 209-10
sugar snap, smoked salmon, and ziti, 197-98
tuna, and pasta, 239-40
Pecan(s):
and sour cream noodle pudding, 260-61
turkey pasta salad with corn and, 212-13
broccoli, with blue cheese dressing, 202
Burgundy steak with, 134-35
“chilied” black beans and, 221-23
eggplant “Chinoise” with, 174-75
Swedish-style dilled salmon with, 117-18
veal with olives and, 137-38
Penne rigati and scallops in saffron broth, 110-11
Pepper(ed)(s):
anchovy, and caper sauce, 43
and chorizo over pasta, chic, 147-48
and double-smoked eggplant gnocchi, 253-55
fried, pasta with sardines and, 226
paprika veal and, with fusilli, 138-39
puttanesca sauce, 48
roasted red, and walnut sauce, 49
and spiced black beans with pasta, 159-60
summertime pasta, 238-39 tongue sauce, 31
see also Pimiento(s)
with curried yogurt sauce, 81-82
with Sicilian flavor, 236
Perline, 13
Pesto:
chicken with second-time-around pasta, 93-94
parsley-mint, 40
pimiento, 40
sauce, 39-40
-stuffed manicotti, 251
tortellini with four cheeses, 82-83
uses for, 40
Pimiento(s):
cool summer couscous salad, 206-7
pesto, 40
salsa, 41-42
Spanish tubetti salad with peas and, 209-10
Pipe rigati, 12
Pizzoccheri, 11
crab salad with, 195-96
Plates:
shape of, 20
Plums, cool fresh, hot sweet couscous with, 257-58
Poppy seed and caraway orzo, 255
Pork:
and cabbage over rigatoni, 143-45
ground, 126
leftover, for pasta dishes, 129
with olives and penne, 138
for stir-fries and sautès, 127
see also Ham
Portion size, 10
“Potage,” pantry pasta, 231
Potato(es):
new, with olives and bow-tie pasta, 185-86
salt and, 186
Pot cheese. See Cottage cheese
Poultry, 87-103
leftover, for pasta dishes, 89
matching cuts to pasta shapes, 89
pantry list for, 16
sauce, 36-37
sauce, ivory, 35
sauce proportions and, 26
see also Chicken; Turkey
Primavera, pasta, 178-80
Provolone, 66
Puddings:
fall fruit pastina, 256-57
pecan and sour cream noodle, 260-61
Puffed creamy pasta, 84-85
Puttanesca pepper sauce, 48
Quinoa, speckled orzo and, 162-63
Ramen, 9
with curried cauliflower, 172-73
Real and red spaghetti sauce, 32-33
Red beans:
basil-flecked, for spaghettini, 152-53
Middle Eastern, over twists, 143
Red-hot:
chick-peas with rigatoni, 161-62
smoked clam sauce over spaghetti, 234
Restorative chicken noodle soup, 60
Ribbon shapes, 11
sauces for, 27
Rice, Japanese-style noodles with, 225-26
Rice noodles, 9
cooking, 24
for salads, 191
Thai-style broccoli with, 167-69
Thai-style shrimp with, 112-13
Rich and creamy dressing, 217
Rich and creamy pasta dishes, 64-86
American spaghetti carbonara, 69-70
creamy chèvre and basil tagliatelle, 71-72
fettuccine with cream and Parmesan, 72-73
instant lasagne, 74-76
linguine with Gorgonzola and walnuts, 78-79
linguine with herbed ricotta, 73-74
Middle Eastern pasta pancake, 70-71
new-fashioned macaroni and cheese, 80-81
pasta with four cheeses, 77-78
perciatelli with curried yogurt sauce, 81-82
pesto tortellini with four cheeses, 82-83
puffed creamy pasta, 84-85
spaghetti à la lasagne, 76-77
Spanish eggs and pasta, 85-86
Ricotta cheese, 67
herbed, linguine with, 73-74
Ricotta salata, 67
Rigatoni, 12
pork and cabbage over, 143-45
red-hot chick-peas with, 161-62
Risotto, almost, 219-20
Rosemary:
chicken and mushrooms over linguine, 94-95
chicken with bow-ties, 99
Rosy creamed sole tossed with fedelini, 121-22
Rotelle, 14
à la Grecque, 205-6
with smoked sardines and lemon parsley sauce, 119-20
smoked turkey and sweet turnips with, 98
with tuna and tomatoes, 232-33
gingered bean curd and carrots with, 158-59
Ruote, 14
Saffron:
almost risotto, 220
broth, scallops and penne rigati in, 110-11
fish chowder with orzo, 244-45
orzo salad, 208-9
pasta with poultry sausages, 96
Sage, garlicky white beans and, with orecchiette, 157-58
Sai fun. See Bean starch noodle(s)
Salad dressings. See Dressings
Salads, 190-217
advance preparation of, 197
Asian eggplant noodle, 176
beef and fusilli, with horseradish dressing, 198-99
best pastas for, 190-91
broccoli penne with blue cheese dressing, 202
caponata fusilli, 221
chicken with wagon wheels, 193
chilled crab and pasta slaw, 108
Chinese chicken and pasta, 194-95
cool summer couscous, 206-7
couscous and lentil, 207-8
crab, with pizzoccheri, 195-96
creating with leftovers, 192
cucumbers with cool somen noodles, 202-3
dressing, 191
fiery shrimp, avocado, and gnocchi, 196-97
fresh tomatoes with warm fedelini, 204-5
green bean and fusilli, Française, 204
ham, endive, and apple with elbows, 200-201
matching with dressings, 192-93
pasta with fried peppers and sardines, 226
rotelle à la Grecque, 205-6
saffron orzo, 208-9
salmon and cucumber pasta, 119
sardine pasta, 120
seasoning, 201
smoked salmon, sugar snap peas, and ziti, 197-98
Spanish tubetti, with peas and pimientos, 209-10
spinach fettuccine with minted tuna and yellow squash, 210-11
storing and serving, 192
turkey pasta, with corn and pecans, 212-13
zippy beef with ziti, 199-200
Salami and olive sauce, 31
Salmon, 106
canned, 105
and cucumber pasta, 119
smoked, Margherita pasta with cucumbers and, 118-19
smoked, sugar snap peas, and ziti, 197-98
summertime pasta, 238-39
Swedish-style dilled, with penne, 117-18
Salsa(s):
and corn over twists, 235
corn sauce, 31
creamy corn, 42-43
fiery, 41-42
gazpacho, 42
green, 42
pantry, 42
pimiento, 41-42
Salt, 20
potatoes and, 186
Sardine(s):
canned, 105
pasta salad, 120
pasta with fried peppers and, 226
perciatelli with Sicilian flavor, 236
smoked, rotelle with lemon parsley sauce and, 119-20
Sauces, 25-51
almond chicken, 31
anchovy, caper, and pepper, 43
cheese, 36
cilantro, 31
corn-salsa, 31
creamed spinach, 31
creamy mushroom, 47
curried ham, 36
Dijon butter, 38-39
emerald vegetable, 43-44
enraged tomato, 30
freezing by chunk, 246
fresh oyster, 31
garlicky mushroom, 46-47
ham, 36
hoisin butter, 39
horseradish butter, 39
increasing fluidity of, 49
ivory fish, 35
ivory poultry, 35
lamb arabesque, 31
lemon herbed, 45
light herb, 44-45
lusciously decadent mushroom, 47
mariner’s, 33-34
matching to pasta shapes, 25-27
melted onion, 45-46
Michèle’s tomato, 245-46
Mid-East, 31
palate pointers for, 28-29
parsleyed olive oil, 37-38
parsley-mint pesto, 40
peanut, 47-48
pepper puttanesca, 48
pepper tongue, 31 pesto, 39-40
pimiento pesto, 40
poultry, 36-37
proportions for, 26
real and red spaghetti, 32-33
roasted red pepper and walnut, 49
salami and olive, 31
seafood, 37
seafood spaghetti, 33
sketches for, 31
smooth, turning cooked vegetables into, 166
spaghetti, Orientale, 50
spiced spaghetti, 33
sun-dried tomato, 51
tomato butter, 39
universal pantry pasta, 240-41
vegetable, 36
vegetarian spaghetti, 33
versatile white, 34-35
Saucing pasta, 22-23
Sausage(s):
chic chorizo and peppers over pasta, 147-48
hot, and sweet currants over whole-wheat pasta, 148-49
poultry, 89
poultry, saffron pasta with, 96
as substitute for ground pork, 126
Sautés:
cuts of meat for, 127-28
sweet and spicy beef with egg noodles, 132-33
Savory pecan noodle pudding, 261
Scallions, tangled veal, tagliatelle and, 140
Scallops, 105
casino with bow-ties, 109
mariner’s sauce, 34
and penne rigati in saffron broth, 110-11
with rice noodles, Thai-style, 112-13
salad with pizzoccheri, 196
Scandinavian flavors, 29
Schedules, matching meals to, 4
Seafood, 104-24
canned, 105
crab salad with pizzoccheri, 195-96
creamed clams and corn with orzo, 223-24
curried crab with fusilli, 106-7
fiery shrimp, avocado, and gnocchi salad, 196-97
fresh, buying and storing, 105-6
lasagne, 248
linguine with garlicky clams, 227-28
mariner’s sauce, 34
matching to pasta shapes, 104-5
with pasta, leftover, 106
red-hot smoked clam sauce over spaghetti, 234
sauce, 37
sauce proportions and, 26
scallops and penne rigati in saffron broth, 110-11
scallops casino with bow-ties, 109
shrimp and eggplant with penne, 175
shrimp piquante with fusilli, 111-12
smoked, 105
spaghetti sauce, 33
Thai-style shrimp with rice noodles, 112-13
warm crab and pasta slaw, 108
see also Fish
Seasonings:
pantry list for, 18
for sauces, 26
Sedani, 12
Semi de melone, 13
Semolina pasta, 5-6
Serving pasta, 20
Sesame chicken and pasta salad, 195
Shellfish. See Seafood
Shells:
cumin-brushed tofu over, 156-57
eggplant with two cheeses over, 175-76
fresh tuna and sun-dried tomatoes with, 123-24
Shrimp, 105
avocado, and gnocchi salad, fiery, 196-97
and eggplant with penne, 175
mariner’s sauce, 33-34
and pasta slaw, warm, 108
and penne rigati in saffron broth, 110-11
piquante with fusilli, 111-12
with rice noodles, Thai-style, 112-13
salad with pizzoccheri, 196
Sicilian flavor, perciatelli with, 236
Side dishes:
almost risotto, 219-20
caraway and poppy seed orzo, 255
cool summer couscous salad, 206-7
cucumbers with cool somen noodles, 202-3
eggplant “Chinoise” with penne, 174-75
eggplant with two cheeses, 175-76
Far Eastern mixed-up vegetables with spaghettini, 177-78
new potatoes with olives and bow-tie pasta, 185-86
pasta portions for, 10
saffron orzo salad, 208-9
Spanish tubetti salad with peas and pimientos, 209-10
speckled quinoa and orzo, 162-63
macaroni coleslaw, 31
warm crab and pasta, 108
Smell, sense of, 120
Soba, 9
cooking, 24
rosy creamed, tossed with fedelini, 121-22
tomato-braised, with spaghetti twists, 116-17
Somen, 9
cooking, 24
cool, cucumbers with, 202-3
Soups, 52-63
best pasta shapes for, 52
comforting pasta e fagioli, 53-54
egg and Parmesan vermicelli, 54-55
garlic vegetable, with orecchiette, 55-56
hearty pasta, with herbed lentils, 58-59
Japanese-style bean noodle, 56-57
leftover, 52-53
leftover seafood-pasta dishes in, 106
lemon parsley chicken, 62
lemon parsley fish, 62
Michèle’s minestrone, 57-58
mushroom stem, 183
pantry pasta “potage,” 231
restorative chicken noodle, 60
saffron fish chowder with orzo, 244-45
spinach tortellini, with cucumbers, 61
storing, 53
Sunday’s-best pasta, 243-44
tingly lemon orzo, 62
toasted noodle, 63
Sour cream:
anchovy dressing, 215
and pecan noodle pudding, 260-61
Southeast Asian flavors, 29
carbonara, American, 69-70
with creamy spinach sauce, 229
à la lasagne, 76-77
with lemon bread crumbs and anchovy, 232
Mediterranean-style broccoli with, 169
red-hot smoked clam sauce over, 234
turkey meatballs with, 100-101
Spaghettini, 11
basil-flecked red beans for, 152-53
coriander-scented lentils with, 154-56
Far Eastern mixed-up vegetables with, 177-78
Spaghetti sauces:
Orientate, 50
real and red, 32-33
seafood, 33
spiced, 33
vegetarian, 33
Spanish:
eggs and pasta, 85-86
tubetti salad with peas and pimientos, 209-10
Speckled quinoa and orzo, 162-63
Spiced:
apricot pasta custard, winter, 258-59
monkfish couscous, 115-16
spaghetti sauce, 33
Spices, quality and age of, 100
Spicy hot cauliflower over elbows, 170-72
Spinach:
broth with floating stars, 237
creamed, sauce, 31
with fusilli lunghi, 186-87
sauce, creamy, spaghetti with, 229
vegetarian lasagne, 248
Spinach pasta, 8
fettuccine, confetti monkfish with, 114
fettuccine with minted tuna and yellow squash, 210-11
tortellini soup with cucumbers, 61
Spirits, pantry list for, 17-18
Squash:
summer ham and vegetable orecchiette, 146-47
vegetarian’s delight, 188-89
yellow, spinach fettuccine with minted tuna and, 210-11
Star-shaped pasta, floating, spinach broth with, 237
Steak, Burgundy, with penne, 134-35
Stelline, 13
Stilton, 66
cuts of meat for, 127-28
gingered beef with glass noodles, 130-31
Storing:
dried pasta, 6
fresh pasta, 7
Strand shapes, 11
sauces for, 27
garlicky mushroom sauce for, 46-47
manicotti, 250-51
pesto tortellini with four cheeses, 82-83
ravioli with curried cauliflower, 172-73
for salads, 191
spinach tortellini soup with cucumbers, 61
vegetarian’s delight, 188-89
walnut-stuffed cannelloni, 259-60
Succotash pasta, 237-38
Sugar snap peas, smoked salmon, and ziti, 197-98
Summer:
cool couscous salad, 206-7
ham and vegetable orecchiette, 146-47
pasta, 238-39
Sunday’s-best lasagne, 246-48
Sunday’s-best pasta soup, 243-44
Sunday start-up recipes, 242
Super deluxe macaroni and cheese, 251-53
Swedish-style dilled salmon with penne, 117-18
Sweet:
berry pasta, 256
hot couscous with cool fresh plums, 257-58
and spicy beef with egg noodles, 132-33
and spicy chick-peas with elbows, 163-64
and tangy chicken livers with fettuccine, 103
Swiss cheese, 68
Swordfish, 105
over fresh linguine, 122-23
creamy chèvre and basil, 71-72
tangled veal, scallions and, 140
Taglierini, 11
Tangled veal, scallions, and tagliatelle, 140
Tarragon chicken with bow-ties, 98-100
Tart and sweet balsamic dressing, 216
Tetrazzini:
ham and pasta, 102
turkey, with butterfly pasta, 101-2
Tex-Mex:
broccoli penne salad, 202
chicken and corn over linguine, 95
flavors, 28
instant lasagne, 76
steak with penne, 135
Thai-style:
broccoli and beef, 168
broccoli with rice noodles, 167-69
shrimp with rice noodles, 112-13
Tingly lemon orzo soup, 62
Tiny shapes, 13
Toasted noodle soup, 63
Tofu (bean curd):
cumin-brushed, over shells, 156-57
curried, with fusilli, 107
gingered, and carrots with rotini, 158-59
Tomato(es):
-braised orange roughy with spaghetti twists, 116-17
fresh, with warm fedelini, 204-5
ginger-spiked lamb and fusilli with, 142
and olive turkey casserole, 91
with orecchiette, Labor Day, 187-88
rotelle with tuna and, 232-33
Tomato(es), sun-dried:
creamy chèvre, and basil tagliatelle, 72
and fresh tuna with shells, 123-24
macaroni and cheese, 252
sauce, 51
Tomato sauces:
butter, 39
enraged, 30
fiery salsa, 41-42
mariner’s, 33-34
Michèle’s, 245-46
pepper puttanesca, 48
real and red spaghetti, 32-33
universal pantry, 240-41
Tongue pepper sauce, 31
Tortelli, 13
pesto, with four cheeses, 82-83
spinach, soup with cucumbers, 61
Tortelloni, 13
Tripolini, 13
Tubetti, 12
salad with peas and pimientos, Spanish, 209-10
Tubettini, 13
Tubular shapes, 12
sauces for, 27
Tuna, 105
canned, 105
fresh, and sun-dried tomatoes with shells, 123-24
minted, spinach fettuccine with yellow squash and, 210-11
peas, and pasta, 239-40
rotelle with tomatoes and, 232-33
summertime pasta, 238-39
Turkey:
bacon, 89
breasts, 88
breasts, smoked, 88-89
curried (leftover), casserole, 90-91
herbed walnuts and, over Margherita noodles, 92-93
leftover, for pasta dishes, 89
matching cuts to pasta shapes, 89
meatballs with spaghetti, 100-101
with olives and penne, 138
pasta salad with corn and pecans, 212-13
sausages, 89
sausages, saffron pasta with, 96
smoked, and sweet turnips with rotelle, 98
tetrazzini with butterfly pasta, 101-2
Turnips, sweet, and smoked turkey with rotelle, 98
Twists:
cardamom carrot threads with, 169-70
corn and salsa over, 235
Middle Eastern lamb over, 142-43
sauces for, 27
tomato-braised orange roughy with, 116-17
Udon, 9
cooking, 24
Universal pantry pasta sauce, 240-41
Veal:
creamed, and apples over fettuccine, 135-36
ground, 126
leftover, for pasta dishes, 129
meatballs with spaghetti, 100-101
with olives and penne, 137-38
paprika peppers and, with fusilli, 138-39
for stir-fries and sautès, 127
tangled scallions, tagliatelle and, 140
Vegetable(s):
cooked, turning into smooth pasta sauce, 166
and egg vermicelli soup, 55
and ham orecchiette, summer, 146-47
pantry list for, 17
perciatelli with curried yogurt sauce and, 82
sauce, 36
sauce, emerald, 43-44
sauce proportions and, 26
soup with orecchiette and garlic, 55-56
see also specific vegetables
Vegetable and pasta dishes, 165-89
beets and walnuts with dilled fedelini, 166-67
cardamom carrot threads with spaghetti twists, 169-70
eggplant “Chinoise” with penne, 174-75
eggplant with two cheeses over shells, 175-76
Far Eastern mixed-up vegetables with spaghettini, 177-78
Labor Day tomatoes with orecchiette, 187-88
new potatoes with olives and bow-tie pasta, 185-86
pasta d’autunno, 181-83
pasta d’inverno, 183-84
pasta estiva, 180-81
pasta primavera, 178-80
ravioli with curried cauliflower, 172-73
spicy hot cauliflower over elbows, 170-72
spinach with fusilli lunghi, 186-87
Thai-style broccoli with rice noodles, 167-69
vegetarian’s delight, 188-89
Vegetarian:
basil-flecked red beans for spaghettini, 152-53
delight, 188-89
instant lasagne, 76
lasagne, 248
penne in saffron broth, 111
spaghetti sauce, 33
soup, egg and Parmesan, 54-55
Vinaigrette dressing, basic, 213-14
Vinegars, pantry list for, 17
Wagon wheels, 27
chicken salad with, 193
Waldorf chicken pasta salad, 193
Walnut(s):
and artichoke hearts over linguine, 220-21
and beets with dilled fedelini, 166-67
herbed turkey and, over Margherita noodles, 92-93
linguine with Gorgonzola and, 78-79
and roasted red pepper sauce, 49
-stuffed cannelloni, 259-60
vegetarian’s delight, 188-89
White beans:
cannellini sauce, 222-23
comforting pasta e fagioli, 53-54
garlicky sage and, with orecchiette, 157-58
White sauce:
ivory fish sauce, 35
ivory poultry sauce, 35
turning into pasta meal, 36-37
versatile, 34-35
Whole-wheat pasta, 7
hot sausage and sweet currants over, 148-49
Winter spiced apricot pasta custard, 258-59
Yellow squash:
spinach fettuccine with minted tuna and, 210-11
vegetarian’s delight, 188-89
Yogurt sauce, curried, perciatelli with, 81-82
Zest, of lemons or limes, 113
Zippy beef with ziti, 199-200
smoked salmon, sugar snap peas and, 197-98
zippy beef with, 199-200
Zitoni, 12
Zucchini:
summer ham and vegetable orecchiette, 146-47
vegetarian’s delight, 188-89