CARB-FILLED COMFORT

pasta party

When the weather turns chilly and we start craving extra carbs, we know it’s time to throw one of our epic pasta parties. We put on a pot of sauce (or defrost what we have in the freezer), whip up a batch of pesto, and set out tons of toppings. When it’s almost time to eat, we boil up a selection of pastas, including stuffed varieties like tortellini and ravioli. And we might even make some mac and cheese for the kids. (Rest assured, the adults dig into it too!) All that’s left to do is toss together a salad or two (or ask guests to bring one), make a batch of Caprese Garlic Bread (here), and throw on some stretchy pants. Because this is one party where seconds (and thirds and fourths) are strongly encouraged.

PASTA

Cooked pasta in various shapes (spaghetti, farfalle, penne, fettuccine, orecchiette, etc.)

Cooked filled pasta (tortellini, ravioli)

Shells with Cheese and Trees (here), Pesto-Havarti Mac and Cheese (here), or store-bought mac and cheese

SAUCES

Classic Marinara Sauce (here), Roasted Tomato Sauce (here), or store-bought marinara sauce

Spinach-Basil Pesto (here) or store-bought pesto

Store-bought Alfredo sauce

TOPPINGS

Slow Cooker Meatballs (here)

Shredded or cubed cooked chicken

Cooked ground beef or Italian sausage

Sun-dried tomatoes

Roasted broccoli

Sautéed or roasted mushrooms

Sautéed zucchini

Sautéed greens (spinach or kale)

Artichoke hearts

Roasted red peppers

Fresh arugula

Crispy garlic

Balsamic glaze

Grated Parmesan cheese

Shredded mozzarella cheese

1 Aim to have at least two or three different types of pasta. I like to do a long noodle (spaghetti or fettuccine); a smaller pasta (farfalle, penne, or orecchiette); and a filled pasta (tortellini or ravioli). If you have gluten-free guests coming, be sure to include gluten-free pasta, zucchini noodles, or spaghetti squash for them to enjoy.

2 Just before guests arrive, put several large pots of salted water on to boil. Cook the pasta to al dente and drain. Transfer each to a large serving bowl, drizzle with olive oil, and toss so the pasta doesn’t stick. Serve immediately or cover the bowls with aluminum foil to keep the pasta warm.

3 Arrange the toppings so guests can help themselves. I like to keep the sauces on the stove so they’ll stay warm, and we put out the meatballs in the slow cooker to keep those warm too.