Every cuisine has some kind of noodle culture, and this chapter has international inspirations—but always with my unique twists. For example, my rich and creamy carbonara (here) replaces traditional guanciale, which can be hard to find, with crispy yet tender bits of braised pork belly. I’ll bet that my Bolognese sauce (here), with its underlying warmth from Moroccan spices, is unlike any red sauce that you’ve had before. And I love my fully loaded mac ’n’ cheese that’s bursting with chorizo and roasted peppers (here). Pasta is another instance where sourcing the best pays off—buy imported Italian pasta over everyday domestic brands—or else go for the gold with my homemade manicotti (here).
ORECCHIETTE with Sausage, Leeks, Mushrooms, and Red Peppers
Mac ’n’ Cheese with CHORIZO and POBLANOS
PASTA WITH Spicy Veal and Lamb Bolognese
RIGATONI with MERGUEZ, RICOTTA SALATA, and BROWN BUTTER
Asian Noodles with Shrimp, Miso Butter, and Spicy Peanuts
PASTA with Mushroom Ragout, Walnuts, and Pecorino
CREAMY ORZO with Pancetta and Vegetables
SPAGHETTI CAPRESE with Tomatoes, Mozzarella, and Spinach