pasta & noodles

Pasta & noodles make for an inexpensive, quick, and delicious meal in a pinch. They are deeply comforting, satisfying, and versatile. I love to test different recipes and mix & match various ingredients. Pasta & noodles are relatively forgiving and work well as a side dish or main course.

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Happy Autumnal Equinox 2021! The leaves have begun to change and fall and the crunch heard when walking on the ground is the ultimate sign that fall has arrived. Celebrate the arrival of autumn by cooking up a batch of sweet potato pierogies!

Cooking these sweet potato pierogies in a brown butter sage sauce enhances the flavor of the sweet potato and the combined aroma evokes the optimum fall ambience. Sweet potato, butternut squash, or acorn squash and sage is the ultimate fall flavor pairing. When cooked in the butter sauce, the sage leaves crisp up in a way that is reminiscent of the crisp leaves falling from the trees. How much more autumnal can you get?

I love to whip up sweet potato pierogies with brown butter sage sauce when I am feeling festive and in the mood for fall. Once boiled, the sweet potato pierogies can be placed in plastic sandwich bags and frozen for up to 6 months!

serves 4

ingredients

for the dough

  • 1 cups flour
  • 1 egg
  • ¼ teaspoon salt
  • 3 tablespoons water
  • Extra flour for rolling out dough

for the filling

  • 1 medium sweet potato
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

for the sauce + assembly

  • 1 stick butter
  • 12 sage leaves

filling steps

Preheat the oven to 350°F. Prick the sweet potatoes on all sides with a fork to allow steam to escape while they bake. Place the potatoes in the oven and bake until soft, about 25-30 minutes. Remove from the oven and allow to cool, then scrape the orange insides away from the skin. Discard the skins and add the salt and pepper to the sweet potato, then mash and mix with a fork. 

dough steps 

Place the flour, eggs, and salt in the bowl of a stand mixer with the dough hook or a large bowl if you prefer to knead by hand. Add 5 tablespoons of water and knead the dough until blisters appear. The dough should be soft and not too sticky.

Divide the dough into two parts, working with one at a time. Roll dough out as thinly as you can, but not enough to see through or break, about ⅛ inch. Use a round shape (I used the top of a mason jar lid) to cut out circles. 

Spoon about a tablespoon of filling into the center of the circle, dip your finger in a bowl of water and run it along one side of the circle. Fold one side over the other side and pinch it closed. Wetting the edges helps the dough meld together.

Place the pinched pierogies on a baking sheet dusted with flour and let sit for 5-10 minutes to dry out a bit before cooking.

Bring a pot of salted water to a boil. Boil each pierogi for 2-4 minutes, the pierogies will float to the top when they are finished cooking.

sauce steps

Heat the butter over medium-low heat. As it slowly melts, place the sage leaves flat along the melted butter and swirl the pan around to coat the leaves. Let the butter become infused by the sage leaves by allowing it to cook for 7 minutes, swirling the pan every so often to ensure even distribution of heat on the leaves. 

Raise the heat to medium and cook for another 4 minutes. Then raise the heat to medium-high and place as many pierogies as you can in the pan, while making sure not to overcrowd it. Cook each pierogi for 3-4 minutes on the first side, then flip and cook for another 3-4 minutes on the other side. Place the cooked pierogies on a large plate or platter and repeat until all the pierogies have been cooked.

Once the pierogies are finished cooking, pour the remaining butter sauce over the top of the platter, making sure to evenly distribute butter and sage over each of the pierogies, then enjoy!

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There is something about grapes and feta that I find extremely appealing. Each has a very distinct texture and consistency that, when combined, beautifully accentuates the other. Grape and feta pasta salad happily integrates crisp grapes and salty feta while allowing each to maintain its individual brilliance. Crunchy pine nuts and fresh herbs complete this flavor profile, which envelops chewy bits of penne for a deeply satisfying snack or meal.

This recipe for grape and feta pasta salad can easily be doubled for a larger group and made in advance to allow the flavors to co-mingle and deeply marinate. I use penne, but free to mix it up with different pasta shapes!

Serves 6

ingredients

  • 3 tablespoons salt, divided
  • 1 pound penne rigate
  • 2 tablespoons aioli
  • 1 tablespoon olive oil
  • ¼ cup pine nuts, toasted
  • 2 cups grapes, halved
  • ½ cup basil, chopped
  • ½ cup parsley, chopped
  • 6 ounces feta, crumbled
  • 1 tablespoon freshly cracked black pepper

steps

Bring a large pot of water with 2 tablespoons of the salt to a boil. Cook the pasta until al dente, about 8 minutes, then strain the pasta and rinse it in cold water to cool it and wash off excess starch. This will prevent the pasta from sticking together. Transfer the pasta to a bowl and toss it with the aioli and olive oil. Season with the remaining 2 tablespoons of salt and the black pepper. Add in the toasted pine nuts and toss to combine, then gently fold in the grapes. Add the basil and parsley until evenly distributed. Lastly, toss in the crumbled feta.

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Sometimes, it can get so hot in East Coast summers that any solid food seems thoroughly unappealing. For those moments, I present a summer pasta that is light enough for a hot day but hearty enough to leave you satisfied – cavatappi with shrimp and sausage.

I love combining different proteins in one dish – in this case shrimp and sausage – for a delectable flavor bomb. The cooked lemon slices offer a nice balance, rounded out by peppery arugula and topped off with shaved parmesan cheese. Cavatappi with shrimp and sausage is surf and turf in pasta form.

serves 4-6

ingredients

  • 1 pound loose spicy sausage (if you can only find sausage in casing, remove it from the casing before cooking)
  • 2 teaspoons olive oil
  • ½ red onion, diced
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 16 ounces dried cavatappi
  • 1 pound raw shrimp, peeled and deveined
  • 1 lemon, sliced with seeds removed
  • 2 cups arugula
  • Parmesan cheese, shaved

steps

Bring a large pot of about 4 quarts of salted water to a boil. Heat a large skillet over medium heat, pinch 1 tablespoon-sized nuggets of sausage off and into the pan. Cook until browned, about 4 minutes on each side. Remove the sausage nuggets from the pan and drain off all but 1 teaspoon of sausage fat. Add 1 teaspoon olive oil, onion, 1 teaspoon of the salt and ½ teaspoon of pepper. Cook until translucent then add the garlic. Cook until blonded, then reserve the onions and garlic with the cooked sausage.

Add 1 teaspoon of olive oil and 1 tablespoon of butter to the same pan and heat over medium. When the butter begins to bubble, add the lemon slices, the remaining 1 teaspoon of salt and ½ teaspoon black pepper and cook until lightly browned on each side. Meanwhile, add the pasta to the salted water and cook for 5 minutes. 

While the pasta cooks, stack the lemon slices to one side of the pan and add the last tablespoon of butter. Place the shrimp in an even layer on the pan and cook for 90 seconds on each side. Then remove the shrimp and lemon slices from the pan.

Strain the pasta, reserving ¼ cup of salty pasta water. Add the pasta and pasta water to the pan with the lemons. Cook until the water has evaporated, then return the reserved onions, garlic, and sausage to the pan. Lower the heat, add in the arugula, and stir. Turn off the heat and serve hot, topped with shaved parmesan.

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The weather on the East Coast is currently doing the thing where it dangles spring right in front of you with the respite of a beautifully sunny day then quickly retracts it and throws some cold, rainy weather in your face. It was during one of those recent days when I had the idea for strawberry pasta with lemon and parmesan. Visions of summer seemed not far off, and I was craving the comfort of some delicious carbs and the vibrant colors of a summery vegetable spread. Thus, strawberry pasta with lemon and parmesan emerged.

I have included two different options for making the strawberry pasta dough – one using freeze-dried strawberries and one using fresh strawberries. The results differ slightly with the freeze-dried strawberry pasta being darker in color and more robust in flavor, but both are delicious. It’s a matter of what you have access to, and both versions of strawberry pasta dough are beautiful shades of pink!

You’ll notice that cooking the strawberry pasta in the lemon sauce magically enhances its color, like how lemon juice keeps apples or avocado from turning brown when exposed to the air (oxidation). It’s a fun little science experiment, and I hope you enjoy it as much as I did!

serves 4

ingredients

  • dough using freeze-dried strawberries
  • (makes 10-11 ounces of pasta)
  • 3 tablespoons freeze dried strawberry powder OR ¾ cup freeze dried strawberries
  • 1 cup + 2 tablespoons tipo “00” flour
  • ½ teaspoon salt
  • 2 eggs
  • 1 tablespoon olive oil
  • All-purpose flour for rolling out dough
  • dough using fresh strawberries
  • (makes 12-13 ounces of pasta)
  • ½ cup fresh strawberries
  • ½ teaspoon salt
  • 1 ¼ cup + 1 tablespoon tipo “00” flour
  • 1 egg
  • All-purpose flour for rolling out dough

for the sauce + garnish

  • 1 tablespoon + 1 teaspoon salt
  • 1 teaspoon freshly grated black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, sliced
  • 1 cup lemon juice (from about 4 lemons)
  • 1 cup basil
  • Parmesan cheese, grated

dough with freeze-dried strawberries steps

Place the strawberries in a food processor and pulse until they become a powder. Add the flour ¼ cup at a time and pulse until it is fully incorporated. Then add the salt and pulse. Add the eggs, one at a time and pulse until combined, then add the olive oil. The dough should form into a ball and un-stick itself from the sides of the food processor.

dough with fresh strawberries steps

Place the strawberries in a food processor and add the salt. Pulse until the strawberries are totally pureed. Then add the flour, ¼ cup at a time, then the egg. Pulse until the dough forms a smooth ball, transfer to a bowl, cover with plastic wrap and let sit for 1 hour.

rolling + cutting steps

Divide the dough into four pieces and roll one piece at a time out as thinly as you can using a rolling pin on a floured surface or a pasta machine. Cut the dough into ¼ strips using a pizza cutter or a sharp knife. Let sit for 20-30 minutes to let the pasta dry slightly.

cooking, sauce, and assembly steps

Bring a large pot of water to a boil and add 1 tablespoon of salt.

In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook until golden. Add the lemon juice, 1 teaspoon salt, and freshly ground black pepper.

Add the pasta to the salted boiling water and cook for 3 minutes then using tongs, transfer to the skillet. Using tongs will allow you to transfer some of the pasta water along with the noodles. Feel free to add additional pasta water, but the amount that comes from transferring it should suffice. Cook in the pan for another 4 minutes until the pasta brightens in color (the lemon interacts with the strawberry to do this) and the sauce cooks down a bit.

Transfer to a plate and top with basil and freshly grated parmesan cheese. 

dough made with freeze-dried strawberries
dough made with fresh strawberries

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Farfalle with broccoli and toasted pine nuts is a classic dish in my family, we had it probably once a month growing up. Typically, my parents made it with cavatelli, and we called it “cavatelli and broccoli.” Today, I decided to use farfalle. 

This pasta is so quick + easy to prepare, yet it tastes like it has been marinating for hours. Sometimes simple recipes really are the best, and this nostalgic recipe is one of my favorites. The recipe for farfalle with broccoli and toasted pine nuts begins with infusing garlic and olive oil which unite with the broccoli, toasted pine nuts and parmesan cheese for a full-fledged flavor explosion.

Serves 2-4 

ingredients

  • ¼ cup pine nuts
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ pound farfalle pasta
  • 2-3 cups broccoli, cut into ½-inch pieces
  • ¼ cup grated parmesan cheese

steps

Bring a large pot of salted water to a boil.

Heat a large skillet over medium high heat. Add the pine nuts and toast until nutty and fragrant, shaking the pan to ensure even heat distribution. Remove the nuts from the pan and set aside to cool.

Pour the olive oil into the skillet and heat on medium. Add the garlic and cook for about 2 minutes until fragrant and golden.

Meanwhile, add the farfalle to the boiling salted water and let cook for ~7 minutes. 

While the pasta cooks, add the broccoli to the pan with the garlic and cook for another 4 minutes.

When the pasta is al dente (6-7 minutes) immediately transfer it to the pan with the garlic and broccoli, bringing about 2 tablespoons of the pasta water with it. Cook for 2 minutes then add the toasted pine nuts and cook for another 2 minutes. Serve with a generous amount of grated parmesan cheese on top!

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Pasta pancetta e piselli is the sort of meal that you can throw together in a matter of minutes when you have had a super busy day and return home, exhausted, to find no fresh groceries. Keep these staples on hand at all times and confidently know that you will be minutes away from a delicious and satisfying meal any time of day. The burst of green from the frozen peas joins with the pancetta’s rich flavor and a sprinkling of parmesan cheese to complete the dish. Pasta pancetta e piselli is a consistent and reliable pantry-reliant recipe.

Serves 4-6

ingredients

for the pasta and sauce

  • 16 ounces (1 pound) pasta like radiatori or fusilli
  • 8 ounces pancetta, cubed
  • 1 shallot, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 12 ounces frozen peas

for the garnish

  • 1 tablespoon lemon zest
  • ¼ cup grated parmesan cheese

steps

Bring a large pot of salted water to a boil. Cook the pancetta in a large skillet on medium-high heat until crisp and golden, about 7 minutes. Add the shallot and onion and cook for 4 minutes. Then add the garlic and cook for another 4 minutes. Add the crushed red pepper and cook. Add the peas and stir to evenly distribute. 

Meanwhile, add the pasta to the boiling water and cook until just under al-dente, around 6-7 minutes. Strain and transfer to the dutch oven and mix until all ingredients are evenly combined. Slowly mix in the parsley. Turn off the heat and grate lemon zest over top along with parmesan cheese.

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Growing up, my grandma used to make us the most simple and delicious dish which she called “cheese noodles,” and which my sister called “cheese noo-noo.” They were literally that – wavy egg noodles with cottage cheese, served warm, occasionally with a pat of butter. Pljukanci is a Croatian noodle similar to the classic egg noodle of my youth; it certainly elicits that warm and cozy familiarity for me which cheese noodles evoke.

Pljukanci (prono: ple-oo-kantsi) is a hand-rolled Croatian pasta, made by rolling small pieces of dough between the palms of your hands or on a clean surface. The shape tapers at the ends and is thicker in the middle, giving it a nice chewy texture. Pljukanci can be served with a variety of sauces, but here, I re-create one of my childhood favorites – my grandma’s cheese noodles. 

ingredients

for the pljukanci dough

for assembly and serving

  • 1 tablespoon butter
  • 1 cup (8 ounces) of whole milk cottage cheese

steps

Place the flour in the bowl of a stand mixer with the dough hook, food processor, or a large bowl if you prefer to knead by hand. Make an indent in the center of the flour and add the egg, oil, water, and salt. Mix and knead the dough until it is evenly combined not too sticky, about 5-7 minutes.

Cover the dough in plastic wrap and refrigerate the dough for an hour. Cut into pieces the size of almonds and roll each piece between your palms or on a clean surface. Taper the edges by rolling the ends out more and keeping the middle of the noodles thicker.

Bring a large pot of salted water to a boil and cook the pljukanci for about 5 minutes. Remove from the water, strain, and add butter. 

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Fuži (fusi) is a type of Croatian pasta that is made by thinly rolling out egg pasta dough, cutting it into squares, and folding one side over the other, pinching it in place. It is typically rolled over the handle of a wooden spoon but can just as easily be wrapped around your finger. To me, the shape is similar to my family’s Austrian cream cheese cookies.

Fuži is typically served with fresh truffles which are abundant on the Istrian coast of Croatia. Now, because I don’t regularly keep truffles around, and I am not in Istria, I use truffle salt in this fresh fuži with creamy mushroom sauce to achieve a truffle flavor. The truffle salt wonderfully enhances the chewy cremini mushrooms and enriches the overall depth of the sauce.

Making fresh fuži a fun activity for those of all ages. You can make fuži at home without a pasta machine, by simply rolling the dough out by hand. It is delicious, entertaining, and rewarding. Fresh fuži with creamy mushroom sauce is a surprisingly light and creamy dish that is a sure crowd-pleaser.

for the fuži dough

  • 1 cup soft wheat (tipo “00”) flour
  • 1 egg
  • 1 tablespoon olive or neutral oil
  • 3 tablespoons warm water
  • Pinch of salt
  • All purpose flour for rolling out dough

for the sauce

  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 12 ounces (about 1 ½ cups) cremini mushrooms
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 teaspoons truffle salt
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons parmesan cheese

Place flour in the bowl of a stand mixer with the dough hook or food processor and add the egg, oil, water, and salt. Mix and knead until evenly combined and the dough is not too sticky. 

Using a rolling pin, roll the dough out on a well-floured board as thinly as you can. Cut the dough into squares and fold one corner over the opposite corner, slightly wetting the underside to pinch and stick the dough together. Let the dough sit and dry out slightly while you cook the sauce. 

Heat a large pan over medium-high heat and add the shallot. Cook for 5 minutes or so then add the pepper, minced garlic, thyme, and oregano. Cook for 2 more minutes to toast the spices, also known as “blooming” the spices, then add in the mushrooms.

Cook the mushrooms until they are golden brown, about 7 minutes, then add the wine. Cook until it reduces, about 5 more minutes, then slowly add in the cream and truffle salt. Continue cooking the sauce until it thickens slightly. 

While the sauce cooks, bring a pot of salted water to a boil and cook the pasta for about 4 minutes. Drain and drizzle with olive oil.

Mix the parsley and parmesan into the sauce then add the pasta into the pan with the sauce. Lightly toss it until the pasta is evenly covered, and serve hot!

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Stuffed shells are a favorite in my family. Growing up in New Jersey, not too far from the city, there was never a shortage of pasta. There was pasta in all varieties, fresh, dried, rolled, dressed with the most delicious sauces, and best of all, stuffed. 

Tortellini has always been my sister’s favorite food, but my mom would regularly make stuffed shells for us to enjoy as a family. They are chewy, saucy, and cheesy, all qualities I believe good pasta dishes have. Omit the meat, and stuffed shells are vegetarian, or dress them up with with browned sausage or pancetta filling. There is really so much flexibility here. 

Note: make a big batch of the base filling then divide it into four, keep two (half) as they are, add sausage and fried sage to another quarter, and add spinach to the other. You will then have 3 different varieties of stuffed shells! If you’re feeling feisty, go ahead and combine the spinach with the sausage to make a single, multi-dimensional, delicious filling. 

ingredients

  • 1 12-ounce box of jumbo shells (about 40 shells)

for the base filling (divide in 4 to make other filling)

  • 16 ounces of whole milk ricotta
  • 1 cup grated parmesan cheese
  • ¼ cup basil, chopped
  • ¼ cup parsley, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

for the sausage filling (add to ¼ of the base filling from above)

  • 2 sausage links, removed from the casing and crumbled
  • ½ cup sage leaves

for the spinach filling (add to ¼ of the base filling from above)

  • 1 10-ounce package of frozen spinach, thawed
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper

for assembly

  • 3 cups marinara sauce
  • ½ cup grated low-moisture, whole milk mozzarella cheese
  • ½ cup grated parmesan cheese or grana padano cheese

In a large bowl, mix together the ricotta, eggs, and parmesan until combined. Add in the basil, parsley, oregano, lemon zest, salt, and pepper. Cover with plastic wrap and let sit in the refrigerator while you prepare the other ingredients.

Squeeze and press any excess water out of the spinach. Add the salt and crushed red pepper and mix thoroughly.

Place the sausage and sage leaves into a large skillet and cook on low heat until lightly browned, around 10 minutes. The sausage will continue cooking in the shells so no need to overcook it here.

At this point, bring a large pot of salted water to a boil. Add the shells to the water and cook for about 5-6 minutes. Strain and drizzle a thin layer of olive oil to prevent them from sticking together. Let them cool until they are cool enough to comfortably handle.

Meanwhile, preheat the oven to 350°F. Divide the filling into four parts, keep ½ of it as it is, add ¼ to the spinach, and add the remaining ¼ to the sausage and sage.

Coat the bottom of a large, deep, oven-safe pan with a layer of marinara sauce, about 1 cup. Fill each shell with about 2 tablespoons of filling and place directly on top of the layer of tomato sauce. (You can also freeze the shells at this point, without placing them in the pan). Once all of the shells have been filled, cover them with the remaining 2 cups of marinara sauce, grated mozzarella, and grated parmesan. Cover and bake for 10 minutes. Remove the cover and bake for another 10 minutes until the sauce begins to bubble and the cheese is thoroughly melted.

Serve with a salad for a crisp and light side!

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Pierogies, the classic Polish dumplings, are one of my favorite foods in the entire world. They remind me of childhood, family, and holidays. We would have them for special meals and celebrations, at the annual church picnic, or for ordinary weeknight dinners. No matter the occasion, one thing for sure was that when pierogies were around, people were happy. They are simply that magical. 

One day I will write a proper ode to pierogies, but for now, here is a foolproof recipe which will yield classic, delicious pierogies, time after time. I have included a simple potato and cheese filling, but other options are sauerkraut, sautéed onions, Twaróg (Polish pot cheese), or farmer cheese. These are traditional fillings, but certainly feel free to improvise!

ingredients

for the dough

  • 2 cups flour
  • 2 eggs
  • ½ teaspoon salt
  • 5-6 tablespoons water
  • Extra flour for rolling out dough

for the filling

  • 3 medium-sized yukon gold or russet potatoes, peeled and chopped roughly
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1 cup white cheddar cheese, shredded

for the topping

  • 1 red onion, sliced
  • 1 cup sour cream
  • ½ cup dill, chopped

filling steps

Fill a large pot with water. Add the potatoes and salt and bring to a boil. Cook until potatoes are fork tender. Drain in a colander and mash in a large bowl. Add the butter and cheddar cheese. Mix until filling is combined. Set aside.

dough steps 

Place the flour, eggs, and salt in the bowl of a stand mixer with the dough hook or a large bowl if you prefer to knead by hand. Add 5 tablespoons of water and knead the dough until blisters appear. The dough should be soft and not too sticky.

Divide the dough into two parts, working with one at a time. Roll dough out as thinly as you can, but not enough to see through or break, about ⅛ inch. Use a round shape (I used the top of a mason jar lid) to cut out circles. 

Spoon about a tablespoon of filling into the center of the circle, dip your finger in a bowl of water and run it along one side of the circle. Fold one side over the other side and pinch it closed. Wetting the edges helps the dough meld together.

Place the pinched pierogies on a baking sheet dusted with flour and let sit for 5-10 minutes to dry out a bit before cooking.

Bring a pot of salted water to a boil. Boil each pierogi for 2-4 minutes, the pierogies will float to the top when they are finished cooking.