pasta & noodles (Page 2)

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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On cold winter days such as today, I find myself seeking comfort wherever I can, be it in a warm bath, relaxing, cozy clothing, hot tea, an early glass of wine, or satisfying food. And what food is more comforting than pasta? Introducing: rigatoni with escarole and sausage.

Rigatoni with escarole and sausage includes a full serving of greens nestled alongside nuggets of sausage and chewy rigatoni. Escarole is technically a chicory which can be eaten either raw or cooked. My parents always made it when I was younger braised in simple stock or bouillon. Throwing it into a hearty dish of pasta with sausage creates a delectable meal.

For me, rigatoni with escarole and sausage evokes cozy comfort, perfect for a chilly winter night. Escarole and sausage sort of reminds me of the timeless duo of broccoli rabe and sausage. The bitter escarole balances the rich sausage in this harmonious pasta dish.

ingredients

  • 1 pound of loose sweet or spicy sausage, or sausage removed from the casing and broken into ¾-inch balls
  • 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • ½ freshly ground black pepper
  • 4 garlic cloves, sliced
  • 1 head of escarole
  • 8 ounces rigatoni
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped
  • Grated parmesan

steps

In a large skillet, brown the sausage until nearly cooked. Add the crushed red pepper, salt, and freshly ground black pepper. Cook for 4-5 minutes. Make room in the center of the skillet and at the garlic. Cook until it browns.

Meanwhile, bring a pot of heavily salted water to a boil. Add the pasta and cook until al-dente, 6-7 minutes.

Tear apart the escarole leaves and add to the skillet. Cook until the leaves are tender, about 10 minutes.

Drain the pasta and mix in the olive oil then add to the skillet. Mix to combine and top with chopped parsley and grated parmesan cheese.

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As the first major snowstorm of the season hits the east coast, I am grateful to be warm and snug indoors. I am also grateful to be cooking, and spaetzle is the ultimate snowstorm food – easy, cozy, and comforting.

Growing up, my grandma often made us a dish she called “cheese noodles.” It was exactly that: egg noodles with cottage cheese and a bit of butter, similar to the Austrian spaetzle that her mother made from scratch. I never met my great grandmother, but she was known for being an amazing cook and sharing many authentic dishes from her home country of Austria with her family. My mom remembers her spending full days drying out homemade egg noodles on the bed and stretching strudel dough paper thing to fill with apples, sweet cheese, nuts, and cabbage. More on that later.

My mom frequently made frozen spaetzle when I was younger, and I’ve learned, over the years, that it’s actually pretty easy to make from scratch. I love it served simply, with butter, salt and pepper, an ode to my childhood. But feel free to jazz it up with greens, cheese, mushrooms, or meat! 

The ingredients are simple, and the spaetzle cooking process comes with the added benefit of an arm workout. 

Serves 4

ingredients

  • 1 ½ cups flour
  • 2 eggs
  • ½ cup half and half (or milk)

steps

Fill a large pot with salted water and bring to a boil.

Place the flour into a bowl and add the eggs and half and half to the center. Mix until it forms a batter.

Place a colander with ¼ inch holes, a large slotted spoon, or a spaetzle board over the pot and press the batter through the holes directly into the boiling water. It helps to slightly wet the dough with the boiling water to help soften it as it moves through the holes.

Cook the noodles until they float to the top, around 4 minutes.

Strain and add butter to prevent them from sticking together.

The noodles will float to the surface when they are finished cooking – about 4 minutes!