A bunch of pasta recipes from Bon Appetit that we've made over the years.
- Penne with Roasted Tomato Sauce, Orange, and Olives
One of those things that sounds like a weird combination, but works. It's not the best thing I've had, but it's pretty good, and a nice change of pace from more typical summer pastas. I often make it on the grill.
- Pasta with Tomatos, Artichokes, and Feta
One of Isobel's favorite recipes when she was little. Very simple, and delicious.
- Pasta with Spicy Sun-dried Tomato Cream Sauce
Fairly rich cream sauce: It uses a cup of heavy cream. You can make it a little more special by roasting the red peppers instead of using jarred ones.
- Pasta with Arugula and Plum Tomatos
Not a high rating on Epicurious, but maybe you have to love arugula to get into this dish. If you do, as I do, it's fantastic, and really fast. Of course we use vegetarian stock.
The trick here is to get the timing right. You want the pasta to be ready at more or less the very moment it's time for it to go into the pan with the sauce. If you start it right when you start the sauce, you should be close. If it's done too early, drain it, and put just a little bit of olive oil on it to keep it from sticking. If it's not quite done when the sauce is, then turn the sauce off until the pasta is ready. You don't want to overcook the arugula.
- Linguine with Sausage, Mushroom, and Cream Sauce
Another rich one. We usually make it with vegetarian Italian sausages from Field Roast, which are incredibly good and have the right sort of texture for this dish.
- Fettucine with Porcini Mushroom Sauce
Another simple cream sauce. Very fast, and very good. (Again, we make it with vegetarian stock.)
- Farfalle with Forest Mushrooms, Peas, and Parsley
Another cream sauce. The peas add a really nice texture, and a different sort of flavor than you get in most such dishes. The recipe calls for 12 ounces each of shiitake, crimini, and chanterelle mushrooms, but it's often hard to get the latter, and they're really expensive when you can get them. I often make it with a pound of shiitakes and a pound of criminis (or baby bellas, if you can't get those). But you can really use almost any mix of wild-ish mushrooms you want.
- Angel Hair Pasta with Peas, Prosciutto, and Lemon
A cream sauce, again. (Hmm, I see a pattern.) I actually can't remember what I used in place of the prosciutto. Probably some vegetarian lunch meat. You'll want something substantial.
- Linguine with Shrimp and Plum Tomatos
This is really good, but be warned that it makes a ton. You may well want to halve the recipe. (I personally find that shrimp doesn't keep that well, so leftovers of this need to be eaten fast.) You also need a lot of basil for it. The typical one ounce container probably isn't enough, even for half the recipe. So, if you have the option, get a four ounce container (which they usually have at Whole Foods.)