by Emily Lee in Recipes, September 26th, 2016
by Maria Russo in Community, September 11th, 2016
It’s Monday, friends, which means no one has given a single second of thought as to what they’re making for dinner this evening. But as long as you’ve got pasta, olive oil, garlic and a few mix-ins tucked away in your pantry (think Parmesan, canned tomatoes, jarred vegetables, etc.), there’s no need to panic — or resort to pricey takeout. Whether you’re cooking for yourself, two people or a panel of picky youngsters, these beat-the-clock pasta dishes offer quick and flavorsome solutions to your Monday night dinner obstacles.
Time: 30 minutes
As the name suggests, Ree Drummond’s skillet pasta won’t require a long and expensive trip to the grocery store — just a pantry raid. Canned tomatoes, jarred artichoke hearts and olives, plus some store-bought chicken stock will take the labor out of this quick and comforting weeknight meal.
by Emily Lee in Recipes, September 10th, 2016
Though summer may not officially end for a couple more weeks, we’re already starting to crave the richer flavors of fall now that the Labor Day weekend is behind us. To bridge the summer-fall gap this year, look no further than this week’s Most Popular Pin of the Week, a simple pasta dish that marries the light, fresh taste of seafood with a comforting cream sauce that’s warm and cheesy. This recipe can be on the table in just 25 minutes, which means it’s a go-to pick for those first hectic weeks of back-to-school season.
For more hearty recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Shrimp Fettuccine Alfredo
by Nora Horvath in Community, August 21st, 2016
Given the proper time and space to sing the virtues of cheesy baked pasta, we could go on ad nauseam. Affordability, ease and the undeniable comfort that diners reap from a generous spoonful of hot-from-the-oven noodles and cheese are just a few reasons worth incorporating this age-old comfort dish into your weeknight dinner rotation. While it’s rare to encounter a baked pasta that’s difficult to assemble, these are just a few of our easiest, quickest and most-satisfying recipes.
With its lush blanket of bubbling-hot cheese, Robert Irvine’s traditional Baked Ziti is one weekday indulgence we’re always willing to set aside time for. Most of the prep work involves the stove top — for boiling the pasta and sauteeing the onions, garlic and tomatoes. If you preheat your oven at the onset, the dish will be ready in 55 minutes, as promised. Just pour the cooked ziti and sauteed vegetables into your baking dish and top it with mozzarella and bake until the cheese has melted down.
by Nora Horvath in Recipes, August 8th, 2016
It’s just as easy to make a fresh pasta sauce as it is to boil water, thanks to the one-pot method in this week’s Most Popular Pin of the Week. All the ingredients for a simple tomato sauce — think garlic, fresh basil and chopped tomatoes — are cooked at the same time and in the same pot as dried pasta and water, allowing the flavors to blend seamlessly and quickly. The water acts as both a cooking liquid for the noodles and the base of the sauce, while the addition of nutty Parmesan cheese at the end of cooking helps thicken the mix. Bonus: This fuss-free dinner is ready to eat in only 20 minutes.
For more hearty recipe ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: One-Pot Spaghetti with Fresh Tomato Sauce
by Nora Horvath in Community, August 7th, 2016
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.
by Nora Horvath in Food Network Chef, Recipes, July 22nd, 2016
Pasta, beef and cheese are the foundation of many crowd-pleasing dinners: spaghetti and meatballs, pasta Bolognese and these top-rated manicotti, this week’s Most Popular Pin of the Week. Giada De Laurentiis stuffs large tube-shaped noodles with a mixture made from ground beef and three cheeses — ricotta and mozzarella for rich creaminess, and nutty Parmesan for a welcome salty bite — and covers them with her favorite bottled sauce. Before baking it, she tops the dish with another layer of mozzarella and Parmesan, which will begin to bubble in the oven.
For more hearty dinner ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: Beef and Cheese Manicotti
by Mallory Viscardi in Books, June 7th, 2016
We love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.
Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.
by Nora Horvath in Community, May 29th, 2016
If you think red sauce and mozzarella are the extent of Italian food, brace yourself for a delicious revelation. Tasting Rome by Katie Parla and Kristina Gill is here to broaden your palate. This one-stop guide to Roman food brings you recipes for classic dishes you know and love, plus new ideas and iterations of what Italian food means — like the creamy three-ingredient pasta pictured above. It’s a wonderfully simple cacio e pepe; think of it as Italian macaroni and cheese … taken to the next level.
We checked in with the authors to find out about authentic Roman cooking at home and what a typical meal looks like for locals in Italy. Hear what they have to say below, and get their top tips, tricks and must-have staples for an Italian pantry.
by Amy Reiter in News, May 22nd, 2016
With summer just around the corner, it’s time to say goodbye to the heavy, creamy sauces that are a staple in winter comfort food. This week’s Most Popular Pin of the Week, a simple pasta dish from Ina Garten, brings together garlicky shrimp and a zesty lemon sauce over linguine to make a fresh, satisfying dinner. To boost the flavor in this dish, which takes less than 30 minutes to prepare, Ina adds the cooked pasta to the skillet while the sauce simmers, allowing ample time for all the flavors to be absorbed.
For more impressive dinner ideas, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Ina Garten’s Linguine with Shrimp Scampi
Do you daydream about pasta? Do visions of angel hair dance in your head? How about fusilli and farfalle, linguine and lasagna, rigatoni and rotini, tortellini and tagliatelle? Yet, even as you muse about masses of macaroni, manicotti and mostaccioli, if you are like many Americans you may actually be eating less pasta than you used to.