by Marisa McClellan in Recipes, February 27th, 2015
by Maria Russo in Food Network Chef, Recipes, February 27th, 2015
One of the things I’ve learned since becoming an adult is that every family makes spaghetti and meatballs a little bit differently. When I was growing up, my mom used as many vegetables as possible and skipped the meatballs entirely, preferring to cook some ground turkey directly in the sauce. It was awfully good, but still, I found myself coveting other approaches.
When my sister got married, her husband introduced us to his family recipe, with basic beef meatballs and Parmesan cheese and tiny bits of chopped carrots in the sauce. My own husband’s childhood spaghetti night involved canned marinara and links of Italian sausage.
Being someone who is always in pursuit of the next great dish, I’ve not settled down into one particular approach to the classic dish of spaghetti and meatballs. Sometimes I make chicken and ricotta meatballs; other times I’ve opted for a trio of ground meat and Italian bread, lightly soaked in milk.
by Maria Russo in Recipes, Shows, February 21st, 2015
Leave it to Food Network’s own queen of Italian cuisine, Giada De Laurentiis, to transform a breakfast classic — bacon and eggs — into a rich, hearty pasta ideal for any time of day. While cooking for a packed crowd last weekend at the South Beach Wine & Food Festival, in between answering fan questions and mingling with her onstage guest cook, Giada showed off how simple it is to make her carbonara, a next-level version of a traditional recipe featuring creamy eggs and Italian bacon. Read on below for her top-10 tips for making this silky, comforting pasta, then get her quick-fix recipe.
1. Instead of everyday bacon, Giada uses pancetta — an unsmoked Italian bacon — in her carbonara. When rendered, it becomes crispy and salty, and the drippings can be used to saute the onions.
2. Giada admits that while onions may not be an ingredient in the most-authentic carbonara recipes, they’re indeed a beloved element in her family’s recipe, as they offer sweetness, which offsets the salt, and promise “a lot of flavor.”
by Allison Milam in Recipes, February 19th, 2015
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.
by Maria Russo in Recipes, February 16th, 2015
Listen, sometimes the last thing that is going to happen is a run to the supermarket. And whether the temp is hovering over the single digits or you just can’t bring yourself to mobilize for another trip to the store, that shouldn’t prevent you from whipping up a solid meal. Next time a supermarket run just isn’t in the cards, look to pantry staples like dried pasta, canned tomatoes and more for a killer meal that’s ready on the fly. Here are five back-pocket pasta recipes that absolutely always have your back.
by Marisa McClellan in Recipes, December 4th, 2014
Successful and satisfying dinners don’t have to require many ingredients or take a lot of time to prepare. In fact, some of the most tried-and-true standbys come together in mere minutes with everyday essentials from the pantry, including crowd-pleasing pastas. Just a box of noodles and a fuss-free sauce are all it takes to pull off tonight’s family meal, and when you use Giada De Laurentiis’ recipe for Linguini with Sun-Dried Tomatoes, Olives and Lemon (pictured above), you don’t even have to cook the sauce.
Ready to eat in only 17 minutes, Giada’s bold pasta stars a raw sauce of rich, chewy sun-dried tomatoes, tangy green olives and plenty of fresh basil. For easy prep, she opts to whirl these go-to fixings in the food processor alongside a squeeze of lemon juice for brightness and a heavy handful of nutty Parmesan cheese. There’s no need to cook the sauce, as the heat of the just-drained pasta will gently warm the tomato mixture as they’re combined.
by Caitlyn Callegari in Recipes, October 6th, 2014
I believe that everyone should know how to make a simple but delicious one-pot pasta dish. It needs to taste good, use only pantry and fridge basics, and dirty a minimal number of tools and utensils. Think boxed mac and cheese, only without the lurid orange powdered cheese.
The beauty of these one-pot pasta dishes is that that you use a minimal amount of water when cooking the pasta. You retain all the starch from the pasta in the pan, which makes for a luscious sauce, and you don’t have to wait 45 minutes for a gallon of water to come to a boil. Once the pasta is cooked, you add just a few ingredients, give it a good stir, and serve.
Currently, I’m most fond of Giada De Laurentiis’ approach to the one-pot pasta meal. Her Calabrian Chile Pasta cooks in no time and tastes amazing. You start with an inch of water in a high-sided saute pan. Once it boils, you add a pound of pasta and cook until it’s al dente (stirring regularly to determine whether it needs an additional splash of water).
by FN Dish Editor in Community, September 28th, 2014
Monday tends to be the busiest day of the week, so if you’re aiming to make a satisfying dish in a short amount of time, Giada De Laurentiis’ Creamy Baked Fettuccine with Asiago and Thyme might be just what you’re looking for. It takes only 35 minutes to both prepare and cook, but the short time doesn’t detract from its heartiness or taste. The Asiago and thyme components give the dish a kick of unexpected and pungent flavor that’s accentuated by the crispy texture once baked.
To prepare your meal like Giada does, bring salted water to a boil over high heat. Put in the pasta and cook until it’s tender, stirring occasionally. When you drain the pasta, save a cup of the pasta cooking liquid. Next, put the Asiago, creme fraiche, Parmesan, thyme, salt, pepper, pasta and the pasta cooking liquid in a large bowl. Lightly mix until the pasta is coated and ingredients are combined. Put the pasta in a buttered baking dish and distribute the remaining Asiago over the top. Bake until golden.
by Allison Milam in Recipes, September 23rd, 2014
You can get dried pasta anywhere, but fresh pasta made by your own hands is something special. This week’s Most Popular Pin of the Week demystifies the process so you can make fresh pasta yourself.
For more how-tos, check out Food Network’s Let’s Learn board on Pinterest.
Get the Step-by-Step Photo Tutorial: How to Make Fresh Pasta
by Maria Russo in Recipes, August 25th, 2014
If there’s any recipe to have in your back pocket at all times, it’s a good pasta sauce. When you’re armed with just a few simple (and likely on-hand) ingredients, jarred sauce can be a thing of the past, and no-sweat meals can be a nightly affair. Once you have these basic sauces down, a number of pasta dinners are just a rolling boil away.
Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.
Aside from boiling a pot of water for noodles, pasta doesn’t necessarily require the heat of the stove or oven, as sauces can come together with little more than some stirring or blending. And during the dog days of summer like these, that’s indeed welcome news, on account of the scorching temperatures outside. While pesto may be the most-common no-cook sauce, tomato sauces, too, can be served raw, especially at this time of year when tomatoes are at their ripest — and sweetest.
Melissa d’Arabian lets seasonal tomatoes shine in her recipe for light and fresh Mediterranean Summer Pasta with Salsa Cruda (pictured above). The star of this fuss-free supper is a simple yet bold combination of seeded tomatoes, briny olives, salty capers and fragrant mint; after incorporating these go-to ingredients with bright orange zest and olive oil, let their flavors marry for a bit, then top them with just-cooked noodles. The heat of the pasta will gently cook the salsa-like tomato mixture to create a warm, satisfying plate, finished with grated Parmesan for added flavor.