Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Fire-Roasted Pepper & Shrimp Fettuccine with Toasted Garlic Breadcrumbs

• 
  
  1 lb. large shrimp (31 to 40 per lb.)
  
  


• 
  
  4-1/2 Tbs. olive oil
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  Finely grated zest of 1 lemon
  
  


• 
  
  Kosher or sea salt and freshly ground pepper
  
  


• 
  
  2 large red or orange bell peppers
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  3/4 lb. dried fettuccine
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  2 oz. arugula leaves (about 2 lightly packed cups)
  
  


• 
  
  10 fresh basil leaves, coarsely chopped
  
  

Peel and devein the shrimp and then cut in half lengthwise. In a large bowl, combine the shrimp, 1 Tbs. of the oil, 1/2 tsp. of the garlic, the lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don't be too concerned if flecks of skin remain attached. Cut the peppers into thin strips.

Heat 1-1/2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the breadcrumbs and the remaining 1/2 tsp. of garlic, and stir frequently until the smaller crumbs are golden brown and crisp, 3 to 4 minutes. Remove from the heat, season with salt and pepper, and transfer to a small bowl. Carefully wipe out the pan with a paper towel.

Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine in the boiling water, stirring frequently at first, until al dente, about 11 minutes.

While the pasta is cooking, heat 1 Tbs. of the olive oil in the skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until curled and turning opaque, about 1 minute. Add the peppers and shallot and season with 1/2 tsp. each salt and pepper. Continue to cook, stirring, until the shrimp are mostly opaque, about 1 minute more. Ladle 1/4 cup of the boiling pasta water into the skillet and cook until the shrimp are cooked through, about 1 more minute (be careful not to overcook).

Reserve another 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and add the shrimp mixture, the remaining 1 Tbs. olive oil, the arugula, and the basil. Toss well and season to taste with more salt and pepper. If the pasta looks dry, add some of the reserved pasta water. Divide among 4 warm serving bowls and sprinkle with the toasted breadcrumbs.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Fire-Roasted Pepper & Shrimp Fettuccine with Toasted Garlic Breadcrumbs

• 
  
  1 lb. large shrimp (31 to 40 per lb.)
  
  


• 
  
  4-1/2 Tbs. olive oil
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  Finely grated zest of 1 lemon
  
  


• 
  
  Kosher or sea salt and freshly ground pepper
  
  


• 
  
  2 large red or orange bell peppers
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  3/4 lb. dried fettuccine
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  2 oz. arugula leaves (about 2 lightly packed cups)
  
  


• 
  
  10 fresh basil leaves, coarsely chopped
  
  

Peel and devein the shrimp and then cut in half lengthwise. In a large bowl, combine the shrimp, 1 Tbs. of the oil, 1/2 tsp. of the garlic, the lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don't be too concerned if flecks of skin remain attached. Cut the peppers into thin strips.

Heat 1-1/2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the breadcrumbs and the remaining 1/2 tsp. of garlic, and stir frequently until the smaller crumbs are golden brown and crisp, 3 to 4 minutes. Remove from the heat, season with salt and pepper, and transfer to a small bowl. Carefully wipe out the pan with a paper towel.

Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine in the boiling water, stirring frequently at first, until al dente, about 11 minutes.

While the pasta is cooking, heat 1 Tbs. of the olive oil in the skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until curled and turning opaque, about 1 minute. Add the peppers and shallot and season with 1/2 tsp. each salt and pepper. Continue to cook, stirring, until the shrimp are mostly opaque, about 1 minute more. Ladle 1/4 cup of the boiling pasta water into the skillet and cook until the shrimp are cooked through, about 1 more minute (be careful not to overcook).

Reserve another 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and add the shrimp mixture, the remaining 1 Tbs. olive oil, the arugula, and the basil. Toss well and season to taste with more salt and pepper. If the pasta looks dry, add some of the reserved pasta water. Divide among 4 warm serving bowls and sprinkle with the toasted breadcrumbs.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Fettucine with Ragu alla Bolognese

In historically wealthy Emilia-Romagna, ragù is made from a combination of ground meats—beef, veal, and pork—and enriched with milk and cream. Ragù alla Bolognese, which originated in Bologna, in the heart of the region, is a perfectly delicious example. In this version, mortadella, a smoked beef and pork sausage, brings even more rich flavor to the pot.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 medium carrots, finely chopped
  
  


• 
  
  2 medium celery stalks, finely chopped
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 Tbs. minced fresh flat-leaf parsley
  
  


• 
  
  1 lb. ground beef
  
  


• 
  
  1/2 lb. ground pork
  
  


• 
  
  1/2 lb. ground veal
  
  


• 
  
  1 cup dry white wine, such as Soave Classico
  
  


• 
  
  Pinch of freshly grated nutmeg
  
  


• 
  
  Kosher or fine sea salt and freshly ground black pepper
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  1-1/2 cups lower-salt beef broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  3 oz. thinly sliced mortadella, cut into 1/4-inch-wide strips (1/2 cup)
  
  


• 
  
  1 lb. regular or spinach fettucine
  
  


• 
  
  Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
  
  

Make the ragu

Heat the oil and butter in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly but still tender and not dry, 60 to 90 minutes—if the meat is browning too quickly, reduce the heat to low.
 

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes. Reduce the heat to medium and season the meat with the nutmeg, 1/2 tsp. salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2 to 3 minutes.

Dilute the tomato paste in a small bowl with a splash of the broth and pour it into the sauce. Mix well and then add the remaining broth. Reduce the heat to low, cover partially, and cook the sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and the vegetables have more or less dissolved, 1 to 1-1/2 hours. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 minutes more. Season to taste with salt and pepper.

Cook the pasta and serve

Tip:

Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce.

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano or Pecorino Romano, if you like.