Cavatappi with Cilantro-Pistachio Pesto

This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios. For a tasty variation, try substituting broccoli and red bell peppers for the cauliflower and carrots.

• 
  
  Kosher salt
  
  


• 
  
  1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
  
  


• 
  
  3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 cup lightly packed fresh cilantro leaves
  
  


• 
  
  1/2 cup unsalted shelled pistachios
  
  


• 
  
  3 medium cloves garlic, peeled
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3/4 lb. cavatappi
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 large scallions, thinly sliced
  
  

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2‚ Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5‚ Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for a late-summer cookout or barbecue.

• 
  
  Kosher salt
  
  


• 
  
  1 cup fresh corn kernels
  
  


• 
  
  1 cup cut green beans (cut into 1-inch pieces)
  
  


• 
  
  2-1/4 cups Israeli couscous
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed 
  
  


• 
  
  1/3 cup fresh lemon juice, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  1 cups diced or sliced zucchini (1/2-inch dice or 1/4-inch thick half-rounds)
  
  


• 
  
  1 cup crumbled goat cheese
  
  


• 
  
  4 Tbs. chopped fresh basil
  
  

Bring a large pot of salted water to a boil over high heat. Cook the corn kernels until just tender, about 1 minute; transfer with a slotted spoon to a colander. Add the beans to the boiling water and cook  until crisp-tender, about 3 minutes; transfer to the colander. 

Keep the water at a boil while you toast the couscous in two batches in a dry skillet over medium heat, stirring, until
golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes. Drain the couscous and toss it immediately with 1 Tbs. of the olive
oil. Let the couscous cool completely in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled couscous in a large serving bowl and toss to
break up any clumps. Add the corn, green beans, zucchini, goat cheese,
basil, and the vinaigrette and toss. Taste and season as needed with
more salt and pepper. Serve within an hour or two of making.

Creamy Macaroni & Cheese with Lobster

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni & Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. finely grated Cantal
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups diced cooked lobster meat
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Spaghetti and Meatballs

Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.

For the sauce

• 
  
  1/2 cup olive oil
  
  


• 
  
  1 large yellow onion, chopped (1-1/2 cups)
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  2 tsp. chopped fresh oregano or 1 tsp. dry oregano
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
  
  


• 
  
  Kosher salt
  
  

For the meatballs

• 
  
  1 Tbs. olive oil
  
  


• 
  
  8 oz. ground pork
  
  


• 
  
  6 oz. 80% lean ground beef
  
  


• 
  
  6 oz. ground veal
  
  


• 
  
  1 cup coarse fresh white breadcrumbs
  
  


• 
  
  1/2 cup whole-milk ricotta
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. chopped fresh oregano or 1-1/2 tsp. dry oregano
  
  


• 
  
  1/2 tsp. freshly ground fennel seed
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  

For the pasta

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. dried spaghetti
  
  

Make the sauce

Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)

Make the meatballs

Position a rack in the center of the oven and heat the oven to 450°F. Coat the bottom and sides of an 8x8-inch baking dish with the olive oil. Set aside.

Combine the ground meats, breadcrumbs, ricotta, eggs, parsley, oregano, fennel seed, red pepper flakes, and 2 tsp. salt in a large bowl. Mix gently but thoroughly with your hands.

Divide the meat into 16 golf-ball-size portions using a 2-oz., 2-inch-diameter ice cream scoop or your hands; roll with wet hands to make them round. Arrange the balls snugly in the baking dish.

Bake the meatballs until they register about 90°F on an instant-read thermometer and are firm to the touch, 10 to 12 minutes. (If you’ve made the tomato sauce ahead, heat it while the meatballs are cooking.)

Remove the meatballs from the oven and drain excess fat, if there is any, from the pan. Ladle half of the sauce over them, return them to the oven, and continue to bake until an instant-read thermometer inserted into one reads 165°F, about 15 minutes. (The meatballs can be refrigerated for up to 3 days or frozen for 2 weeks.)

Cook the pasta

Bring a large covered pot of well-salted water to a rolling boil.

Add the pasta and cook, stirring occasionally, for 2 minutes less than package timing for al dente. Reserve 2 cups of the pasta water and drain.

Return the pasta to the pot and mix with the remaining sauce. Add 1 cup pasta water to thin the sauce and cook over medium heat until the pasta is al dente, 2 to 3 minutes. Add more pasta water if necessary, and season to taste with salt.

Transfer the spaghetti to a large heated serving bowl. Top with the meatballs and their sauce and serve.

Spaghetti with Garlic & Spinach

Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
  
  


• 
  
  10 oz. baby spinach (10 loosely packed cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 lb. dried spaghetti
  
  


• 
  
  1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano
  
  

Bring a large pot of well-salted water to a boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn’t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Pasta with Chickpeas, Sweet Peppers, and Rosemary

While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.

• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 medium yellow bell pepper, cut into small dice (3/4 cup)
  
  


• 
  
  1 medium red bell pepper, cut into small dice (3/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2-1/2 cups Chickpeas with Bay Leaves and Herbs, plus 1-1/4 cups reserved cooking liquid
  
  


• 
  
  1/2 cup canned diced tomatoes
  
  


• 
  
  1 3- to 4-inch piece Parmigiano-Reggiano rind (optional)
  
  


• 
  
  1 lb. dried tubetti lisci, tubetti rigati, or pennette
  
  


• 
  
  Parmigiano-Reggiano shavings (optional)
  
  

Heat 3 Tbs. of the oil with the rosemary and red pepper flakes in a 1-quart saucepan over medium heat until shimmering, 1 to 2 minutes. Cool to room temperature.

Heat the remaining 3 Tbs. oil and the garlic in a 6-quart pot over medium heat, turning the garlic occasionally, until golden-brown, 2 to 3 minutes; discard the garlic. Add the peppers and 1/2 tsp. salt and cook, stirring occasionally, until tender and brown in spots, 6 to 8 minutes.

Add the chickpeas and, using the back of a spoon, gently mash some of them against the side of the pot. Stir in 3/4 cup of the cooking liquid, the tomatoes, cheese rind, if using, and 1/2 cup water. Simmer, stirring occasionally, until the flavors have melded, about 20 minutes. (The sauce should be thin but have body. Add the remaining 1/2 cup cooking liquid as needed.)

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. Reserve 2 cups of the pasta water and drain the pasta.

Add the pasta to the chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add pasta water as needed to keep the consistency loose. Season to taste with salt. Discard the cheese rind, if used. Serve drizzled with the rosemary oil and topped with Parmigiano shavings, if you like.

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.

• 
  
  Kosher salt
  
  


• 
  
  2 bunches golden beets with healthy green tops
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
  
  


• 
  
  6 oz. 1/4-inch-diced prosciutto
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  2 tsp. minced fresh rosemary
  
  


• 
  
  1 lb. farfalle
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Coarsely ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.

Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.

Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.

Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.

Pasta with Chickpeas, Sweet Peppers, and Rosemary

While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. If you don’t have a Parmigiano-Reggiano rind for making the sauce, shave some cheese over the pasta before serving.

• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  2 medium cloves garlic, smashed and peeled
  
  


• 
  
  1 medium yellow bell pepper, cut into small dice (3/4 cup)
  
  


• 
  
  1 medium red bell pepper, cut into small dice (3/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2-1/2 cups Chickpeas with Bay Leaves and Herbs, plus 1-1/4 cups reserved cooking liquid
  
  


• 
  
  1/2 cup canned diced tomatoes
  
  


• 
  
  1 3- to 4-inch piece Parmigiano-Reggiano rind (optional)
  
  


• 
  
  1 lb. dried tubetti lisci, tubetti rigati, or pennette
  
  


• 
  
  Parmigiano-Reggiano shavings (optional)
  
  

Heat 3 Tbs. of the oil with the rosemary and red pepper flakes in a 1-quart saucepan over medium heat until shimmering, 1 to 2 minutes. Cool to room temperature.

Heat the remaining 3 Tbs. oil and the garlic in a 6-quart pot over medium heat, turning the garlic occasionally, until golden-brown, 2 to 3 minutes; discard the garlic. Add the peppers and 1/2 tsp. salt and cook, stirring occasionally, until tender and brown in spots, 6 to 8 minutes.

Add the chickpeas and, using the back of a spoon, gently mash some of them against the side of the pot. Stir in 3/4 cup of the cooking liquid, the tomatoes, cheese rind, if using, and 1/2 cup water. Simmer, stirring occasionally, until the flavors have melded, about 20 minutes. (The sauce should be thin but have body. Add the remaining 1/2 cup cooking liquid as needed.)

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions. Reserve 2 cups of the pasta water and drain the pasta.

Add the pasta to the chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add pasta water as needed to keep the consistency loose. Season to taste with salt. Discard the cheese rind, if used. Serve drizzled with the rosemary oil and topped with Parmigiano shavings, if you like.

Pasta with Pumpkin, Sausage, and Cavolo Nero

This hearty fall dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying midweek meal.Video Recipe: Watch a step-by-step video of the Pasta with Pumpkin, Sausage, and Cavolo Nero.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. sweet Italian sausage, casings removed if using links
  
  


• 
  
  1 Tbs. olive oil (optional)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  3 cups 3/4-inch-diced peeled, seeded pumpkin
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  4 cloves garlic, minced
  
  


• 
  
  1 tsp. dried marjoram
  
  


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


• 
  
  10 oz. cavolo nero kale (aka Lacinato, black, or dinosaur kale), trimmed, ribs removed, leaves cut into 1-inch pieces
  
  


• 
  
  8 oz. dried campanelle pasta
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

In a heavy-duty 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon, until mostly browned, 6 to 8 minutes. Push the sausage towards the edge of the skillet and add the olive oil if the center of the pan is dry (this will depend on the amount of fat in the sausage). Add the onion and cook until golden and the sausage is well browned, about 8 minutes. Stir in the pumpkin, wine, garlic, and marjoram and cook until the wine evaporates, 3 to 4 minutes. Add 3/4 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes. Add the kale and the remaining 3/4 cup broth, cover, and cook until the pumpkin and kale are tender, about 4 minutes.

Meanwhile, cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water and then drain well. Add the pasta to the skillet with enough of the pasta water to coat the pasta and vegetables generously. Stir in the Parmigiano and season to taste with salt and pepper. Serve with additional Parmigiano.