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Pasta has its place on the desk any time of 12 months, and within the winter, we glance to dishes that benefit from pantry staples like canned tomatoes and tinned fish, seasonal produce equivalent to leafy greens, and slow-cooked sauces that fill the kitchen with fragrant heat. Cozy baked pastas are particularly welcome in these chilly months: Suppose lasagna, stuffed shells, macaroni and cheese, and baked ziti. This recipe roundup hits all these marks and extra — scroll on for all our greatest winter pasta recipes.
Fettuccine with Gorgonzola and Broccoli
Jason Donnelly / Meals Styling by Holly Dreesman / Prop Styling by Addelyn Evans
This fettuccine dish is all about funky Gorgonzola cheese. Simmered with rooster broth and white white, the tangy, creamy sauce helps make the colourful broccoli florets pop. Be at liberty to swap in different crunchy greens like asparagus or inexperienced beans in keeping with the season.
Baked Ziti with Shortcut Vodka Sauce
Alex Lau / Meals Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
F&W recipe developer Liz Mervosh makes a simple vodka sauce with jarred marinara for this baked ziti with three kinds of cheese and spicy Italian sausage.
Steak au Poivre Pasta
Jennifer Causey / Meals Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
For this ultra-comforting tackle a basic steak dinner, the browned bits from seared steak cubes get remodeled right into a creamy peppercorn and Cognac pan sauce to coat ruffled noodles. Contemporary thyme and cracked black pepper spherical out the dish.
Tinned Fish Pasta
Meals & Wine / Picture by Victor Protasio / Meals Styling by Emily Nabors Corridor / Prop Styliing Claire Spollen
F&W recipe developer Nicole Hopper depends on one of many pantry’s finest shortcuts for this straightforward weeknight dinner: tinned fish. Smoked mackerel and smoked mussels are tossed with rigatoni, capers, cherry tomatoes, and a lemony butter sauce bolstered with anchovy fillets.
Quick Rib Ragù with Orange-Parsley Gremolata
Antonis Achilleos / Meals Styling by Ruth Blackburn / Prop Styling by Christina Daley
Fill your kitchen with the garlicky aroma of this meaty ragù infused with the nice and cozy flavors of oregano, fennel seeds, and floor allspice because it cooks low and sluggish within the oven. Splashes of orange juice and habanero scorching sauce present a delicate, fruity warmth that is fantastically complemented by the orange-zesty gremolata.
Buttery Cabbage-and-Sausage Pasta
Jennifer Causey / Meals Styling by Emily Nabors Corridor / Prop Styling by Shell Royster
This easy pasta dish is bulked up with deliciously caramelized cabbage, which is cooked in sausage drippings to absorb the meaty juices. Fennel seeds, crushed crimson pepper, and loads of garlic amplify the flavour of the Italian sausage; end with Parmigiano-Reggiano, a squeeze of lemon, and fronds of recent dill.
Ragù di Salsiccia (Sausage Ragù) with Tajarin
Christopher Testani / Meals Styling by Melissa Grey / Prop Styling by Claire Spollen
At Casa di Langa in Piedmont, chef Daniel Zeilinga makes sausage and veal ragù with recent tomato water to serve with tajarin — a recent pasta from Piedmont that will get its golden hue from a excessive ratio of egg yolks to flour.
Creamy Mushroom Pasta with Garlic-Miso Butter
Victor Protasio / Meals Styling by Julian Hensarling / Prop Styling by Christina Daley
White miso paste and a medley of mushrooms pack former F&W meals editor Chandra Ram’s weeknight pasta dish with mouthwatering umami. A contact of Dijon mustard provides tang to steadiness out the richness.
Shortcut Ragù Bolognese
Alex Lau / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JILLIAN KNOX
This streamlined Bolognese sauce from F&W editor in chief Hunter Lewis takes lower than an hour to make in a stress cooker. He makes use of rosé as a substitute of the normal crimson wine so as to add brilliant and candy notes to the basic meat and tomato sauce.
Butternut Squash Ravioli with Brown Butter and Sage
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Brown butter, sage, and butternut squash make one of many season’s most acquainted mixtures: heat, comforting, and an ideal steadiness of candy and savory. Tart goat cheese balances the squash within the selfmade ravioli’s filling, whereas chopped walnuts deliver out the nuttiness of the brown butter sauce.
Hearth-Roasted Pasta e Fagioli
Greg Dupree / Meals Styling by Rishon Hanners / Prop Styling by Claire Spollen
This conventional Italian soup requires ditalini pasta and borlotti or crimson kidney beans together with charred tomatoes and peppers, salty pancetta, and brilliant, natural basil.
Rooster Piccata Pasta
Victor Protasio / Meals Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Ruffled radiatori pasta soaks up each final little bit of a basic rooster piccata sauce, made with lemon, butter, and capers. This recipe from F&W recipe developer Anna Theoktisto additionally packs within the protein with boneless, skinless rooster thigh items.
Creamy Swiss Chard Gratin with Crispy Gnocchi
Right here, blanched Swiss chard and pan-fried gnocchi get enveloped in tacky Mornay sauce and baked till effervescent and golden. The dish may be put collectively as much as 4 hours earlier than baking.
Kale-Artichoke Stuffed Shells
Greg DuPree / Meals Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Ann Taylor Pittman makes use of a number of shortcuts to maintain this jumbo pasta shell dinner easy: jarred marinated artichoke hearts, jarred Calabrian chiles, canned cannellini beans, and jarred marinara sauce. The dish may be prepped forward, too.
Spaghetti with Clams and NOLA Sizzling Sausage
Fred Hardy II / Meals Styling by Emily Nabors Corridor / Prop Styling by Christina Daley
Spaghetti and clams are a pure pairing; add spicy sausage to the combination and you have got an actual showstopper pasta dish. The crunchy lemon panko on prime provides a pleasant textural distinction.
Farro Mafaldine with Black Truffle Butter and Mushrooms
Victor Protasio / Meals Styling by Rishon Hanners / Prop Styling by Claire Spollen
Although you need to use truffle paste to make this refined mushroom pasta dish year-round, Boston chef Karen Akunowicz recommends splurging for recent black truffles after they’re in season, November by February.
Spaghetti Carbonara
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Shell Royster
That is one of the best carbonara you’ll ever make, and it comes collectively in simply half-hour with a silky egg-based sauce, guanciale, and a mix of Parmigiano-Reggiano and pecorino cheese.
One-Pot White Wine Pasta with Mushrooms and Leeks
Jennifer Causey / Meals Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Leeks, mushrooms, and recent herbs mix with pantry staples to make a weeknight-friendly meal that’s prepared in half-hour. Luscious and savory, the wealthy sauce on this crowd favourite from Robin Bashinsky is made with cream, lemon, and white wine.
Après-Ski Lasagna
This cozy lasagna, which will get brightness from recent basil, earthiness from mushrooms, and savory heft from delicate Italian sausage, is designed to feed a crowd — it yields eight to 10 servings.
French Onion Mac and Cheese
Chris Simpson / Meals Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
This cozy bake layers a basic cheddar–Gruyère cheese sauce with deeply caramelized Frenched onions enriched with sherry and beef bouillon for a sweet-savory raise impressed by the beloved bistro soup. Cavatappi absorbs the silky sauce, whereas a topping of buttery sourdough croutons and further onions bakes right into a golden, crisp layer.
Pantry Puttanesca Pasta
2015 F&W Finest New Chef Zoi Antonitsas factors to the salty, briny energy of preserved fish as her favourite pantry ingredient. The upper the standard of the tinned fish, the higher the outcomes. Antonitsas likes Matiz España model.
Spaghetti with Mussels
Victor Protasio / Meals Styling by Margaret Dickey / Prop Styling by Claire Spollen
On this lemony 30-minute pasta dish from Andrea and Daniele Zazzeri, recent mint and white wine assist raise the briny flavors of mussels. It is directly straightforward and stylish.
Tacky Baked Pasta with Radicchio
Able to eat in nearly an hour, this recipe from cookbook writer Susan Spungen provides dimension to lusciously tacky pasta with the marginally bitter chunk of radicchio and the brightness of crimson wine vinegar. Wish to make it vegetarian? Simply skip the prosciutto.
Orzo Risotto with Swiss Chard and Fontina
Meals & Wine / Picture by Jen Causey / Meals Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
For this pasta-based risotto, toast orzo in butter to deliver out its nutty taste, then cook dinner it slowly, including scorching inventory incrementally as you’ll for arborio rice, till creamy and al dente. Stir in sautéed Swiss chard together with Fontina and Parmesan to complete the dish.
Sausage, Butternut Squash, and Blue Cheese Pasta
Meals & Wine / Picture by Morgan Hunt Glaze / Meals Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell
Butternut squash season extends into March, so you’ll be able to preserve this flavor-packed pasta bake in your rotation all through the winter. Fontina and Parmesan soften right into a creamy Mornay sauce that bubbles underneath a topping of Gorgonzola crumbles, forming a golden crust atop layers of candy squash, spicy sausage, and rigatoni.
Beef Brasato with Pappardelle and Mint
© Tina Rupp
Rigatoni al brasato is a staple in northern Italy’s ski lodges. Right here, chef Chris Cosentino opts to pair his braised beef with pappardelle as a substitute.
Creamy Lemon Pasta
Andrew Zimmern makes use of floral Meyer lemons for this creamy Italian pasta dish. The juice is tossed with the pasta simply because it’s completed cooking, the zest imbues brightness into the cream sauce, and a garnish of lemon supremes contributes tart, juicy pops all through.
Crab Macaroni Gratin
“An excellent quantity of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke scrumptious and trés riche,” cookbook writer Andrea Slonecker writes. She makes use of Dungeness crab right here, which is in season all winter.
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