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Bring a large saucepan of salted water to a boil.

Add the pasta and cook for 7 minutes. After that, add the broccoli and cook for another 2 minutes, or until the pasta is tender. Drain the pasta and broccoli, then set it aside.

Meanwhile, in a small saucepan over medium heat, whisk the crème fraîche and hot sauce until smooth, about 2 minutes.

Remove the pan from the heat and add the cheddar cheese, garlic powder, and ginger, then stir until melted and smooth. Season with pepper.

Divide the pasta and broccoli between serving bowls, then top with cheese sauce.

HOW LONG? 15 MINUTES

HOW MUCH? 4 SERVINGS

Meat Sauce Maximus

There is nothing subtle about this sauce. It’s all about the umami (deep, savory flavors). The only way to make it more intense would be to add hot sauce or hot peppers. Spicy Italian sausage would be pretty great, too.

2 tablespoons olive oil

4 cloves garlic, minced

1 medium yellow onion, diced

½ teaspoon paprika

1 teaspoon dried basil

1 teaspoon dried oregano

1¼ pounds lean ground beef

½ pound prosciutto, finely chopped

28-ounce can diced tomatoes, with juices

3 tablespoons tomato paste

2 tablespoons balsamic vinegar

16 ounces pasta spirals

½ cup grated Parmesan cheese, plus extra to serve

Salt and ground black pepper, to taste

In a large saucepan over medium-high heat, combine the olive oil, garlic, onion, paprika, basil, and oregano. Sauté until the onion is tender and the seasonings are fragrant, about 5 minutes.

Add the ground beef and prosciutto. Sauté, breaking up any clumps of beef, until the beef is cooked through, about 8 minutes. Add the tomatoes, tomato paste, and vinegar, then simmer on low.

Meanwhile, heat a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and return it to the pot.

Stir the Parmesan into the sauce, then season with salt and pepper. Serve the pasta topped with the sauce and additional Parmesan.

HOW LONG? 30 MINUTES

HOW MUCH? 6 SERVINGS

Four-Mushroom Penne with Goat Cheese

Use this recipe as an excuse to explore your grocer’s mushroom offerings. These days even the podunk shops where I live offer way more than just white buttons. Many varieties—such as portobello, shiitake, maitake, and lobster—have meaty, savory flavors and textures.

12 ounces penne pasta

2 tablespoons olive oil

2 cloves garlic, minced

¼ teaspoon red pepper flakes

2 cups sliced white button mushrooms

1 cup sliced baby portobello mushrooms

6 large shiitake mushroom caps, thinly sliced

1 cup sliced oyster mushrooms

1 cup fat-free half-and-half

½ cup grated Parmesan cheese

2 ounces chevre (soft goat cheese)

Splash hot sauce

1 teaspoon cool water

1½ teaspoons cornstarch

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set it aside.

Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the garlic and red pepper flakes, then sauté for 1 minute.

Add all 4 mushroom varieties. Sauté for 8 minutes, or until lightly browned. Reduce heat to low, add the pasta and toss well. Stir in the half-and-half, Parmesan, chevre, and hot sauce. In a small glass, mix the water and cornstarch, then add to the skillet. Cook until the sauce just thickens. Season with salt and pepper.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

KIDS AND CUTLERY

I really did give my son a chef’s knife for his second birthday. It isn’t as crazy as it sounds. Getting children to appreciate and understand food means involving them from the start. I picked a short knife (five-inch blade) with a sticky, gel-coated handle (which limits slipping). I showed him how to hold it, then explained my primary rule of kids and knives—only big kids and adults are allowed to have both hands on the cutting board. When his cutting hand was on the knife, his other hand needed to be off the board and at his side. If he