Molto Gusto_ Easy Italian Cooking - Mario Batali [31]
Bring 6 quarts water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.
Drain the pasta, reserving about 2/3 cup of the pasta water. Add the pasta and 1/3 cup of the reserved pasta water to the cauliflower ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheese.
Transfer the pasta to a serving bowl, sprinkle with the bread crumbs and rosemary, and serve, with additional grated cheese on the side.
Pennette with Summer Squash & Ricotta
SERVES 6 · PHOTO PASTA
Kosher salt
1 cup fresh ricotta
6 tablespoons extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano, plus extra for serving
2 to 3 tablespoons warm water
1 pound summer squash or zucchini, or a combination, cut lengthwise in half and sliced into 1/3-inch-thick half-moons
Maldon or other flaky sea salt
1 pound pennette rigate
6 tablespoons coarsely chopped fresh mint
Coarsely ground black pepper
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, whisk the ricotta and 3 tablespoons of the olive oil together in a small bowl. Add the Parmigiano, whisking until it is evenly incorporated. Whisk in 2 tablespoons warm water, then whisk in another tablespoon of water if necessary to loosen the consistency.
Heat the remaining 3 tablespoons olive oil in a large pot over medium heat. Add the squash and cook, stirring, until just tender and golden brown, 4 to 5 minutes. Season well with Maldon salt and remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1/3 cup of the pasta water.
Add the pasta and the reserved pasta water to the squash, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.
Stir in the mint, season with Maldon salt if necessary and with pepper, and transfer the pasta to a serving bowl. Garnish with dollops of the whipped ricotta and serve immediately, with additional grated Parmigiano on the side.
Pennette with Swiss Chard Ragu
SERVES 6 · PHOTO PASTA
¼ cup extra virgin olive oil
1 small white onion, halved and sliced ¼ inch thick
3 garlic cloves, smashed and peeled
1 pound Swiss chard, trimmed and sliced ¼ inch thick
Maldon or other flaky sea salt
4 tablespoons unsalted butter, cut into 4 pieces
Coarsely ground black pepper
Kosher salt
1 pound pennette
¾ cup freshly grated Parmigiano-Reggiano, plus extra for serving
½ cup coarse fresh bread crumbs, fried in olive oil until golden brown (see Glossary)
Combine the oil, onion, garlic, and chard in a large pot and cook over medium-high heat, stirring occasionally, until the onion and chard are beginning to soften, about 5 minutes. Season well with Maldon salt, add ¼ cup water, cover, reduce the heat to low, and cook, stirring occasionally, until the chard is very tender, about 20 minutes. Add the butter, stirring until it melts, then season with pepper and remove from the heat. (The ragu can be prepared up to 2 days ahead. Let cool, then cover and refrigerate; reheat in a large pot over medium-low heat before adding the pasta.)
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop in the pasta and cook until just al dente.
Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta and ¼ cup of the reserved pasta water to the chard ragu and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the