The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [133]
2. Add the corn; season with salt and pepper. Cook, stirring, until the corn is tender and just starting to brown, about 4 minutes. Stir in the thyme.
3. Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.
rigatoni with sausage and broccoli rabe
SERVES 4 TO 6
7 garlic cloves (3 quartered and 4 crushed)
¼ cup plus 3 tablespoons extra-virgin olive oil
Coarse salt
1 medium bunch broccoli rabe (about 1 pound), trimmed
½ cup sun-dried tomatoes in olive oil, drained
1 small dried red chile, crumbled, or ¼ teaspoon crushed red pepper flakes
1 pound sweet Italian sausages with fennel, cut into ½-inch-thick pieces
12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges)
1 pound rigatoni, cooked
Freshly ground pepper
1. Preheat the oven to 350°F. Place the quartered garlic in the center of a square of foil lined with parchment paper. Fold up the edges of the foil to form sides. Drizzle the garlic with 3 tablespoons oil, and season with salt. Fold the foil up over the garlic to seal, forming a pouch. Transfer to a baking sheet. Roast the garlic until soft and golden brown, about 20 minutes.
2. Bring a large pot of water to a boil; add salt. Add the broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain. Cut crosswise into 1-inch pieces; set aside. Puree the sun-dried tomatoes in a blender. Transfer to a small bowl; set aside.
3. Cook the remaining ¼ cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the sausage; cook, stirring often, until browned, about 10 minutes.
4. Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
5. Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.
gratinéed macaroni and cheese with tomatoes
SERVES 6 TO 8
You can use six 2-cup gratin dishes to make individual servings. The baking time will be a bit shorter; cook until bubbling and golden.
7 tablespoons unsalted butter, plus more for dish
1¼ cups small pieces torn baguette or other crusty bread
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground pepper
1 pound elbow macaroni or other short, tubular pasta
1 quart milk
5 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
4 cups grated sharp white Cheddar cheese (about 1 pound)
1 pound red and yellow tomatoes in all sizes, cut into 1-inch pieces if large or halved if small (cherry, grape, or pear)
1. Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish or a 3-quart casserole dish; set aside. Melt 2 tablespoons butter, and pour over the bread in a medium bowl; toss. Add 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper; toss.
2. Bring a large pot of water to a boil; add salt. Cook the pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked). Drain and rinse.
3. Warm the milk in a saucepan over medium heat. Heat the remaining 5 tablespoons butter in a high-sided skillet (or a pot) over medium until foaming. Add the flour; whisk 1 minute. Slowly whisk in the warm milk. Cook, whisking, until bubbling and thickened, 8 to 10 minutes. Remove from heat.
4. Add 2 teaspoons salt, ½ teaspoon pepper, the remaining 2 teaspoons thyme, the nutmeg, and cheese to pan; stir until the cheese is melted.
5. Stir the pasta and tomatoes into the cheese sauce. Pour into the buttered dish; sprinkle with the bread topping. Bake until bubbling and golden, about 30 minutes. Let cool slightly before serving.
whole-wheat pasta with lentils, spinach, and leeks
SERVES 4
If you like, grate some