If you are like me then you are guilty of falling back on simple traditional favorites when you run out of new ideas. Spaghetti is the tried and true of the pasta world. But lets face it, unless your dom/husband/boyfriend (or domme/wife/girlfriend) particularly loves it, aren’t we a little to old for spaghetti. So here are a few new pasta ideas that are just as easy (and take just as little time) as spaghetti. Not a single one of these takes more than 30 minutes to make.
Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce
* 3/4 lb bucatini or other fat free spaghetti noodle (or regular spaghetti noodles)
* 2 tbs extra virgin olive oil
* 2 clove garlic
* 2 pints cherry tomatoes (red or yellow or both)
* 3/4 pound shrimp (peeled and deveined)
* Generous pinch crushed red pepper
* 6 oz aged feta cheese
* Handful basil, thinly sliced (about 1 cup)
1) Bring a pot of generously salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1/3 cup cooking liquid for use in sauce.
2) Meanwhile in a large skillet heat oil over medium-high heat. Add garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and juices begin to bubble (about 3 minutes). If tomatoes don’t give out a lot of juice add 1 tbs water and a splash (about 1/2 tsp) red wine vinegar for acidity. Add shrimp and a large punch of crushed red pepper, toss until shrimp are cooked through (about 2 minutes).
3) Add pasta with reserved cooking liquid. Toss together over low heat. Remove from heat, stir in feta and basil. Toss with tongs adding up to 1 tbs more oil and additional feta to taste.
Orecchiette with Ricotta and Chard Pan Sauce:
* 1 large bunch swiss chard
* 3/4 lb dried orecchiette (or any other bite sized pasta)
* 2 tbs extra virgin olive oil
* 2 tbs butter
* crushed red pepper
* 2 oz grated ricotta salata, asiago, or pecorino cheese
* 1/4 cup whole milk ricotta cheese
* Sea salt, cracked black pepper, nutmeg
1) Bring a pot of generously salted water to a boil. Separate chard stems from leaves. Cut both into bite sized pieces. Add orcchiette to water. Set timer for 10 minutes.
2) Meanwhile in large skillet heat oil over medium high heat. Add chard stems and cook 2-5 minutes until crisp-tender.
3) After 10 minutes add chard leaves to pasta, cook 2 more minutes. Drain, reserving 1/2 cup cooking liquid. Return pasta and chard to pot, place over lowest heat setting. Add chard steams and any residual oil to pasta along with butter, crushed red pepper, and cooking liquid. Grate in ricotta salata (or other cheese); toss. Season with salt, pepper, and nutmeg. Separate into bowls and top with about 1 tbs ricotta.
Linguine with Sausage, Greens, and Egg Pan Sauce:
* 12 oz fresh or 8 oz dried linguine
* 4 uncooked Italian sausage links, skins removed
* 1 clove garlic, finely chopped
* 4 egg yolks
* 1/2 cup whole milk, half and half, or light cream
* 1/2 cup grated parmigiano-reggiano cheese
* 2 tsp finely shredded lemon peel
* 1/4 tsp sea salt and 1/4 tsp black pepper
* 2 cups coarsely chopped mustard greens or turnip tops
* handful fresh parsley leaves
* 1/4 cup shredded parmigiano-reggiano
1) Bring a pot of generously salted water to a boil. Cooking linguine according to package directions. Drain, reserving 1/2 cup cooking liquid. Return to pot, cover to keep warm.
2) Meanwhile cut sausage into blunt edged small meatballs. In skillet over medium high heat cook until golden brown (about 5 minutes). In last minute of cooking add garlic. Set aside.
3) In medium bowl whisk together egg yolk, milk, 1/2 cup cheese, lemon peel, salt and pepper. Add to pot with pasta. Add sausage and greens. Toss together. Allow heat from pot to cook and thicken egg into silky sauce. Add 1/4 to 1/2 cup reserved pasta water to loosen. Toss with parsley and remaining cheese