Lexica (lexica510) wrote,

summer pasta from Making Light comments

Mostly for my own reference... From the Making Light thread Pasta with Sausage:
#32 ::: Janet Brennan Croft ::: (view all by) ::: August 24, 2006, 04:30 PM:

Oh, yeah, another really simple tasty pasta dish. Dice up a small zucchini and/or yellow squash fairly fine (1/4" to 1/2"). Saute in butter with some basil, oregano, salt, pepper. Take it off the heat and stir in a cup of plain yogurt -- you want it to heat up but not separate. Toss with your pasta and top with lots of parmesan. A nice tangy summery sort of thing.

Another practically-no-ingredient pasta side dish -- just toss your hot pasta with a pat of butter and a good squeeze of anchovy paste and a few grindings of fresh pepper. Maybe some parmesan -- can't hurt. Mmm. Even with the low-carb pasta I can't have it too often, but I'm making myself really hungry here...

#37 ::: P J Evans ::: (view all by) ::: August 24, 2006, 05:04 PM:

There's a Greek/Turkish pasta dish that's basically bowtie pasta with yogurt and a couple of cloves of garlic (mashed), sauteed diced mushrooms optional. Stirring a little cornstarch into the yogurt before it's added will cut down on the curdling. Can't recall the name, and the recipe in a box, somewhere in storage.

#39 ::: joann ::: (view all by) ::: August 24, 2006, 05:36 PM:

My variant on zucchini w/ yogurt is smoked salmon. Cut it up in bits, add lemon juice to the yogurt, and toss w/ fettucine. You can add cooked or raw onion, and the recipe I adapted (in the NYT a couple of months back) thought dill would be good.

Top with what Mario Batali always calls "king of cheeses".

I suppose that if you were feeling fancy, adding some salmon roe, or if you'd just won the lottery, a little caviar, would be great.

A couple of lunch standbys involve 1.5 oz pasta, and either 1/2 can of sardines in oil with hot pepper, or a small can of Progresso tuna in oil and some chopped tomato, fresh or tinned. Either way, top with cheese.

(I'm in the early stages of roasting a chicken as prescribed by _Cook's Illustrated_, so I'm definitely in the mood for food discussion.)

#42 ::: Zeynep ::: (view all by) ::: August 24, 2006, 07:51 PM:

P J Evans, #37: That would be yogurtlu makarna, literally "pasta with yogurt." At least that's what my family calls it; maybe if there's a special name, I don't know it. The pasta can be tossed with a little butter before you add yogurt. The consistency of the yogurt is made more liquid by beating it first---mixing with crushed garlic takes care of that automatically.

Also, you can melt tablespoons of butter, mixing in really spicy ground red pepper and crushed dry mint while it's melting. Then heap pasta on plate, pour yogurt (with or without, but preferably with) over, and finish with a tablespoonful of spicy butter which will sizzle when it hits.

Variant: "MantI" (The i is not supposed to have a dot, hence the capitalization; it's a different vowel), which is a kind of handmade ravioli with ground beef and spices inside hand-wrapped bite-size or smaller dumplings. Boil in water much like ordinary pasta; sauce as above.

...and guess who's hungry now, too.

#54 ::: Lisa Spadafora ::: (view all by) ::: August 25, 2006, 02:14 PM:

My favorite pasta-sausage-no tomatoes combo, which has an exceedingly short season (at least here in Boston):

You need a nice roomy skillet (I actually use a one-handled stovetop wok.)
Remove one lb of sweet Italian sausage from its casing, and brown it until it’s mostly cooked.
Add 1 pint of beautifully-ripe fresh figs, cut into quarters or halves, plus several cloves of rough-chopped garlic and a couple of handfuls of torn fresh basil. Pour in a good measure of olive oil and let the whole thing carmelize. When your pasta is ready (fusilli is best), just drain it and throw it in the pan with everything else. Mix well, and serve with parmesan and fresh ground black pepper.

I believe my mom first saw this in the Wednesday food section of the Globe a few years ago, and it’s glorious (and easy!!)

#62 ::: debcha ::: (view all by) ::: August 25, 2006, 07:36 PM:

Returning to this thread, I suddenly realize why a craving for orecchiette with rapini and sausage manifested itself while I was at Whole Foods today.

Off the top of my head (not something that I have a recipe for, but this is pretty much what I'll do tomorrow night):

a couple of Italian sausages, casing removed
few cloves of garlic, chopped
bunch rapini (broccoli rabe), washed and chopped
couple of glugs of white wine
salt, pepper
grated Parmigiano-Reggiano
bonus addition: toasted fresh breadcrumbs

Saute together the garlic and the sausage until the sausage is mostly cooked through. Add the rapini, with the water clinging to its leaves, and saute until limp. Pour in the white wine, cover, and steam briefly to continue cooking the rapini until it is tender. Uncover, and season with salt and pepper to taste. Mix with cooked pasta and serve with the cheese. If you are using breadcrumbs, toast them up in olive oil in a separate pan and toss with the sausage and rapini when you add the salt and pepper.

Like all my favourite pasta sauces, this takes less time to cook than the pasta does.

Warning: this is pretty assertively flavoured, and is definitely not for timid palates.

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