Pasta With Brown Butter and Parmesan

YIELD: 4 servings
TIME: 25 minutes

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.

INGREDIENTS

  •  Kosher salt
  • 1 pound spaghetti, linguine or other long noodle
  • 8 tablespoons unsalted butter
  • 1 cup freshly grated Parmesan, plus more for serving
  •  Freshly ground black pepper

PREPARATION

  1. Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
  2. In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
  3. Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).
  4. Serve with black pepper and more Parmesan on top.

From here: https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan

Chicken with Ginger

You can also serve this Asian dish over Chinese noodles or steamed rice.

Source: Everyday Food, October 2003 (https://www.marthastewart.com/339666/chicken-with-ginger)

TOTAL TIME:

PREP TIME: 20 minutes

INGREDIENTS:

  • 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 cup sliced scallions

DIRECTIONS:

  1. Soak ginger in cold water 10 minutes; drain.
  2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
  3. 3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Pasta Alla Vodka

  • YIELD: 4 to 6 servings
  • TIME: 30 minutes

 

INGREDIENTS

  •  Kosher salt
  • 1 pound rigatoni or penne pasta
  • 2 tablespoons olive oil
  • 4 ounces diced pancetta, optional
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ teaspoon red-pepper flakes
  • ¾ cup vodka
  • 1 (28-ounce) can crushed tomatoes
  •  Freshly ground black pepper
  • ¾ cup heavy cream
  • ¼ cup grated Grana Padano or Parmesan cheese, plus more for serving
  • 1 tablespoon roughly chopped fresh oregano
  • 2 tablespoons roughly chopped Italian parsley

PREPARATION

  1. Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
  2. Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
  3. Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add that to the pan as well. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
  4. Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Taken from here:

https://cooking.nytimes.com/recipes/1019924-pasta-alla-vodka