Creamy Gochujang Chicken Noodles
Saveur » Pasta
by Gary Yeung
2w ago
Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish. Featured in “Around ..read more
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Spaghetti all’Assassina (‘Killer’ Spaghetti)
Saveur » Pasta
by Dan Pashman
1M ago
Photo: Dan Liberti • Food Styling: Jillian Knox. Photo: Dan Liberti • Food Styling: Jillian Knox Hailing from Bari, Italy, spaghetti all’assassina is a relatively new entry into the pasta canon. It’s made by simmering spaghetti in spicy tomato sauce until the pasta is al dente and the sauce is mostly absorbed or evaporated and about as thick as tomato paste. It’s then fried until the pasta turns golden brown and crispy in some parts and charred and crunchy in others. This recipe from “The Sporkful” podcast creator and host Dan Pashman is inspired by the superlative spaghetti all’assassina a ..read more
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Pasticho (Venezuelan Lasagna)
Saveur » Pasta
by Josh Cohen
1M ago
PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN This pasticho recipe comes to us via New York Mets rookie Francisco Álvarez, a head-turning catcher from Venezuela who grew up eating the comforting casserole. Reflecting the waves of Italian immigration and their impact on Venezuelan cuisine, pasticho (not to be confused with Greek pastitsio) is a riff on lasagna that local cooks amp up with cumin and sliced ham.  Featured in “The Unexpected Dish That Brings the Mets Rookies Together,” by Josh Cohen. Yield: 6–8 Time: 3 hours 6 Tbsp. unsalted butter ¼ cup all-purpose flour 4 ..read more
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Ravioli Nudi
Saveur » Pasta
by SAVEUR Editors
1M ago
CHRISTOPHER TESTANI Ravioli nudi are an unexpected surprise: stripped-down ravioli, hence “naked” by name. The only tricky part to this simple recipe is using the least amount of flour needed to keep the dumplings intact as they cook. Avoid using pre-grated parmesan cheese which often contains added starches and preservatives. Featured in: Our Best Recipes of All Time Yield: 4 Time: 50 minutes Kosher salt 1 lb. fresh baby spinach ½ lb. whole-milk ricotta, drained 4 large egg yolks 1 cup finely grated Parmigiano-Reggiano, plus more, for sprinkling ½ tsp. finely grated lemon zest Cayenne p ..read more
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Spaghetti with Anchovy Garlic Sauce
Saveur » Pasta
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4M ago
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Rita Sodi’s Spaghetti Aglio e Olio
Saveur » Pasta
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7M ago
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Seaweed Brown Butter Pasta
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9M ago
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Baked Macaroni with Goat Cheese, Spinach, and Tomatoes
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9M ago
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Dilly Salmon Pasta Salad with Pickles and Caraway Breadcrumbs
Saveur » Pasta
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1y ago
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Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino
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1y ago
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