Bianco Bolognese

Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced (about a cup)
1 medium carrot, finely diced (about a heaping 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
2 cloves garlic, thinly sliced
2 ounces pancetta, finely diced
2 bay leaves
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 pound ground beef (85/15)
1 pound ground pork
1/2 teaspoon garam masala (see Cook's Note)
Kosher salt and freshly ground black pepper
1 1/2 cups dry white wine
2 cups low-sodium chicken broth
1 cup heavy cream
1 piece Parmigiano-Reggiano cheese rind (optional)
1 pound ziti rigate, rigatoni or penne, cooked in    generously salted water
Grated Parmigiano-Reggiano cheese, for serving

Directions:
Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)

Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.

Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

Garam masala is an Indian spice blend that is available in most supermarkets. The spices used can vary by brand; for this recipe, look for a version that contains less cumin (it should be listed far down on the ingredients list).

Penne With Caramelized Cauliflower

Penne with Caramelized Cauliflower

Serves 6


30 minutes or fewer

Ingredients:
4 tablespoons olive oil, divided, plus more for greasing baking sheet

1 small cauliflower, cut into 1/4" slices

1 cup fresh parsley leaves

1 tablespoon grated lemon zest

1 tablespoon capers, rinsed and drained

1 pound Penne Rigate

1/2 teaspoon red pepper flakes

Grated Parmesan cheese for garnish, optional

Directions:

Place oven rack in the highest position abad heat oven to 475F.  Bring a pot of water to boil and add salt.  Grease baking sheet with olive oil.  Toss cauliflower with 2 tablespoons olive oil on prepared baking sheet. Season with salt and pepper and spread in a single layer.  Roast for 18 minutes or until the cauliflower pieces are browned.

Meanwhile pulse parsley, lemon zest, and remaining 2 tablespoons olive oil in food processor until chunky sauce forms.  Add capers, and pulse until capers are coarsely chopped.  

Cook penne in salted boiling water 11 minutes to al dente.  Drain and reserve 1/2 cup pasta cooking liquid.  Toss pasta with cauliflower, parsley sauce and red pepper flakes in large serving bowl, adding reserved water if sauce seems too thick.  Sprinkle with vegan Parmesan cheese, if desired.

Pasta Florentine

Serves 4-6
Ingredients:
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

*

Directions:

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and sauté mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.

Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.

Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.

Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot.