Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. Spicy Red Pesto Pasta, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

cooking.nytimes.com

Serves 4

INGREDIENTS
⅔ cup plus 1 tablespoon extra-virgin olive oil
½ cup drained jarred, oil-packed sun-dried tomatoes (about 3½ ounces), roughly chopped
½ cup coarsely chopped walnuts (a scant 2½ ounces)
3 tablespoons double-concentrated tomato paste (or ⅓ cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
½ cup drained chopped, jarred roasted red peppers (about 4 ounces)
1½ ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

INSTRUCTIONS
Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with ½ teaspoon salt and ½ teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.

Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining ⅔ cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)

Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Return the pasta to the pot, along with about 1½ cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.

Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Caramelized Brussels Sprouts Pasta is a fast and satisfying vegetarian weeknight pasta that packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

cooking.nytimes.com

Serves 4

INGREDIENTS
Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
½ cup freshly grated Parmesan (about 1½ ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
½ teaspoon red-pepper flakes
¼ cup chopped fresh chives

INSTRUCTIONS
Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce – Creamy Butternut Squash Pasta With Sage and Walnuts. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Creamy Butternut Squash Pasta With Sage and Walnuts

Serves 4-6

INGREDIENTS
2½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
¾ packed cup fresh sage leaves
¾ cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
½ cup freshly grated Parmesan, plus more for serving

INSTRUCTIONS
Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.

Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.

Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.

Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle ½ cup pasta water into a measuring cup and set aside.

Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the ½ cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.

Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

Baked Macaroni and Cheese with Sausage and Peppers – includes the Italian classic of Sausage and Peppers baked into mac and cheese.

Fusilli can be substituted for the rotini. Some popular brands of sausage come in packs that range from 14 to 19 ounces; this recipe will work well with any amount of sausage in that range. Use a 10-ounce block of American cheese from the deli counter rather than presliced cheese.

Serves 8-10

INGREDIENTS
1 pound rotini
½ teaspoon table salt, plus salt for cooking pasta
1 tablespoon unsalted butter
1 pound hot or sweet Italian sausage, casings removed
2 bell peppers (1 red and 1 green), stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons all-purpose flour
1½ cups heavy cream
1¼ cups whole milk
10 ounces American cheese, shredded (2½ cups)
10 ounces fontina cheese, shredded (2½ cups), divided
4 ounces Parmesan cheese, shredded (11/3 cups)
2 tablespoons Dijon mustard
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons fennel seeds (optional)

INSTRUCTIONS

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook until just al dente. Drain pasta; set aside.

Add butter to now-empty pot and melt over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon, until sausage begins to render its fat, about 2 minutes. Stir in bell peppers, onion, and salt and cook until sausage is no longer pink and vegetables are softened, 5 to 7 minutes. Transfer 1 cup sausage mixture to small bowl; set aside.

Stir flour into remaining sausage mixture in pot and cook for 1 minute. Stir in cream and milk, bring to boil, and cook until sauce is thickened, about 2 minutes. Add American cheese, 1 cup fontina, Parmesan, mustard, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir pasta into sauce until thoroughly coated.

Transfer pasta mixture to 13 by 9-inch baking dish and spread into even layer. Sprinkle with remaining 1½ cups fontina; reserved sausage mixture; paprika; and fennel seeds, if using.

Bake until topping is lightly browned and filling is bubbling, 18 to 20 minutes. Let cool for 20 minutes. Serve.

TO MAKE AHEAD
Fully assembled casserole, prepared through step 4, can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. When ready to serve, remove plastic and bake until heated through, 40 to 45 minutes.

To make Creamy Tuna Fettuccine, use the olive oil from the canned tuna to cook the creamy sauce. If you’re using tuna in water, just use regular olive oil. For the pasta, use fettuccine, but you can use any type of pasta you like or whatever you have on hand.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
2 cans tuna in olive oil 4 oz each
1 shallot
6 cloves garlic
1 1/2 tbsp all purpose flour
3/4 cup low fat milk
3/4 cup vegetable broth
1/2 tsp dried thyme
2 tbsp chopped fresh parsley
1/2 cup grated Manchego cheese
sea salt & black pepper

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

Finely chop the shallot and roughly chop the garlic, then add into the hot fry pan, mix continuously, after 2 to 3 minutes add in the flour, mix continuously, after 2 minutes add in the milk and vegetable broth, mix continuously, once you end up with a slightly creamy sauce, about 4 minutes, add in the drained tuna, chopped parsley, dried thyme and season with sea salt & black pepper, mix together and then lower to a low heat

Once the water comes to a boil in the stock pot, add in the fettuccine, mix every 2 to 3 minutes, make sure to mix the creamy tuna sauce once in a while as well

Once the fettuccine is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy tuna sauce, turn off the heat and mix until well mixed together

Add in the grated cheese and give it one final mix, serve out of the pan or transfer into serving dishes, serve at once

For Classic Carbonara do as the Romans do, pick up some guanciale and Pecorino Romano cheese. If you can’t find them, just substitute bacon and Parmigiano Reggiano. In regard to pasta, the classic shape is tonnarelli, a long pasta, but spaghetti, mezze maniche, and rigatoni also work well. And don’t forget the eggs and freshly ground black pepper.

Serves 4

lacucinaitaliana.com

INGREDIENTS
12 oz. tonnarelli, spaghetti, mezze maniche or rigatoni
4 oz. guanciale or rindless bacon
¼ cup grated Pecorino Romano (or Parmigiano Reggiano)
4 fresh large egg yolks
salt
black pepper

INSTRUCTIONS
Cut the guanciale into ¼″ layers, then into long, 2″ strips.

Combine the egg yolks with the grated cheese and a pinch of black pepper.

Brown the strips of guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.

Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain.

Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.

In the warm pan with the hot pasta, the eggs will cook gently and become creamy – don’t stir over heat otherwise the carbonara will become lumpy. It’s important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs.

Season with freshly milled black pepper and serve immediately on heated plates.

A variation, yet basically the same technique…

Chef Michael Bonacini’s recipe for a classic Apulian pasta dish – Orecchiette with Rapini. Michael uses his thumb to shape the homemade pasta into little ears, then cooks a sweet garlic and spicy chili sauce that plays off the sharpness of the rapini.

4 servings

gustotv.com/recipes

INGREDIENTS
2 cups (470 ml) flour
¾ cups (180 ml) semolina flour
½ teaspoon (2.5 ml) salt
¾ cup (180 ml) warm water
1 pound (454 g) rapini
6 tablespoons (90 ml) olive oil, plus more for drizzling
3 garlic cloves, sliced
1 teaspoon (5 ml) pepper flakes
½ cup (120 ml) pine nuts
Grated lemon peel
Grated parmesan, for serving
Salt

INSTRUCTIONS
To make the pasta, sift together flour and semolina flour in a bowl. Make a well in the centre of the flours.

In a separate bowl, dissolve the salt in the water. Pour the salt water into the well in the flour. Pull flour in from the sides of the bowl to the centre, mixing together, then kneading until the dough is smooth and elastic.

Break off pieces of the dough and roll into thin logs. Cut each log into rounds. Put a round in your palm, then press your thumb into it to form an indent. Set on a baking tray dusted with semolina to dry for a minimum of 1 hour. Repeat with the rest of the dough.

Bring a large pot of well salted water to a rolling boil. Add the rapini and cook until tender, 5-6 minutes. Drain.

In a separate pot of boiling, well-salted water, cook dried orecchiette until pasta is almost al dente, 4-5 minutes. Drain, but reserve ½ cup (120 ml) of pasta water.

In a skillet over medium-high heat, heat olive oil. Add garlic, pepper flakes, and pine nuts and fry until fragrant, 1-2 minutes. Add cooked rapini and pasta. Toss to coat. Add grated lemon peel. Add reserved pasta water, then swirl and toss the contents of the pan to form a silky sauce.

Serve sprinkled with parmesan and drizzled with olive oil.

Bloody Mary Linguine makes an unusual starter or main and just shows how even the most familiar dishes – in this case pasta and tomato sauce – can be updated. Bloody Mary is one of my favourite drinks, so I thought, why not incorporate the same flavours on the plate? The alcohol all evaporates but it adds a richness to the sauce.

Serves 4

INGREDIENTS
olive oil, for frying
1 red onion, peeled and finely diced
1 garlic clove, peeled and crushed
1–2 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1⁄2 tsp celery salt
1 tsp caster sugar
1 x 400g tin best-quality chopped tomatoes
50ml (2fl oz) vodka
400g (14oz) dried linguine

For the topping:
olive oil, for frying
large handful of white breadcrumbs
1 tbsp finely chopped parsley
sea salt and freshly ground black pepper

INSTRUCTIONS
First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.

Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.

Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.

Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide among warm serving plates and top with the herby breadcrumbs. Serve immediately.

Fragrant Spaghetti is a medley of Mediterranean herbs and lemon infuse spaghetti with bright flavors and aromas.

Serves 4-6

lacucinaitaliana.com

INGREDIENTS
1 LB. thick spaghetti
4 OZ. homestyle bread (any crusty bread)
1/2 CUP Grana Padano cheese, grated
2 OZ. mixed herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)
lemon
bay leaves
extra-virgin olive oil
salt

INSTRUCTIONS
For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.

Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.

In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.

Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.

This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes