Pasta & Noodle Recipes

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Cannabis-Infused Pasta with Clams and Green Chiles

Editor’s Note: This recipe has been modified from the version developed by Andrew Brochu to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here. At Chicago’s Roister restaurant, chef Andrew Brochu puts a delicious spin on classic pasta with clam sauce, adding a spicy green chile ragout, fresh herbs, crème fraîche and lime juice. Slideshow: More Seafood Pasta Recipes  
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This Hearty Ragù Is a Perfect Weeknight Vegetarian Dinner

Thanks to charred vegetables, the sauce tastes like it’s been cooking all day, but it only takes an hour to make.
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Tortellini in Brodo

If you don’t feel like making homemade pasta dough for the tortellini, use 112 square wonton wrappers instead, cutting them into 2-inch squares if necessary. Then simply follow the instructions for filling and shaping the tortellini. When boiling the filled tortellini, decrease boiling time to 4 to 5 minutes.
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The One Major Mistake You're Making When Cooking Pasta

An innocent error can lead to a disappointing dish. We’re staging an intervention: this quick fix will work wonders.
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Pasta with Roasted Cauliflower and Crispy Capers

October heralds the start of my favorite dinner party season. After months of standing outside, getting nipped by mosquitoes, a condiment-heavy hot dog in one hand and smeared rosé glass in the other, I look forward to sitting and eating around my dining room table with a knife and fork. The guest list doesn’t change, merely the location and what’s on the menu. Cooler weather taps into my cravings for heartier fare, and I’m happy to turn on the oven again. Of all the fall vegetables, it’s the return of my beloved cauliflower and its elegant florets that I celebrate the most. I adore cauliflower in all of its preparations, but if I had to choose a favorite, it would be roasted. There’s a nuttiness that is coaxed out during its time in the oven that brings me to my knees. For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph, and lemon zest for brightness. This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange “cheddar” variety, by all means grab them for presentation’s sake. (I’ve also used half the traditional amount of pasta here, which I know some of you might question, but please trust me here. The pasta is a vehicle for the vegetables and the sauce—not the other way around. Plus, now you can add garlic bread back to your menu, should you choose.) Since it’s acceptable to drink red wine again, I’d pair this dish with one that is light and bright with good acid, such as a Pinot Noir from Oregon or a Gamay, which are both reliably food-friendly. So sit back, settle in, build a fire, and have some good friends over. Fall is here, and I’m here for it.
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More Pasta + Noodles

Fideo Seco

I don’t think I’ve ever been messaged more on social media than when I posted a picture of this fideo in my Instagram stories. The response took me by surprise—I mean, this is true, homestyle Mexican cuisine. Nothing fancy. And that’s why it’s so good. Fideo is Mexico’s version of angel hair pasta, just cut into 1-inch pieces. When we made fideo seco back home, we toasted the pasta and then cooked it in a tomatoey broth, sometimes with vegetables and maybe shredded chicken. In this version, I start with a quick tomato sauce that I borrowed from my fiancé, Philip (it’s the same one we use for pasta and pizza) and added some chipotles to give it a kick. Now, a few secrets that will guarantee that when you make this fideo seco, you’re able to receive all the magic. The key is to blend the sauce until it’s really smooth, and add enough liquid so the sauce is thin enough to be absorbed by the pasta. Think of this like risotto, where you have to stir while liquid is absorbed by the pasta. Stirring is essential to keep the pasta from sticking to the pan and to make sure the sauce gets distributed and absorbed. This is one of those things learned by watching the abuelas in the cocina; it’s not hard, but you have to pay attention. It’s a humble meal that will only work if you watch it closely while making it. And now, the big finish—avocado slices, a drizzle of tart crema Mexicana, fresh cilantro leaves, crumbled queso fresco … maybe a squeeze of lime juice, and you’re in heaven, which for me is right back home in Tijuana. If you’re carb-watching, take a break—this is worth every bite. In fact, the only way this could possibly get any better is by adding more carbs. Like reheating it the next day and making fideo tacos (with corn tortillas, please) or tortas, with the same toppings. Maybe some fresh salsa. Add a Mexican Coca-Cola, and you’re all set. Enjoy!
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Niçoise Pasta

A deceptively simple recipe, Chef Ludo Lefebvre’s Niçoise Pasta is an indulgent, creamy dish that comes together in the time it takes to boil pasta. The no-cook sauce relies on the cream emulsifying with fresh basil and garlic in the food processor to thicken into a rich sauce in minutes. 
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10 Cacio e Pepe Recipes to Obsess Over

Cacio e pepe—that luscious Roman pasta with pecorino and lots of black pepper—is a classic for a reason. Go traditional and make the O.G. cheesy bowl of spaghetti, or get creative with cacio e pepper-inspired butter to smear on fresh baguette. (Or even whip up a cacio e pepe pizza!) Below, find our best cacio e pepe recipes.