Pasta + Noodles

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Linguine and Shrimp with Sauce Vierge
Rating: Unrated 2
Sauce vierge, named after England's Queen Elizabeth I (also known as the Virgin Queen), is a fresh chopped tomato sauce with roots in southwestern France. Whether referred to as "virgin" due to being uncooked or because of the addition of extra virgin olive oil, this sauce is a wonderful example of how minimal preparation and perfect seasoning allow seasonal ingredients to shine. Briny capers, sweet shallots and fragrant lemon zest pair together to add bright complexity to acidic, sun-kissed tomatoes. Seek out very ripe, juicy tomatoes for the best flavor in this summery sauce. Try it spooned over grilled fish or simply scooped up with warm, crusty bread.
How Birthday Pancit Helped Me Learn to Love My Filipino Heritage
I wanted cake, not noodles. My parents wanted me to understand where I came from.
Pancit Miki Bihon
For Carlo Lamagna, a F&W 2021 Best New Chef, and the owner of Magna Kusina in Portland, Oregon, this pancit recipe equals comfort. "When I first started working in the restaurant industry, I would come home late at night around 2 am, exhausted from working a shift," he says. Tired and hungry, I would often find a plate of food left out for me by my mom and dad. Pancit was in regular rotation and really hit the spot after a long day. When I would pop the plate in the microwave to heat up, I would often hear footsteps coming down the staircase, and it was either my mom or dad making their way to the kitchen to check in and make sure that I wasn't eating alone. That is true love of a parent."
Shrimp Pancit with Chicharrones
This bowl of rice noodles tossed with shrimp balls, cabbage, and snow peas in a rich sauce is savory and comforting. The crushed chicharrones on top lend each bite some crunch, while the cilantro packs a punch of brightness and the calamansi juice cuts through the saltiness of the noodles to provide salty and sour balance.
Soba and Zucchini Noodle Salad
Rating: Unrated 1
This soba salad offers bracing heat that's most welcome on a hot day when the coldest beers are at hand. Tender buckwheat noodles and crispy strands of zucchini "noodles" soak up a pleasantly piquant dressing laced with both gochugaru and gochujang for a double hit of spicy Korean peppers mellowed by a touch of brown sugar. Perfect served chilled or at room temperature, it's an easy make-ahead dish for summer entertaining.
Chicken Riggies
This pasta dish from Utica, New York, is made with chicken, rigatoni, and hot or sweet peppers in a spicy tomato cream sauce. We used some of the brine from the jarred pickled peppers to marinate the chicken, and more to lend its punchy heat to the tomato sauce; the cream in the sauce tempers the heat of the peppers. If you have the time and patience, cover the pot of pasta with a lid and let the flavor meld for three minutes before eating. 

More Pasta + Noodles

Tofu Pad Thai
Pad Thai, also called kway teow pad Thai (meaning "Thai-style stir-fried rice noodles"), is customized in endless ways by street food vendors, restaurateurs, and home cooks all over the world. But at the heart of this beloved Thai noodle dish is a delectably sweet, salty, and sour sauce that's seasoned with fish sauce, sugar, tamarind, and lime juice. Lara Lee's meatless pad thai heroes hearty, savory fresh oyster and shiitake mushrooms, which suffuse the dish with earthy flavor and combine beautifully with chewy noodles, golden-fried tofu, fresh, crisp bean sprouts, lightly spicy long red chiles, and crunchy peanuts. Tamarind sits firmly at this pad thai's center, balancing the dish and holding it all together with its delightfully sour high note. When you prepare the dish, be sure to wash and dry the skillet after browning the mushrooms to prevent the fond from burning while cooking the tofu and peanuts. To make it vegetarian, use a vegan fish sauce, such as Ocean's Halo, and swap mushroom sauce for the oyster sauce.
Kentucky Hot Brown Macaroni and Cheese
The Kentucky Hot Brown is a classic open-faced sandwich beloved in Kentucky. It was created by Fred Schmidt in 1926 at the Brown Hotel in Louisville and features thick Texas toast topped with slices of roast turkey, tomato and bacon and doused with Mornay sauce. Here, we took the essential components of a Hot Brown and combined them for an untraditional macaroni and cheese with the soul of the original. The halved cherry tomatoes add pops of brightness to each bite of pasta coated in the rich, creamy sauce, while a crunchy bacon and bread topping nod to the dish's origins. Be careful while cooking the Mornay sauce; keep the whisk in contact with the bottom of the pot while whisking to ensure that the sauce doesn't get lumpy or scorched.
Crispy Rice Cake Lasagna
Rating: 5 stars 2

For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping helps temper the heat. Find tubular Korean rice cakes, which are sold partially cooked and vacuum-sealed, in the freezer section at Korean markets or online.