Chronic in the Kitchen: Pantry raid!

by Jennifer Hess

(Editrix's note: This is the fifth in a series of articles by Jennifer Hess on healthy cooking and eating. And lucky you--this edition has two recipes! Look for more "Chronic in the Kitchen" articles soon! Questions? Suggestions? Contact Jennifer here.)

There are nights when you just want something to eat that is quick, easy, and comforting. Nothing too complicated or involved, just a good, basic meal with no extra trips to the store for funky ingredients required. Those are the times I rely on my pantry and freezer, and I usually end up with a pasta dish of some sort.

Now, I know pasta has gotten a bad rap in recent years, due to the low- or no-carb frenzy, and I know that pasta doesn’t always agree with some people’s delicate systems, but I am a firm believer in “everything in moderation”…so a pasta night every week or two fits right into my lifestyle. After all, there are so many wonderful sauces and toppings that you can put together in the time it takes to boil the water and cook the pasta--usually 10 or 15 minutes or so--and how can that be a bad thing?

I do try to balance out my pasta dinners with fresh veggies and good, lean proteins, and a big fresh salad on the side is never a bad idea. Next time you want a fast meal with minimal fuss, try one of these pasta dishes. Both recipes yield two generous servings.

#1 - Orecchiette with Sausage and Broccoli Rabe

2 cups (about 1/2 box) of orecchiette pasta (feel free to substitute shells or any other chunky pasta shape you like if you can’t find orecchiette)
Kosher salt
1 lb. turkey Italian sausage (hot or sweet)
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 tablespoon red pepper flakes (or to taste)
1 pound broccoli rabe**, chopped into about 1-inch pieces (if you can’t find broccoli rabe, you can substitute broccoli, broccolini, or even fresh spinach leaves)
1/3 cup dry white wine or vermouth (you can substitute chicken broth or stock, or plain water)
freshly grated Pecorino Romano cheese

Bring 6 quarts of water to a boil in a large pot. Add a handful of salt (a couple of tablespoons worth) to the boiling water, then add the orecchiette and cook until pasta is just short of al dente (tender but still firm to the bite). Drain pasta with a slotted spoon, reserving the pasta water.

While the water is coming to a boil, remove sausages from casings. Heat oil over medium-high heat in a skillet and add sausage, breaking up with a spoon, and cooking until browned. Add garlic and red pepper flakes to the skillet and cook, stirring, until garlic is golden. Add wine or vermouth and broccoli rabe, cover, and continue cooking until liquid is absorbed and broccoli rabe is crisp-tender, about 5 minutes. Uncover and add the cooked pasta and about 1/2 cup of reserved pasta water. Taste and add salt if needed. Toss well and cook for another minute or two--the pasta should finish cooking in the sauce so all the flavors blend, so add more of the reserved pasta water as needed until the orecchiette is al dente. Add cheese, toss to combine, and serve.

**Note: Broccoli rabe can be very bitter; the best way to eliminate the bitterness is by blanching it first. This step can be done ahead of time, in fact I usually do it as soon as I get it home. Boil a pot of water, chop the rabe, and add it briefly to the boiling water, in batches if necessary. Once the rabe is bright green and just beginning to turn tender, remove it from the boiling water with a slotted spoon, and place it into a bowl of ice water. This will stop the cooking and set that beautiful green color. Dry the rabe with a towel or in a salad spinner. It is now ready to use, or you can place it in a plastic bag or container and freeze it.

#2 – Spaghettini with Shrimp, Tomatoes and Lemon

8 oz. (about 1/2 box) of thin spaghetti/spaghettini (you can substitute any long thin pasta)
Kosher salt
1/2 lb. shrimp, peeled and de-veined
2 tablespoons olive oil
2 garlic cloves, thinly sliced
zest and juice from one lemon
2 cups chopped or diced tomatoes with juice
1/2 cup chopped fresh flat-leaf Italian parsley

Bring 6 quarts of water to a boil in a large pot. Add a handful of salt (a couple of tablespoons worth) to the boiling water, then add the spaghettini and cook until pasta is just short of al dente (tender but still firm to the bite). Drain pasta with tongs or a pasta spoon, reserving the pasta water.

While the water is coming to a boil, heat olive oil over medium-high heat in a skillet. Add shrimp and garlic and cook until both are golden. Add lemon juice, half of zest, and tomatoes, and continue cooking until sauce is slightly reduced and thickened. Add the cooked pasta and about 1/4 cup of the reserved pasta water. Taste and add salt if needed.

Toss well and cook for another minute or two--the pasta should finish cooking in the sauce so all the flavors blend, so add more of the reserved pasta water as needed until spaghettini is al dente. Remove from heat, add parsley and remaining lemon zest, toss to combine, and serve.

Posted: 1/24/2006 in The Kitchen

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Chronic in the Kitchen: Pantry raid!

#1 - Orecchiette with Sausage and Broccoli Rabe

#2 – Spaghettini with Shrimp, Tomatoes and Lemon