How to cook Macaroni

 

SPICY PASTA BAKE WITH SAUSAGE

Ingredients

12 ounces Nature’s Farm Macaroni pasta
1 pound chorizo sausage, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced
3 cups low-sodium chicken broth
1(10-ounce) can Ro-Tel tomatoes
1/2 cup heavy cream
Salt and pepper
2 cups shredded pepper Jack cheese
4 scallions, sliced thin

Directions

1. Adjust oven rack to upper-middle position and heat broiler. Cook chorizo and onion in large oven-safe skillet over medium-high heat until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Stir in broth, tomatoes, cream, pasta, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.

3. Off heat, uncover pan and stir in 1/2 cup cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Sprinkle with scallions. Serve.

PASTA WITH CHICKEN AND ARTICHOKES

Ingredients

1/2 pound Nature’s Farm Macaroni pasta
4 tbsp unsalted butter
1 pound boneless, skinless chicken breasts, cut into 1/4-inch slices
1 (14-ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic, minced
2 tsp all-purpose flour
1 1/4 cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tbsp lemon juice
1/4 cup minced fresh parsley leaves
Salt and pepper

Directions

1. Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.

2. Lower heat to medium and melt 1 tablespoon butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.

3. As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.

SKILLET PASTA ALLA NORMA

Ingredients

5 tbsp extra-virgin olive oil
2 medium eggplants (about 2 pounds) ends trimmed, cut into ½-inch cubes
Salt
3 (14.5-ounce) cans whole peeled tomatoes
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
¼-½ teaspoon red pepper flakes
2 cups water
12 ounces (about 3 ¾ cups) Nature’s Farm Macaroni pasta
4 ounces ricotta salata cheese, shaved (about 1 cup)
¼ cup fresh basil leaves, minced
Ground black pepper
Freshly grated Parmesan cheese, for serving

DIRECTIONS

1. Heat 4 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the eggplant and 1/4 teaspoon salt and cook until it begins to brown, about 4 minutes. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the eggplant is fully tender and lightly browned, 10 to 15 minutes longer. Transfer the eggplant to a bowl, cover to keep warm, and set aside.

2. Meanwhile, pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

3. Add the remaining 1 tablespoon oil, the ­garlic, and red pepper flakes to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the processed tomatoes and 1/4 teaspoon salt. Reduce the heat to medium-low and simmer ­gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.

4. Stir in the water, then add the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 15 to 18 minutes.

5. Stir in the eggplant and ricotta salata and cook until warmed through, about 1 minute. Stir in the basil, season with salt and pepper to taste, and serve, passing the Parmesan separately.