How to cook Macaroni




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


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.



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


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.



5 tbsp extra-virgin olive oil
2 medium eggplants (about 2 pounds) ends trimmed, cut into ½-inch cubes
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


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.