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Williams-Sonoma Food Made Fast Pasta is your guide to good food, simply prepared. Each carefully crafted pasta recipe can be made in three steps or fewer, using only a handful of well-chosen ingredients to showcase wholesome, delicious flavors. With this Williams-Sonoma cookbook, you’ll soon be able to plan, shop, cook, and enjoy great-tasting pastas with minimal time and effort.
Many recipes, such as hearty Rigatoni with Mushroom Ragu, take fewer than 30 total minutes to prepare, making them excellent choices for weeknight suppers. Others, such as Penne with Spring Vegetables or Lentil Soup with Pasta, require just 15 minutes of prep work and then are left to simmer on the stove while you spend time with family or friends. Features:
- More than 40 fast, traditional and modern Williams-Sonoma pasta recipes—each one can be made in 3 steps or less!
- Over 90 full-color photos
- Sample meal plans to help you prepare ahead and save time
- Pasta guide—know your pastas!
- Guidelines for keeping a well-stocked pantry—storage rules and staples lists
- Williams-Sonoma suggestions for efficient shopping and cooking, including food and ingredient refrigeration, storage and organization tips
545632 |
Williams-Sonoma Food Made Fast: Pasta Cookbook |
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$17.95
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Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Stuffed Shells with Pork Ragù (see photo in additional views)
Pork Ragù, 2 1/2 cups (20 fl oz/625 ml), homemade or purchased
Salt and freshly ground pepper
Conchiglioni or other large pasta shells, 1/2 lb (250 g)
Fresh ricotta cheese, 2 lb (1 kg)
Egg yolks, 2, lightly beaten
Parmesan cheese, 1 1/2 cups (6 oz/185 g) freshly grated
Nutmeg, 1/4 teaspoon freshly grated
1. Cook the pasta.
Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. Cook, stirring occasionally to prevent sticking, until still very al dente, about 3 minutes less than the package directions. Drain and rinse under running cold water to stop the cooking; drain well and set aside.
2. Prepare the filling.
Preheat the oven to 375°F (190°C). In a bowl, combine the ricotta, the egg yolks, 1 cup (4 oz/125 g) of the Parmesan, the nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Stuff and bake the shells.
Spread 2-3 tablespoons ragù on the bottom of a 9-by-12-inch (23-by-30-cm) baking dish. Using a teaspoon, stuff the pasta shells with the filling. Do not overstuff the shells. Place the stuffed shells in the dish and top with the remaining sauce. Sprinkle with the remaining 1/2 cup (2 oz/60 g) Parmesan and cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake until golden and bubbly, 10 minutes longer. Remove from the oven and let stand for 10 minutes before serving.
Serves 8 |
Penne with Spring Vegetables (see photo in additional views)
Salt and freshly ground pepper
Asparagus, 3/4 lb (750 g), trimmed and cut into 1-inch (2.5-cm) pieces
Unsalted butter, 3 tablespoons
Olive oil, 3 tablespoons
Green (spring) onions, 3 bunches, white and pale green parts, thinly sliced
Baby spinach, 6 oz (185 g), coarsely chopped
Frozen petite peas, 1/2 lb (250 g)
Dry white wine, 1/2 cup (4 fl oz/125 ml)
Heavy (double) cream, 1/2 cup (4 fl oz/250 ml)
Fresh basil, 1/2 cup (3/4 oz/20 g) minced
Penne or other medium-sized pasta, 1 lb (500 g)
Parmesan cheese, 1/2 cup (2 oz/60 g) freshly grated
1. Blanch the asparagus.
Bring a large pot of water to boil. Add 2 tablespoons salt and the asparagus to the boiling water and cook until tender, about 4 minutes. Using a skimmer or slotted spoon, transfer to a colander to drain; set aside. Return the water to a boil.
2. Make the sauce.
In a large frying pan over medium-low heat, melt the butter with the oil. Add the green onions and sauté until wilted, about 5 minutes. Stir in the spinach and the peas and sauté until the spinach is wilted, about 3 minutes. Add the blanched asparagus, stir in the wine, and cook until most of the alcohol has evaporated, about 1 minute. Stir in the cream and cook until heated through. Add the basil and season to taste with salt and pepper.
3. Finish the dish.
Meanwhile, add the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl pz/125 ml) of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Warm briefly over low heat to blend the flavors. Serve, passing the Parmesan at the table.
Serves 4 |
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Specs
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Sample Recipe 1
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Sample Recipe 2
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