Food & Drink The 1-Pot Pasta Recipe You'll Make on Repeat From Ina Garten

17:37  15 may  2018
17:37  15 may  2018 Source:   popsugar.com

5-Ingredient Parmesan Garlic Spaghetti Is What Dinner Dreams Are Made Of

  5-Ingredient Parmesan Garlic Spaghetti Is What Dinner Dreams Are Made Of 5-Ingredient Parmesan Garlic Spaghetti Is What Dinner Dreams Are Made OfI am not exaggerating when I say nothing brings me more joy than the combination of pasta, garlic, and parmesan cheese. My undying love for that comfort food paired with my busy schedule means I make this parmesan garlic spaghetti recipe more often than I'd like to admit, and once you try it, I'm confident you will, too. Five ingredients and 20 minutes is all it takes to make this incredibly simple and flavorful Italian dinner, and it's the perfect recipe for one for those who live on their own. Of course, if you're cooking for more than one (or if you want leftovers for yourself . . .

Make this lifesaving bolognese once, and you ' ll see why it's good enough — and easy enough — to make on even the longest of week days. The 20 Best Ina Garten Chicken Recipes of All Time.

Ina Garten , aka The Barefoot Contessa, can do no wrong. Any time I see a recipe of hers that looks promising for dinner, I pounce.

I

na Garten, aka The Barefoot Contessa, can do no wrong. Any time I see a recipe of hers that looks promising for dinner, I pounce. Such was the case when I spotted her weeknight bolognese, a recipe that gives you al dente orecchiette topped with homemade tomato sauce in fewer than 45 minutes. This version requires just one pot (for the sauce) and a few staple Italian ingredients.

Red pepper flakes, oregano, and nutmeg bring out the flavors of tangy San Marzano tomatoes and lean ground sirloin. The sauce, flavored with red wine, thickened with a bit of heavy cream, and beautified with flecks of basil, fills each bite of shell pasta. The final product is sprinkled with as much Parmesan as your heart desires (and served with a couple of glasses of your favorite red wine). I don't want to downplay the sophisticated flavor profile of the dish, but it almost tastes like a perfect piece of garlic bread, which is never a bad thing in my book.

Ina Garten’s Easter Menu Starts With a Bag of Frozen Veggies

  Ina Garten’s Easter Menu Starts With a Bag of Frozen Veggies Her spread this year is elegant yet approachable—AKA we want to make everything. Ina Garten is the queen of entertaining, so of course we’re always curious what she’s serving for big holidays. She recently posted her four-part Easter menu, and it’s even tastier (and more approachable) than we anticipated. Though we’d happily tuck into the Baked Virginia Ham, Parmesan Fennel Gratin, and Carrot Cake With Ginger Mascarpone Frosting, we’ve got our eyes on the Peas & Pancetta. The gorgeous green side dish requires just five ingredients—and the first is a box of frozen peas. Now that’s our kind of entertaining grocery list. Ina’s method is simple: heat olive oil in a skillet, cook pancetta and a sliced shallot until tender, then add the frozen peas and salt and pepper until the peas are hot. Stir in some fresh mint, season again, and serve. Easy peas-y. Okay, so now you’ve got one side dish down. Need to round out the meal? Luckily for you, we’ve done the sorting for you, and created a list of our easiest Easter recipes.

Ina Garten , aka The Barefoot Contessa, can do no wrong. Any time I see a recipe of hers that looks promising for dinner, I pounce. Make this lifesaving bolognese once, and you ’ ll see why it’s good enough — and easy enough — to make on even the longest of week days.

Ina Garten , aka The Barefoot Contessa, can do no wrong. Any time I see a recipe of hers that looks promising for dinner, I pounce.

Ina Garten's Weeknight Bolognese Recipe © POPSUGAR Photography / Sara Cagle Ina Garten's Weeknight Bolognese Recipe

My mom makes this at least once a month and says the recipe is very forgiving; you can substitute pork for beef, penne for orecchiette, etc. And if you chop and measure the ingredients before you turn on the stove, cooking is a breeze. After all, how hard can making pasta sauce be when most of the "work" involves breathing in the amazing aromaWs of tomatoes and spices? Make this lifesaving bolognese once, and you'll see why it's good enough - and easy enough - to make on even the longest of week days.

Get the recipe: Weeknight bolognese

If You’re Not Using Buttermilk in Your Pasta, You’re Missing Out .
This new recipe uses buttermilk in a tangy-creamy pasta sauce that we never saw coming.My pasta sauce portfolio is expansive. Egg-based sauces. Tomato-based sauces. Cheese-based sauces. Butter- or wine- or olive oil-based sauces. I love them all. But in my years of cooking pasta at home, I’ve never considered a buttermilk-based sauce. That is, until I made senior associate food editor Molly Baz’s new recipe for orecchiette with buttermilk, peas, mint, and pistachios. Now, I am 100 percent onboard with the creamy, tangy attitude that buttermilk pasta sauce brings to the summer table.

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