Fast pastas for long days
Too much to do while isolated? Let us help
Some people are perfecting their laminated pastry, their sourdough boules or, at the very least, simmering through their stash of dried beans.
But others of us are relearning multiplication tables or bouncing a baby on one hip while fielding emails with a nondominant hand. The cooking projects may call us, but they’ll have to wait. Good, fast, easy: These are the priorities.
Still, pasta is a sure thing. Boil the water, cook the noodles, crack a jar and top with cheese. But that’s not why you’re here. You want something quick to twirl your fork around, something good and interesting.
Enter a hardworking troupe of interchangeable ingredients: Bacon or other cured pork products render a salty, punchy fat for cooking. Nuts are toasted right in olive oil for flavor and crunch. Whole grain or Dijon mustard help create a silky sauce. Worcestershire brings the funk. Butter plays base.
The only recipe in this collection that isn’t loaded with vegetables — a 20-minute cheater’s Bolognese — gives you just enough time to whip together a side of roasted broccoli (450 degrees, olive oil, salt and pepper).
Most of the recipes here clock in around 15 minutes of active time, that is, actual hands-moving, stirring, tossing, pay attention time. With distractions — kids, email, the headlines — they’ll realistically be done in about 30. They require some chopping but not a ton. They all come together using just two burners on the stove, one big pot and a large skillet.
The goal of these recipes is to maximize your inactive time. In the case of pasta, that means using the time it takes for the
noodles to cook, about six to 12 minutes, to make your sauce. Suggested pasta cooking times will vary from brand to brand. These recipes offer a ballpark range but refer to the box or bag for the best results.
Yield: 4 servings
Total time: 30 minutes
Ingredients
Kosher salt and black pepper 2 tablespoons olive oil
1 medium yellow onion, finely
chopped
2 garlic cloves, finely chopped ½ pound ground beef (preferably 20%
fat), pork or dark meat turkey 12 ounces spaghetti, pappardelle or
other long pasta
¼ cup tomato paste
2 teaspoons Worcestershire sauce Grated Parmesan, for serving
Directions
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and ½ teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
Add pasta to the pot and cook according to package instructions until al dente.
Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, ½ teaspoon pepper and ½ teaspoon salt and simmer until slightly reduced, about 5 minutes.
Using tongs, transfer pasta directly from the pot to the skillet along with 1
Yield: 4 servings
Total time: 15 minutes
Ingredients
Kosher salt and black pepper
12 ounces riccioli, fusilli or other short
pasta
½ cup olive oil, plus more for drizzling ½ cup walnuts or pecans, chopped
¼ to ½ teaspoon red-pepper flakes
(optional)
1 bunch broccoli or cauliflower (about 1½ pounds untrimmed), florets roughly chopped and stalks peeled and sliced ¼-inch thick
1 lemon, zested (about 1 teaspoon)
then quartered
½ cup grated pecorino Romano or
Parmesan, plus more for serving 1 cup packed fresh mint leaves or
parsley leaves
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
Yield: 4 servings
Total time: 30 minutes
Ingredients
Kosher salt and black pepper
8 thin slices of bacon
8 ounces cavatappi or other short
pasta
1 pound Brussels sprouts, trimmed,
halved and outer leaves separated 2 shallots, thinly sliced
1 tablespoon olive oil (optional) ¼ cup cider vinegar or red wine
vinegar
2 tablespoons whole-grain or Dijon
mustard
Shaved Parmesan, for serving
Directions
Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
Drop pasta into the boiling water and cook according to package instructions until al dente.
Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add Brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar
Yield: 4 servings
Total time: 25 minutes
Ingredients
Kosher salt and black pepper 12 ounces mezze rigatoni or other
short pasta
4 tablespoons unsalted butter
½ cup roasted salted pistachios,
almonds or hazelnuts, chopped 4 garlic cloves, chopped
2 tablespoons capers, drained 12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving
Directions
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
Using a slotted spoon, transfer pasta to the skillet along with ½ cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.