Best Ziti With Butter Sage And Parmigiano Reggiano Recipes
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED ZITI WITH SAUSAGE AND BECHAMEL
There's a reason baked ziti is such a standby family supper. It's comforting, filling, and all-round delicious. In our ultimate version, the pasta is stirred into a sausage-studded tomato sauce, then layered, like lasagna, between nutmeg-scented béchamel sauce and Parmigiano-Reggiano and mozzarella cheeses.
Provided by Lauryn Tyrell
Categories Pork Recipes
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Transfer whole peeled tomatoes (with their juices) to a large bowl and squeeze with your hands to break up; set aside. Heat oil in a pot over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add reserved crushed tomatoes to pot along with can of tomato sauce and 1/2 cup water (pour water into sauce can and swirl to catch any left inside). Season generously with salt and pepper; let simmer until flavors meld, skimming fat as needed, about 20 minutes.
- Meanwhile, preheat oven to 425°F. Cook pasta in a pot of salted boiling water about 5 minutes less than package instructions (so it still has some bite in the center and won't overcook in the oven). Reserve 1 cup pasta water, then drain and rinse noodles under cool water to stop cooking.
- In now-empty pot, melt butter over medium heat. Add flour and whisk until combined and lightly toasted, 2 to 3 minutes. Slowly whisk in milk. Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10 to 15 minutes. Remove from heat. Season with salt, nutmeg, and 1/3 cup Parmigiano. Press plastic wrap directly on surface to prevent a skin from forming.
- In a large bowl, toss pasta with 3 cups tomato sauce, 1/2 cup Parmigiano, 1/2 cup reserved pasta water (or up to 1 cup, if sauce is very thick), and basil. Season with salt and pepper.
- Spread half of bechamel in the bottom of a 3-to-3 1/2-quart baking dish. Top with half of pasta mixture, 1 cup tomato sauce, half of mozzarella, and 1/2 cup Parmigiano. Layer with remaining pasta and 1 cup tomato sauce.
- Spoon the last of the bechamel evenly on top, followed by remaining mozzarella and 1/2 cup Parmigiano; top with a few spoons of tomato sauce. Sprinkle with more Parmigiano. Place dish on a rimmed baking sheet lined with parchment (to catch spills).
- Bake, uncovered, until browned in places and bubbly, about 30 minutes. Let cool 20 minutes, top with more basil leaves, and serve.
ZITI WITH BUTTER, SAGE, AND PARMIGIANO-REGGIANO
The flour-enriched water in which pasta has cooked is never going to be an essential component of fine cooking, and it seldom appears in recipes. Yet from its origins as a cost-free, effortless substitute for stock, olive oil, butter, cream, or other occasionally scarce or even precious ingredients, pasta-cooking water has become a convenient and zero-calorie addition to simple sauces. When you compare a lightly creamy sauce like the one in this recipe to the highly flavorful and ever-popular Alfredo sauce of butter, cream, eggs, and cheese, the latter seems relatively heavy. Substituting water for much of the butter and all of the cream and eggs produces a sauce with a perfect balance of weight and flavor. The water lends a moist quality, not unlike that produced by tomatoes, as opposed to the slickness contributed by straight fat. This is best as a starter, not a main course, but it's still pretty rich. I would stick with a light fish preparation to follow, even a big salad.
Yield makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but a little short of the point at which you want to eat it.
- Meanwhile, put the butter in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
- When the pasta is just about done, scoop out a cupful of the cooking water. Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium. Add 1/2 cup of the water and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in the cheese; the sauce will become creamy. Thin it with a little more water if necessary, season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
- Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
- Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
- Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
- Substitute extra virgin olive oil for some or all of the butter. The result will be good if not as creamy.
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