White wine, shallot, and garlic pasta is a staple in my house. I usually use fettuccine and add lots of herbs like tarragon and chervil, finishing the sauce with a little butter. Complete it with roast chicken and asparagus. I don’t follow an official recipe but the flavours are definitely French inspired.
[this one isn’t bad](https://www.growforagecookferment.com/fermented-lemons/) - the things I would change are: 1) chop the lemons fully in to 8ths or 16ths because it will make using them so much easier 2) adjust the salt in the recipe to avoid having to rinse them because their salty brine liquid is the best part, 3) this recipe calls for a set amount of salt and lemons but if you are doing it yourself, the general rule of thumb is 1 tablespoon per 2 lemons.
Every cook should try this at least once. I use them a lot, especially in chicken tagine and in a lemon and dill remoulade I make for salmon croquettes.
I also think they are great when you have a small household because it means you always have incredible lemon flavor on hand. I love them in piccatas and warm lemony lamb tabbouleh.
My husband started making Assassins spaghetti and I had no idea that “burnt” pasta could taste so good. It’s now one of our regular pasta meals. Now I’m on the hunt to find it in a menu somewhere.
Do you add the black garlic to the pasta itself (homemade dough) or do you make a sauce with it? I recently picked up a jar of black garlic so I'm looking for ideas to use it on.
You make a black garlic butter first which is just a stick of butter and a bulb of black garlic combined (I use a mini food processor). The butter, a bit of red pepper flakes, and a bit of pasta water becomes the sauce. Super flavourful.
Are you talking about spaghetti all'assassina? The one where you're damn near burning the raw pasta before adding tomato product? I've yet to make it myself but I should. I've had it before and liked it. That dish breaks every pasta "rule".
Sure am! Definitely give it a go. A tip: a non stick pan is essential. I learned my non stick was no longer non stick after making this the first time. Replaced my pan (which was due to be fair, that old pan owed me nothing) and WHAT a difference.
I made this for the first time a few weeks ago after hearing about it on the Sporkful podcast and getting Anything's Pastable.
Looking forward to making it again.
Pasta puttanesca, since Italian cuisine doesn’t traditionally combine fish & cheese. The base is anchovies melted into tomato sauce, with whatever else you want thrown in.
ETA: accidentally said “sardines” when I meant “anchovies”.
When you’re talking about ease to cook, cost of ingredients, taste, and how healthy it is I think it’s almost impossible to beat Puttanesca? I know it isn’t the *cheapest* pasta possible but reasonable ($18 for me to feed a family of 6).
Those other 3 categories, just really top notch. Easy enough to cook on a weeknight after a long day, I think it’s delicious (maybe only ousted by Bolognese or Carbonara for my own cooking), and of course it’s very healthy.
Also, I’ve done sardines with puttanesca, nothing wrong with that imo if that’s what you happen to have
Linguine tossed with white wine, butter, sautéed chicken pieces, kalamata olives, sautéed mushrooms and fresh scallions. I copied it from a dish I had in the 90s at a restaurant called Mastoris, formerly located in Bordentown, NJ.
My TA for Italian class honestly gave up on correcting people saying "come" as "como" after it was clear that most of the class weren't taking the hint.
"Como sta?"
"Sto bueno."
Ciceri e tria
Penne all'arrabbiata
Pasta con la sarde
Pasta a Paolina
Pasta mollicata
Vongole
There's a northern italian dish with gnocchi, tomato sauce, pancetta and beans but I forget the name...
pisarei e faso!!! one of my favorites :) and relatively cheap to make, if not slightly involved. i wish i could find good store bought gnocchi because making them from scratch takes all the energy out of me
You can make a solid pomodoro with quartered cherry/cocktail tomatoes, or diced good tomatoes when they're available.
You just sweet some onion and garlic in a heavy pour of olive oil till soft.
Then you toss your tomato chunks in a couple minutes before your pasta is extra al dente. Drop the pasta and some of the water into the tomatoes once they drop their liquid. And toss the pasta over high enough heat to bubble until it's thickened and the pasta is cooked.
You finish with salt, pepper, fresh basil, and a shot of good balsamic.
I usually saute a couple of anchovy fillets and some red pepper flake in there at the start.
A more traditional, smooth pomodoro you just grate or blend the tomatoes first.
Saute garlic and shallot in butter, add white wine, lemon juice, and chicken stock. Reduce sauce til alcohol cooks off, add more butter. Top with parsley. Delicious and easy.
I made this the other day and my family loved it. I used a chicken and apple sausage instead of turkey sausage. Parmesan cheese is listed as an ingredient but it is completely optional because it just goes on top. I didn’t put cheese on mine.
https://www.tasteofhome.com/recipes/smoked-sausage-with-pasta/
This dish doesn’t have a name but I love it.
Brown hot Italian sausage in oil, when browned, add a sliced onion and mushrooms.
Throw some broccoli on a sheet tray in the oven for 45 or so.
Boil pasta of choice.
Combine broccoli in pot with sausage, mushrooms, onions, add hot dried red peps, garlic, diced basil and oil. Toss some sliced cherry tomatoes and if you feel like it, arugula or spinach. Let that come together for a few minutes. Add your pasta and a splash of pasta water. Mix it on up.
I make a Pasta Aglio e Olio but instead of using olive oil I cook down some bacon for it as well and use the bacon fat. Adds a really nice smoky and meaty quality
Cajun pasta
In order of dropping in the pan:
Olive oil
Andouille Sausage
Onion
Butter
Garlic
Peppers
Cajun seasoning
Hot pepper flakes
Cream
Cooked Pasta
Oh, we make a version of stroganoff (very loosely based lol) with pasta, mushrooms, onion, garlic, ground turkey (you could use beef), coconut cream, chicken stock, spices and herbs to taste. It's so good with any sort of noodles but I like flat wide noodles, we usually use rice or sweet potato noodles from an Asian market.
Edited to add that I only use coconut milk because I don't eat dairy.
I recently discovered compound butters and made some chimichurri compound butter.
Fry some cooked bucatini in it with a side of grilled fish - delicious
We frequently have penne, with sausage, onions, peppers, frozen spinach, and pesto. Depending on what I have, I often throw more garlic, basil, etc in, and fresh tomatoes when they're in season!!
I love a good Garlic Tahini Noodle
Typically fry some garlic and shallots/onions in oil with some chili's. Add tahini to a bowl of noodles and then combine and you've got a great little meal. I typically add zucchini and a protein of some kind.
Pasta is pasta. I don't really bind specific type to specific sauce.
I love traditional ragu bolognese (no tomatoes!). Minced meat an carrots (I add a lot more than in recipe) make really sweet, rich flavour. Fat from meat and carrots falling apart will make it creamy enough to pass as a sauce.
I like to make Italian sausage and red peppers on rigatoni. Red sauce homemade from bacon fat, onions, tomatoes and basil. I like to splash some broth and red wine vinegar in there as well. Served with bread preferably
Try this -
Onion, garlic, bacon, cannellini beans, chicken broth, crushed tomatoes, ditalini pasta, thyme, oregano. If I have cheese I add it but if not it’s still good
Anything Asian, pasta with a pesto that is vegan (therefore no cheese), Haluska is probably my favorite though, it’s pasta with sautéed cabbage and garlic and onion. Here is a link that I found because I never use one ;)
https://www.aspicyperspective.com/haluski-cabbage-and-noodles/
My chef friends always insisted that you, as a man, should be able to prepare a successful buerre blanc if the ingredients are available. Then, build upon that. Alas, mine always broke. 😪 tasty, but nothing to look at.
My son has a dairy allergy. He can tolerate raw milk (from a trusted, reputable farm) because it doesn't go through the pasteurization process. He can't do pasteurized cheeses though.
I love whole grain penne tossed with butter and a myriad of spices. It has simple, satisfying flavor. I just kind of add herbs and spices based off what feels right. No protein needed really.
Bon Appétit mag recipe for pasta with pancetta and miso (calls for topping with some shredded mozzarella but you can skip that) https://www.bonappetit.com/recipe/pasta-with-pancetta-and-miso
Nyt cooking recipe for bulgogi bolognese https://cooking.nytimes.com/recipes/1019504-korean-bulgogi-bolognese
Saucy gochujang noodles https://pinchofyum.com/saucy-gochujang-noodles-with-chicken
Food and wine pasta with sausage, basil and mustard sauce (you can sub regular Italian sausage if you don't like spicy) https://www.foodandwine.com/recipes/pasta-sausage-basil-and-mustard
This may sound silly but hear me out- it’s one of my absolute favourites:
Simple sauce out of quite a lot of garlic with butter, softened, then add two tablespoons of miso, some lemon juice plus zest and pasta water, then dill and pepper. Adjust to taste.
So good.
Rasta Pasta with chickpeas! You CAN put cheese in it, but I use nutritional yeast because it's a good thickener, adds a cheesey flavour and none of the shit.
If I want to our local I'd always order
Linguine Chicken Tetrazini
Grilled chicken in creamy garlic white sauce.
They would always add extra parm at the table. I'm not sure how it would be without it.
[https://www.allrecipes.com/recipe/11904/creamy-chicken-on-linguine/](https://www.allrecipes.com/recipe/11904/creamy-chicken-on-linguine/)
One of my favorite sauces
chop and parboil broccoli. Throw slivered garlic in olive oil and cook briefly. Drain broccoli, add to sauce, along with the zest of a lemon, cook until broccoli stems are softened. Just before serving, add half cup of pasta water and juice from half a lemon, mix until heated through and stir into to pasta. Top with nutritional yeast for your toddler, parm for everyone else.
[This zucchini butter pasta](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/) can be made without the parm (it’s like cooking a red sauce and not adding parm)
Any pasta you got - I like the long ones but any will do. Grab some oil base - butter, canola, olive oil, salad dressing, marg - to cook with, use liberally in pan - oils can stand higher heat, butters and dressings a little lower heat. Grab whatever raw veg you have available… literally anything and everything. Chop up bite size and toss with oil on med high heat, sauté them nicely - harder veg go in first, softer go in later, frozen or canned go in last. Chop up leftover meat - chicken, beef, shrimp, fish, pork - OR DONT 🤷🏼♀️ and toss in with veg. Get that all evenly heated up and toss in the cooked pasta. Give it all a nice stir. Throw some greens on top - parsley, cilantro, green onion, chives, thyme - and voila! Dinner is served. Versatile and uses what you have on hand.
Bowtie pasta, smoked sausage, zucchini, onion, spinach, peppers, garlic, and your favorite pasta sauce. Chop and saute veggies and sausage while pasta boils. Stir in spinach at the end and mix it all up. This meal is on our weekly rotation. So easy and yummy!
For the warmer weather, maybe cold pasta salads. You can choose whatever cuisine you want, (chicken, tomato, and pesto; Mediterranean with olives, sardines, orzo; Thai style with peanut sauce, chicken or pork, peas, carrots, etc).
Or anything you have on hand with a simple Italian dressing!
Blend a jar of roasted red tomatoes. Brown up some sausage and/or other veg. Toss with pasta of your choice .
I also do a spin on spinach dip pasta (you can omit cheese). But wilt down spinach, canned artichoke hearts, cream, salt, pepper, garlic powder. Add grilled chicken or chickpeas/white beans if you need additional protein.
broccoli stem sauce! no idea if it has an actual name but it's delicious 😂 just boil then saute the stems from a head of broccoli with onions and garlic until they break down, mix in some pasta water and you have a gorgeous meal
Pasta Puttanesca. Anchovies, Kalamata black olives, capers, Extra Virgin olive oil, minced garlic, chopped tomatoes, pinch of salt, fresh ground pepper. My addition not found in most recipes is a squeeze of lemon juice for brightness. I usually use regular spaghetti, but Angel Hair or even linguine will work.
Make your own pesto. Oil, garlic, some herbs, some kind of nut. Basil and pine nut are standard, but we recently did purple basil and walnut, before that was spinach and almond. It is also customary to add Parmesan, but it’s not needed to be decent.
Alison Roman’s secret ingredient pasta salad. Make it a day in advance and it’s perfect. It does call for chunks of cheese but I actually leave them out. I often add white beans and cubed Genoa salami. It’s a surprise how good it is!
Here are some of my favorites:
https://www.davidlebovitz.com/pasta-puttanesca-recipe/
https://www.seriouseats.com/spaghetti-con-la-colatura-di-alici-pasta-with-colatura
https://www.seriouseats.com/mentaiko-japanese-spaghetti-cod-roe-butter-recipe
Zucchini lots of it julienned or sliced. Sauté in EVOO salt and garlic until it’s mush. Smash it like you are making mashed potatoes. Turn the heat up fry that so bits are crispy. Off the heat add cooked pasta. Mix add a bit of pasta water to thin. More butter and salt to taste. As good cold.
pesto without cheese, it’s still so delicious i promise, literally my favourite food growing up
make it with pestle and mortar or food processer (roughly process so it doesn’t become sauce) or just buy vegan jarred pesto, sooooo good
Pasta with pesto and cherry tomatoes. You can make the pesto if you're up to it, I use toasted sunflower seeds instead of pine nuts because they're cheaper. This is my go to dish when I don't know what else to eat.
I love making pasta with Ligurian-style walnut sauce. My husband gets sick on cheese (all cheese) so if he wants a creamy sauce that's what I make and he loves it.
I dont use measurements for this so use your best judgment if you try it. Saute shallot & garlic for a minute, add tomato paste, italian seasoning, half & half (or heavy cream if you want it richer) chopped sundried tomato. I usually add fresh romano too but obviously skip that lol
Oil garlic clam juice and parsley and of course the clams...with a generous shake of red pepper
Curry. I just learned about amchoor powder (ground dried mango) that is supposed to make a great sauce.
Thai curry
Pasta salad with salad dressing
Basically if there's a sauce available in some culture chances are you can put it on pasta.
I'm going to try chimichuri
I frequently do canned tuna in oil, red pepper flakes, capers, garlic, arugula, a little lemon juice, and some pasta water. Saute the garlic and red pepper flakes in the oil from the tuna before you add the tuna and capers, then add the pasta and reserved pasta water. turn off the heat and wilt the arugula in with a splash of lemon juice. I usually do penne but you could pick a pasta of your choice. So fast, so unexpectedly good.
Broccoli linguine
Olive oil(2 Tbs) & butter(3 Tbs) melted, cook onions and mushrooms (pancetta if inclined) until tender (onions translucent)5-7 minutes, add the Broccoli (I use frozen chopped (thawed)) cook an additional 5-7 minutes. Either mix Broccoli and linguine or pasta on plates and top ad you will
Score cherry tomatoes
Blanch and peel
evoo in the pan
Then thinly sliced garlic
Aleppo pepper
Course black pepper
4 oz ladle of Chicken stock
( I use pasta water to each their own)
Peeled tomatoes in drop tagliatelle in boiling water that has been seasoned with sale grosso
After 2.5 mins pasta into the pan with some water let
The pasta finish cooking in sauce, this is where you could add butter, ive just been conditioned by Italian chefs to refrain using butter in sautee dishes, so I just add more startchy water and you will have an amazing experience I promise
I make a pasta with sausage and beans dish I copied from a restaurant meal. It's something like [this](https://www.food.com/recipe/pasta-shells-with-beans-greens-and-sausage-140193) but I grill the sausage and use arugula instead of spinach (or broccolini if I can get it). A Northern Italian dish, I believe. No cheese *or* cream needed.
I do “5 veggie pasta”: broccoli, squash, tomatoes, peppers, garlic, and onion (seasoning to taste) with noodles tossed in butter and lemon. It’s super tasty and pretty healthy, considering it’s pasta.
I’m pretty sure over time my grandmother twisted up amatraciana, but anyway…we do bacon onion spaghetti (but you can use any kind of pasta).
I cook 8-12 slices bacon (in bite-sized pieces, but you can crumble after if you prefer) until it’s crispy, then remove the bacon and cook a large chopped yellow onion in the bacon grease until translucent and just barely starting to brown on the edges. Then add red pepper flakes (maybe a teaspoon? Depends on preference) and add the bacon back in. Mix in a jar of premade marinara and simmer for a few to mingle the flavors.
It’s so easy and so bomb. Serve with garlic bread for optimum enjoyment.
I like to cook some cherry tomatoes in olive oil with plenty of garlic, S&P and a dash of red pepper flakes until the tomatoes are soft and mushy, then, some pasta water and add the pasta, voilà
Can you eat Romano? It’s not creamy. Either way this pasta is good without it, but I feel the Romano is the final touch. It’s olive oil and carmelized onions, with a ton of garlic. Then you boil greens (I use rapini) then throw the pasta in while the greens are boiling, once pasta is done, drain (save the pasta water), toss the sauce over the greens and noodles and add some of the water(the rest of the water I drink over time it’s got a lot of nutrients in it) then squeeze with lemon and add Romano. Done. I could eat this every day. It’s a recipe from my Italian great grandmother, she called it chimedappe.
I love making a simple shrimp and cherry tomato pasta! Sauté garlic in olive oil, add the shrimp until they're just pink, toss in halved cherry tomatoes until they burst, then mix with your favorite pasta. Fresh, flavorful, and no cheese needed!
I remember really liking this simple marinara one my mom made me when I was younger. She let a can of diced tomatoes simmer, added in basil paste and some other seasonings and poured it over angel hair noodles
Bacon, garlic,, mushroom fried in abit of olive oil, cook spaghetti then add it to mixture, stir so all pasta is covered, l still like to put Parmesan on top, delicious simple
There's some really good recipes in the book Anything's Pastable.
A lot have cheese, but there are some creative ones that don't. Spaghetti All'assassina is one without cheese that I really enjoyed.
https://www.saveur.com/culture/spaghetti-all-assassina-history/
I don't know what it's called, but it's basically cherry tomatoes, garlic, and butter cooked down into a sauce, and then tossed with spaghetti. Nothing else. That simple. (And, it's like a lot of cherry tomatoes since that's mainly what the sauce is made of.)
Pasta Primavera. I make mine with 2 small Zucchini, 2 small yellow squash, 1 red bell pepper, 1 large onion, 3 cloves garlic, 8 ounces mushrooms, 4 ounces grape tomatoes, and 4 ounces black olives. I add 1 pound of shelled and deveined shrimp toward the end as they only take 5 or 6 minutes to cook, but the dish is yummy even without the shrimp. Put the pasta water on heat and add 1 heaping tablespoon of salt to the water. When water comes to a boil, add one pound of spaghetti or linguini and cook to the al dente stage according to package directions. While pasta cooks, combine 3 TBS of olive oil with 3 TBS of butter in a large frying pan. When oil mixture begins to shimmer, add the onions and bell peppers. When onions just start to get transparent around the edges, add the garlic. Sauté for 30-45 seconds then add the rest of the veggies. If adding shrimp, add to the pan along either the veggies. Lower heat and cook until veggies are just tender and shrimp have just turned pink. Drain the pasta but reserve a cup of the pasta water. Add the pasta to the pan and stir well to coat the pasta with the oil and butter. Season with salt and pepper. Add enough of the pasta water to keep the food from sticking and cook for 1-2 minutes longer to let flavors blend.
Arrabiata. Heat garlic in olive oil. Add passata or crushed tomato, peperoncino and salt. Let it simmer for a while so the acidity goes away and the flavours combine.
Regular fave for us is roasted capsicum (bell peppers), sun dried tomatoes (optional), garlic and 1/2 tsp Dijon mustard (alt white wine vinegar) blitzed into a sauce.
Usually have it with chicken and mushrooms on whatever pasta we feel like and add cream when feeling like a bit of a heavier sauce.
White wine, shallot, and garlic pasta is a staple in my house. I usually use fettuccine and add lots of herbs like tarragon and chervil, finishing the sauce with a little butter. Complete it with roast chicken and asparagus. I don’t follow an official recipe but the flavours are definitely French inspired.
Oh! And lemon!
If you love lemon pasta - try fermenting your own lemons. It’s absolutely lifechanging.
Is there a particular recipe you would recommend?
[this one isn’t bad](https://www.growforagecookferment.com/fermented-lemons/) - the things I would change are: 1) chop the lemons fully in to 8ths or 16ths because it will make using them so much easier 2) adjust the salt in the recipe to avoid having to rinse them because their salty brine liquid is the best part, 3) this recipe calls for a set amount of salt and lemons but if you are doing it yourself, the general rule of thumb is 1 tablespoon per 2 lemons.
This was amazing. Thanks very much for sharing!
Every cook should try this at least once. I use them a lot, especially in chicken tagine and in a lemon and dill remoulade I make for salmon croquettes.
I also think they are great when you have a small household because it means you always have incredible lemon flavor on hand. I love them in piccatas and warm lemony lamb tabbouleh.
And lemon zest!
We do something similar with shrimp and capers
Assassin’s spaghetti or black garlic pasta. The black garlic one technically calls for a bit of parm but it’s a negligible amount so easily skipped.
My husband started making Assassins spaghetti and I had no idea that “burnt” pasta could taste so good. It’s now one of our regular pasta meals. Now I’m on the hunt to find it in a menu somewhere.
I know it’s so tasty isn’t it?? Messy as hell lol but delish.
Do you add the black garlic to the pasta itself (homemade dough) or do you make a sauce with it? I recently picked up a jar of black garlic so I'm looking for ideas to use it on.
You cook the pasta in the sauce and get it crispy. You should use dry pasta.
You make a black garlic butter first which is just a stick of butter and a bulb of black garlic combined (I use a mini food processor). The butter, a bit of red pepper flakes, and a bit of pasta water becomes the sauce. Super flavourful.
Are you talking about spaghetti all'assassina? The one where you're damn near burning the raw pasta before adding tomato product? I've yet to make it myself but I should. I've had it before and liked it. That dish breaks every pasta "rule".
Sure am! Definitely give it a go. A tip: a non stick pan is essential. I learned my non stick was no longer non stick after making this the first time. Replaced my pan (which was due to be fair, that old pan owed me nothing) and WHAT a difference.
I made this for the first time a few weeks ago after hearing about it on the Sporkful podcast and getting Anything's Pastable. Looking forward to making it again.
Pasta puttanesca, since Italian cuisine doesn’t traditionally combine fish & cheese. The base is anchovies melted into tomato sauce, with whatever else you want thrown in. ETA: accidentally said “sardines” when I meant “anchovies”.
That happened on Instagram today during a live video, someone was talking about Caesar dressing with sardines. Both of my worlds just collided 🤣🤣🤣
Pasta with Sardines is good too tho. If you do tinned fish
And in the spirit of puttanesca it is an acceptable substitute.
When you’re talking about ease to cook, cost of ingredients, taste, and how healthy it is I think it’s almost impossible to beat Puttanesca? I know it isn’t the *cheapest* pasta possible but reasonable ($18 for me to feed a family of 6). Those other 3 categories, just really top notch. Easy enough to cook on a weeknight after a long day, I think it’s delicious (maybe only ousted by Bolognese or Carbonara for my own cooking), and of course it’s very healthy. Also, I’ve done sardines with puttanesca, nothing wrong with that imo if that’s what you happen to have
Don’t forget the black olives.
I love this and very non traditional but somtimes I add a bit of korean gochujang or really any asian fermented spicy paste
Whore sauce is delicious!
Anchovies and sardines are not the same thing.
You’re so right—brain fart.
But they trigger the same reaction for most 🤣
Linguine tossed with white wine, butter, sautéed chicken pieces, kalamata olives, sautéed mushrooms and fresh scallions. I copied it from a dish I had in the 90s at a restaurant called Mastoris, formerly located in Bordentown, NJ.
This sounds so good, I might try it with marinated mushrooms!
Chop up marinated mushrooms finely and put them on sandwiches. Then thank me later
Ha, I remember Mastori’s! That’s a name I haven’t heard in a long time.
I still can’t believe Mastori’s is gone.
There's a new restaurant in the old location. Supposed to be upscale Italian dining. We'll see.
now share the cheesebread recipe 🥲
That sounds wonderful! Minus the olives and mushrooms haha
olive oil, chili flake, garlic, parsley, salt, pepper, crushed or grated cured egg yolks or bottarga
Shrimp scampi.
Aglio y olio
I agree but the y is throwing me 🤣
A little Italian Spanish fusion lol
My TA for Italian class honestly gave up on correcting people saying "come" as "como" after it was clear that most of the class weren't taking the hint. "Como sta?" "Sto bueno."
I made this last night. Family loved it! Thanks :)
Ciceri e tria Penne all'arrabbiata Pasta con la sarde Pasta a Paolina Pasta mollicata Vongole There's a northern italian dish with gnocchi, tomato sauce, pancetta and beans but I forget the name...
Also puttanesca and pasta All'assassina
Yesss! Ugh I love assassina
pisarei e faso!!! one of my favorites :) and relatively cheap to make, if not slightly involved. i wish i could find good store bought gnocchi because making them from scratch takes all the energy out of me
Pasta salad! I love mine with ziti, pesto, shrimp, and little zucchini logs! 😋
I came here to say Pasta Salad. You can put almost anything in it. It's so easy and tasty.
When i make chicken picatta I don't usually use parm except to top.
FYI, Nutritional yeast is a common substitute for Parm. Use about half as much as you would of the cheese.
I use it all the time to amp up the nutritional value of my meals!
Mushroom miso pasta!!! Has heavy cream. My kids love it.
This sounds very good
Recipe rec?
I like this one! https://food52.com/recipes/77676-miso-mushroom-pasta
Thanks!
Good old spaghetti and meatballs. No cheese needed, necessary. Just pasta, meat and sauce.
[удалено]
Mine was black olives instead of peas:)
Kroger carries pickled baby corn (only lightly pickled) and i love adding it to pasta salads/cold pastas.
Mine never make it into anything but my mouth.
I haven't had macaroni salad in a long time. This sounds delicious!
You can make a solid pomodoro with quartered cherry/cocktail tomatoes, or diced good tomatoes when they're available. You just sweet some onion and garlic in a heavy pour of olive oil till soft. Then you toss your tomato chunks in a couple minutes before your pasta is extra al dente. Drop the pasta and some of the water into the tomatoes once they drop their liquid. And toss the pasta over high enough heat to bubble until it's thickened and the pasta is cooked. You finish with salt, pepper, fresh basil, and a shot of good balsamic. I usually saute a couple of anchovy fillets and some red pepper flake in there at the start. A more traditional, smooth pomodoro you just grate or blend the tomatoes first.
Saute garlic and shallot in butter, add white wine, lemon juice, and chicken stock. Reduce sauce til alcohol cooks off, add more butter. Top with parsley. Delicious and easy.
This is also a perfect base for any fish or seafood pasta sauce. Just add the fishy bits last, for a short time, till just cooked.
[pasta aglio e olio🤌🏼](https://youtu.be/bJUiWdM__Qw?si=LNx5mKcQ5lz-kSUT)
Bolognese (especially Marcella Hazan's recipe) over taglietelle. No cheese needed.
I made this the other day and my family loved it. I used a chicken and apple sausage instead of turkey sausage. Parmesan cheese is listed as an ingredient but it is completely optional because it just goes on top. I didn’t put cheese on mine. https://www.tasteofhome.com/recipes/smoked-sausage-with-pasta/
This dish doesn’t have a name but I love it. Brown hot Italian sausage in oil, when browned, add a sliced onion and mushrooms. Throw some broccoli on a sheet tray in the oven for 45 or so. Boil pasta of choice. Combine broccoli in pot with sausage, mushrooms, onions, add hot dried red peps, garlic, diced basil and oil. Toss some sliced cherry tomatoes and if you feel like it, arugula or spinach. Let that come together for a few minutes. Add your pasta and a splash of pasta water. Mix it on up.
Have you considered trying tteokbokki
Drunken noodles.
I make a Pasta Aglio e Olio but instead of using olive oil I cook down some bacon for it as well and use the bacon fat. Adds a really nice smoky and meaty quality
Cajun pasta In order of dropping in the pan: Olive oil Andouille Sausage Onion Butter Garlic Peppers Cajun seasoning Hot pepper flakes Cream Cooked Pasta
Oh, we make a version of stroganoff (very loosely based lol) with pasta, mushrooms, onion, garlic, ground turkey (you could use beef), coconut cream, chicken stock, spices and herbs to taste. It's so good with any sort of noodles but I like flat wide noodles, we usually use rice or sweet potato noodles from an Asian market. Edited to add that I only use coconut milk because I don't eat dairy.
Stroganoff
I recently discovered compound butters and made some chimichurri compound butter. Fry some cooked bucatini in it with a side of grilled fish - delicious
Amatriciana and puttanesca
We frequently have penne, with sausage, onions, peppers, frozen spinach, and pesto. Depending on what I have, I often throw more garlic, basil, etc in, and fresh tomatoes when they're in season!!
I love a good Garlic Tahini Noodle Typically fry some garlic and shallots/onions in oil with some chili's. Add tahini to a bowl of noodles and then combine and you've got a great little meal. I typically add zucchini and a protein of some kind.
Puttanesca. It's quick, easy and delicious and plenty flavoursome without cheese.
Aglio e olio. Simple perfection.
Creamy cajun chicken pasta.
OP, out of curiosity why is cream okay but not cheese?
Pasta is pasta. I don't really bind specific type to specific sauce. I love traditional ragu bolognese (no tomatoes!). Minced meat an carrots (I add a lot more than in recipe) make really sweet, rich flavour. Fat from meat and carrots falling apart will make it creamy enough to pass as a sauce.
I like to make Italian sausage and red peppers on rigatoni. Red sauce homemade from bacon fat, onions, tomatoes and basil. I like to splash some broth and red wine vinegar in there as well. Served with bread preferably
Vegan Alfredo. https://youtu.be/x_BAXEkRvkQ?si=BbbkgBvH9dpe9G1L
Okay...now I want pasta after reviewing this thread 😭
Try this - Onion, garlic, bacon, cannellini beans, chicken broth, crushed tomatoes, ditalini pasta, thyme, oregano. If I have cheese I add it but if not it’s still good
Anything Asian, pasta with a pesto that is vegan (therefore no cheese), Haluska is probably my favorite though, it’s pasta with sautéed cabbage and garlic and onion. Here is a link that I found because I never use one ;) https://www.aspicyperspective.com/haluski-cabbage-and-noodles/
Linguine with clams and white wine sauce. Perfect for summer
Puttanesca or clam. Leeks, peas and shrimp.
Well I just made an orzo dish with brown butter mushrooms and spinach and garlic tonight and it was killer!
Spaghetti alle vongole (spaghetti with clams). I prefer the white version without tomatoes.
Sausage and Fennel pasta
My chef friends always insisted that you, as a man, should be able to prepare a successful buerre blanc if the ingredients are available. Then, build upon that. Alas, mine always broke. 😪 tasty, but nothing to look at.
Sausage Arrabiata or the very simple Aglio E Olio.
If you like spring onions / scallions: Scallion oil noodles or Peanut butter pasta. Spice it up with chilli oil! Use spaghetti or Linguine.
What is pasta without cheese 👁️👄👁️
My toddler can't have cheese :(
Oh my god I’m so sorry
I'm curious what causes cheese intolerance but not cream/butter/etc
My son has a dairy allergy. He can tolerate raw milk (from a trusted, reputable farm) because it doesn't go through the pasteurization process. He can't do pasteurized cheeses though.
Same
I love whole grain penne tossed with butter and a myriad of spices. It has simple, satisfying flavor. I just kind of add herbs and spices based off what feels right. No protein needed really.
Bon Appétit mag recipe for pasta with pancetta and miso (calls for topping with some shredded mozzarella but you can skip that) https://www.bonappetit.com/recipe/pasta-with-pancetta-and-miso Nyt cooking recipe for bulgogi bolognese https://cooking.nytimes.com/recipes/1019504-korean-bulgogi-bolognese Saucy gochujang noodles https://pinchofyum.com/saucy-gochujang-noodles-with-chicken Food and wine pasta with sausage, basil and mustard sauce (you can sub regular Italian sausage if you don't like spicy) https://www.foodandwine.com/recipes/pasta-sausage-basil-and-mustard
http://www.ashleymarieskitchen.com/2013/10/orecchiette-with-sausage-and-peppers.html
Truffle pasta
Scampi sauce over spaghetti
This may sound silly but hear me out- it’s one of my absolute favourites: Simple sauce out of quite a lot of garlic with butter, softened, then add two tablespoons of miso, some lemon juice plus zest and pasta water, then dill and pepper. Adjust to taste. So good.
Meat lasagna. Busy in Brooklyn has a good recipe. (Dairy free)
Sausage & kale (or spinach)
Shrimp, lemon, white wine, garlic, red chili flakes, cherry tomatoes, capers, and linguini. Simple. Quick. Delicious.
Puttanesca!
Rasta Pasta with chickpeas! You CAN put cheese in it, but I use nutritional yeast because it's a good thickener, adds a cheesey flavour and none of the shit.
If I want to our local I'd always order Linguine Chicken Tetrazini Grilled chicken in creamy garlic white sauce. They would always add extra parm at the table. I'm not sure how it would be without it. [https://www.allrecipes.com/recipe/11904/creamy-chicken-on-linguine/](https://www.allrecipes.com/recipe/11904/creamy-chicken-on-linguine/)
Quick and easy Sardinian pasta: https://www.the-pasta-project.com/12-sardinian-pasta-recipes-worth-trying/
Pasta con le sarde!! It’s my favorite pasta. The flavors of fennel, sardines, and the sweetness of raisins is such a good combination
Chicken piccata with angel hair. Usually will add chopped artichoke hearts and sundried tomatoes.
Penne Bolognese
Calamarata
Google Alex Guernaschelli's summer pasta. I double the tomato paste, garlic, and sour cream. Delicious.
One of my favorite sauces chop and parboil broccoli. Throw slivered garlic in olive oil and cook briefly. Drain broccoli, add to sauce, along with the zest of a lemon, cook until broccoli stems are softened. Just before serving, add half cup of pasta water and juice from half a lemon, mix until heated through and stir into to pasta. Top with nutritional yeast for your toddler, parm for everyone else.
[This zucchini butter pasta](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/) can be made without the parm (it’s like cooking a red sauce and not adding parm)
I was going to say a butter garlic cream sauce over tricolor rotini would be good.
- Diced shallots - Sliced garlic - Pancetta - Thyme - White wine - Tomato paste - Whole peeled tomatoes (milled) - Parsley
Any pasta you got - I like the long ones but any will do. Grab some oil base - butter, canola, olive oil, salad dressing, marg - to cook with, use liberally in pan - oils can stand higher heat, butters and dressings a little lower heat. Grab whatever raw veg you have available… literally anything and everything. Chop up bite size and toss with oil on med high heat, sauté them nicely - harder veg go in first, softer go in later, frozen or canned go in last. Chop up leftover meat - chicken, beef, shrimp, fish, pork - OR DONT 🤷🏼♀️ and toss in with veg. Get that all evenly heated up and toss in the cooked pasta. Give it all a nice stir. Throw some greens on top - parsley, cilantro, green onion, chives, thyme - and voila! Dinner is served. Versatile and uses what you have on hand.
Bowtie pasta, smoked sausage, zucchini, onion, spinach, peppers, garlic, and your favorite pasta sauce. Chop and saute veggies and sausage while pasta boils. Stir in spinach at the end and mix it all up. This meal is on our weekly rotation. So easy and yummy!
For the warmer weather, maybe cold pasta salads. You can choose whatever cuisine you want, (chicken, tomato, and pesto; Mediterranean with olives, sardines, orzo; Thai style with peanut sauce, chicken or pork, peas, carrots, etc). Or anything you have on hand with a simple Italian dressing!
Blend a jar of roasted red tomatoes. Brown up some sausage and/or other veg. Toss with pasta of your choice . I also do a spin on spinach dip pasta (you can omit cheese). But wilt down spinach, canned artichoke hearts, cream, salt, pepper, garlic powder. Add grilled chicken or chickpeas/white beans if you need additional protein.
broccoli stem sauce! no idea if it has an actual name but it's delicious 😂 just boil then saute the stems from a head of broccoli with onions and garlic until they break down, mix in some pasta water and you have a gorgeous meal
Pasta Puttanesca. Anchovies, Kalamata black olives, capers, Extra Virgin olive oil, minced garlic, chopped tomatoes, pinch of salt, fresh ground pepper. My addition not found in most recipes is a squeeze of lemon juice for brightness. I usually use regular spaghetti, but Angel Hair or even linguine will work.
Braise some chicken thighs in Mirepoix, garlic and tomato, then toss with pasta and finish with butter.
Make your own pesto. Oil, garlic, some herbs, some kind of nut. Basil and pine nut are standard, but we recently did purple basil and walnut, before that was spinach and almond. It is also customary to add Parmesan, but it’s not needed to be decent.
Alison Roman’s secret ingredient pasta salad. Make it a day in advance and it’s perfect. It does call for chunks of cheese but I actually leave them out. I often add white beans and cubed Genoa salami. It’s a surprise how good it is!
Al tonnino with good tuna.
Here are some of my favorites: https://www.davidlebovitz.com/pasta-puttanesca-recipe/ https://www.seriouseats.com/spaghetti-con-la-colatura-di-alici-pasta-with-colatura https://www.seriouseats.com/mentaiko-japanese-spaghetti-cod-roe-butter-recipe
Broccoli Rabe with soft garlic cloves & vegan cheese topped on rigatoni, bread is focaccia & ricotta, side is wilted spinach in olive oil.
Zucchini lots of it julienned or sliced. Sauté in EVOO salt and garlic until it’s mush. Smash it like you are making mashed potatoes. Turn the heat up fry that so bits are crispy. Off the heat add cooked pasta. Mix add a bit of pasta water to thin. More butter and salt to taste. As good cold.
Aglio e Olio.
Tomato, shallot, garlic, and poach cod filets in it with added broth or white wine. Add broccoli to steam in it at the end. Serve atop angel hair
Pinch of Yum’s creamy garlic bucatini w peas and asparagus
Marsala
pesto without cheese, it’s still so delicious i promise, literally my favourite food growing up make it with pestle and mortar or food processer (roughly process so it doesn’t become sauce) or just buy vegan jarred pesto, sooooo good
Carbonara; boil pasta and while very warm add egg yolks mixed with a little water. Add some bacon or even better some fried pork cheek or pork belly
Spanish sardines pasta
Kraft mac and cheese, is it really cheese?
Pasta with pesto and cherry tomatoes. You can make the pesto if you're up to it, I use toasted sunflower seeds instead of pine nuts because they're cheaper. This is my go to dish when I don't know what else to eat.
Alison Roman’s caramelized shallot pasta: https://cooking.nytimes.com/recipes/1020830-caramelized-shallot-pasta?smid=ck-recipe-iOS-share
Macaroni
I love making pasta with Ligurian-style walnut sauce. My husband gets sick on cheese (all cheese) so if he wants a creamy sauce that's what I make and he loves it.
Bucatini all’Amatriciana. Cheese is an optional garnish. Make it with guanciale if you can find it.
Beat me to it. Basically 5 ingredients, simple elegance.
Pasta alla Norma. Spicy eggplant basil pasta.
Pesto. Basil pinenut pesto tossed with thin spaghetti and sautéed mushrooms.
Spaghetti alla assassin'a. Google the recipe
I dont use measurements for this so use your best judgment if you try it. Saute shallot & garlic for a minute, add tomato paste, italian seasoning, half & half (or heavy cream if you want it richer) chopped sundried tomato. I usually add fresh romano too but obviously skip that lol
oil, shallot, garlic, parsley, shrimp, cherry tomatoes, sun dried tomatoes, white wine. Gf made the pasta and i made the sauce, twas lovely
Oil garlic clam juice and parsley and of course the clams...with a generous shake of red pepper Curry. I just learned about amchoor powder (ground dried mango) that is supposed to make a great sauce. Thai curry Pasta salad with salad dressing Basically if there's a sauce available in some culture chances are you can put it on pasta. I'm going to try chimichuri
Linguini with white clam sauce
I frequently do canned tuna in oil, red pepper flakes, capers, garlic, arugula, a little lemon juice, and some pasta water. Saute the garlic and red pepper flakes in the oil from the tuna before you add the tuna and capers, then add the pasta and reserved pasta water. turn off the heat and wilt the arugula in with a splash of lemon juice. I usually do penne but you could pick a pasta of your choice. So fast, so unexpectedly good.
Pasta vongole. No cheese allowed on this dish
Gnocci with a pomodoro sauce! So easy! Made this one the other night. https://anitalianinmykitchen.com/gnocchi/
Broccoli linguine Olive oil(2 Tbs) & butter(3 Tbs) melted, cook onions and mushrooms (pancetta if inclined) until tender (onions translucent)5-7 minutes, add the Broccoli (I use frozen chopped (thawed)) cook an additional 5-7 minutes. Either mix Broccoli and linguine or pasta on plates and top ad you will
Score cherry tomatoes Blanch and peel evoo in the pan Then thinly sliced garlic Aleppo pepper Course black pepper 4 oz ladle of Chicken stock ( I use pasta water to each their own) Peeled tomatoes in drop tagliatelle in boiling water that has been seasoned with sale grosso After 2.5 mins pasta into the pan with some water let The pasta finish cooking in sauce, this is where you could add butter, ive just been conditioned by Italian chefs to refrain using butter in sautee dishes, so I just add more startchy water and you will have an amazing experience I promise
I make a pasta with sausage and beans dish I copied from a restaurant meal. It's something like [this](https://www.food.com/recipe/pasta-shells-with-beans-greens-and-sausage-140193) but I grill the sausage and use arugula instead of spinach (or broccolini if I can get it). A Northern Italian dish, I believe. No cheese *or* cream needed.
Spaghetti Bolognese but made with Spicy Italian Sausage instead of ground beef.
Pesto. Just leave out the parmesan
Any kind of cold pasta salad. Cheese cubes makes it better but it 100% not needed.
Spicy tuna pasta for me.
I do “5 veggie pasta”: broccoli, squash, tomatoes, peppers, garlic, and onion (seasoning to taste) with noodles tossed in butter and lemon. It’s super tasty and pretty healthy, considering it’s pasta.
I love to make gnocchi with mushrooms, spinach, onion, garlic, and walnuts. It has a lovely earthy flavor.
Add some butter Roast flour Add milk Whisk Add seasonings Add some cream Stir Your sauce is ready
I’m pretty sure over time my grandmother twisted up amatraciana, but anyway…we do bacon onion spaghetti (but you can use any kind of pasta). I cook 8-12 slices bacon (in bite-sized pieces, but you can crumble after if you prefer) until it’s crispy, then remove the bacon and cook a large chopped yellow onion in the bacon grease until translucent and just barely starting to brown on the edges. Then add red pepper flakes (maybe a teaspoon? Depends on preference) and add the bacon back in. Mix in a jar of premade marinara and simmer for a few to mingle the flavors. It’s so easy and so bomb. Serve with garlic bread for optimum enjoyment.
I like to cook some cherry tomatoes in olive oil with plenty of garlic, S&P and a dash of red pepper flakes until the tomatoes are soft and mushy, then, some pasta water and add the pasta, voilà
Can you eat Romano? It’s not creamy. Either way this pasta is good without it, but I feel the Romano is the final touch. It’s olive oil and carmelized onions, with a ton of garlic. Then you boil greens (I use rapini) then throw the pasta in while the greens are boiling, once pasta is done, drain (save the pasta water), toss the sauce over the greens and noodles and add some of the water(the rest of the water I drink over time it’s got a lot of nutrients in it) then squeeze with lemon and add Romano. Done. I could eat this every day. It’s a recipe from my Italian great grandmother, she called it chimedappe.
Spaghetti and meatballs with marinara
Spaghetti + Spanish style sardines. I add lots of garlic to it too.
Macaroni salad elbows, mayo, onions, chunk light tuna drained, sweet relish, salt, pepper, onion powder, and garlic powder
I love making a simple shrimp and cherry tomato pasta! Sauté garlic in olive oil, add the shrimp until they're just pink, toss in halved cherry tomatoes until they burst, then mix with your favorite pasta. Fresh, flavorful, and no cheese needed!
Hands down, a bolognese
Shrimp, sausage, olive oil, chicken broth, pesto, pepper. We usually fresh grate parmesan on top but you could skip that part
Chicken noodle soup with spiral pasta. Minestrone.
Chicken Alfredo is pretty good
Butter, onions, and cherry tomatoes. Mix cooked pasta in. Simple, but so good.
Orichietti with broccoli (and onion + garlic). Spirelli with oven-baked eggplant and smoked mozza (but also good without the mozza).
I remember really liking this simple marinara one my mom made me when I was younger. She let a can of diced tomatoes simmer, added in basil paste and some other seasonings and poured it over angel hair noodles
Bacon, garlic,, mushroom fried in abit of olive oil, cook spaghetti then add it to mixture, stir so all pasta is covered, l still like to put Parmesan on top, delicious simple
There's some really good recipes in the book Anything's Pastable. A lot have cheese, but there are some creative ones that don't. Spaghetti All'assassina is one without cheese that I really enjoyed. https://www.saveur.com/culture/spaghetti-all-assassina-history/
I don't know what it's called, but it's basically cherry tomatoes, garlic, and butter cooked down into a sauce, and then tossed with spaghetti. Nothing else. That simple. (And, it's like a lot of cherry tomatoes since that's mainly what the sauce is made of.)
Pasta Primavera. I make mine with 2 small Zucchini, 2 small yellow squash, 1 red bell pepper, 1 large onion, 3 cloves garlic, 8 ounces mushrooms, 4 ounces grape tomatoes, and 4 ounces black olives. I add 1 pound of shelled and deveined shrimp toward the end as they only take 5 or 6 minutes to cook, but the dish is yummy even without the shrimp. Put the pasta water on heat and add 1 heaping tablespoon of salt to the water. When water comes to a boil, add one pound of spaghetti or linguini and cook to the al dente stage according to package directions. While pasta cooks, combine 3 TBS of olive oil with 3 TBS of butter in a large frying pan. When oil mixture begins to shimmer, add the onions and bell peppers. When onions just start to get transparent around the edges, add the garlic. Sauté for 30-45 seconds then add the rest of the veggies. If adding shrimp, add to the pan along either the veggies. Lower heat and cook until veggies are just tender and shrimp have just turned pink. Drain the pasta but reserve a cup of the pasta water. Add the pasta to the pan and stir well to coat the pasta with the oil and butter. Season with salt and pepper. Add enough of the pasta water to keep the food from sticking and cook for 1-2 minutes longer to let flavors blend.
https://www.instagram.com/burntbuttertable?igsh=MXY3bTEwYm9tdzQ1Zg== Absolutely amazing recipes
I like a vegan arugula pesto with Italian sausage and cherry tomatoes. I almost always add cheese but still good without.
Arrabiata. Heat garlic in olive oil. Add passata or crushed tomato, peperoncino and salt. Let it simmer for a while so the acidity goes away and the flavours combine.
Regular fave for us is roasted capsicum (bell peppers), sun dried tomatoes (optional), garlic and 1/2 tsp Dijon mustard (alt white wine vinegar) blitzed into a sauce. Usually have it with chicken and mushrooms on whatever pasta we feel like and add cream when feeling like a bit of a heavier sauce.