I like to keep my fridge stocked with gochujang so this recipe requires little to no shopping or foresight. Plus most of these ingredients are under $1.00 so it makes for a cheap meal that can feed multiple people.
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This pasta is a cheap and easy twist on spaghetti agilo e olio, which translates to garlic and oil pasta. The addition of the anchovy adds a savory, umami element.
My personal mission was to create a comparable sauce to my favorite dish at Carbone that I found myself craving.
Roasted pumpkin is combined with onions, diced tomatoes, honey and a bit of cinnamon for a creamy fall inspired pasta sauce. I add Gorgonzola, a veined blue cheese to add a salty “bite” and offset the sweetness of the pumpkin in the sauce.
The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal.
This pasta is all about bringing the most flavor out of a few ingredients. To confit the cherry tomatoes you cook them slowly over low heat, as this preserves them but also gives them incredible flavor.
This pasta dish is inspired by a meal that I had in Nashville at Rolf & Daughters. This recipe uses crème fraîche rather than heavy cream for a rich velvety alfredo sauce with a slightly tangy flavor.
The base of this fresh and creamy sauce is similar to an alfredo sauce except that it is made from pureed corn and a little cream and Parmesan cheese. I love using corn as much as I can when it’s at its peak during summer months.
This pasta salad is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. It is lighter than your typical pasta salad - it is made with vinegar mixed with mayonnaise and it is versatile in that it is a good way to "repurpose" the previous night's grilled vegetables.
One time my mom and I weren’t paying attention and overheated the oil so when we added the coriander instead of simply sizzling, the mixture EXPLODED all over the kitchen. This is no exaggeration; there was sauce on our faces, the walls, the floor, even reaching into the dining room. To this day I think there may still be remnants of soy sauce on the ceiling.