I’m pretty sure that Pasta Primavera is something that was made up in an Italian restaurant in America. My mother used to make pasta with various vegetables (broccoli, cauliflower, squash) as a type of minestra. Usually she used only one vegetable but if she felt like it, she’d use a variety of what was available. She never included cream and cheese was only added at the table. My mother called it ‘Pasta with Vegetables.’ I’ll call it ‘primavera’ – that means Spring.
Start a pot of salted boiling water that you’ll eventually use for the pasta. Boil the vegetables 1 or 2 at a time until almost tender and remove them to a bowl.
When the vegetables are done add some more salt to the boiling water and begin cooking the pasta. After cooking the vegetables in that water it’s now like vegetable stock. While the pasta cooks in one pot, in a second pot sauté the garlic in the oil. Add some salt, black and red pepper and the parsley.
Add the cooked vegetables and toss to coat with the garlic, parsley and oil on low heat. When the pasta is almost done add it to the vegetables, mix and add 1 & 1/2 cups of pasta water and mix well. Place in a serving bowl, drizzle with some olive oil and serve with grated Parmigiana cheese on the side.
Sauté the pancetta in the oil. Remove it when it browns. Then add the onion, salt and pepper. Fry the onion until its softened. Add the garlic and tomato paste – stir and coat the onion. Then the bay leaf and the rest of the bottle of wine. Raise the heat and let it reduce – about 10 minutes.
Bring the pasta water back to a boil and cook the pasta until almost done. Reserve a cup of pasta water and drain the pasta. Add the pasta to the sauce and stir as it absorbs it. Add some pasta water if the sauce is too thick.
Stir in the browned pancetta, the butter, parsley and Parmigiana. Check for seasoning. Serve with more grated Parmigiana.
Fry the garlic in oil. Add the tomatoes and cook until slightly soft.
Add the broth, bay leaf, and the pasta. Keep adding heated water, maybe 2 or 3 cups, to keep a soupy consistency. When the pasta is almost done, add the peas, stir and cook for a few minutes. Serve with a drizzle of olive oil.
It’s an argument that will probably go on forever among Italian-Americans. Is it sauce or gravy? Most non-Italians couldn’t care less and it doesn’t really bother me but I’m going to add my opinion anyway.
In any dictionary, gravy and sauce have almost identical definitions although it seems that to be called “gravy” there must be some meat, or meat juices or drippings involved.
In Italian, there’s sugo (thin sauce/gravy made with meat) and ragu (thick sauce/gravy made with meat). Then there’s salsa, not made with meat and which I would translate as sauce.
When people think of gravy it’s usually brown and often made with meat drippings and a bit of flour to thicken it. Well, why can’t it be red and made with meat drippings and tomatoes instead of flour?
When my mother had a pot of bubbling tomatoes on the stove filled with meatballs, braciole, and sausage she called it “gravy.” When she made marinara, that’s tomatoes with no meat, it was “sauce.”
So that’s my take on the unending sauce-gravy argument. And here’s a recipe for a ragu. You can call it what you like.
Sweat one cup of trinity in oil and then add and lightly brown the pork. Add the crushed tomatoes and sachet. Simmer for at least one hour.
Put on a pot of water for the pasta. Add the peas to the tomatoes and pork and simmer for another 10 minutes while the pasta is cooking. Taste for seasoning.
When the pasta is almost done drain and add it to the ragu to finish cooking. If it’s too dry add some pasta water. Serve with grated cheese.
There are a lot of variations for this one – but always meat and tomatoes. Here’s a simple, basic recipe which you can vary.
Sausage – hot or sweet
Dried sausage or soprasade
Garlic (2 chopped cloves)
Salt and black pepper
Brown the sausage and oxtails in oil. Do it in batches and don’t crowd the pan. Remove and add the dried sausage and garlic. Don’t burn the garlic. Add the tomatoes and bring to a boil. Lower heat, taste for seasoning and simmer for at least one hour.
We had dinner with our nephews Stephen, Francesco and Doug. They put together a great meal but I loved the pasta most. I think maybe my niece Danielle had something to do with this too. They used a Giada DiLaurentis recipe.
So here it is – delicious. I used goat cheese instead of gorgonzola. Giada said that would be OK.
Add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with salt. Cook, stirring often until the tomatoes begin to soften, about 4 minutes.
When the pasta is almost done (reserve 1 1/2 cups of pasta water) add it to the skillet along with 1/2 cup of the pasta water. Scatter the cheese over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss until it wilts.
For the breadcrumbs – Cut off the crust of a loaf of day-old Italian bread and break what’s left into irregular shreds about 1/4-inch or a bit larger. Leave it on a kitchen towel for a few hours to dry and get crisp.
Once you start cooking the pasta put the torn bread crumbs into a pan with ½ cup of oil seasoned with salt, black and red pepper. Be sure the oil is hot enough so that the crumbs fry and don’t get soggy. Stir and coat the crumbs with the oil until they just start to toast and then add the garlic slices. Continue stirring and tossing and don’t let the garlic get brown. Remove the crumbs and garlic from the pan.
If the pan looks too dry add some more oil and toss the cooked pasta in it until it’s coated. Add the oregano. If the pasta seems dry, drizzle over more oil and/or a little pasta water but not too much water because the crumbs will get soggy.
Return the toasted breadcrumbs to the pan and add the parsley. Toss well and serve.
Still Life with Dead Game by Frans Snyders 1579-1657
My friend Susan gave me some ground venison for my birthday. This is the first recipe I tried with it. Venison ragu is a hardy winter dish. If you can’t get venison use pork. If you do use pork, you can leave out the duck fat. That’s only necessary with lean venison.
Sweat one cup of trinity in oil, then add 2 tablespoons of duck fat and lightly brown the venison. Add the crushed tomatoes and bay leaves and simmer for 20 minutes. Add the basil to the sauce and simmer for another 10 minutes while the pasta is cooking.
When the pasta is almost done drain and add it to the sauce to finish cooking. If the sauce is too dry add some pasta water. Serve with optional grated cheese.
This is a quick and easy meal. I remember when my mother first made it. I unexpectedly came home with a friend at lunch time. This is what she fed us, made with a few things she happened to have on hand. A delicious cream sauce with only four ingredients. You really don’t need anything more, but I suppose that if you want to complicate it you can add garlic or onions or some other spices. What I like about cooking with sausage meat is that the butcher does all the work – grinding and spicing.
Put up a pot of water for the pasta. Fry the sausage meat in olive oil. You don’t need any garlic, onions or salt & pepper. The spice from the sausage is enough. When it’s lightly browned add a cup of the pasta water and the ricotta and blend. Throw in a good handful of chopped basil and stir. My mother sometimes used peas instead of basil.
When the pasta is almost done add it to the sauce and stir to coat it. If it’s too dry add a little more pasta water. Serve it with some freshly chopped basil. See, I told you it was quick and easy.
This is a quick one so start by putting about 4 quarts of water with 2 tablespoons of salt up to boil.
Heat the oil and add garlic. Simmer on low heat until very lightly browned. Add the dried red peppers* and anchovies. Stir until the anchovies are dissolved. Add the cherry tomatoes and salt and black pepper.
Simmer until the tomatoes release their juices and soften. It should be ready when pasta is done. Add some of the pasta water to adjust the consistency of the sauce.
*If you don’t have dried red peppersand don’t have time to make them, use some standard red pepper flakes.
“Everything you see I owe to spaghetti.” – Sophia Loren (probably not true but should be)
Cooking – Let’s start with the basic cooking of pasta – you boil it. First, use more water than you’d think you’d need, about four quarts for one pound. Add a lot of salt, at least 2 tablespoons (it can only absorb so much) and don’t pay attention to what the celebrity chefs say and add a few drops of oil if you want. Some people think it keeps the pasta from sticking together as it cooks and others think it prevents the sauce from adhering to it. Make up your own mind. Pick a pasta shape that compliments the sauce. Cook it until it’s done the way you like it and don’t worry about the Al Dente Police raiding your kitchen. If you have room in the pot you can finish cooking the pasta in your sauce. Save a cup of the pasta water. You can use it if you need to thin the sauce.
Secca vs. Fresca
One isn’t better than the other, they’re just different. Secca is the most common one. It’s the dry pasta you find in every grocery store – think Ronzoni or Buitoni. It’s made with semolina flour (hard durum wheat) and water and can handle the mechanical process required to make it. It lasts for months. Secca is more popular in the south of Italy, it’s cheaper than fresca and can be used with heartier sauces. Fresca is made from bread flour and sometimes eggs. It lasts about 5 days in a refrigerator. It’s tender and absorbent and works with light sauces – try sage and butter.
My mother used almost only secca but on special occasions she would make fresca. Cavatelli, which she pronounced in the Salernitano dialect gav-a-deel, was so simple that I would often help. I’d roll out a snake-like section of her dough, cut it into one inch pieces and then sort of smear them with my thumb. Mine weren’t as pretty as hers but still not bad.
On very special occasions we’d have ravioli. My mother, aunts and grandmother never used anything but a ricotta mix for stuffing. Since we never ate in Italian restaurants I didn’t know they could be made with meat or anything else (pumpkin?) until I was almost an adult. My family’s ravioli were square, large, sealed by crimping with a fork and laid out on a clean sheet on the bed to dry before cooking. You can get good ones at Piemonte on Grand near Mulberry Streets or Pastosa.
Pasta Asciutta – Not a very common term but it’s nice to know. That’s pasta served with sauce as opposed to minestra, a soupy pasta with vegetables i.e. Pasta Piselli, or Minestra and Zuppa
Noodles – There are American egg noodles and Chinese rice noodles but as far as I know there are no Italian noodles.
Grated cheese – Since cheese is so closely associated with pasta I’ll mention it here. Use Parmigiana, Loccatelli, Romano or whatever you like but don’t think you can put it on everything because it can overpower a delicate dish. If you really want cheese, eat a piece of cheese. Instead of the hard grating cheeses, try dry ricotta salada sometime or maybe a tablespoon of fresh ricotta in your dish before you put in pasta with tomato sauce. Instead of any grated cheese at all, try toasted breadcrumbs. And remember – never, never put cheese on seafood.