Table of contents for Issue 5, 2022 in Delish Quarterly

NONNA SAYS “The Pecorino shines here; use the highestquality you can find. And don’t be shy with the pepper!”—SANDY ZIEGLER CACIO E PEPE SERVES 2 30 MIN Purists might scoff at the inclusion of Pecorino and Parmesan (most recipes pick one), but we think using both is what makes our version pretty special. Kosher salt8 oz. linguine or spaghetti2 tbsp. butter, divided1 tbsp. extra-virgin olive oil Coarsely ground black pepper¾ c. freshly grated Pecorino, plus more for serving¾ c. freshly grated Parmesan, plus more for serving 1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ⅔ cup pasta water before draining. 2. In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of…

Make It Ahead! FIVE-CHEESE ZITI AL FORNO SERVES 8 45 MIN Jarred marinara totally works for this (we love Rao’s; see why on p. 67), but we make the Alfredo from scratch—just five ingredients! Sub in store-bought if you’re looking to save time. Cooking sprayKosher salt1 lb. ziti4 tbsp. butter2 cloves garlic, minced4 tbsp. all-purpose flour2 c. half-and-half1 c. freshly grated Parmesan,dividedFreshly ground black pepper3 c. marinara sauce2 c. shredded mozzarella, divided½ c. shredded fontina½ c. freshly grated Pecorino½ c. ricotta½ c. panko bread crumbs 1. Preheat oven to 375° and grease a 9"-x-13" baking dish with cooking spray. Bring a large pot of water to a boil, add 2 tablespoons salt, and cook pasta until al dente according to package directions. Drain. 2. Make Alfredo: In a large, highsided…

TAHINI RAMEN NOODLES 1. In a large bowl, whisk to combine ¼ c. tahini, 2 tbsp. reduced-sodium soy sauce, 1 tbsp. sriracha, 1 tbsp. brown sugar, 2 tsp. rice vinegar, 2 tsp. toasted sesame oil, 1 clove grated garlic, and 1 tsp. grated ginger. Whisk in 1 to 2 tbsp. room-temperature water until thickness is similar to pancake batter. 2. Cook 2 (3-oz.) packages instant ramen (flavor packs discarded) according to package directions. Drain and add to tahini sauce. Add desired vegetables (like shredded cabbage, edamame, or cherry tomatoes) and toss to combine. —LENA ABRAHAM PESTO RAMEN NOODLES 1. In a medium pot, stir together 2 tbsp. pesto and ¾ c. water. Add 1 (3-oz.) package instant ramen (flavor pack discarded) to pot and bring to a boil over medium…

Watch Julia Tries Everything on YouTube. JOVIAL BROWN RICE FUSILLI Unlike many impastas I tested, this one refused to become a mushy mess—even when topped with a meaty, chunky sauce like ragù. Brown rice gives it a slightly sweet flavor. Oh, and it’s made in Italy, which must stand for something! BANZA CHICKPEA ZITI No weird aftertaste, no off-putting texture, nada: Any gluten lover will be happy with these. IMO, the ziti has the best al dente bite, but the cavatappi is a close second. (Bonus: It has a cool 5 grams of fiber per serving.) CAPPELLO’S ALMOND FLOUR FETTUCCINE I’d serve these silky noodles at a dinner party, their texture is so impressive. They’re made fresh, then frozen, which means they’re pricier than other brands, but worth it. SOLELY…

Sankofa churns out fresh pastas for customers in his Morristown, NJ, prep kitchen. MOST PEOPLE WOULD think you’re crazy for opening a food business at the peak of a pandemic. For pasta maker AJ Sankofa, that was part of the appeal. Out of restaurant work and restless a couple of months into 2020, Sankofa and his fiancée began whipping up fun desserts at home (upside-down pineapple cakes! tiramisu!) and posting them on social media for people to order. “It quickly blew up and I was like, ‘If we can do this with desserts, why not pasta?!’” Sankofa says. A chef friend offered up her vacant shop in their New Jersey hometown, and Sankofa got to work. “I wanted to offer a fine dining experience people could pick up, heat, and…

Carbone’s: $32.00 Ours: $2.10 AT THE UPSCALE red sauce joint Carbone in Manhattan’s Greenwich Village, you go for the people-watching (Jennifer Lopez, Rihanna, and the Kardashian-Jenners have all been spotted there) and stay for the Spicy Rigatoni Vodka. A plate of the iconic, chile-spiked creamy noodles has become the city’s carb status symbol. “It’s the Birkin bag of Italian food,” say Meg Radice and Audrey Jongens, who run The VIP List, a restaurant review account. “There’s so much scarcity with the reservations, so it’s a flex to even post a picture of it. You’re essentially saying ‘I got in and you didn’t.’” For all of us who won’t be splurging on a plate of this $32 pasta anytime soon, we set out to replicate the coveted recipe. First stop: the…

Pelosi in his Brooklyn kitchen, where he creates recipes influenced by his upbringing. D DAN PELOSI OFTEN refers to himself as a mom. Even though “I’m a gay man with no children,” he says. The self-trained cook imbues his recipes with the kind of warmth (and charming sass) reminiscent of an Italian dame. He shares his creations on his website and popular Instagram account, @grossypelosi (a nickname that’s stuck since college). “I love taking things that feel complicated and figuring out a more simple way for the home cook to make them,” says Pelosi, who started getting serious about his account a couple of years ago, documenting every step of what he made for himself. “It quickly became ‘home cook shares how they cook at home.’” His decidedly unfussy vibe has…

Know what “al dente” really means. Blow on a noodle for 5 seconds before taking a small bite. You’ll know it’s ready when it’s cooked most of the way through, with a sliver of white in the center of the pasta. Drain your noodles immediately. No time to waste here: Once they’re al dente, if they continue to hang out in the pasta water, they’ll bloat. Save your pasta water—always! If you’re making a sauce, you’ll need this carbolicious liquid for its clinging power, but it’s also great for adding extra body to jarred sauces (start with ¼ cup). I even keep a Mason jar’s worth in the fridge to stir into soups!…

BAKED FETA PASTA SERVES 4 45 MIN The original is pretty perfect, but we added a shallot, some fresh thyme, and lemon zest for maximum flavor. 2 pt. cherry or grape tomatoes1 shallot, quartered3 cloves garlic, smashed½ c. extra-virgin olive oil, dividedKosher saltPinch crushed red pepper flakes1 (8-oz.) block feta3 sprigs fresh thyme10 oz. pastaZest of 1 lemon (optional)Fresh basil, for garnish 1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine. 2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is…

ONE-POT SHRIMP PRIMAVERA SERVES 6 35 MIN This loaded fettucine makes it so easy to eat your vegetables. We love adding quick-cooking shrimp to the pot for protein once the pasta is almost al dente. 1 tbsp. extra-virgin olive oil1 medium red onion, thinly sliced1 red bell pepper, thinly sliced1 c. halved cherry tomatoes1 zucchini, cut into half-moons1 yellow squash, cut into half-moons3 cloves garlic, minced1 lb. fettuccine3½ c. water2 c. half-and-half1 tsp. dried oreganoPinch crushed red pepper flakesKosher saltFreshly ground black pepper1 lb. shrimp, peeled and deveined¾ c. freshly grated ParmesanFresh basil, for serving 1. In a large pot over medium heat, heat oil. Add onions, bell peppers, tomatoes, and squashes. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. 2. Add…

ZUCCHINI LATTICE LASAGNA SERVES 8 TO 10 1 HR This lightened-up comfort food makes it easy to get in a serving of veggies. Finish it off under the broiler for that golden cheesy crust. 2 c. ricotta1 c. freshly grated Parmesan, plus more for sprinkling2 large eggsKosher saltFreshly ground black pepper1½ c. marinara sauce3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels3 c. shredded mozzarella 1. Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper. 2. Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about ⅓ cup marinara over mozzarella.…

TOP-RATED “I top the eggs with a big handful of baby spinach after I pour them into the pan.” PARMESAN GARLIC EGG NOODLES SERVES 1 15 MIN The easiest from-scratch pasta you’ll ever make: It’s basically an omelet! Thin ribbons of egg noodles get tossed in a delicate sauce of butter, garlic, and Parmesan and will make you say, “Gluten who?!” 4 large eggsKosher salt2 tsp. canola oil, divided2 tbsp. butter4 cloves garlic, minced¼ c. freshly grated Parmesan,plus more for serving¼ c. fresh parsley, choppedFreshly ground black pepper 1. Crack eggs into a medium bowl and season with salt. Whisk until smooth. 2. In a medium nonstick skillet over medium-high heat, heat 1 teaspoon oil. Add half the egg mixture and swirl pan to evenly coat bottom of skillet with…