Pasta equals comfort in our house, and so many of
my favorite meals center around this versatile in-
gredient. On The View from Great Island there’s a
pasta recipe for every season, every occasion, and
every appetite. Here are some of the best ~ all are
weeknight friendly and absolutely delicious.
Bon appétit, from my kitchen to yours.
You can find me and all my recipes at theviewfromgreatisland.com.
Recipes and photography by Susan Moran, ebook design by Clare Moran.
Contents
1. Pasta with Radicchio and Walnuts 1
2. Weeknight Pasta Bolognese 3
3. Pasta Alla Checca 5
4. Classic Mac and Cheese 7
5. Dan Dan Noodles 9
6. Spaghetti Peperonata 11
7. Wild Mushroom Pasta with Hazelnuts 13
8. Chive and Parsley Pesto 15
9. Lemon Basil Pasta Salad 17
10. Mediterranean Pasta Salad 19
11. Brussels Sprout Carbonara 21
12. Spaghetti Salad 23
1
Pasta with Radicchio, Bacon, and Walnuts
Ingredients (serves 3-4)
• 3 thick slices bacon • 1/4 cup shredded Parmesan cheese
• 2 garlic cloves, finely minced
• 1 tsp red pepper flakes
• 1/2 tsp fresh cracked black pepper
• 1 small head radicchio, halved, cored, and
thinly sliced
• 8 ounces pasta, I used busiate, but any other
shape will work
• 1/2 cup walnut halves, toasted in a 350F oven
for 10-15 minutes, then chopped
• 1/4 cup shredded Gruyere cheese
Instructions
1. Cut the bacon in small slices and cook in a dutch oven or large skillet until the fat has rendered and
the bacon is crisp. Add the garlic, red pepper flakes, and black pepper to the pan and sauté for a
minute more.
2. Add the radicchio to the pot, stir, and turn off the heat.
3. Meanwhile cook the pasta in plenty of salted water until just al dente.
4. Scoop the cooked pasta right into the sauce, don’t worry if a little cooking water comes along for
the ride, it will help make the sauce. Toss well and add the walnuts and cheese. At this point you
can add a little more pasta water if it seems too dry. Season with fresh cracked pepper if needed.
5. Serve immediately in shallow bowls, topped with more cheese if you like.
good to know:
The Italians have been adding leafy veggies to pasta for generations. Try throwing
in some spinach, kale, or arugula next time you cook your favorite pasta.
2
3
Easy Weeknight Pasta Bolognese
Ingredients (serves 6-8)
• extra virgin olive oil • 26 ounces crushed or pu- • 1/2 cup milk or heavy cream
• 1 onion, minced reed Italian tomatoes (I like (cream makes the sauce lux-
• 2 carrots, peeled and finely San Marzano tomatoes) urious)
diced • 2 Tbsp tomato paste, I always • 2 Tbsp Worcestershire sauce,
• 1 small hot Italian pepper, keep a tube in the fridge not traditional, but my secret
minced (if you don’t have • 1/2 cup red wine (also use ingredient
one you can use red pepper Marsala, or cognac) • 1 lb papardelle pasta
flakes, about 1/2 tsp) • 2 bay leaves
• 4 cloves garlic, minced • 3 Tbsp fresh thyme leaves Garnish
• 1 lb ground Angus beef, 85% • salt and fresh pepper to taste • fresh Parmigiano Reggiano
• 1 lb ground pork • fresh thyme leaves
Instructions
1. Cover the bottom of a heavy pot with olive oil Worcestershire sauce during the last half hour
and sauté the onion, carrots, pepper and gar- of cooking. Leave the top off during that time
lic for 20 to 30 minutes, until golden brown. to thicken it.
This is important for developing the flavor of 4. When the sauce is done, remove the bay
the sauce, so don’t skip it. Add more oil if the leaves, and check the seasonings, adding
vegetables start to stick and stir frequently. more salt and pepper if you like. The sauce
2. Add in the ground meats and cook until they can be made ahead of time and refrigerated.
are browned. While it is browning, break up 5. Cook the pasta to an al dente stage according
the meat well, so there are no large chunks. to the package directions and drain. Reserve
Then add in the wine, tomatoes, and paste, a cup or so of the cooking liquid in case you
along with the bay leaves and the fresh thyme need to loosen the sauce later.
leaves. Scrape up any browned bits from the 6. Add the pasta to the sauce and toss with tongs
bottom of the pot. Season with salt and pep- to coat, then heap into big pasta bowls and
per to taste (start with 1 tsp of each) garnish with some fresh cheese and thyme.
3. Cover and simmer for about 2 hours on a low
heat. (Make sure the sauce is simmering slow-
ly, not boiling furiously.) Add the cream and
4
5
Pasta Alla Checca
Ingredients (serves 6)
• 3-4 cups chopped ripe tomatoes, or more if you like
• 2-3 cloves garlic, finely minced
• 1/4 cup extra virgin olive oil, plus more for tossing with the pasta
• splash of balsamic or other vinegar (optional)
• 1 lb spaghetti
• salt and fresh cracked black pepper
Garnish
• grated Parmesan cheese
• basil leaves
Instructions
1. Add the garlic and 1/4 cup olive oil to the tomatoes and let sit, loosely covered, on the counter.
You can add a splash of balsamic vinegar if you like for extra flavor.
2. Cook the pasta in plenty of well salted water just to the al dente stage, don’t over cook. Drain and
drizzle with a little more olive oil.
3. Toss the pasta with the tomato mixture. Season to taste with salt and pepper. Add more olive oil if
desired.
4. Serve immediately, garnished with grated Parmesan and basil leaves.
good to know:
The recipe instructions say to toss the pasta with the tomatoes, etc. But you can
also put the pasta in a bowl or bowls and just top with the sauce, it’s up to you. This
makes a nice presentation if you’re serving to guests.
6
7
Classic Mac and Cheese
Ingredients (serves 4)
• 2 cups elbow macaroni
• 2 Tbsp butter good to know:
• 2 Tbsp flour
Try other hard aged cheeses like
• 2 cups milk (I use whole)
• 2 cups shredded sharp cheese (I use cheddar) Gruyere, Manchego, Asiago, etc. Also
• salt and fresh cracked black pepper try smoked cheese for a great layer of
flavor.
Instructions
1. Cook the pasta to just al dente in plenty of your taste.
boiling salted water, drain. 6. Stir in the macaroni and serve.
2. Melt the butter over medium heat in a pot 7. As an alternative you can spoon the mac and
large enough to hold the batch of mac and cheese into a buttered baking dish and bake
cheese. Add the flour and stir for just a minute at 325F for 15 minutes, just until bubbling and
or so, to make a basic roux. Be careful not to golden.
let it brown.
3. Slowly pour in the milk, while whisking or stir-
ring constantly. I like to alternate between my
whisk and a silicone ‘spoonula’ to make sure
I’m getting the mixture smooth and lump free.
4. Cook the mixture over medium heat until it
is thickened. This will be just about the point
when it begins to come to a simmer. Don’t let
it come to a boil. Take off the heat.
5. Stir in the cheese until it melts completely.
Season with salt and plenty of fresh pepper to
8
9
Dan Dan Noodles
Ingredients (serves 4)
Pork Sauce Veggies
• 1 tsp cooking oil • 2 Tbsp tahini (sesame paste) • 1 bunch scallions, trimmed
• 1/2 lb ground pork • 3 Tbsp soy sauce and sliced in half lengthwise
• 2 tsp Hoisin sauce • 2 tsp sugar • 2 or 3 baby bok choy,
• 2 tsp Mirin • 1/2 tsp five spice powder trimmed and sliced length-
• 1 tsp Tamari soy sauce • 1/2 tsp ground sichuan wise
• 1/2 tsp five spice powder peppercorns (I did this in my
Noodles coffee/spice grinder) Garnish
• 9 ounce package of wheat • 1/3 cup chili oil • chopped peanuts
noodles, I used Hakubaku • 2 cloves garlic, minced
Ramen • 1 tsp grated fresh ginger
Instructions
1. Set a large pot of water to boil on the stove. Note: you’re not cooking the sauce, just mix-
2. Put the oil in a skillet and heat on medium ing it. Taste to adjust any of the ingredients
high. Brown the pork, breaking it apart into to your liking. Add a little more noodle water
crumbles as it cooks. When it has cooked if you like it thinner. Divide the sauce equally
through, add the Hoisin, Mirin, soy and spice between 4 bowls.
powder and continue to cook until the liq- 6. Top the sauce with the noodles and wilted
uid has evaporated and the meat is nice and veggies. Then spoon the crispy pork over top.
crispy. Remove the meat to a plate. 7. Garnish with chopped peanuts. Toss the noo-
3. Cook the noodles according to the package dles with the sauce before eating.
instructions, this is usually just a few minutes.
At the last minute, add the greens to the boil-
ing water. Reserve about a cup of the cooking
water, then drain.
4. Add 1/3 cup of the cooking water to the pork
skillet, and scrape up the browned bits from
the bottom, off the heat.
5. Whisk the sauce ingredients to combine.
10
11
Spaghetti Peperonata
Ingredients (serves 6)
• olive oil • 2 Tbsp yellow raisins or cur- • 1/2 cup shredded Parmesan
• 1/2 onion, thinly sliced rants cheese
• 3 cloves garlic, minced • 1/2 cup Kalamata or oil
• 3 bell peppers assorted col- cured black olives, pitted
ors, cored and seeded and • 5- ounce can albacore tuna
sliced in thin strips in olive oil, lightly drained
• 1 jalapeño or serrano pep- • a large handful of fresh
per, thinly sliced basil leaves, sliced into thin
• 1 small red chile pepper, ribbons (reserve some for
thinly sliced garnish)
• 1 cup cherry tomatos, halved • 3/4 lb spaghetti
Instructions
1. Add about a tablespoon of olive oil to a large skillet and sauté the onion for a few minutes until it
softens. Add the garlic and cook, stirring, for a few minutes more.
2. Add the peppers and cook for about 5-6 minutes, until they are glossy and softened. Add the to-
matoes and cook for a minute more. Add the raisins or currants, olives, and tuna to the pan.
3. Cook the pasta just until it reaches the al dente stage. Reserve some of the cooking liquid and then
lift out the pasta straight into the pan with the peppers, bringing along a little of the cooking water
with it.
4. Toss everything gently together, adding half the cheese and a little more pasta water if it seems too
dry.
5. Serve topped with the remaining cheese. Garnish with some fresh basil if you like. I always do.
12
13
Wild Mushroom Pasta with Hazelnuts
Ingredients (serves 6)
• 1/2 ounce package dried wild mushrooms, • 2 tsp fresh sage, chopped or thinly sliced
any variety (I used chanterelles) • 1/3 cup Marsala wine or other fortified or dry
• 1 cup heavy cream white wine
• 3/4 lb pasta, any shape • 1/2 cup grated Gruyere cheese plus more for
• 4-5 cups fresh wild mushrooms, trimmed and optional garnish
sliced • 1/3 cup chopped toasted hazelnuts
• 3 Tbsp butter • salt and fresh cracked black pepper
• 1 large shallot, minced
• 3 cloves garlic, minced
• 2 tsp fresh thyme leaves stripped from the
stems
Instructions
1. Heat the cream to a simmer on the stove or 5. Add the Marsala to the pan and let it bubble
in the microwave, then add the dried mush- down, stirring to scrape up any browned bits
rooms. Make sure the mushrooms are sub- from the pan.
merged in the hot cream, cover, and set aside 6. Strain the mushrooms from the cream and add
for 20 minutes while you continue cooking. the cream to the pan and swirl everything to-
2. Cook the pasta until just al dente in plenty of gether. Bring up to a simmer and season with
well salted water. Drain and keep warm. salt and pepper. Turn down the heat and stir in
3. While the pasta is cooking, sauté your mush- the cheese, just until it starts to melt.
rooms, in batches, in a large skillet. You can 7. Chop the hydrated mushrooms and add them
sauté them in butter or olive oil, or do it in a to the pan along with the other mushrooms.
dry pan, which is my preference. Sauté until 8. Add the pasta to the pan and give everything
they have begun to lose their moisture and are a good mix. If the pasta has cooled, bring it up
turning golden. Remove to a plate. to temperature.
4. Add the butter to the same pan and sauté the 9. Serve right away, garnished with the nuts, ex-
shallots, garlic, thyme and sage over medium tra cheese if you like, and more fresh herbs.
low heat for several minutes until softened but
not browned.
14
15
Chive and Parsley Pesto
Ingredients (serves 4-6)
• 1 packed cup of fresh parsley leaves (small stems are ok, but remove larger ones)
• 2 packed cups fresh chives, roughly chopped
• 1 clove peeled garlic
• juice of 1 lemon (2-3 Tbsp)
• a handful of walnuts (toast them in a 350F oven for 10 minutes for more flavor)
• 1 Tbsp grated Parmesan cheese
• 1/2 cup olive oil, plus more if needed
• 1/2 tsp salt
• 1 lb spaghetti
Instructions
1. Put the pesto ingredients in a food processor and pulse until broken down. Scrape down the sides
of the container, then process until smooth. Scrape down the sides of the container again as neces-
sary. Process in the olive oil until the pesto loosens into a sauce consistency. Taste and adjust any of
the ingredients to your liking.
2. Meanwhile cook the pasta in plenty of salted water just until al dente. Toss with a generous amount
of pesto, and serve immediately.
good to know:
I always taste my pesto at least once or twice before I commit it to my pasta. It might
need salt, or another squeeze of lemon, and the only way to know is to taste!
16
17
Lemon Basil Pasta Salad
Ingredients (serves 6)
• 1/2 lb pasta (I used small penne)
• salt
• 1/2 cup mayonnaise (I used Duke’s)
• 1 cup basil leaves, packed (plus a few extra leaves for garnish)
• 1 clove garlic, minced (this is optional)
• 1 Tbsp lemon juice
• zest of one lemon
• 1/4 cup grated Asiago cheese, or other aged Italian cheese
• 3 Tbsp toasted pine nuts (add more to taste)
Instructions
1. Make the dressing by putting the mayo, basil, and tightly roll a few leaves, then very thinly
lemon juice, and garlic, if using, and a pinch of slice crosswise into shreds with a sharp knife.
salt into a small food processor. You can also The pasta salad will keep for 3-4 days in the
use an immersion blender. refrigerator.
2. Process, scraping down the sides of the ma-
chine as needed, until the mayo is pale green
and smooth. You’ll see little flecks of basil in
the dressing. Taste to add more salt or lemon
juice. Scrape the mayo into a small airtight
good to know:
container and chill. For this particular salad I like to wait until the
3. Cook the pasta in plenty of well salted water pasta has cooled completely before com-
until al dente. Drain and rinse in cold water. bining with the chilled dressing so the mayo
4. Combine the chilled mayo with the pasta, lem-
clings to the penne rather than melting into
on zest, grated cheese, and toasted pine nuts.
Add salt and pepper to taste. it.
5. Chill until ready to serve. I like to add a little
more fresh basil right before serving: stack
18
19
Mediterranean Pasta Salad
Ingredients (serves 8)
• 1/2 lb bow tie pasta • 1/4 cup green olives pepper to taste
• 1/2 cup marinated artichoke • 1/4 cup diced red onion
hearts, chopped • 14 ounce can white beans, Dressing
• 1/2 cup marinated peppers drained and rinsed • 1/4 cup extra virgin olive oil
• 1/2 cup cucumber, cut in • 6 ounce can of albacore • 4 Tbsp (more or less to taste)
small dice tuna, drained red wine vinegar
• 1/2 cup cherry tomatoes, • 2 hard cooked eggs, cut in • 1/2 tsp dried thyme
halved or quartered quarters • 1/2 tsp dried oregano
• 1/2 cup radicchio, cut in • handful of fresh basil and • salt and fresh cracked black
shreds thyme leaves pepper to taste
• 1/4 cup black olives • salt and fresh cracked black
Instructions
1. Cook the pasta just to the al dente stage, drain.
2. Whisk the dressing together while the pasta cooks, then toss the hot pasta with some of the dress-
ing.
3. Add the rest of the ingredients to the bowl with the pasta and toss with more of the dressing.
4. Serve garnished with more fresh herbs.
good to know:
This is not only a quick meal, it can also be a no-shop, straight-from-the-pantry meal,
meaning everything you need should be right in your kitchen. If you have to run
out for something, you’re not making it right!
20
21
Brussels Sprout Carbonara
Ingredients (serves 4-6)
• 5- ounce package of pancetta, cut in small
dice
• 1 lb Brussels sprouts
good to know:
• 3/4 lb fettuccine pasta Cut the sprouts in little wedges instead of
• 2 large eggs shredding them if you’d like more
• 1 cup Parmesan cheese or an Italian cheese texture. Just make sure to sauté them a
blend, divided little longer.
• handful of fresh chopped parsley
• lots of fresh cracked black pepper
Instructions
1. Put a big pot of salted water on the stove to mixture, and the reserved 1/2 cup of cheese,
boil. making sure to get everything evenly coated.
2. Thinly slice the green parts of the sprouts, and The eggs will cook as you toss the pasta over
discard the stems. the heat.
3. In a large skillet, sauté the pancetta until crispy. 7. Serve asap with the parsley and lots of fresh
Add the Brussels sprouts and sauté for just cracked black pepper.
a few minutes until the sprouts have turned
bright green and have softened a bit.
4. In a small bowl or measuring cup beat the
eggs well. Add 1/2 cup of the cheese.
5. When the pasta is just al dente, remove from
the pot with tongs directly into the skillet with
the sprouts, it’s ok if a little of the pasta water
gets in there too, it will help make the sauce
creamy.
6. Toss the pasta with the brussels sprouts and
pancetta to combine, and then with the egg
22
23
Spaghetti Salad
Ingredients (serves 6)
Dressing yellow beans, cut in 1 to 2 inch pieces
• 1/3 cup extra virgin olive oil • 2 cups cherry tomatoes, sliced in half, or quar-
• 1/3 cup red wine vinegar ters
• 1 clove garlic, finely minced • kernels from 2 ears of steamed corn
• 1 tsp fresh rosemary, finely minced • 1/4 small red onion, slivered
• 1/4 tsp salt • 1/4 cup toasted pine nuts
• 1/4 tsp fresh cracked black pepper • basil leaves
• baby lettuce leaves, optional
Salad
• 1/2 lb spaghetti
• 2 cups blanched or lightly steamed green and
Instructions
1. Whisk together the dressing ingredients, taste to adjust any of the ingredients, and set aside.
2. Meanwhile, cook the pasta in plenty of salted boiling water just until al dente. Drain and immedi-
ately dress with about half of the dressing. Put the pasta in a large shallow serving bowl.
3. In a separate bowl toss the beans, tomatoes, corn kernels, and onions with the other half of the
dressing. Do this while the pasta is cooking.
4. Spoon the salad over the pasta, and garnish with pine nuts and basil leaves. Serve immediately.
good to know:
As written the recipe is vegan, but feel free to add some cheese like shreds of Parm,
or crumbles of feta if you do not follow a vegan diet.
24
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