Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

(^47) cook real food every day
Rigatoni with Caramelized
Onions and Squash
Makes 6 servings
Summer’s bounty boasts an abundance of
produce, but squash is defi nitely at the top of our
list. Laced with caramelized onion and spicy pork
sausage, and fi nished with a sprinkling of ricotta
salata and fresh basil, this rigatoni comes to life.
1 pound mild Italian pork sausage, casings
removed
4 tablespoons unsalted butter, divided
2 cups thinly sliced yellow onion
1 teaspoon kosher salt, divided, plus more to taste
½ pound yellow squash, halved lengthwise and sliced into
¼-inch-thick pieces
½ pound zucchini, halved lengthwise and sliced into
¼-inch-thick pieces
1 (16-ounce) package rigatoni
½ teaspoon crushed red pepper
¾ cup grated ricotta salata cheese
½ cup fresh basil leaves
Garnish: crushed red pepper

1. Heat a large skillet over medium-high heat. Add sausage; cook,
   breaking apart meat with a wooden spoon, until browned and crumbly,
   about 6 minutes. Transfer sausage to a plate; set aside.


2. Add 2 tablespoons butter to skillet; heat over medium heat. Add
   onion and ½ teaspoon salt; cook for 5 minutes, stirring frequently. Add
   squash, zucchini, and remaining ½ teaspoon salt; cook until onion is lightly
   caramelized, about 12 minutes. Remove from heat; set aside.


3. Bring a large pot of salted water to a boil over high heat. Add pasta;
   cook until al dente, about 11 minutes. Reserve 1 cup pasta water. Drain
   pasta, and transfer to skillet with onion mixture. Add reserved 1 cup pasta
   water, sausage, red pepper, and remaining 2 tablespoons butter. Return to
   medium heat; cook, stirring frequently, until pasta water is absorbed and
   sauce is silky, about 2 minutes. Transfer to a serving bowl. Top with ricotta
   salata and basil. Garnish with red pepper, if desired.

Thinly slice squash

and zucchini;

store in an airtight

container in

refrigerator.

:

05

MINUTES

Morning

PREP

Orecchiette with Chicken,

Cannellini Beans, and Kale

Pesto

Makes 6 servings

Brimming with protein and enveloped in a power-

green pesto made from kale and pistachios, this

“beans and greens” beauty is a shoo-in to win the

award for the most wholesome pasta ever.

4 cups chopped stemmed kale, divided

¾ cup fresh basil leaves, divided

⅓ cup plus 2 tablespoons roasted salted

pistachios, divided

⅓ cup fi nely grated Parmesan cheese

2 cloves garlic

1 tablespoon lemon zest

½ teaspoon kosher salt, plus more to taste

¾ cup olive oil

1 (16-ounce) package orecchiette

1 (15-ounce) can cannellini beans, rinsed and drained

2 cups shredded rotisserie chicken

2 tablespoons fresh lemon juice

Kosher salt, to taste (optional)

Ground black pepper, to taste (optional)

Garnish: fi nely grated Parmesan cheese

1. To make pesto: In the work bowl of a food processor, place 2 cups kale,
   ½ cup basil, ⅓ cup pistachios, Parmesan, garlic, zest, and salt; pulse until
   fi nely chopped. With processor running, add oil in a slow, steady stream
   until well combined and creamy. Set aside.


2. Bring a large pot of salted water to a boil over high heat. Add pasta;
   cook until al dente, about 10 minutes. Reserve 1 cup pasta water. Drain
   pasta, and return to pot. Add reserved 1 cup pasta water, pesto, beans,
   chicken, lemon juice, and remaining 2 cups kale; cook over medium-low
   heat for 2 minutes. Season with salt and pepper, if desired. Transfer to a
   serving bowl. Top with remaining ¼ cup basil and remaining 2 tablespoons
   pistachios. Garnish with Parmesan, if desired.

Shred rotisserie

chicken. Clean

and stem kale

leaves; cover and

refrigerate.

:

05

MINUTES

Morning

PREP

PRO TIP

If you’d like, substitute orecchiette with any small, cup-shaped

pasta, such as medium shells or elbows. This shape allows pasta

to cradle the pesto and beans with every bite.

SHOPPING TIP

To save time removing sausage from casing, ask your butcher for

bulk Italian sausage. You can fi nd ricotta salata at most grocery

stores, or substitute with pecorino.