Five Pasta Dishes

For the macaroni and cheese

1. Preheat the oven to 375°F (190°C).

2. Melt the butter in a large saucepan over medium heat.

3. Add the flour and cook, stirring with a wooden spoon for 2–3 minutes to remove the raw flour taste.

4. Gradually add the milk while whisking constantly until smooth.

5. Add the nutmeg, salt, black pepper, and all the cheeses (brie, Gruyère, Parmesan, and cheddar).

6. Stir until the cheeses are completely melted and incorporated into a smooth sauce.

7. Stir in the cooked elbow macaroni until well coated.

8. Butter an 8x12-inch baking dish and pour the pasta mixture into it.

9. Combine the breadcrumbs, sun-dried tomatoes, parsley, garlic, and Parmesan, and sprinkle evenly over the top.

10. Bake in the oven at 375°F (190°C) until golden brown and bubbling.

    Then 25 min of waiting

For the Bolognese sauce

11. Heat the olive oil in a Dutch oven and sauté the onion, celery, and shredded carrots over medium heat until softened.

12. In a separate skillet, brown the ground beef and Italian sausage over medium-high heat, breaking up the meat with a wooden spatula until caramelized.

13. Add the tomato paste and garlic to the vegetables in the Dutch oven, and cook for 1–2 minutes.

14. Pour in the red wine and simmer until reduced by half.

    Then 5 min of waiting

15. Add the crushed tomatoes, browned meat mixture, and beef stock to the pot.

16. Season with salt, pepper, and chopped fresh basil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally.

    Then 90 min of waiting

17. Stir in the milk towards the end of cooking and let it simmer for another 15 minutes.

    Then 15 min of waiting

18. Toss a portion of the sauce with cooked orecchiette pasta, drizzle with olive oil, and top with grated Parmesan and fresh basil leaves.

For the pomodoro sauce

19. Heat the olive oil in a pan over medium heat and sauté the onion and sliced garlic until translucent.

20. Add the quartered fresh tomatoes, basil stems, a few basil leaves, salt, and pepper.

21. Simmer for 10–15 minutes until the tomatoes break down and release their juices.

    Then 10 min of waiting

22. Remove the basil stems, then crush the tomatoes with a potato masher until a rustic sauce forms.

23. Stir in more fresh basil leaves and toss with cooked spaghetti.

24. Serve topped with grated Parmesan cheese and fresh basil.

For the creamy mushroom pasta

25. Melt the butter in a wok or large skillet over medium-high heat.

26. Add the red onion and sliced mushrooms, season with mushroom salt, and cook until the mushrooms release their moisture and brown.

27. Add the garlic, tarragon, and parsley, and cook for 1 minute until fragrant.

28. Pour in the beef stock and chicken stock, then stir in the chopped spinach leaves.

29. Add the heavy whipping cream, bring to a boil, and simmer until the sauce thickens slightly.

    Then 3 min of waiting

30. Add the cooked penne pasta and grated Parmesan cheese, tossing until the pasta is coated in the cream sauce.

31. Season with black pepper and serve hot.

For the linguine with clam sauce

32. In a large wide pan, combine 1 tbsp olive oil, 1 sliced garlic clove, parsley stems, red pepper flakes, and the white wine.

33. Add the cleaned clams, cover with a lid, and steam over medium-high heat until the clams open, about 3 to 5 minutes.

    Then 4 min of waiting

34. Remove the open clams from the pan, discarding any that remain closed.

35. Strain the remaining clam broth through a double-mesh strainer or cheesecloth to remove any sand, and set the broth aside.

36. In the same pan, heat another tablespoon of olive oil with thinly sliced garlic and a pinch of red pepper flakes for 1 minute.

37. Pour in 1 cup of the strained clam broth and bring to a simmer.

38. Add the cooked linguine, shucked clam meat, chopped parsley, and lemon zest.

39. Toss vigorously over heat to emulsify the pasta starch with the broth.

40. Serve garnished with the reserved whole clams in their shells.