Pasta Made Simple

By Lael Hazan

A memorable “mac and cheese.”

Recently our family went to Gecko’s for lunch. Yes, you’ve discovered another Hazan family secret; we take our children to sports bars. Anyway, much to her father’s chagrin, six-year-old Michela orders mac and cheese. When it arrives in all of its fluorescent glory, she asks Giuliano, “Do you make mac and cheese?” Quick-wittedly, her papa replies, “No, but I make pasta burro formago.” “Oh,” she pouts, “but that’s pasta solo pasta, maybe you could learn how to make mac and cheese!”

She later went on to tell him her recipe for mac and cheese. It was quite involved and needed an orange. Giuliano asked, “Is the orange for the color?” Michela scrunched her eyebrows together, cocked her head, and thought for a moment. “Yes,” she replied, “but it is also for flavor.”

Soon afterwards we made the mac and cheese at home. I assure you, it wasn’t made with an orange; and it was delicious. The secret to this dish, so it doesn’t become the scary usual mac and cheese glop, is stirring so it becomes rich and creamy. This is an easy dish to make with the children and tasty enough that adults will enjoy it. Don’t worry, it won’t remind you of something from your childhood that might have glowed.

Shells with Butter and Cheese

Conchiglie al Burro e Parmigiano

From the cookbook, Giuliano Hazan’s Thirty Minute Pasta, Ó 2009

This is probably my younger daughter Michela’s favorite pasta. The ingredients are few and so are the steps, but when it is done well I confess this is still one my favorites as well. Though Michela prefers it pure, I find a few grindings of black pepper enhance it nicely. Other excellent pasta choices are rigatoni, maccheroni, and occasionally I also enjoy it with spaghetti.

Serves 4 people

4 tablespoons butter

1/4 cup heavy cream

Salt

Freshly ground black pepper

1 pound medium-sized shells (or see above for other suggested shapes)

1 cup freshly grated Parmigiano-Reggiano

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Cut the butter into 6-8 pieces and put it in the bowl you will be serving the pasta in. Add the heavy cream and season fairly generously with salt and pepper.

When the water for the pasta is boiling, add about 2 tablespoons salt to the boiling pasta water, put in the shells, and stir well. Cook until al dente. When the pasta is done, drain well, transfer to the bowl and mix well. Add the grated Parmigiano-Reggiano, mix again vigorously and serve at once.

Posted: 1/4/2010 2:07:41 PM | 0 comments

Pasta Made Simple

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