Weeknight Pasta 3 Ways

These three fast and flavorful 20-minute pasta recipes are a life saver when you need to bust out a quick dinner on a weeknight. Get $5 your first Duo of Sizzle and Drizzle using code BRIAN at ☕Like this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: 10“ CHEFS KNIFE: DIGITAL SCALE: HALF SHEET PAN: EIGTH SHEET PAN: PARCHMENT SHEETS: PEELER: SALAD SPINNER: STRAINER: DUTCH OVEN: QUARTER SHEET PAN RACK: FAVORITE STAINLESS BOWL: **As an Amazon Associate I earn from qualifying purchases** *RECIPES* BROWN BUTTER SAGE PASTA 1 leg butternut squash, cut into ¼”/.5cm triangles Olive oil 50g (6T) pine nuts 225g (.5lb) campanelli pasta 5-6 leaves sage, thinly sliced 100g (7T) unsalted butter 50g (1/2c) grated parmesan (plus extra for topping) Lemon Chili flake Remove stem & bottom bulge of squash. Peel and cut the rest of the squash into ¼”/.5cm triangles. Spread squash onto parchment lined half sheet tray. Toss with olive oil, salt, & pepper. Roast for 10min at 450F/232C. You should have enough squash to nearly fill a half sheet tray. Toast pine nuts on a small sheet tray in the oven (450F/232C), 5-6 mins. Bring a large pot of water to a boil. Add salt & pasta. Cook to al dente. Reserve 250ml/1c pasta water. Drain & set aside pasta while you build the sauce. Return empty pasta pot to medium heat. Add 50g butter & sliced sage. Fry sage for 90 sec until butter has browned. Add reserved pasta water and drained pasta. Reduce heat to low and add another 50g pasta. Stir and toss the pasta while shaking the pan to emulsify the sauce. After about a minute the texture should be silky. Off heat, add half the toasted nuts, all of the roasted squash, and 50g parm. Stir to gently melt the cheese. Plate up and top with a squeeze of lemon juice, a pinch of parm, chili flakes, pine nuts, and a drizzle of olive oil. -- RAPINI ANCHOVY PASTA 1.5 bunches of rapini/broccoli rabe 30g (8 large) garlic cloves, sliced 2oz/56g can anchovies, rinsed 225g (1/2lb) orecchiette Olive oil 50g (1/2c) coarse panko bread crumbs Chili flake 50g () unsalted butter 50g (1/2c) grated parmesan (plus extra for topping) Remove stems and cut the rest of the bundles of rapini into 2-3” (5-6cm) pieces. Wash. Rinse anchovies and chop. Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook according to package instructions. When the pasta has 1 minute left to cook, add ichopped rapini in with the pasta. Reserve 250mL/1c water, then drain pasta/rapini and set aside. Return pasta pot to medium heat and add a generous drizzle of olive oil, about 25g/2T. When the oil is hot add 50g panko and fry, stirring constantly for about 1 minute until golden brown. Transfer breadcrumbs to a paper towel to drain. Add another long squeeze (25g/2T) of olive oil followed by sliced garlic. Fry over medium heat for about a minute then add a pinch of chili flake and chopped anchovies. Stir and cook for about 2 minutes. Add reserved pasta water and drained pasta and rapini followed by 50g of butter and reduce heat to low. Stir, toss, and shake pan to create an emulsion, resulting in a creamy-silky sauce. Remove from heat and add grated parmesan. Serve and top with a generous amount of toasted breadcrumbs, a pinch of parm, and a drizzle of olive oil. -- BACON AND PEAS PASTA 225g (1/2lb) pasta shells (medium size) 8oz/225g thick cut bacon, diced into squares ½ white onion, small diced salt 50g () unsalted butter 125g (1c) frozen peas 50g (1/2c) grated parm (plus extra for topping) Black pepper Bring a large pot of water to a boil, salt well, and cook pasta according to package instructions. Reserve 250mL/1c pasta water then drain. Return empty pasta pot to medium heat and add diced bacon. Cook, stirring often, until fat has rendered and bacon is brown and becoming crisp, 7-8min. Remove bacon and the bulk of fat from the pan & drain bacon on towel. Return pot to heat and add olive oil, diced onions, and a pinch of salt, scraping as the onions cook. When onions have softened, add reserved pasta water, drained pasta, and butter. Stir and toss until emulsified. Add rendered bacon, peas, & grated parm. Remove from heat. Stir and toss gently until parm is melted. Serve & top with pinch of grated parm & black pepper. CHAPTERS: 0:00 Browned butter sage pasta 4:49 Rapini and anchovy pasta 6:50 My new favorite olive oil (ad) 7:55 Finishing the rapini anchovy pasta 9:54 Bacon and shells pasta #weeknightpasta #easypasta #pastarecipes