the Pence family cookbook

Recipes Tagged with “Pasta”

Shrimp Garlic Pasta

Main Course Pasta Shrimp Untested


  • 5 medium garlic cloves, pressed, plus 4 medium cloves, smashed
  • 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
  • 3 tablespoons olive oil
  • Table salt
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 pound pasta in short, tubular shapes
  • 2 teaspoons unbleached all-purpose flour
  • 1/2 cup dry vermouth or white wine
  • 3/4 cup clam juice
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice plus 1 lemon, cut into wedges
  • Ground black pepper


Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.

Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick. Season with black pepper. Serve, passing lemon wedges separately.


Beef Noodle Soup

Main Course Beef Chinese Pasta Soup


  • 1.1 lb. (500g) beef chuck
  • 2 whole star anise
  • 2 bay leaves
  • 1 black cardamom pod
  • 1 stick cinnamon
  • 1 tbsp. Szechuan pepper
  • 2-3 pieces Mandarin orange peel
  • 1 tbsp. chili sauce
  • 1 tbsp. dark soy sauce
  • 2 tbsp. light soy sauce
  • 2 tbsp. Shaoxing wine or rice wine
  • 1 tbsp. sugar
  • 4 tbsp. garlic
  • 4 slices fresh ginger
  • 3 spring onions
  • ramen noodles, or similar


Cut the beef into 2" pieces, then put everything in a soup pan with around 3 1/2 c. water. Heat until boiling, then simmer for 2 hours. Cook noodles and place them in a bowl, add meat and soup. Garnish with half a boiled egg and some greens. Add some home made chili oil if you dare!

Yi Cooks

Sesame Noodles with Chili Oil and Scallions

Main Course Chinese Pasta Untested


  • 4 scallions, whites and greens separated, thinly sliced
  • 1/2 cup vegetable oil
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons sesame seeds
  • 2 teaspoons Sichuan peppercorns, ground
  • 12 ounces thin ramen noodles or spaghettini
  • Kosher salt
  • 1/4 cup tahini
  • 1/4 cup unseasoned rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar


Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

Bon Appetit, June 2013

Braised Pork Cheeks

Main Course Italian Pasta Pork


  • 1/4 cup olive oil
  • 3 pounds pork cheeks, silver skin, fat, and cartilage removed
  • 4 celery stalks, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 medium yellow onion, quartered
  • 1 leek, white part only, sliced
  • 1 head garlic, cut in half
  • 3 tablespoons honey
  • 2 cups red wine
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 6 cups veal or pork stock
  • Salt and pepper to taste
  • 2 bunches baby mâche or 28 oz. can diced tomatoes


Preheat the oven to 350ºF. Heat the olive oil in a large Dutch oven over medium heat. Add the pork cheeks and sear until well caramelized on all sides, about 4 minutes each side. Remove from the pot and set aside. Add the celery, carrots, onions, leeks, and garlic and sauté until tender and browned, about 10 minutes. Add the honey and mix well. Return the pork to the pot and stir. Add the red wine, bay leaf, and thyme. Bring the liquid to a simmer and reduce by half, about 15 minutes. Add the stock and return to a gentle simmer. Cover the pot, transfer to the oven, and braise until the meat is very tender, about 2 1/2 hours.

Remove the pot from the oven and let stand at room temperature for 20 minutes. Remove the pork from the pot and set aside. Strain the braising liquid into a medium saucepan and bring to a simmer. Simmer until the liquid has reduced by a little more than half, about 10 minutes. Skim the fat from the top. Return the pork to the liquid and season with salt and pepper to taste.

Alternatively: After removing the pork from the pot, do not strain the braising liquid (remove the thyme sprigs and bay leaves). Add a 28-oz. can of diced tomatoes and reduce until it forms a proper tomato sauce. Shred the pork cheeks and return them to the sauce, and serve over pasta.

Adapted from James Beard Foundation

Pasta Salad with Tomatoes and Peas

Main Course Side Dish Pasta Peas Salad Tomato Vegan Vegetarian


  • 1/3 cup white-wine vinegar
  • 2 tablespoons water
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
  • 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 pound medium pasta shells
  • 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
  • 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
  • 1/2 cup shredded fresh basil leaves


In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Gourmet, June 1993

Pasta with Creamy Leek and Garlic Pesto

Main Course Bacon Italian Leek Pasta


  • 3 tablespoons extra virgin olive oil, or as needed
  • 4 ounces bacon, chopped
  • 4 or 5 garlic cloves, thinly sliced
  • About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
  • Salt
  • 1 egg
  • 1 cup chopped fresh parsley leaves, plus more for garnish
  • Black pepper
  • 8 ounces any pasta


Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes.

Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat.

Cook the pasta in the boiling water until it’s tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves 4

The New York Times

Pasta with Peas, Prosciutto, and Lettuce

Main Course Pasta Peas Untested


  • Salt
  • 3 tablespoons olive oil
  • 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
  • 1 pound pasta
  • 2 tablespoons butter
  • 1 shallot, minced
  • Black pepper to taste
  • 2 cups peas, fresh or frozen
  • 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
  • 1/2 cup chicken or vegetable stock or dry white wine, more as needed
  • 1 cup finely grated Parmesan cheese


Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.

When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.

Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.

Serves 4

The New York Times

Beef Chow Mein

Main Course Beef Chinese Pasta Untested


  • 8 oz fresh thin Chinese egg noodles (also called Hong Kong noodles; not wonton noodles)
  • 1 (1/2 lb.) piece flank steak
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Asian sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon white pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup plus 2 tablespoons peanut or vegetable oil
  • 1 teaspoon finely chopped peeled fresh ginger
  • 1 teaspoon finely chopped garlic
  • 3 scallions, cut into 2 1/2-inch pieces (1 cup)
  • 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
  • 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets


Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

Serves 4

Gourmet, September 2005

Fideos with Shrimp, Ham and Clams

Main Course Pasta Spanish


  • 4 smoked ham hocks
  • 1/4 teaspoon saffron threads
  • 12 scallions
  • 1 1/4 pounds fideos or angel hair pasta, broken into 1-inch lengths
  • 1 pound large shrimp
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound abalone or oyster mushrooms—stems trimmed, caps sliced lengthwise 1/4 inch thick
  • Salt and freshly ground pepper
  • 8 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 cup Spanish green olives, pitted and chopped
  • 1/2 teaspoon crushed red pepper
  • 1 cup dry sherry, such as fino
  • 2 tablespoons fresh lemon juice
  • 2 dozen Manila or littleneck clams, scrubbed
  • 1/2 cup chopped cilantro


In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1 1/2 hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Using scissors, cut down the back shell of each shrimp. Remove the dark intestinal veins, leaving the shells intact.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away.

MAKE AHEAD The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth, chopped ham, scallions and shrimp separately. Store the toasted fideos in an airtight container at room temperature. Warm the ham hock broth before using.

Food & Wine

Stuffed Meatballs

Main Course Cheese Italian Pasta Sausage


  • 2 lb. italian sausage
  • 12 small mozzarella balls
  • 1 large (28 oz.) can diced tomatoes
  • 1 container store bought pesto
  • 1/4 cup white wine
  • pinch crushed red pepper flakes
  • fresh basil (optional)
  • 1 lb. whole wheat pasta


Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.