PHELPS

THE MICHAEL PHELPS OF Pasta is versatile and fast. MEALS Photos by Sue Ade/Morris News Service Pasta dishes are versatile and flexible and different shapes of pasta can be used interchangeably in recipes. The bowtie pasta pictured above is also known as farfelle, but ziti, rotelle, penne rigate, rotini or rigatoni can be substituted. W KITCHEN ADE Sue Ade hether it’s served plain or fancy, hot or cold, shaped like spirals or as strands of angel hair, nothing quite beats pasta for a quick, economical and delicious meal. In addition to its versatility as a lunch or dinner option, pasta also combines well with a limitless variety of sauces. Most people like pasta with tomato sauce, either hearty and thick with meat, or delicate and light with seafood. Others might prefer pasta tossed with a little white wine and fresh herb sauce, while a good number of us would go for the bubbly, hotfrom-oven macaroni and cheese casserole. Any one of the pasta recipes here will turn out an exceptionally flavorsome dish, with the visual appeal to draw hungry folks to the table. In addition, the recipes have the ability to adapt to whatever ingredients are on hand and can be stretched to feed a large family. Pasta dishes also make great leftovers and, in general, can be frozen, thawed in the refrigerator and cooked again without loss of flavor or texture. If a recipe calls for specific shape pasta, substitutions can be made, as long as the size of the pasta is similar. Regardless the shape, pasta should be cooked al dente (to the tooth), meaning that the pasta is cooked just until the inside is firm enough to offer resistance when bitten into. Sue Ade, a Lowcountry resident since 1985, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at sueade@aol.com or (843) 683-0375. Bowties with Sausage, Tomatoes and Cream RECIPE PROVIDED BY ALLRECIPES.COM; SUBMITTED BY LINDA CAROLINE Bowties with Peas, Lemon and Mint RECIPE COURTESY EPICURIOUS.COM 1 (12-ounce) package bowtie pasta 2 tablespoons olive oil 1 pound sweet Italian sausage, casings removed and crumbled ½ teaspoon red pepper flakes ½ cup diced onion 3 cloves garlic, minced 1 (28-ounce) can Italian-style plum tomatoes, drained and coarsely chopped 1 ½ cups heavy cream ½ teaspoon salt 3 tablespoons minced fresh parsley Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender.* Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8 to 10 min- ⅓ cup finely chopped shallot 1 tablespoon unsalted butter 2 teaspoons fresh lemon juice ¼ cup dry white wine or vermouth ¾ cup low-salt chicken broth ¼ cup heavy cream ½ cup cooked fresh peas or thawed frozen ¼ teaspoon freshly grated lemon zest 3 tablespoons freshly grated Parmesan cheese ½ (8 ounces) pound bowtie pasta ¼ cup julienne strips fresh mint leaves In a saucepan, cook shallot in butter over moderate heat, stirring until softened. Add lemon juice and wine and boil until liquid is reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to about ¾ cup. Add cream and boil liquid until reduced to ¾ cup. Reduce heat, stir in peas, zest and Parmesan If you have a supply of fresh vine-ripened tomatoes on hand, you may wish to use them instead of the canned tomatoes called for in this recipe. Two pounds of fresh tomatoes will yield about 3 ½ cups or the equivalent of a 28-ounce can of tomatoes in their juice. utes. Stir cooked pasta into sauce and heat through. Sprinkle with parsley. Makes 6 servings. *Kitchen Ade note: Drain excess fat from skillet before adding onion and garlic. Bowties with Peas, Lemon and Mint offers a fresh, bright taste that is good served as a main course or side dish. cheese, and cook until peas are heated through. While sauce is cooking, in a kettle of boiling salted water, cook pasta until al dente, then drain well. In a serving bowl, toss pasta with sauce and mint. Makes 2 main courses, or 4 side dish servings. Macaroni and Cheese with Toasted Panko Bread Crumbs 3 cups (12 ounces) elbow macaroni, uncooked 1 stick (8 tablespoons) unsalted butter or margarine, divided ¼ cup all-purpose flour 1 quart low fat milk 2 ½ cups Velveeta 2 Percent Milk Pasteurized Prepared Cheese Product Salt and pepper, to taste 1 cup Japanese-style Panko breadcrumbs* Cook macaroni until al dente, then drain. In a medium saucepan, over medium heat, combine 4 tablespoons butter, with 4 tablespoons flour, stirring constantly until smooth. (This is called a roux; “roo.”) Pour milk into hot roux, stirring until thick and smooth. Reduce heat to low, and stir in cheese until melted. Season with salt and pepper. Combine macaroni cheese sauce and pour into a buttered 2-quart casserole dish. Over medium-low heat, melt remaining 4 tablespoons of butter. Stir in breadcrumbs and lightly toss to coat. Evenly distribute crumbs over top of macaroni. Bake for 30 minutes, or until lightly browned and bubbly. Serves 6-8. *Kitchen Ade note: To make your own Japanese-style Panko Buttered Japanese Panko bread crumbs were used to top this luscious Velveeta-based macaroni and cheese casserole. Japanese-style Panko bread crumbs are made from the soft centers of bread and contain no crusts, making them lighter in color than traditional bread crumbs. If you cannot find Panko bread crumbs at the market, they are easy enough to make yourself. breadcrumbs, trim the crusts off 4 slices of white bread. Tear the bread in large pieces and place in the work bowl of a food processor. Pulse a few times, or just until coarse crumbs are formed. Do not over-process. Spread crumbs onto a parchment paper-lined baking sheet and bake at 300 degrees for 6-8 minutes, or until dry; do not allow crumbs to brown. Makes about 1 cup.