National Pasta Day Recipes

There are plenty of reasons to celebrate pasta in October with the arrival of cooler weather and two holidays—World Pasta Day (October 25) and National Pasta Day (October 17).

We've rounded up some perfect pasta recipes to add to your bar or restaurant's menu.

Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne

Ingredients:

2 Tbsp. vegetable oil divided

4 cups (1 lb.) sliced onion

2 Tbsp. sliced sage leaves

¼ cup (½ oz.) dried cranberries preferably no sugar added

4 oz. penne

2 cups (9 oz). Brussels sprouts halved

Directions:

1. Heat a large sauté pan over medium heat. Add 1 TBSP of the oil and onions. Sprinkle with salt.
2. Slowly cook, stirring from time to time until golden (about 30 minutes). Stir in the sage leaves and cranberries.
3. While the onions are caramelizing, bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.
4. While the onions are cooking, bring a small saucepan of salted water to a boil and cook the Brussels sprouts until just softened (about 5 minutes). Drain.
5. Remove the onion mixture from the pan to a bowl. Heat the same pan over medium high heat. Add the remaining 1 TBSP oil and sauté the Brussels sprouts until browned (about 3 minutes). Stir in the penne and the onion mixture.
6. Adjust seasoning to taste with salt and pepper.

Grilled Acorn Squash Pasta and Red Cabbage

Ingredients:

4 oz. penne rigate

1 lb. acorn squash cut into wedges, along the natural indentations, seeds removed

2 Tbsp. vegetable oil divided

4 cups/12 oz. red cabbage shredded

¼ tsp. cinnamon

¾ tsp. ground ginger

1 Tbsp. dark brown sugar

1 Tbsp. apple cider vinegar or red wine vinegar

1 tsp. fresh thyme

Directions:

1. Bring a large pot of salt water to boil. Cook the penne according to package directions. Drain and reserve.
2. Heat a grill pan over medium heat. Toss the squash with half the oil. Salt and pepper to taste. Place the squash flesh side down and grill for 5 minutes. Flip and cook for 5 minutes on the other side. Finally turn squash on the skin side and cook 3 minutes more. Check that the squash is done. A knife should go in easily. When cool enough to handle, dice the squash into bite-sized chunks. Add to the bowl with pasta.
3. Toss the cabbage with the remaining oil. Salt and pepper to taste. If using an indoor grill pan, place the cabbage directly on the pan. Use tongs to move it around and wilt (about 2 minutes). If using an outdoor grill, use a vegetable basket or just place the cabbage on a piece of foil directly on the grill and heat enough to wilt. Add to bowl with squash and pasta.
4. While the squash is cooking, whisk together the cinnamon, ground ginger, brown sugar and cider vinegar. Toss with other ingredients. Taste and adjust seasoning.

Herbed Lasagna Chips

Ingredients:

6 lasagna noodles

1/4 cup finely grated Parmesan cheese

2 tbsp. olive oil

2 cloves garlic minced

1 tbsp. Italian herb mixture

1/4 tsp. each salt and pepper

Directions:

1. Preheat oven to 375°F. In large pot of boiling salted water, cook noodles for 8 to 10 minutes or until tender but firm. Drain; let cool in single layer on baking sheet.
2. Cut noodles into bite-size pieces; toss with Parmesan, olive oil, garlic, Italian herb mixture, salt and pepper.
3. Spread in single layer on parchment paper–lined baking sheet; bake for 20 to 25 minutes or until crisp. Let cool.
4. Add a pinch of cayenne for heat if desired. Serve with a variety of dips, such as hummus, marinara or tzatziki sauce, for dipping.

Cranberry Orange Orzo Salad

Ingredients:

1 navel orange (about 7 oz.)

2 tbsp. cranberry sauce

2 tbsp. olive oil

1 tbsp. white wine vinegar

1 clove garlic (minced)

1/2 tsp. salt

1/4 tsp. pepper

Pinch chili flakes

4 cups (4 oz.) baby arugula

1/4 cup (1 oz.) chopped toasted walnuts

1/4 cup (1 oz.) dried cranberries

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside.
3. Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta.
4. Stir in arugula, orange segments, walnuts and dried cranberries.

 

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