PASTA PARTY

All recipes courtesy of Kosher.com

Curling up with a bowl of pasta on a dark and chilly night is what memories are made of. Noodles rule. Saucy, cheesy, or simply coated in olive oil, there’s nothing that screams comfort food louder than a bowl of pasta. And we have just the recipes for you, no matter how you choose to noodle. Enjoy!

Tip: Mix the pasta and sauce in a separate mixing bowl (instead of adding the pasta to the pot of sauce) to ensure your preferred balance of pasta to sauce.

— Moshe Nafisi

Pasta with Veal Bolognese

This pasta Bolognese is a little lighter than most, as it’s prepared with ground veal. It’s packed with sophisticated flavors yet easy enough to prepare on a weeknight.

 SERVES 6

• 1 16-oz (450-g) box campanelle pasta, or your favorite pasta, prepared al dente
• olive oil, for frying
• 5 cloves garlic, peeled and minced, divided
• 1 Tbsp salt, divided
• 2 tsp fresh cracked Gefen Black Pepper, divided
• 4 tomatoes on the vine, diced
• 4 oz (110 g) Tuscanini Tomato Paste (about ½ the tube)
• 3 sprigs marjoram, finely chopped
• 3 sprigs sage, finely chopped
• 3 sprigs tarragon, finely chopped
• 3 sprigs rosemary, finely chopped
• 3 sprigs basil, finely chopped
• 1 cup Baron Herzog Cabernet Sauvignon
• 1 lb (450 g) fresh ground veal
• fresh cracked pepper and basil, for garnish

Heat the olive oil in a small saucepan on medium heat. Sauté half the minced garlic with ½ Tbsp salt and 1 tsp pepper. Mix until garlic turns translucent. Add the diced tomatoes and tomato paste, mixing well for about 5 minutes. Then add the finely chopped herbs and wine, bring to a simmer, and turn down to low.