Anything’s Pastable and Pasta Giveaway
April 9, 2024 by JennyEnter our US giveaway to win one of three copies of Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman with one of those winners receiving the Sporkful collection of pasta from Sfoglini.
Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman, the creator of The Sporkful and pasta shape inventor, shares innovative and delicious recipes to level up your pasta game. Interestingly enough, Pashman doesn’t want to deliver readers another recipe for marinara but unique flavor combinations that are anything but ordinary.
Be sure to note the Events remaining for the author.
I made the Shrimp and andouille mac ‘n’ cheese [Darnell Reed] on Sunday but I had to leave out the shrimp as my husband is not a fan of seafood. My photo is above – it is not a gorgeous photo but the food was spectacular! All three of us loved it. My son and husband had two big servings and I had a generous serving. I was surprised how much I liked the pasta itself. I was worried that the pasta was going to be too big – and maybe too chewy – but it was perfection.
The publisher is sharing the following recipe with our Members. I love all things miso and the following dish is a perfect quick but satisfying meal for anytime. I need to pick up some scallions and make this dish soon! – Like tomorrow.
Serves 4 to 6 – Total Time: 35 Minutes
If you just came home from a long, stressful day at work and you’re starving, and all you want is to sit on the couch and eat something incredibly delicious and comforting and watch bad TV, this is the dish for you. And if, on top of all that, you have kids to feed? This is STILL the dish for you. The sauce is layered with rich, roasty nuttiness from toasted sesame oil, sweet, umami-rich miso, and lots of allium goodness from scallions and garlic, all made silky and spoonable with butter and Parmesan. My daughter Becky’s review: “Amazing. Buh-ro. No words except for amazing and bro. I didn’t know something this amazing could actually exist.”
- 2 tablespoons kosher salt
- 1 pound small or medium pasta shells
- 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
- 1 tablespoon toasted sesame oil
- 2 garlic cloves, thinly sliced
- 12 scallions, thinly sliced, dark green parts separated
- 1/4 cup white or yellow miso (see tip)
- 1 cup (4 ounces) finely grated Parmesan
- Roasted sesame seeds, for serving (see tip)
Bring 4 quarts of water and the salt to a boil in a large pot. Add the pasta and cook for 2 minutes less than the low end of the package instructions. Reserve 2 ½ cups of the pasta cooking water (see tip on page 16), then drain the pasta. Immediately return the pasta to the pot, cover, and set aside.
Heat 3 tablespoons of the butter and the sesame oil in a large, high-sided skillet over medium heat. When the butter has melted, add the garlic and cook, stirring, until the edges just begin to color, 30 to 60 seconds. Add the white and light green parts of the scallions and cook, stirring occasionally, until the scallions have softened, 4 to 6 minutes. Add 1 ½ cups of the pasta water, all but 1/3 cup of the dark green parts of the scallions, and the miso and stir until the miso dissolves, about 30 seconds. Whisking constantly, add the remaining 5 tablespoons of butter 1 tablespoon at a time, waiting for each tablespoon to melt before adding the next.
Pour the miso butter mixture into the pot with the pasta, scraping out the skillet. Place the pot over medium heat, add another 1/2 cup of the pasta water, and stir vigorously until the sauce is glossy and clings to the pasta, 2 to 4 minutes. (If the sauce seems too thick, add more pasta water 2 tablespoons at a time until it’s the consistency of heavy cream and pools slightly at the bottom of the pot. If it looks too thin, continue stirring over the heat until the sauce clings to and coats the pasta.) Remove the pot from the heat and stir in the Parmesan until fully incorporated.
Transfer the pasta to a serving bowl or individual bowls, sprinkle generously with sesame seeds and the reserved scallion greens, and serve.
MISO TIP: If you don’t frequently cook with miso, don’t worry about ending up with a lot after making this. It’s fermented, so it lasts a very long time, and is a key ingredient in countless delicious dishes, including the Linguine with Miso Clam Sauce on page 138. It’s also a perfect way to take a plain old jar of tomato sauce to the next level, as detailed in the Jarred Tomato Sauce Decision Tree on page 30!
SESAME SEEDS TIP: Most sesame seeds at the grocery store are raw, but you can find packaged roasted sesame seeds at your local Asian market or H Mart, or online. Or you can toast raw sesame seeds in a dry pan over medium heat until golden, shaking the pan often and watching carefully to make sure they don’t burn, 2 to 4 minutes.
From Anything’s Pastable by Dan Pashman. Copyright © 2024 by Sporkful, LLC. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
We also have two online recipes indexed for you to try now:
Let’s talk Sfoglini: Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US, bronze die extruded and slow dried, and made and packaged with care in New York’s Hudson Valley. Be sure to check out their Pasta Clubs so you never run out of their quality products. Also, follow Sfoglini on social media to keep current on new products and great recipes: Instagram, YouTube, Facebook and Pinterest.
Now about the Sporkful collection of pastas from Sfoglini.
Each set has:
Quattrotini (2 Boxes):
Originally called Cinque Buchi, this Sicilian pasta shape is served during the carnival period, when legend says the Devil uses it to tempt residents with the sin of gluttony. We’ve added ridges to the four bucatini-style tubes and renamed it “Quattrotini” to emphasize those four tubes.
Vesuvio (2 Boxes):
This shape takes inspiration from Mount Vesuvius, the volcano that towers over Naples and once buried Pompeii. A more modern creation, Vesuvio can be found in many shops where the volcano casts its shadow, but it’s rarer beyond.
Cascatelli (2 Boxes):
The shape that started it all. Cascatelli (Italian for “waterfalls”) is an original shape created in collaboration with the artisans at Sfoglini. Cascatelli is designed to maximize sauceability, forkability and toothsinkabilty.
All shapes in The Sporkful Collection, maximize the three qualities by which Dan believes all pasta shapes should be judged:
Sauceability: How readily sauce adheres to the shape
Forkability: How easy it is to get the shape on your fork and keep it there
Toothsinkability: How satisfying it is to sink your teeth into it
I was impressed with the Sfoglini pasta I made in the dish above. I agree with all of qualities that Dan judges pasta. The sauce adhered to the pasta beautifully, each forkful of pasta was perfection and I loved the bite of the pasta which was hearty and tasty. Be sure to check out Sfoglini and their line of artisan pastas!
Special thanks to the publisher for providing three copies of this title and Sfoglini for providing a Sporkful collection of pasta (to one winner) in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 1st, 2024.
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