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.

Cheesy Tteokbokki with Corn & Bacon (AKA The Korean Mac and Cheese) 

Ingredients:

For the Tteokbokki:

6 slices bacon, sliced into ½-inch pieces

1 tbsp. salted butter

1 ½ c. corn kernels cut fresh off the cob

White parts of 6 scallions, sliced

1 fresno chili, seeds removed and finely diced

2 cloves garlic, minced

2 tbsp. Kewpie mayo

¼ c. heavy cream or half & half

1 c. water

2 packages O’Food Original Tteokbokki

¾ c. shredded mozzarella cheese, divided

¾ c. shredded provolone cheese, divided

For garnish:

Green parts of 2 scallions, thinly sliced on the bias

Directions:

1. Heat a large oven-safe skillet over medium heat. Add the sliced bacon and cook, stirring often, until golden brown and crispy. Remove the bacon and excess fat from the skillet, leaving 1 tbsp. of fat in the pan.
2. In the same skillet, melt the butter over medium-high heat. Add in the corn, scallions, chili, and garlic, and saute for 5-6 minutes, stirring often to avoid burning. Add the cooked bacon back into the pan along with the Kewpie mayo and heavy cream. Use a spoon to mix everything together, then add the water, the gochujang sauce packets, the tteokbokki, ¼ cup of the mozzarella and ¼ cup of the provolone. Use a spoon to mix everything until well combined, then top with the remaining mozzarella and provolone cheeses and cover the pan with a lid for about 2 minutes to melt the cheese.
3. Turn on your oven’s broiler to high heat. Remove the lid and place the pan under the broiler for 3-4 minutes, watching carefully, until the cheese is golden brown.
4. Spoon the tteokbokki into bowls and garnish with sliced scallions.

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.

Pumpkin Macaroni & Cheese

Ingredients:

1 box (16 ounces) whole wheat macaroni/elbows or other small pasta

4 tbsp unsalted butter

4 tbsp whole wheat flour

2 1/2 cups milk I like to use a mix of whole milk and 1% milk

2 cups Simple Pumpkin Purée or store bought unsweetened pumpkin purée

1 cup sharp cheddar cheese shredded (reserve ¼ cup for topping)

1 cup aged cheddar cheese shredded (reserve ¼ cup for topping)

2 tsp fresh rosemary finely chopped

1 tsp salt

1/4 tsp ground black pepper

1/8 tsp dried mustard

1/2 tsp dried thyme

1/8 tsp freshly grated nutmeg to taste

1 cup bread crumbs I like to use whole wheat panko bread crumbs

Directions:

Butternut Squash Ravioli

Recipe by Chef Michele Mazza, Il Mulino New York

Ingredients: 

Ravioli Stuffing

1 Butternut Squash

¼ lb fresh ricotta cheese

1 spoon Pecorino cheese

½ teaspoon grated nutmeg

1 egg yolk

salt & pepper (to taste)

Ravioli Dough

8 oz. 00 organic flour

4 egg yolks

1 Pinch of salt

1 teaspoon olive oil

Sauce

8 sage leaves

¼   cup clarified butter

¼ cup pasta water

2 teaspoon Pecorino cheese

1 teaspoon Parmigiano

1 Pinch fresh ground black pepper

½ Teaspoon lemon zest

Directions:

For the Ravioli Stuffing:

1. Cut in half the butternut squash and roast it in the oven at 350 degrees for 20 minutes.  

2. Scoop all the pulp out. Let it cool off, mix with the ricotta cheese, eggs, pecorino cheese, nutmeg, salt and pepper. Then place the stuffing in a container and keep refrigerated.

For the Ravioli Dough:

1. Once you mix all the ingredients for the ravioli dough, let it rest for 30 minutes in the refrigerator.  

2. Remove it from the refrigerator and make a sheet with the roller, keep rolling until the dough is a long, thin, sheet.

How to make Ravioli:

1. Cut out 8cm rounds and place on a tray lined with baking paper,

2. Working in batches, place pasta rounds in a row and spoon 1 tbsp of pumpkin filling onto the center of each. Brush edges with egg wash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with a pasta cutter.

3. Cook the ravioli in a large saucepan of boiling salted water until al dente (2-4 minutes).

4. In a large pan mix the clarified butter, sage, pasta water and black pepper, put on the fire and let boil, Transfer the cooked ravioli with a slotted spoon into the sauce, sauteed for 1 minute, sprinkle with the parmigiano cheese, serve in the plate and sprinkle the lemon zest and the pecorino cheese.

Smokey Pumpkin Sauce

Ingredients:

4 Tablespoons Butter, Salted

14 each sage leaves

4 cloves garlic

1 1/2 cup pumpkin puree

3/4 cup veg stock or water

3/4 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon chipotle powder

Whole Nutmeg

1/3 cup heavy cream

Parmigiana for garnish

Directions:

1. In a small sauté melt 1/2 the butter over medium add the sage and cook till brown and crisp about 2 minutes. Transfer to paper towel, and save.
2. In Dutch oven, melt the remaining butter over medium heat. Add the garlic and the spices and cook until fragrant, stirring every 30 seconds.
3. Stir in the pumpkin puree, stock and grate a generous amount of nutmeg and a heavy pinch of kosher salt. Cook until slightly thickened stirring often. 5 to 7 minutes. Stir in the cream and simmer for another 3 min. Season to taste with salt and pepper.
4. Cook the pasta of your choice to your liking. Make sure that your pasta water taste like the sea. When the pasta is almost ready reheat the sauce over medium heat. When the pasta ready remove from the water, and place pasta directly into the sauce over medium heat. I save about a cup of pasta water just in case. Transfer the pasta directly to the sauce and toss until well coated. Using some pasta water to loosen it up if need. Adjust the seasoning. This is also where i would also put in a bit more butter if i feel like it, 1-2 tablespoons will help out but not needed.
5. Portion the pasta out, top with cheese and fried sage!

Red Jalapeño Pasta Sauce

Ingredients:

2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
1 cup white wine
1 tsp. coriander seed
1 tsp. fennel seed
1 tsp. Italian seasoning
1 tbsp. garlic, minced
4 cups can diced tomatoes
1 tbsp. tomato paste
Salt to taste

Directions:

1. In a large sauce pan, add olive oil and sweat garlic until soft.
2. Toast dried spices.
3. Add remaining ingredients and stew for 30-45 minutes over low heat.
4. Pour over pasta and garnish with cotija cheese and fresh torn basil.

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