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The Cookstr Weekly: Summer Pastas

June 14, 2013
Sophia Loren once famously said, “Everything you see I owe to spaghetti,” and I always think fondly of these words in the summertime. Rather than infinite chopped salads or pressed green juices, pasta is the food I associate with beach season. While pasta itself is good all year round, the things that go in it – tomatoes, eggplant, zucchini, basil – hit their peak throughout the summer.
For picnics, you can’t beat cold pasta salads with roasted broccoli and peppers. For al fresco dinners with company, up the ante with a sauce that’s a bit creamy, or toss in some pork in the form of sausage or prosciutto. Sophia would be proud.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

by Giuliano Hazan

  

The corkscrew-shaped fusilli are an ideal fit for this recipe, with plenty of nooks and crannies to catch the chunks of fresh tomato and crispy crumbles of pork sausage in the sauce. When tomatoes and zucchini are in season, they need little else to bolster them, but savory sausage and a bit of good Parmesan cheese turn them into a weeknight indulgence that’s made for long, leisurely summer suppers outdoors. The author suggests that you seek out plain pork sausage for this dish rather than ‘Italian sausage’, which in the United States curiously always seems to include fennel seeds.

More Summer Pasta Recipes from Cookstr

Spaghetti with Clams by Frank Castronovo and Frank Falcinelli

Soba Noodle Vegetable Salad with Ellie Krieger

 
 

by Molly Stevens

 

“If I had to pick one way to roast a chicken for the rest of my life, this might well be it. Butterflying the bird and flattening it before it goes in the pan may add an additional step, but the payoff is enormous. Not only does the chicken cook more evenly – and more quickly – but all of the skin, even the skin on the tops of the thighs, becomes gorgeously crispy. To get the most benefit from the technique, use a heavy-duty rimmed baking sheet or a low-sided roasting pan. A deep pan will shield the chicken from the hot oven heat and prevent the skin from browning evenly. As for a roasting rack, you have a choice. A flat rack does promote crisp skin all the way to the very edges of the chicken, but in my experience, the difference between using a rack and not using one is incremental. Both methods give you a handsomely browned chicken with plenty of crisp skin to go around.” 

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