Today You Have License To Eat Pasta All Day Long

Photographed by Ingalls Photo.
We may not be fluent in Italian, but we do know a thing or two about pasta. The Boot's national dish has established a special place in our hearts, and its myriad of combinations — from sauces to garnishes to noodle type — has inspired many of our most memorable experiments in the kitchen. To us, al dente is not a preference — it's an art form.
In observance of National Pasta Day, we've tapped Brooklyn chef Danny Amend from Marco’s to share his latest favorite version of the feel-good carb. Pappardelle and mushroom go together like — as they say in Italy — macaroni and cheese.
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Plus, we're sharing six of our favorite past winners, from light dinner to full-on food coma. Click ahead, and get your saucepan and strainer ready.
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Photo: Courtesy of John von Pamer.
Pappardelle With Chanterelle & Hen Of The Wood Mushrooms
Serves 4

Ingredients
1/3 cup unsalted butter
2 cups 5-oz chanterelle mushrooms, cleaned and cut into small pieces
2 cups 5-oz hen of the woods mushrooms, cleaned
4 cloves garlic, gently smashed
1/2 cup flat leaf parsley, coarsely chopped
Salt, to taste
1 1/2 cups water
1 lb fresh pappardelle
2 tsp vin santo
1 tsp lemon juice
1/2 cup Parmigiano-Reggiano plus 4 tbsp, to finish
Extra-virgin olive oil, to finish
Cracked black pepper

Instructions
1. Bring water in a pot large enough to hold 1 pound pasta to a boil.

2. Prepare the sauce: Start by melting half the butter in a large sauté pan or shallow pot over high heat. When the butter begins to brown, add the mushroom in one even layer and let sit for 1 minute. Add the smashed garlic to the pan and lower the heat to medium-high.

3. Sauté the mushrooms and garlic for 3 minutes, or until the mushrooms begin to brown. Add the parsley and salt and sauté for another 30 seconds. Add the water and cook until reduced by half. Turn off heat and keep warm.

4. In the pot of boiling water, add enough salt to season to taste. Add the fresh pasta and cook until toothsome, anywhere from 2 to 4 minutes, or as directed by your pasta-maker. Drain the pasta.

5. Bring the sauce back to a boil, add the noodles and the rest of the butter and stir with a wooden spoon.

6. Cook until there is about 1/4 cup liquid left in the pan, and add the vin santo, lemon, and cheese.

7. Toss until well-combined, and split into 4 bowls. Drizzle each bowl with a little extra-virgin olive oil, 1 tablespoon Parmigiano-Reggiano, and a couple of cracks of black pepper.

Shiitake, oyster, or any other hearty mushrooms can be substituted if either mushroom is unavailable.
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PHOTO: COURTESY OF EVAN SUNG/A VOCE MADISON.
Agnolotti With Lemon Ricotta Shrimp & Salsa Verde Pesto

With salsa verde and ricotta, this dish strikes the perfect balance between creamy and zesty.
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PHOTO: COURTESY OF COOKING WITH CAKES.
Spicy Sausage & Sweet Pea Rigatoni Alla Vodka

Originally pegged to Valentine's Day, this is a great and easy recipe to make at home — candlelight dinner or not.
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PHOTO: COURTESY OF TASTING TABLE.
Pasta Salad With Haricots Verts, Zucchini, & Almonds

Fit for all seasons, this veggie salad works hot or cold.
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PHOTO: COURTESY OF EVAN SUNG/A VOCE COLUMBUS.
Beetroot Cavatelli

This delicacy may look strange at first glance, but the beet infusion is what truly entices.
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PHOTO: COURTESY OF COOKING WITH CAKES.
Shaved Brussels Sprouts & Prosciutto Fusilli

Pasta with Parmigiano-Reggiano and prosciutto... Need we say more?
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PHOTO: COURTESY OF VIVO.
Homemade Pappardelle

Save this hearty recipe for your next cozy night in.
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