Everyday Pasta [Hardcover]

Giada De Laurentiis (Author)

Book Description

Release date: April 3, 2007

For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.

Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.

Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.

Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.

• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp

Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.

Editorial Reviews

Amazon.com Review

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham

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Everyday Pasta Recipe Preview

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

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Product Details

• Hardcover: 240 pages
• Publisher: Clarkson Potter; First Edition edition (April 3, 2007)
• Language: English
• ISBN-10: 0307346587
• ISBN-13: 978-0307346582
• Product Dimensions: 7.8 x 0.8 x 9.8 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (93 customer reviews)
• Amazon Best Sellers Rank: #26,851 in Books (See Top 100 in Books)
  • #10 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Pasta
  • #35 in Books > Cookbooks, Food & Wine > Regional & International > European > Italian

More About the Author

GIADA DE LAURENTIIS is the star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada in Paradise. She attended Le Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurantin Los Angeles.

Most Helpful Customer Reviews

126 of 134 people found the following review helpful

4.0 out of 5 stars Thanks Giada!! May 16, 2007

By Toni VINE™ VOICE

Format:Hardcover|Amazon Verified Purchase

Giada's third entry into the cookbook theater is as good as her first two, and there seems to be no end to her culinary offerings to us. This time, she immerses herself into the somewhat crazy world of pasta and the many "clothes" it wears. Delicious to say the least!

I have to admit that one of the first things that grabs my attention when looking at cookbooks is its presentation; does it make me want to look at because it invites me with with something comfortable and familiar? Or is it something that jazzes up that same familiar look? With it's sharp, fresh, and detailed photography and simple, yet inviting writing, Giada brings to you a compendium of sorts in her ode to pasta.

She begins her introduction with "The Origins of Pasta" then goes into her "Top 10 Pasta-Cooking Tips" which is followed by "Matching Pasta Shapes to Sauces" (I never really thought of how the shape of the pasta actually influences the flavor depending how it attaches to the shape). The book then breaks down into 3 sections: Pasta Go-Withs, Pasta for All Seasons, and Pasta Basics.

(Pasta Go-Withs)

ANTIPASTI and APPETIZERS

Baked Caprese Salad (baguette slices w/ tomatoes, mozzarella)

Goat Cheese Toasts

Bruschetta w/ Frisee, Prosciutto, and Mozzarella

Toasted Ciabetta w/ Balsamic Syrup

Crostini w. Anchovy Butter and Cheese

Parmesan Popovers (definitely a big hit w/dinner)

Fried Ravioli (these were EXCELLENT!)

Zucchini and Carrot a Scapece (pickled veggies)

Fried Zucchini

Prosciutto-Wrapped Veggies w/ Parmesan

SOMETHING ON THE SIDE:

Cornbread Panzanella

Arugula Salad w/ Fried Gorgonzola

Spinach Salad w/ Citrus Vinaigrette and Frico (very light and healthy)

Insalata Mista w/ Basil Dressing

Hearty Winter Salad w/ Sherry Vinaigrette

Greens w/ Gorgonzola Dressing

Asparagus w/ Vin Santo Vinaigrette

Anytime Veggie Salad

Sauteed Spinach w/ Red Onion

(Pasta for All Seasons)

SOUPS AND PASTA SALADS

Italian White Bean, Pancetta, and Tortelini Soup

Pasta e Ceci (garbanzo beans)

*a small info section on "grating" types of cheese for the soup/pasta's

Italian Veggie Soup (perfect during winter!!)

Ribollita (soup)

Tuna, Green Bean, and Orzo Salad

Fusilli Salad w/ Seared Shrimp and Parsley Sauce

Neapolitan Calamari and Shrimp Salad

*tips for a perfect pasta salad

Mediterranean Salad

Antipasto Salad

Italian Chicken Salad in Lettuce Crisps

HEARTY PASTAS

Baked Penne w/ Roasted Veggies

Venetian "Mac and Cheese"

Crab and Ricotta Manicotti

Rigatoni w/ Sausage, Peppers, and Onions

Roman-Style Fettucine w/ Chicken

Farfalle w/ Creamy Mushroom Gorgonzola Sauce

Pappardelle w/ Lamb Stew

Cinnamon-Scented Ricotta Raviolo w/ Beef Ragu (very different/tasty)

Proscuitto Raviolo

Turkey and Artichoke Stuffed Shells (the artichokes add a nice twist)

Gnocchi with Thyme Butter Sauce

Ricotta Gnudi in Parmesan Broth

Tagliatelle w/ Short Rib Ragu

Penne w/ Swordfish and Eggplant

Baked Pastina Casserole

Baked Gnocchi (these are heavenly little dumplings)

ON THE LIGHTER SIDE

Linguine w/ Better, Pecorini, Arugula, & Black Pepper

*no-cook pasta sauces

Saffron Orzo w/ Shrimp

Penne w/ Spicy Tomato Sauce

Spaghetti w/ Sauteed Onions and Marjoram

Eggplant Mezzaluna Ravioli

*stuffed pastas

Orecchiette w/ Mixed Greens and Goat Cheese

Capellini Piedmontese

Spaghetti alla Pirata

Spaghetti w/ Red and Yellow Peppers

Swordfish and Spaghetti w/ Citrus Pesto

Conghilie w/ Clams, Mussels, and Broccoli

Rotini w/ Salmon and Roasted Garlic

Rigatoni w/ Red Pepper, Almonds, and Bread Crumbs

Angel Hair Pasta with Sun-Dried Tomatoes and Goat Cheese

QUICK AND EASY WEEKNIGHT PASTAS

Chicken in Lemon Cream w/ Penne

Little Stars w/ Butter and parmesan

Breakfast Scramble w/ Orzo, pancetta, and Asparagus

Creamy Orzo

Farfalle w/ Broccoli

Wagon Wheels w/ Artichoke Pesto

*flavored pastas

Spinach Fettuccine w/ a Quick Sugo or Salsa

Spicy Angel Hair Pasta

Rotelli w/ Walnut Sauce

Cheesy Baked Tortellini

Cinnamon Pancetta Carbonara

Rigatoni w/ Sausage, Artichokes, and Asparagus

Linguine w/ Turkey Meatballs and Quick Sauce

Ditalini w/ Mushrooms and Artichokes

Mini Penne w/ Parmesan Chicken (this is very tasty and very filling)

Farfalle w/ Spicy Sausage and Kale

Penne w/ Beef and Arugula

Capellini w/ Tomato and Peas

PASTA FOR SPECIAL OCCASIONS:

Spicy Baked macaroni

Tagliatelle and Duck Ragu

Spaghetti w/ Eggplant, Butternut Squash, and hrimp

Crab Salad Napoleans w/ Fresh Pasta

Shrimp Lasagna Rolls w/ Creamy Marinara

Pork and Lemon Orzotto

Spaghetti w/ Pinot Grigio and Seafood (very romantic indeed)

Butternut Squash Tortelloni w/ Cranberry Walnut Sauce

Pappardelle w/ Seafood Cream Sauce

Champagne Risotto (light and flavorful)

*reimagining risotto

Linguine and Lobster Fra Diavolo

Corn Agnolotti w/ Tarragon Butter

Turkey and Cranberry Ravioli

*dried pasta versus fresh

Sweet Fresh Fettucine

PASTA BASICS (basic recipes):

Fresh Pasta

Basic Marinara Sauce

Bechamel Sauce

Arrabbiata Sauce

Chili Oil

Citrus Olive Oil

Roasted Garlic Vinaigrette

Red Wine Vinaigreet

Parmesan Frico (for the Spinach & Citrus Salad; they're pretty & tasty)

Italian Wine Course by Christian Navarro

Topic Menu's

This was a delight to go through in my initial run of cooking; I plan on going through more as the list of requests continues from those who know Giada from TV. Funny how I never seem to run out of volunteer taste-testers with her recipes! Enjoy!

76 of 80 people found the following review helpful

5.0 out of 5 stars So Easy and Impressive!! April 12, 2007

By I Love Online Shopping!! VINE™ VOICE

Format:Hardcover

I swear by Giada's first 2 cookbooks and this one doesn't dissapoint at all! I am a newlywed and I haven't been cooking for very long and every recipe of Giada's has always come out wonderful. There are some basics in there, but tons of recipes that sound and taste much fancier and more difficult than they really are. My favorite thing about Giada's books is how exact her directions are, they really don't leave room for error. Honestly, when a cookbook just says to brown the pork chops, or sautee the veggies to crisp-tender, or whatever that is just SO meaningless to me. Giada lays it out perfectly, with specific directions like over medium heat cook the pork chops for 3 minutes on each side etc. She doesn't use any jargon or leave any guesswork to you so your meals will come out perfectly every time!! I recommend this book to people who want the most impact from their meals, with minimal amount of effort. Most of the meals in this book take under 15 minutes to prepare, and the rest only really take 15-30 minutes of hands on time. Amazing food that is healthy, and much less expensive than a trip to your favorite italian restaurant, can really be prepared VERY quickly with Giada's help. Oh, and it is great for entertaining since the recipes can easily be doubled or tripled.

25 of 28 people found the following review helpful

5.0 out of 5 stars Great recipes! April 4, 2007

By Z Hayes HALL OF FAMETOP 50 REVIEWERVINE™ VOICE

Format:Hardcover

I have been a fan of Giada de Laurentiis since watching her cooking show on the Food Network, and loved her cookbook, Everyday Italian, that had lots of interesting recipes, and were generally fuss-free. In her latest offering, Giada doesn't disappoint...the cookbook is filled with great, practical pasta recipes,and also recipes for sauces, salads, and side dishes.
There are useful tips interspersed throughout, for e.g. pasta-cooking tips, how to match pasta shapes to sauces, grating cheeses, no cook pasta sauces & different ways to dress up risotto.
The book itself is divided into several sections: antipasti & appetisers [e.g. parmesan popovers], side dishes [e.g. greens with gorgonzola dressing], soups and pasta salads, hearty pastas [e.g. crab & ricotta manicotti], lighter dishes [for the more health conscious, e.g. eggplant mezzaluna ravioli], stuffed pastas, quick & easy weeknight pastas [e.g. penne with beef and arugula], flavored pastas, pastas for special occasions [champagne risotto!], & even some basic recipes.
Best part is that most of them are easy to make, and in fact can be made with ingredients at hand. The pictures are a delight, and a feast for the eyes, and the recipes are mouthwatering indeed. Another winner from a lovely and talented chef!