Garganelli, which comes from the word gargala, meaning “trachea,” are hollow ridged tubes, similar to penne. We prefer garganelli for our ragù bolognese (see page 189) over the more traditional tagliatelle because we like the way the small bits of sauce stick to the ridges on the outside and get tucked inside the tubes. Since garganelli are also a specialty of Bologna, we think that we haven’t done too much injustice to tradition. To make this shape you’ll want to have a thin plastic pen on hand. We remove the ink cartridge just to be safe, and you might want to do the same.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.