Everyday pasta Favorite pasta recipes for every occasion

Giada isn't nearly as sexy as my girlfriend, who's so hot she can curdle mayonnaise left out on the counter. That said, she certainly owes a debt to low-cut blouses and the fact that food, attractively displayed, is a powerful and sexy thing. The thing about De Laurentiis's books, however, is that though they tend toward being bright and visual, they also contain pretty good recipes. Everyday Pasta isn't just pasta-there are soups and pasta salads, as well as 20-some pages of side dishes (lots of salads). The recipes range from dishes that I could conceivably make (Creamy Orzo; Farfalle with Broccoli) to cuisine I can't even understand (Conghile with Clams and Mussels; Swordfish and Spaghetti with Citrus Pesto). Everyday Italian covers sauces, entrees, and side vegetable dishes. While the recipes are neither quick nor easy, they look delicious. Family Dinners follows the formula the others set down: For every recipe that an average dude with a whisk can accomplish (Chicken Tetrazzini; Grilled Tuna Steaks), there's something that a "real" cook might make, e.g., Sea Bass with Citrus Bagna Cauda and Swordfish Milanese. (See LJ's original review of Everyday Italian.) (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Rigatoni with Sausage, Artichokes, and Asparagus 6 servings Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around. 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil -reserved 1 pound hot Italian sausage, casings removed 2 (8-ounce) packages frozen artichoke hearts 1 cup asparagus, trimmed and cut in 1-inch pieces 2 large garlic cloves, chopped 1 3/4 cups chicken broth 1/2 cup dry white wine 12 ounces rigatoni or other tubular pasta 1/2 cup shredded Parmesan cheese, plus more for serving 1/3 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 8 ounces fresh mozzarella, cubed (optional) Salt and freshly ground black pepper Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta. Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and -pepper. Serve, passing the additional Parmesan cheese alongside. Excerpted from Everyday Pasta by Giada De Laurentiis All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.