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From MSN

We’re all for a good store-bought marinara (Rao’s is our go-to), especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.

YIELD8 servings 

INGREDIENTS

Béchamel:6 Tbsp. unsalted butter3 Tbsp. all-purpose flour3 cups whole milk1 oz. Parmesan, grated (about 1/2 cup)Pinch of cayenne pepperPinch of ground nutmegKosher saltAssembly:2 bunches green Swiss chard3 Tbsp. extra-virgin olive oil1 lb. sweet Italian sausage, casings removed1 lb. whole-milk fresh ricottaKosher salt1 lb. fresh pasta sheets (about 16 (6x4") pieces) or 12 oz. dried jumbo shells (about 30)2 cups store-bought marinara sauceGrated Parmesan (for sprinkling)

ich one is right for you!

Red Pesto Rigatoni Recipe

Taken From Epicurious Recipes

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. Just like a classic green pesto, this shiny sauce gets richness from nuts, cheese, and olive oil. The anchovies and chiles may not be traditional, but we’re here for them.  

INGREDIENTS

6 oil-packed anchovy fillets

4 garlic cloves, smashed

¾ cup extra-virgin olive oil

½ cup raw walnuts

3 Tbsp. double concentrated tomato paste

2 red Fresno chiles, halved lengthwise, seeds removed

3 oz. Parmesan, finely grated

3 Tbsp. fresh lemon juice

½ tsp. kosher salt, plus more

1 lb. rigatoni

2 Tbsp. unsalted butter, cut into pieces

PREPARATION

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until nuts are deep golden and garlic is just turning golden, about 5 minutes. Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Let cool 5 minutes.

Scrape walnut mixture, including the oil, into a food processor and add chiles, Parmesan, lemon juice, and ½ tsp. salt; pulse until a thick paste forms. Scrape pesto into a large bowl.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Add butter, then pasta and ½ cup pasta cooking liquid to pesto. Using tongs, toss vigorously, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste and season with more salt if needed.

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