Product Description

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.

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Product Details

• Amazon Sales Rank: #8574 in Books
• Brand: Cookbook
• Published on: 2007-04-03
• Released on: 2007-04-03
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

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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About the Author
giada de laurentiis
is the star of Food Network’s Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck’s Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

Excerpt. © Reprinted by permission. All rights reserved.
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.

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Customer Reviews

So Easy and Impressive!!
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.

Thanks Giada!!
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!

More style than substance
This book contains a collection of recipes that Giada has presented on her show on the Food Network, and can be viewed as the companion to her show. The emphasis is, obviously given the title, on pasta, but there are some salad, appetizer, and dessert recipes as well. The production quality of the book is outstanding. There are beautiful photos of every dish, and the book is nice to flip through. I didn't think that the recipes themselves are particularly imaginative, however (just look at the sample recipe above). If you are a relative newbie to Italian cuisine, you may find this cookbook interesting, but for anyone who has cooked (or eaten) much Italian cuisine, this book isn't going to broaden your repertoire very much. You will easily be able to find better pasta cookbooks on Amazon. Most of the dishes in this book are designed to be made quickly and can be prepared in half an hour or less, so they are well suited to the busy lifestyle. There are a few baked pasta dishes that require a bit more effort (and time). Many of the dishes have also been `Americanized'. Bottom line is that this is a nice cookbook if you want some ideas for quick appetizers or pastas, but there aren't a lot of particularly memorable recipes (or even ideas here). Not something you are likely to return to again and again. A nice companion if you like Giada's show, but not a serious pasta recipe book.