It does n’t matter if you ’re a top chef or aTop Chefviewer – there ’s nothing more satisfying than a steaming - hot roll of pasta at the end of a long day . And while there ’s a bunch that separate us regular , cud - chewing plebes from the elect kingdom of executive chefs , at least we can slip their tiptop - easy pasta recipes ( and theirfavorite five - ingredient recipes … andtheirfavorite 10 - minute meals ! ) and guess , for just a moment , that Padma Lakshmi is sipping white wine in the next elbow room , eager to try our latest culinary macrocosm .
And take note : if any of these recipes take care a little complicated , soldier on – they ’re really not all that complex ! And hey , if a cartoon so-and-so can run a successful eating house , you could whip up some linguine with pelf .
Orecchiette with fresh pesto
" At the moment , in spring I would say pasta with light-green pesto is my go - to . In other bound it was orecchiette with incline when they were in the stature of season , now it ’s kale pesto , pea , and hazel . I sleep together utilizing seasonal ingredient in my pasta dishes and this is pure for this time of year because it ’s full of feel , vibrant , and calorie-free ; not too heavy . " –Rachel Polhill , head chef atDante , New York , NY
Total Time:30 minutesYield:4 servings
Baked spaghetti with ground beef and sweet tomato-garlic sauce
" My mom has influenced me so much as a James Cook and a chef and the thing that beat out to me the most is her spaghetti . Growing up , my sister and I would flirt ' restaurant ' and make dinner party for our parents , and the entrée would always be spaghetti ! Now , I like making spaghetti on my sidereal day off because it ’s simple – no thought , just dependable feeding . The last thing most chef desire to do on their seldom days off is ready a four - class repast . " –Cedric Harden , executive chef atIII Forks Prime Steakhouse , Chicago , IL
full Time:1 hourYield:8 - 10 servings
Fresh pasta with cherry tomatoes and Parmesan
" This easy - to - prepare alimentary paste bag was on the opening move card of my eatery and consists of three simple constituent – cherry tomatoes , Parmesan cheeseflower , and pasta . It ’s one of my favorite dishes to make at home because all I need to do is fetch home a portion of unfermented alimentary paste , break up a handful of cherry red tomatoes from the love apple works in my abode garden , and I can have everything ready in five minutes . " –Stephen Hasson , executive chef / owner atUgo ’s , Chicago , IL
full Time:15 - 20 minutesYield:1 - 2 servings
Spaghetti alla carbonara
" I severely love this lulu and it ’s so easy to make – it only requires seven basic element that most hoi polloi already have in their kitchen . you’re able to use storehouse - bought spaghetti and the ' good ' part of the Parmesan , and I promise you will not be disappointed ! " –Fabio Viviani , renown chef & partner , Dine|Amic Group
Total Time:30 - 40 minutesYield:4 servings
Yellowfin tuna spaghetti
" This is easily one of my favorite summer alimentary paste dishes . It ’s easy , cool , and light and consummate for any time of day , and it also allows me to take advantage of the radical - fresh fish Key West enjoys yr - pear-shaped . " –Andrew Nguyen , chef / possessor endeavor at The Saint Hotel , Key West , FL
Total Time:20 - 30 minutesYield:4 servings
Angel hair and seafood arrabbiata
" On my daylight off , I want something simple , firm , and flavorful and my angel hair and crab arrabiata is what I go for every clip . The freshness of the seafood and Basil the Great with the chili flakes and extra - virginal European olive tree oil really make this a go - to dish for a flavor - pack lunch or unclouded dinner . “– Brad Miller , executive chef & partner atOx & Son , Santa Monica , CA
Linguini with clams
" I steamer fresh local bread in white wine , sum ail and shallots , and when the bread relinquish their juice , that becomes the sauce for the alimentary paste . I mean gelt and porc go hand - in - paw and I love the fat of guanciale , a Viscount St. Albans that ’s made from the jowls of the pig . To really guild the lily , finish the looker by drizzle some high - quality lemon - infuse Olea europaea oil over the pasta . The real key ? Keep it ingredient - driven – with alimentary paste there ’s nothing to veil behind so everything has to be respectable . " –James Avery , celebrity chef & mate atThe Bonney Read , Asbury Park , NJ
entire Time:35 - 45 minutesYield:2 - 3 service
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Courtesy of Chef Rachael Polhill
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Flickr/Luca Nebuloni
Flickr/insatiablemunch
