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Vongole
Chef Ethan's Vongole recipe is a simple delight. It pairs al dente pasta with delicious Manila clams in a garlicky, slightly spicy sauce highlighted by white wine. The butter and fresh herbs bring richness and freshness, with a squeeze of lemon to brighten every bite. Perfect for a weeknight or impressing guests, it's an easy way to enjoy a taste of the sea. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients 8 oz fresh lumache pasta or 6 oz dried lumache pasta kosher salt 1/4 cup olive oil 2 cloves garlic, peeled and thinly sliced 1/4 tsp red pepper flake 1 lbs manila clams, cleaned 1/4 cup dry white wine 1 tbsp butter, divided 2 tsp oregano, chopped 1 tbsp parsley, chopped 1/2 lemon, juiced Directions Cook pasta according to the package in salted water. Reserve 1 cup of pasta water before draining the pasta, and set aside. Heat a saucepan over medium heat. Add olive oil, garlic, and red pepper flakes. Stir and cook for 30 seconds. Add clams, white wine, and 1/4 cup of pasta cooking water. Increase heat to high, cover, and cook for 2 minutes. Stir, add 1 Tbsp butter, and cover again. Cook for an additional 2 minutes until the clams have steamed open. Add oregano, parsley, and pasta to the pot with the clams. Gently stir to combine. Taste and add salt, pepper, and fresh lemon juice as needed. Divide pasta between two bowls. Garnish with a drizzle of olive oil and more freshly ground black pepper if desired, and serve immediately.Rigatoni alla Gricia
Dive into a cozy evening with this Rigatoni recipe, blending crispy guanciale with a savory butter & garlic sauce. The addition of creamy Pecorino Romano cheese and a dash of pepper transforms it into a simple but deeply flavorful dish. Perfect for those seeking an easy yet very rewarding Roman classic. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients kosher salt 1 tbsp olive oil 4 oz guanciale, small dice 2 tbsp butter 1 large garlic clove, minced 1/2 tsp fennel pollen 2 tsp pepper 1/2 cup pecorino romano, grated 2 tbsp pecorino romano, grated for garnish 8 oz fresh Rigatoni or 6 oz dried Rigatoni Directions Cook pasta according to the package in salted water. While cooking pasta, prepare guanciale and garlic. Drain pasta, reserving 1 cup of pasta water. Set pasta aside. Heat the saute pan over medium heat. Add olive oil and guanciale. Cook guanciale, stirring frequently, until golden brown and crispy. Carefully pour off excess fat. Add butter, garlic, and fennel pollen to the pan. Cook, stirring frequently, until garlic has softened but not browned. Add the cooked pasta to the pan with 1/2 cup pasta water and black pepper. Simmer until the sauce thickens and the pasta is coated. Remove from heat and add 1/2 cup grated pecorino. Stir to combine and emulsify the sauce. Taste and add salt and pepper, if desired. Divide pasta between two bowls and garnish with more pecorino. Serve immediately.Rigatoni with Bolognese Bianco
This recipe transforms traditional Bolognese into a comforting yet elegant dish, perfect for those looking to impress with minimal fuss. Ground veal is sautéed with sweet onion, garlic, and carrot, then simmered in white wine, milk, and cream, creating a sauce rich in flavor and velvety texture. Seasoned with fresh herbs and Parmesan, it’s served over Rigatoni, capturing the essence of Italian cuisine. Ideal for a cozy dinner, it’s approachable enough for any home cook to master, promising a deliciously rewarding experience. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients For Bolognese: olive oil 1 lb ground veal 1/2 sweet onion, minced 3 cloves garlic, minced 1/2 carrot, peeled and grated 1/2 cup white wine (albarino) 1/2 cup whole milk 1/2 cup cream 1 tbsp oregano, chopped kosher salt black pepper 2 tbsp butter 2 tbsp parsley, chopped 1/2 cup parmesan, grated For Pasta: 24 oz fresh Rigatoni or 18 oz dried Rigatoni For Garnish: 1/4 cup parmesan, grated for garnish Directions Heat a medium-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil. Add the veal to the pan and brown, stirring occasionally and breaking up the meat until cooked through, about 8-10 minutes. While the veal is browning, prepare the onion and garlic. Grate half of the carrot; reserve the rest for another use. Once the veal has cooked, add the onion, garlic, and carrot to the pan with the veal. Cook over medium heat until the vegetables are softened, about 5 minutes. Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce and cook off alcohol. Add milk and cream, and cook over medium heat until the milk reduces. The sauce should be thick enough that when you run your spoon through it, you can see the bottom of the pan. Remove from heat, stir in oregano, taste, and adjust salt and pepper as needed. Cook pasta according to the package in salted water. Drain pasta, reserving 1 cup of pasta water. Return the bolognese to the stove, add butter and ¼ C pasta cooking water. Stir, taste, and adjust seasonings. When warm, add pasta to the sauce and gently mix until evenly coated. If the sauce is too thick, adjust by adding more pasta water. Turn off the heat and fold in grated parmesan and parsley. Divide pasta evenly between 6 bowls and garnish with additional parmesan cheese. Serve immediately.Radiatori with Lamb Ragu
Make a comforting lamb ragu served over radiatori pasta. Tender ground lamb is combined with a tangy tomato sauce seasoned with garlic, onion, and a splash of white wine. Fresh herbs, a hint of orange zest, and Parmesan cheese bring this simple, satisfying dish to life, inviting you to create a homemade Italian dinner that's easy and delicious. Follow Chef Ethan on Instagram for more recipes! You can find him here. Ingredients: For Ragu: Olive oil 1 lb ground Lamb 1 can (28oz) Whole, peeled Tomato 4 cloves Garlic, sliced paper thin 1 small sweet Onion, minced 1 cup dry white wine 2 sprigs Oregano 1/2 Orange, zested 1 tbsp Mint, chopped 1 tbsp Parsley, chopped 2 tbsp Butter Kosher Salt Black Pepper For Pasta: 24 oz fresh Radiatori pasta or 18 oz dried Radiatori pasta For Garnish: 2 tsp Olive oil for garnish 1/4 cup Parmesan cheese for garnish Directions Heat a large-sized saute pan over medium-high heat. Cover the bottom of the pan with olive oil. Add lamb to pan and brown, stirring occasionally and breaking up meat until it is cooked through, about 8 to 10 minutes. While the lamb is cooking, open the canned tomatoes and pour them into a bowl. Use an immersion blender to puree the tomatoes. Measure out 1.5 cups of tomatoes and reserve the remainder for another use. When the lamb has finished cooking, add garlic and onions to the pan, a large pinch of Kosher salt, and .5 tsp cracked black pepper. Cook until the onions and garlic soften and become somewhat translucent, about 4-5 minutes. Add white wine to the pan to deglaze. Stir and cook for 8-10 minutes to reduce the wine and cook off any alcohol. Add 1.5 C tomato puree and oregano sprigs. Reduce heat to low, and simmer for 30-40 minutes, stirring occasionally until the sauce thickens. Remove and discard oregano sprigs. Add orange zest, mint, and parsley. Adjust seasonings. Set aside the ragu while cooking pasta. Cook pasta according to the package in salted water. Drain pasta, reserving 1 C of pasta water. Return ragu to the stove, add butter and .25 C water. Stir, taste, and adjust seasonings. When heated, add the cooked pasta to the ragu and gently mix until the pasta is evenly coated. If the sauce is too thick, adjust by adding more pasta water. Divide pasta evenly between 6 bowls. Garnish with olive oil and parmesan cheese.