Until I moved to Texas, there was something I didn't realize about my childhood that made it unique: Everyone in New York eats Italian food (whether you are Italian or not) like its the most average American food you can find. Apparently, to the rest of America, a standard, casual dinner was something like meatloaf or burgers; to New Yorkers, a simple throw-together meal is baked ziti or chicken parmesan.

Of course we all had burgers and chicken nuggets at some point growing up, but I didn't realize how deeply Italian food had permeated my palette until I started cooking dinner for my friends and husband in Texas. The first time I made baked ziti with a homemade meat sauce, everyone reacted like I had discovered a new element (though I must admit, I had a similar reaction when I was introduced to breakfast tacos). They had eaten Italian out at restaurants, but it wasn't something their moms made every night of the week. Tackling a homemade lasagna seemed as advanced as making from-scratch enchiladas appeared to me.

Then I started thinking about it more and more and I realized that nearly all of my go-to dishes were Italian of some kind: Chicken Parm, Lasagna, Baked Ziti, Chicken Cacciatore, Sausage and Peppers, Eggplant Parm, Fettuccine Alfredo, Ravioli... For most of the people I knew here, the extent of their home pasta-making was limited to Macaroni and Cheese. I had no idea the rest of the country - nay, the world - could be missing such staples from their menus! What kid doesn't like Italian food!?

Since I've been cooking more and more unplanned meals for the family as the boys grow up - I also came to notice that I THINK in Italian (not the language, I wish) when I cook. My regular seasonings are basil, oregano, thyme, and sage; my typical vegetables are spinach, peppers, tomatoes and eggplant; my usual cheeses are mozzarella, parmesan and ricotta. In any case, it has made for some interesting new dishes in this kitchen as I try to branch out, but hang on to what I love.

Last night I asked Aaron the typical question: What do you want for dinner? I got a typical answer: Pasta. Really? That only opens up a million options (see problem above). Since I was feeling totally unwilling to walk to the grocery store because its already unfairly hot - I decided I had to use what I had at home... and thus the birth of Bucatini del Giordino (thanks to Google translator, Bucatini of the Garden got a whole lot official sounding).

This is how it happened: Not surprisingly I only had Italian ingredients laying around. Spinach, red bell pepper, garlic cloves, bucatini (a thick spaghetti noodle that is hollow and holds onto sauce perfectly), basil, oregano, thyme, red pepper flakes, chicken broth, and butter (duh).

Because I am cooking for a person who avoids vegetables like they are poison and a two-year old, I always try to make the vegetables as unavoidable as possible. Thus, I threw the pepper, spinach, garlic into the food processor (a momma's favorite cooking tool).

Then I realized I could make everything even that much easier and season the whole kit and kaboodle right now. So I went ahead and threw in the dried basil (though you could absolutely use fresh), oregano, thyme, red pepper flakes, salt and pepper directly on top of the veggies before I switched it on.

Then I let 'er rip. Depending on your food processor or blender you may need to do some stirring (or shaking of the container) to really shred everything up since there isn't much liquid. If you are still having a tough time, you can stream a bit of olive oil into it to give it something to blend. When its done, it should look like a rough pesto. Though this would be tasty and work just as well if you used a rougher (or finer) chop to your preference.

It pretty much smooth sailing from here. Toss a couple tablespoons of butter into a pasta pot with the veggie mix and sauté over medium heat for just a minute or two until its fragrant and bubbly. Pour in chicken broth, half and half, and a bit more butter - heat it up to a boil and drop in your pasta. You cook the pasta right in the sauce - less dishes, less time, everyone wins. Simmer for 18 - 24 minutes, stirring quite often to ensure your pasta doesn't stick to the bottom.

When your pasta is cooked and your sauce is thick, turn off the heat, cover the pot, and let it thicken up just a bit more. Nows the time to season with salt and pepper again to your preference, or stir in a bit of parmesan cheese - hell, or both. Go big or go home.

Print Recipe

Bucatini del giordino

Serves 4

Ingredients:

2 - 3 cups of fresh spinach (or two generous handfuls)
1 medium-large red bell pepper, seeds and stem removed and chopped into 1 inch pieces
8 - 10 garlic cloves, peeled
2 tsp. dried basil (or a handful of fresh)
2 tsp. dried oregano
1 tsp. dried thyme
Red pepper flakes, to taste
Salt and ground black pepper, to taste
3 cups chicken broth
3 cups half and half
6 tbs. butter
1 lb. box of bucatini
Grated parmesan cheese (optional)
Olive oil (if needed)

Combine the spinach, bell pepper, garlic cloves, and seasonings* into the bowl of a food processor or blender* and puree into a fine blend, but not a paste. Put the mixture into a bowl and set aside.

*When seasoning something like this that you can not taste right off the bat, its best to air on the side of caution and use less until your sauce comes together and you can get a taste. Then you can always add more seasoning of your choosing right into the pot - but you can't take any out. Be light-handed with the red pepper flakes in particular, until you have made this a few times and know what looks right to you.

*Depending on the size of your bowl, you may need to divide it into two batches (in which case, divide each thing in half and do it twice). I need to do two batches because my food processor is small. You may also need to add a bit of olive oil to help the puree along. I find that picking up the bowl and shaking it helps just fine though.

Melt 2 tbs. of the butter into a large stock or pasta pot over medium heat. Add the vegetable mixture and sauté a minute or two until fragrant and bubbly.

Pour in the chicken broth, half and half, and the remaining 4 tbs. of butter. Turn the heat up to high and bring to a boil.

Once boiling, add the pasta directly to the pot, stirring slowly as the pasta softens to fit the pasta in without breaking it. With all the pasta submerged in the sauce, lower the heat and simmer the sauce for 18 - 24 minutes until the pasta is cooked and your sauce is thick.

Turn the heat off (and stir in Parmesan cheese if desired) and cover to allow sauce to thicken perfectly. Uncover, stir, serve and enjoy.