Anything’s Pastable and Pasta Giveaway

Enter our US giveaway to win one of three copies of Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman with one of those winners receiving the Sporkful collection of pasta from Sfoglini.

Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman, the creator of The Sporkful and pasta shape inventor, shares innovative and delicious recipes to level up your pasta game. Interestingly enough, Pashman doesn’t want to deliver readers another recipe for marinara but unique flavor combinations that are anything but ordinary.

Be sure to note the Events remaining for the author.

I made the Shrimp and andouille mac ‘n’ cheese [Darnell Reed] on Sunday but I had to leave out the shrimp as my husband is not a fan of seafood. My photo is above – it is not a gorgeous photo but the food was spectacular! All three of us loved it. My son and husband had two big servings and I had a generous serving. I was surprised how much I liked the pasta itself. I was worried that the pasta was going to be too big – and maybe too chewy – but it was perfection.

The publisher is sharing the following recipe with our Members. I love all things miso and the following dish is a perfect quick but satisfying meal for anytime. I need to pick up some scallions and make this dish soon! – Like tomorrow.

Shells with miso butter and scallions [Asha Loupy] 
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Serves 4 to 6 – Total Time: 35 Minutes

If you just came home from a long, stressful day at work and you’re starving, and all you want is to sit on the couch and eat something incredibly delicious and comforting and watch bad TV, this is the dish for you. And if, on top of all that, you have kids to feed? This is STILL the dish for you. The sauce is layered with rich, roasty nuttiness from toasted sesame oil, sweet, umami-rich miso, and lots of allium goodness from scallions and garlic, all made silky and spoonable with butter and Parmesan. My daughter Becky’s review: “Amazing. Buh-ro. No words except for amazing and bro. I didn’t know something this amazing could actually exist.”

  • 2 tablespoons kosher salt
  • 1 pound small or medium pasta shells
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, thinly sliced
  • 12 scallions, thinly sliced, dark green parts separated
  • 1/4 cup white or yellow miso (see tip)
  • 1 cup (4 ounces) finely grated Parmesan
  • Roasted sesame seeds, for serving (see tip)

Bring 4 quarts of water and the salt to a boil in a large pot. Add the pasta and cook for 2 minutes less than the low end of the package instructions. Reserve 2 ½ cups of the pasta cooking water (see tip on page 16), then drain the pasta. Immediately return the pasta to the pot, cover, and set aside.

Heat 3 tablespoons of the butter and the sesame oil in a large, high-sided skillet over medium heat. When the butter has melted, add the garlic and cook, stirring, until the edges just begin to color, 30 to 60 seconds. Add the white and light green parts of the scallions and cook, stirring occasionally, until the scallions have softened, 4 to 6 minutes. Add 1 ½ cups of the pasta water, all but 1/3 cup of the dark green parts of the scallions, and the miso and stir until the miso dissolves, about 30 seconds. Whisking constantly, add the remaining 5 tablespoons of butter 1 tablespoon at a time, waiting for each tablespoon to melt before adding the next.

Pour the miso butter mixture into the pot with the pasta, scraping out the skillet. Place the pot over medium heat, add another 1/2 cup of the pasta water, and stir vigorously until the sauce is glossy and clings to the pasta, 2 to 4 minutes. (If the sauce seems too thick, add more pasta water 2 tablespoons at a time until it’s the consistency of heavy cream and pools slightly at the bottom of the pot. If it looks too thin, continue stirring over the heat until the sauce clings to and coats the pasta.) Remove the pot from the heat and stir in the Parmesan until fully incorporated.

Transfer the pasta to a serving bowl or individual bowls, sprinkle generously with sesame seeds and the reserved scallion greens, and serve.

MISO TIP: If you don’t frequently cook with miso, don’t worry about ending up with a lot after making this. It’s fermented, so it lasts a very long time, and is a key ingredient in countless delicious dishes, including the Linguine with Miso Clam Sauce on page 138. It’s also a perfect way to take a plain old jar of tomato sauce to the next level, as detailed in the Jarred Tomato Sauce Decision Tree on page 30!

SESAME SEEDS TIP: Most sesame seeds at the grocery store are raw, but you can find packaged roasted sesame seeds at your local Asian market or H Mart, or online. Or you can toast raw sesame seeds in a dry pan over medium heat until golden, shaking the pan often and watching carefully to make sure they don’t burn, 2 to 4 minutes.

From Anything’s Pastable by Dan Pashman. Copyright © 2024 by Sporkful, LLC. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. 

We also have two online recipes indexed for you to try now:

Let’s talk Sfoglini: Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US, bronze die extruded and slow dried, and made and packaged with care in New York’s Hudson Valley. Be sure to check out their Pasta Clubs so you never run out of their quality products. Also, follow Sfoglini on social media to keep current on new products and great recipes: Instagram, YouTube, Facebook and Pinterest.

Now about the Sporkful collection of pastas from Sfoglini.

Each set has:

Quattrotini (2 Boxes):
Originally called Cinque Buchi, this Sicilian pasta shape is served during the carnival period, when legend says the Devil uses it to tempt residents with the sin of gluttony. We’ve added ridges to the four bucatini-style tubes and renamed it “Quattrotini” to emphasize those four tubes.

Vesuvio (2 Boxes):
This shape takes inspiration from Mount Vesuvius, the volcano that towers over Naples and once buried Pompeii. A more modern creation, Vesuvio can be found in many shops where the volcano casts its shadow, but it’s rarer beyond.

Cascatelli (2 Boxes):
The shape that started it all. Cascatelli (Italian for “waterfalls”) is an original shape created in collaboration with the artisans at Sfoglini. Cascatelli is designed to maximize sauceability, forkability and toothsinkabilty.

All shapes in The Sporkful Collection, maximize the three qualities by which Dan believes all pasta shapes should be judged:

Sauceability: How readily sauce adheres to the shape
Forkability: How easy it is to get the shape on your fork and keep it there
Toothsinkability: How satisfying it is to sink your teeth into it

I was impressed with the Sfoglini pasta I made in the dish above. I agree with all of qualities that Dan judges pasta. The sauce adhered to the pasta beautifully, each forkful of pasta was perfection and I loved the bite of the pasta which was hearty and tasty. Be sure to check out Sfoglini and their line of artisan pastas!

Special thanks to the publisher for providing three copies of this title and Sfoglini for providing a Sporkful collection of pasta (to one winner) in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 1st, 2024.

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98 Comments

  • dadekian  on  April 9, 2024

    Cacio e pepe e chili crisp

  • rchesser  on  April 9, 2024

    Cacio e pepe e chili crisp.

  • michalow  on  April 9, 2024

    Campanelle with squash, walnuts, and sage brown butter

  • rkosully  on  April 9, 2024

    I would first make the Casarecce alla vodka with tomato achaar [Asha Loupy].

  • ravensfan  on  April 9, 2024

    Mac ‘n’ dal [Asha Loupy]

  • paladineh  on  April 9, 2024

    Cavatelli with roasted artichokes and preserved lemons – mmmmmmm

  • matag  on  April 9, 2024

    Cacio e pepe e chili crisp

  • sarahawker  on  April 9, 2024

    Pappardelle with arugula and olives

  • Knitknut  on  April 9, 2024

    I want to make Assassin’s spaghetti with broccoli rabe (Spaghetti all’ assassina con cime di rapa)! I love that he did a version without red sauce.

  • lean1  on  April 9, 2024

    Pasta pizza sounds terrific

  • Ryanejaco  on  April 9, 2024

    Pan seared mushroom pasta with furikake pangrattato. Yum!!

  • Lmocooks  on  April 9, 2024

    Ssamjang aglio olio sounds yummy

  • MollyDT  on  April 9, 2024

    Cacio e pepe e chili crisp!

  • infotrop  on  April 9, 2024

    Cajun crawfish carbonara with cascatelli

  • jenmacgregor18  on  April 9, 2024

    Ssamjang aglio olio

  • dataentrytard  on  April 9, 2024

    I would like to try preparing the garlic bread pangrattato.

  • LeMinou  on  April 9, 2024

    Pasta Pizza

  • Laluzdelaluna  on  April 10, 2024

    Pasta pizza

  • eveaway  on  April 10, 2024

    Ssamjang aglio olio.

  • Meggyb27  on  April 10, 2024

    Charred broccoli and chili crisp pasta pizza sounds fun and yummy

  • demomcook  on  April 10, 2024

    Campanelle with squash, walnuts, and sage brown butter.
    What amazing recipes!

  • inflytur  on  April 10, 2024

    The Pasta frittata looks very interesting.

  • ccav  on  April 10, 2024

    Cavatelli with roasted artichokes and preserved lemon

  • amylou61  on  April 11, 2024

    I’d try the Parsley Pesto.

  • wildchild  on  April 11, 2024

    Furikake Panagrattato

  • Babycarrot  on  April 11, 2024

    Furikake Panagrattato

  • htomren  on  April 12, 2024

    Mac ‘n’ dal

  • Skorpyoh  on  April 12, 2024

    Artichoke, feta, and za’atar pasta pizza

  • mcrimmins  on  April 12, 2024

    Campanelle with squash, walnuts, and sage brown butter

  • Marnewein  on  April 13, 2024

    Pasta with pecorinos and eggs

  • BMeyer  on  April 13, 2024

    Cavatelli with roasted artichokes and preserved lemons

  • kmwyman  on  April 14, 2024

    Chili crisp tahini pasta with fried shallots

  • teamkies  on  April 14, 2024

    Scallion oil bucatini with runny eggs

  • itssteph  on  April 16, 2024

    Chili crisp tahini pasta with fried shallots

  • skvalentine  on  April 17, 2024

    I just bought some of this pasta brand at Whole Foods and it was awesome.
    I would try the Campanelle with Squash, Walnuts and Sage first!

  • MarshaG  on  April 19, 2024

    We love anything pasta!

  • Magspags  on  April 19, 2024

    Casio e Pepe e chili crisp. Yum! Can’t wait to try it!

  • AnQsMom  on  April 19, 2024

    Pasta pizza

  • arl8058  on  April 19, 2024

    The boiled and fried pasta with chickpeas sounds interesting.

  • KarenDel  on  April 19, 2024

    Casarecce alla vodka with tomato achaar [Asha Loupy]

  • coolasfolk  on  April 19, 2024

    kimchi carbonara

  • Su2cool  on  April 19, 2024

    kimchi carbanara sounds intriguing

  • JenjiD  on  April 19, 2024

    Shells with miso butter and scallions

  • t.t  on  April 19, 2024

    Cacio e pepe e chili crisp

  • banba1  on  April 19, 2024

    I love Dan’s podcast! I would start with the Orecchiette with salami, fennel, Manchego, and white wine.

  • Starry_Joce  on  April 20, 2024

    I would like to try the Green fettuccine with chorizo verde [Asha Loupy] recipe first.

  • LaurenE  on  April 20, 2024

    Campanelle with squash, walnuts, and sage brown butte

  • dusksunset  on  April 20, 2024

    Casarecce alla vodka with tomato achaar

  • debbiehb  on  April 20, 2024

    Tagliatelle with prosciutto, nutmeg, and Parmesan

  • DarcyVaughn  on  April 20, 2024

    Casarecce alla vodka with tomato achaar

  • JenjiD  on  April 21, 2024

    Scallion oil bucatini with runny eggs

  • Teriosityb  on  April 21, 2024

    The cavatelli with artichoke, for sure!

  • dbielick  on  April 22, 2024

    Pan-seared mushroom quattrotini with furikake pangrattato

  • Ljhfike  on  April 23, 2024

    Garlic bread pangrattato [Katie Leaird]

  • ChrisQuartly  on  April 24, 2024

    Great brand!

  • SandyTu  on  April 25, 2024

    Shrimp with aji amarillo

  • klrclark  on  April 25, 2024

    Mom’s mushroom ragu with cascatelli

  • minbody  on  April 25, 2024

    Orecchiette with salami, fennel, Manchego, and white wine

  • jbaugher  on  April 25, 2024

    Campanelle with squash, walnuts, and sage brown butter

  • Curlymirta  on  April 25, 2024

    Shells with miso butter and scallions sound great

  • roxlet  on  April 25, 2024

    Pasta pizza

  • ChicagoJen  on  April 25, 2024

    Za’atar pangrattato

  • hibeez  on  April 26, 2024

    Thai curry quattrotini mac ‘n’ cheese sounds really intriguing.

  • sarahteertzah  on  April 27, 2024

    Shells with miso butter and scallions

  • takemori  on  April 27, 2024

    The mezze maniche with harissa lamb and mint-parsley gremolata looks phenomenal!!!

  • threefourpfeif  on  April 28, 2024

    I’d definitely try Spaghetti all’ assassina first. It sounds incredible!

  • GreenhouseCheryl  on  April 28, 2024

    Shrimp and andouille mac ‘n’ cheese

  • Jnr2389  on  April 29, 2024

    I would try the garlic bread pangatatto first!

  • betsyradelow  on  April 30, 2024

    Shells with miso butter and scallions

  • braabpro  on  May 1, 2024

    Gnocchi with bacon and sauerkraut

  • Jlatham  on  May 2, 2024

    Italian cafeteria hot dog pasta salad with canned veggies

  • cellenly  on  May 2, 2024

    ssamgjang aglio olio

  • jberry  on  May 5, 2024

    Armenian spiced lamb and shells, lamb, always worth a go for me.

  • Laura1  on  May 5, 2024

    pasta pizza

  • elysedc  on  May 5, 2024

    Pasta pizza!!

  • clairew137  on  May 6, 2024

    Pasta pizza sounds interesting

  • TazinaTlo  on  May 7, 2024

    Cacio e pepe e chili crisp

  • tarae1204  on  May 8, 2024

    Armenian spiced lamb and shells (The faux manti)

  • Dannausc  on  May 10, 2024

    Cilantro pesto

  • ktpotat  on  May 11, 2024

    Shells with miso butter and scallons

  • oduong930  on  May 11, 2024

    Cacio e pepe e chili crisp

  • Fricky1  on  May 12, 2024

    Cacio e Pepe

  • whattocook  on  May 13, 2024

    Spinach Artichoke Dip Lasagna Pinwheels – Just delicious!

  • tucsonsandy  on  May 13, 2024

    Cacio e pepe e chili crisp

  • RSW  on  May 14, 2024

    Cavatelli with roasted artichokes and preserved lemon [Katie Leaird]

  • laurenodell  on  May 20, 2024

    kimchi carbonara

  • Maryd8822  on  May 23, 2024

    Mac ‘n’ dal

  • rebekahgrmela  on  May 23, 2024

    Shells with miso butter and scallions!

  • Karla123  on  May 23, 2024

    No-cook heirloom tomato sauce with currants, capers, and marinated pine nuts

  • Lafauvette  on  May 24, 2024

    Cacio e pepe e chili crisp

  • Carb_princess  on  May 24, 2024

    Pasta pizza!

  • LABeachGal  on  May 24, 2024

    Garlic bread pangrattato sounds amazing!

  • lisambb  on  May 24, 2024

    Cacio e pepe e chili crisp

  • Breannetuttle  on  May 24, 2024

    The Cacio e Pepe chili crisp sounds great!

  • lookitstracey  on  May 25, 2024

    Chili crisp tahini pasta with fried shallots

  • callanc  on  May 25, 2024

    Shakshuka and shells

  • ktrum7  on  May 25, 2024

    Shells with miso butter and scallions!

  • Leonard5854  on  May 26, 2024

    Everything pangrattato

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