If you're preparing for the holiday feast, the last thing you want to do now is take a long time off to cook for today. But you do have to eat. 10 minutes is about how long it takes a pot of hot water to come to a boil, and if you're quick with a paring knife, by the time the pasta finishes cooking -- another 10 minutes -- you can have a sauce ready too, as well as a tossed green salad that will be perfect as a side dish. Crusty bread, a bottle of crisp white wine, and who could ask for more? Some ideas:
- Bucatini all'Amatriciana:
This zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which was in the Abruzzo until Mussolini redrew the maps. - Spaghetti alla Carbonara:
A pancetta (or bacon)-and-egg sauce might sound odd, but it is very good. - Spaghetti alle vongole, with clams:
If you plan ahead you can use live clams, and the cooking time will be about the same. Otherwise, use canned clams; the results are quite good! - Pasta alla Puttanesca:
There are a number of stories about the origins of this zesty sauce, the raciest being that a Puttana, or Lady of the Evening, could cook it in the time it took her to take care of a client, and enjoy it while recovering from her exertions. Whatever, it is good. - Orecchiette Coi Broccoletti:
This is a very traditional, very simple Puglian pasta dish. And, it's a great way to get people to eat broccoli! Even those who usually won't touch it.
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