Five Fast Pastas for Long Days

Some people are perfecting their laminated pastry, their sourdough boules or, at the very least, simmering through their stash of dried beans.

But others of us are relearning multiplication tables or bouncing a baby on one hip while fielding emails with a nondominant hand. The cooking projects may call us, but they’ll have to wait. Good, fast, easy: These are the priorities.

Still, pasta is a sure thing. Boil the water, cook the noodles, crack a jar and top with cheese. But that’s not why you’re here. You want something quick to twirl your fork around, something good and interesting.

Enter a hardworking troupe of interchangeable ingredients: Bacon or other cured pork products render a salty, punchy fat for cooking. Nuts are toasted right in olive oil for flavor and crunch. Whole grain or Dijon mustard help create a silky sauce. Worcestershire brings the funk. Butter plays base.

The only recipe in this collection that isn’t loaded with vegetables — a 20-minute cheater’s Bolognese — gives you just enough time to whip together a side of roasted broccoli (450 degrees, olive oil, salt and pepper).

Most of the recipes here clock in around 15 minutes of active time, that is, actual hands-moving, stirring, tossing, pay attention time. With distractions — kids, email, the headlines — they’ll realistically be done in about 30. They require some chopping but not a ton. They all come together using just two burners on the stove, one big pot and a large skillet.

The goal of these recipes is to maximize your inactive time. In the case of pasta, that means using the time it takes for the noodles to cook, about six to 12 minutes, to make your sauce. Suggested pasta cooking times will vary from brand to brand. These recipes offer a ballpark range but refer to the box or bag for the best results.

A few other moves will set you up for pasta quickness. As soon as you’re ready to cook, fill up your biggest pot, put a lid on it and set it over high heat. You’d be surprised how many minutes have been wasted watching uncovered pots come up to a boil over medium heat. Cover and crank it.

And clear the decks. This is an essential step for all quick-cooking recipes, not just the ones here. A tidy workspace is an efficient one. Clear schoolwork off the counter, stack any breakfast dishes in the dishwasher or drying rack, and wipe down your cutting board if necessary.

Now prep your ingredients. Don’t worry if you don’t have the exact ingredients each recipe calls for. Use broccoli raab or cauliflower in place of broccoli; use any sturdy leafy green instead of spinach or kale; swap chopped cabbage (it truly lasts for ages) for Brussels sprouts, and for goodness; sake, use whatever shape pasta you have or want.

We made it through another day. Let’s cook.

Yield: 4 servings

Total time: 30 minutes

Kosher salt and black pepper

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/2 pound ground beef (preferably 20% fat), pork or dark meat turkey

12 ounces spaghetti, pappardelle or other long pasta

1/4 cup tomato paste

2 teaspoons Worcestershire sauce

Grated Parmesan, for serving

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.

2. Add pasta to the pot and cook according to package instructions until al dente.

3. Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.

4. Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.

Yield: 4 servings

Total time: 15 minutes

Kosher salt and black pepper

12 ounces riccioli, fusilli or other short pasta

1/2 cup olive oil, plus more for drizzling

1/2 cup walnuts or pecans, chopped

1/4 to 1/2 teaspoon red-pepper flakes (optional)

1 bunch broccoli or cauliflower (about 1 1/2 pounds untrimmed), florets roughly chopped and stalks peeled and sliced 1/4-inch thick

1 lemon, zested (about 1 teaspoon) then quartered

1/2 cup grated pecorino Romano or Parmesan, plus more for serving

1 cup packed fresh mint leaves or parsley leaves

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

2. Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.

3. Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.

Yield: 4 servings

Total time: 30 minutes

Kosher salt and black pepper

8 thin slices of bacon

8 ounces cavatappi or other short pasta

1 pound Brussels sprouts, trimmed, halved and outer leaves separated

2 shallots, thinly sliced

1 tablespoon olive oil (optional)

1/4 cup cider vinegar or red wine vinegar

2 tablespoons whole-grain or Dijon mustard

Shaved Parmesan, for serving

1. Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.

2. Drop pasta into the boiling water and cook according to package instructions until al dente.

3. Meanwhile, heat the remaining bacon drippings in the skillet over medium-high. Add Brussels sprouts and shallots, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.

Yield: 4 servings

Total time: 30 minutes

Kosher salt and black pepper

8 ounces fusilli or other short pasta

1/4 cup olive oil, plus more for drizzling

7 to 8 ounces dried chorizo, thinly sliced

1 (15-ounce) can chickpeas, drained and rinsed

1 bunch scallions (6 to 8), thinly sliced

1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces

Shaved manchego, for serving

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

2. Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.

3. Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.

4. Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.

Yield: 4 servings

Total time: 25 minutes

Kosher salt and black pepper

12 ounces mezze rigatoni or other short pasta

4 tablespoons unsalted butter

1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped

4 garlic cloves, chopped

2 tablespoons capers, drained

12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped

Grated Parmesan, for serving

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

2. After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.

3. Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.

4. Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.