Italian chefs like to cook their pasta in vegetable extracts, an ingenious riff on the centuries-old technique of boiling pasta in wine. At Vun in Milan, Andrea Aprea uses red cabbage juice to give spaghettoni a glorious purple hue. Chef Niko Romito of Abruzzo’s Ristorante Reale juices flame-charred leeks for cooking spaghettini that he tosses with pancetta and parmesan. Almost any vegetable juice—beet, carrot, even zucchini—will saturate pasta with color and infuse it with sweet-savory flavor.
- 1 1⁄2 cups fresh vegetable juice (stop by your local juice bar if you don't have a juicer at home)