Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (5 page)

Fisarmoniche Pancetta e
Zucchine

(Fisarmoniche with Bacon
and Zucchini)

Preparation Time:
20 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Fisarmoniche pasta
  
• 1 cup
  pancetta, cut into ½ inch dice
  
• 2 small
  zucchini, cut into ¼ inch round slices
  
• 2 onions, minced
  
• 3 tablespoons extra virgin olive oil
  
• 3
  tablespoons freshly grated Pecorino Romano cheese
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
sauté pan over medium heat. Add onions and sauté until golden brown.

Add zucchini and
cook for about five minutes (adding a little hot water if needed).

Season with salt.
Taste.

Add pancetta and
cook over low heat for ten minutes.

Cook pasta “al
dente”, drain and add to the pan. Sauté for one minute.

Sprinkle with
Pecorino cheese and serve immediately.

Fusilli Primavera

(Spring Pasta)

Preparation Time:
30 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★★★✪

Ingredients

• ⅔ pound Fusilli pasta
  
• 4 artichoke hearts
  
• 2 pounds asparagus
  
• 1 cup freshly shelled peas
  
• 1 small onion, minced
  
• ¼ cup pancetta, cut into ½ inch dices
  
• 2 eggs
  
• ¼ cup dry white wine
  
• 2 tablespoons extra virgin olive oil
  
• 3 tablespoons freshly grated Parmigiano Reggiano cheese
  
• 2 tablespoons butter
  
• vegetable stock
  
• basil and parsley
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Wash and boil
asparagus. Cut spears and set aside.

Purée stalks in a
blender or food processor.

Heat a little butter in
a sauté pan over low heat. Add peas, pancetta and onions. Cook for about ten
minutes over medium heat (adding a little hot water if needed).

Boil the
artichoke hearts in lightly salted water with some lemon juice for a couple of
minutes.

Heat olive oil and
butter in a skillet over low heat.

Add artichokes and wine.
Sauté for one minute.

Add asparagus purée and
peas. Cook over medium heat for five minutes, adding vegetable stock to prevent
the sauce from thickening too much.

Season with salt
and pepper. Taste.

Add asparagus
spears, basil and parsley.

Beat eggs. Add
the Parmigiano cheese and a little salt.

Cook pasta “al
dente”, drain and return to the pot.

Add half the
sauce and the eggs. Cook over low heat for a couple of minutes allowing the
sauce to thicken.

Transfer into a
serving dish. Pour the remaining sauce and serve.

Fusilli Bucati Lunghi con
Salsa di Peperoni

(Fusilli Bucati Lunghi with Roasted Red

Bell Peppers Sauce)

Preparation Time:
15 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• 1 pound Fusilli Bucati Lunghi pasta
  
• 2 medium red
  bell peppers, rinsed, drained, and chopped
  
• 4 tablespoons extra virgin olive oil
  
• 1 cup heavy cream
  
• 1 garlic clove
  
• 2 tablespoons freshly grated Parmigiano Reggiano cheese
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat two tablespoons of
olive oil in a saucepan over medium heat.

Add garlic clove
and brown .

Add red bell
peppers and cook for fifteen minutes.

Remove garlic.

Place peppers,
heavy cream and remaining olive oil in a blender and purée until smooth. Season
with salt. Taste.

Cook pasta “al
dente”, drain and return to the pot.

Stir the red
pepper sauce in and toss over high heat for a minute.

Sprinkle with
Parmigiano cheese and serve.

Garganelli Asparagi e Salsa
di Formaggio

(Garganelli with Asparagus and Cheese

Sauce)

Preparation Time:
15 min.

Cooking Time:
2o min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Garganelli pasta
  
• ⅔
  pound asparagus, washed and cut into ½ inch pieces
  
• 1 egg yolk
  
• ½ cup heavy cream
  
• 1 welsh onion, finely chopped
  
• 1 cup freshly grated Parmigiano Reggiano cheese
  
• 2 tablespoons extra virgin olive oil
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
sauté pan over medium heat. Add welsh onion and brown .

Add asparagus and
½ cup of hot water. Cook for eight minutes (adding more water if
needed).

Season with salt
and pepper. Taste. Set aside.

Heat cream in a skillet
over low heat.

Add Parmigiano
cheese and egg yolk. Cook slowly for a couple of minutes, stirring.

Add asparagus.

Cook pasta “al
dente”, drain and add to the sauce. Toss gently and serve.

Gnocchetti Sardi con Sugo
di Salsiccia e Pomodoro

(Sardinian Gnocchetti with
Sausage and
Tomato Sauce)

Preparation Time:
15 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Gnocchetti Sardi pasta
  
• 8 ounces
  fresh Italian sausage, casing removed, crumbled
  
• 1 small onion, finely chopped
  
• ⅓
  pound fresh cherry tomatoes, cut into wedges
  
• 1 (8 oz) can tomato purée
  
• 4 tablespoons extra virgin olive oil
  
• ½ cup freshly grated Pecorino Romano cheese
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
saucepan over medium heat. Add onion and brown.

Add sausage
breaking it up into bits. Cook for
about five minutes.
Add tomato purée.

Season with salt
and pepper. Taste.

Bring to a boil
then reduce heat and simmer for about ten minutes.

Add tomatoes and
black pepper.

Cook pasta “al
dente”, drain and add to the sauce.

Sprinkle with
Pecorino cheese and serve.