Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (8 page)

Pipe Rigate al Ragù
Vagetariano

(Pipe Rigate with Vegetable Ragù)

Preparation Time:
30 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Pipe Rigate pasta
  
• 2 large ripe
  tomatoes, cut into thin strips
  
• 1 large red
  bell pepper, cut into thin strips
  
• 1 eggplant, cut into thin strips
  
• 2 medium
  zucchini, cut into thin strips
  
• 1 onion, finely chopped
  
• 1 carrot, finely chopped
  
• 1 celery rib, finely chopped
  
• 1 tablespoon parsley, finely chopped
  
• few leaves
  of fresh basil, shredded
  
• 4 tablespoons extra virgin olive oil
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Heat olive oil in a
large sauté pan over medium heat.

Add onion,
carrot, celery and brown .

Add eggplant and
tomatoes. Cook for five minutes, stirring occasionally.

Add red bell
pepper and zucchini. Cook for another five minutes.

Season with salt
and pepper. Taste.

Stir basil and
parsley in.

Cook pasta “al
dente”, drain and transfer to the pan. Sauté for a couple of minutes over high
heat. Serve.

Quadrefiore Broccoli e
Olive

(Quadrefiore with Broccoli
and Olives
)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Quadrefiore pasta
  
• 6 ounces
  broccoli, washed and cut into florets
  
• ⅓ cup Kalamata olives, pitted, quartered
  
• 2 cloves garlic, minced
  
• 3 tablespoons extra virgin olive oil
  
• ¼ teaspoon crushed red pepper flakes
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Add broccoli and
boil until tender (about five minutes). Drain.

Heat olive oil in a
large sauté pan over medium heat.

Add garlic and
brown.

Add red pepper
flakes, broccoli and olives.

Cook, stirring
gently for a couple of minutes.

Bring another pot
of salted water to a boil.

Cook pasta “al
dente”, drain and transfer to the sauté pan.

Toss well over
high heat for a minute.

Serve.

Radiatori al Forno

(Radiatori and Meat Sauce
Casserole)

Preparation Time:
20 min.

Cooking Time:
1 hr. 30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Radiatori pasta
  
• ¾ pound ground beef
  
• 1 (28 oz) can tomato purée
  
• 1 carrot, chopped
  
• 1 onion, chopped
  
• 2 garlic cloves, crushed
  
• ½ cup freshly grated Parmigiano Reggiano cheese
  
• 5 tablespoons extra virgin olive oil
  
• salt
  
• kosher salt
  

Directions

Pre-heat oven to
400°F.

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

Add carrot,
onion, garlic and brown.

Add ground beef
and cook for three minutes stirring often.

Add tomato purée.
Season with salt. Taste.

Cover partially,
reduce heat and simmer for about one hour.

Bring a pot of
salted water to a boil.

Spray baking dish
with cooking spray

Cook pasta very
“al dente”. Drain and transfer half to baking dish.

Pour half the
sauce over the pasta. Add two tablespoons of olive oil and half the serving of
Parmigiano cheese.

Add remaining
pasta and cover with sauce.

Sprinkle with the
remaining Parmigiano cheese and bake for twenty minutes.

Riccioli con Melanzane

(Riccioli with Eggplant
)

Preparation Time:
1 hr. 30 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Riccioli pasta
  
• 3 medium
  sized eggplant, cut into ½ inch dice
  
• ¾
  pound cherry tomatoes, cut into wedges
  
• 1 spring onion, chopped
  
• 15 basil leaves, shredded
  
• 4 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
large sauté pan over medium heat.

Add spring onion
and brown.

Add eggplant, a
little cooking water and cook for fifteen minutes.

Add cherry
tomatoes and cook for another ten minutes.

Season with salt
and pepper. Taste.

Cook pasta “al
dente”, drain and add to the sauté pan. Stir basil in and toss.

Drizzle with
olive oil and serve.

Rigatoni allo Speck

(Rigatoni with Speck Ham)

Preparation Time:
35 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Rigatoni pasta
  
• ½ cup
  speck ham, cut into ¼ inch strips
  
• 3 tablespoons tomato paste
  
• 1 small red
  chilli, deseeded, finely chopped
  
• 1 garlic clove
  
• 4 tablespoons extra virgin olive oil
  
• 10 basil leaves, shredded
  
• 1 tablespoon parsley, finely chopped
  
• 3 tablespoons freshly grated Parmigiano Reggiano cheese
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
large sauté pan over medium heat. Add garlic and chilli and brown.

Add tomato paste,
basil and speck ham.

Cook for a couple
of minutes, stirring. Add a tablespoon of cooking water if needed.

Cook pasta “al
dente”. Drain and add to the sauté pan.

Stir parsley in.
Sauté over high heat for a minute.

Sprinkle with
Parmigiano cheese and serve.