Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (2 page)

Campanelle al Forno

(Baked Campanelle with Mozzarella and

Parmigiano Cheese)

Preparation Time:
10 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• 1 pound Campanelle pasta
  
• 1 ⅓
  cup finely shredded Mozzarella cheese
  
• ⅔ cup freshly grated Parmigiano Reggiano cheese
  
• 2
  tablespoons extra virgin olive oil
  
• kosher salt
  

Directions

Preheat oven to
400°F.

Bring a pot of salted
water to a boil.

Cook pasta until
very “al dente” (two minutes less than the instructions on the package) and
drain .

Transfer to the baking pan.

Add olive oil,
mozzarella, half serving of Parmigiano cheese and stir.

Sprinkle
remaining Parmigiano on top.

Bake until cheese melts (about ten
minutes).

Serve immediately.

Canneroni Cozze e Fagioli

(Canneroni with Beans and Mussels)

Preparation Time:
20 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• ⅔ pound Canneroni pasta
  
• ⅔
  pound beans, soaked and cooked
  
• 30 mussels, washed
  
• ½
  pound fresh cherry tomatoes, cut into thin wedges
  
• 3
  tablespoons extra virgin olive oil
  
• ¼ cup flat-leaf parsley, chopped
  
• 1 onion, finely chopped
  
• 2 garlic cloves
  
• freshly ground black pepper
  
• 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 mussels and
cover. Cook until shells open (four/five minutes, discard mussels that won’t
open). Keep the water released. Remove top shells. Put the saucepan aside.

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

Add tomatoes and
brown with onion and garlic for three minutes.

Add beans and
cook for another two minutes.

Cook pasta “al
dente”, drain and add to the sauté pan along with mussels, cooking water and
parsley. Toss gently.

Sprinkle pepper
on top and serve.

Capelli d’Angelo Zafferano e Porri

(Capelli d’Angelo in Leak
Saffron Cream)

Preparation Time:
15 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• 1 pound Capelli d'Angelo pasta
  
• 1 ½ cups heavy cream
  
• 2 leeks
  
• ⅓ cup dry white wine
  
• ⅓ cup freshly grated Pecorino Romano cheese
  
• 3 tablespoons extra virgin olive oil
  
• a pinch (⅛ teaspoon) saffron
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of salted
water to a boil.

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

Slice leeks, remove
green part and brown .

Add wine and cook for
three minutes.

Add cream, raise heat
and cook for about ten minutes until reduced.

Add saffron and stir.

Season with salt and
pepper. Taste.

Cook the Capelli
d’Angelo for one and a half minute only, drain and transfer to a glass or
ceramic bowl.

Add saffron sauce
and toss gently.

Add Pecorino
cheese and serve hot.

Casarecce alle Zucchine

(Casarecce with Zucchini)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Casarecce pasta
  
• 4 small
  zucchini cut into ¼ inch round slices
  
• 1 garlic clove
  
• ½ onion, finely chopped
  
• ⅓ cup dry white wine
  
• 3 tablespoons extra virgin olive oil
  
• ⅓ cup freshly grated Parmigiano Reggiano cheese
  
• freshly ground black pepper
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

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

Brown onion and
garlic.

Remove garlic,
add zucchini and cook over high heat for five minutes.

Reduce heat, add
wine and cook for another five minutes.

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

Sauté for two
minutes.

Top with black
pepper and Parmigiano cheese. Serve.

Cavatappi al Vino Rosso

(Cavatappi with Red Wine
)

Preparation Time:
10 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Cavatappi pasta
  
• 2 cups dry red wine
  
• 2 finely chopped onions
  
• 3 tablespoons extra virgin olive oil
  
• 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 onion and fry until
brown.

Add half serving of red
wine and two tablespoons of cooking water. Cook for a couple of minutes.

Season with salt. Taste.

Cook pasta very “al
dente” (two minutes less than the instructions on the package) and transfer it
to the sauté pan.

Add remaining wine and
stir well until the smell of wine is cooked off but the pan is not dry (about
two minutes).

Serve.