Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (3 page)

Cavatelli ai Broccoli

(
Cavatelli with Broccoli)

Preparation Time:
10 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Cavatelli pasta
  
• 2 heads
  fresh broccoli, cut into florets
  
• 3 tablespoons extra virgin olive oil
  
• 2 garlic cloves, minced
  
• ½ teaspoon crushed red pepper flakes
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Boil broccoli for
about six minutes. Drain and keep aside.

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

Add garlic and
fry until lightly golden brown.

Add broccoli.
Sauté, stirring occasionally, for about ten minutes.

Bring a pot of salted
water to a boil.

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

Season with red
pepper flakes.

Toss gently.

Serve.

Conchiglie Tonno e Piselli

(Conchiglie with Baby Peas and Tuna)

Preparation Time:
10 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• ¾ pound Conchiglie pasta
  
• ⅔ cup
  frozen baby peas, thawed
  
• 1 (6.7 oz)
  jar of tuna packed in olive oil
  
• 1 (14 oz) can tomato purée
  
• 1 big onion, finely chopped
  
• 2
  tablespoons extra virgin olive oil
  
• black pepper
  
• kosher salt
  

Directions

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

Add onion and brown.

Add tuna including its oil and
flatten with a fork.

Add tomato purée, baby peas and black
pepper and cook for ten minutes over medium heat.

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

Toss over high heat for a minute and
serve.

Creste di Gallo con
Peperoni e Salsiccia

(Creste di Gallo with Red Bell Peppers and Sausage)

Preparation Time:
15 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Creste di Gallo pasta
  
• 1 onion, finely chopped
  
• 2 red bell
  peppers cut into 1 inch pieces
  
• 12 ounces
  fresh Italian sausage, casing removed, crumbled
  
• 1 (14 oz) can tomato purée
  
• ⅓ cup freshly grated Parmigiano Reggiano cheese
  
• 3 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 red bell peppers and onion. Fry
until they begin to soften.

Add sausage to
the sauté pan.

Break sausage into bits. Cook for
about five minutes, stirring occasionally.

When sausage is
cooked
 
add tomato purée.

Season with salt
and pepper. Taste.

Partially cover
and cook over low heat until reduced (about fifteen minutes).

Cook pasta “al
dente”, drain and transfer to the sauté pan, stirring over medium heat for
about one minute.

Sprinkle with
Parmigiano cheese and serve.

Pasta e Fagioli

(Italian Bean Soup)

Preparation Time:
20 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ½
  pound Ditalini pasta, cooked very al dente
  
• 1 carrot, chopped
  
• 1 onion, chopped
  
• 1 celery rib, chopped
  
• 1 garlic clove, chopped
  
• ½ cup pancetta, cut into ½ inch dice
  
• 1 (14 oz) can tomato purée
  
• 1 (16 oz) can chicken stock
  
• 1 (15 oz) can small white beans
  
• 2 tablespoons olive oil
  
• 2 tablespoons parsley, chopped
  
• black Pepper
  

Directions

Heat olive oil in a
saucepan over medium heat.

Add carrot,
onion, celery, garlic and pancetta.

Fry for about
five minutes.

Add tomato purée,
½ cup of hot chicken stock and cook until reduced (about five minutes).

Add beans,
½ cup of hot stock and cook for another five minutes.

Add pasta,
parsley and the remaining stock.

Cook until
reduced to desired consistency (five to ten minutes).

Sprinkle with
pepper and serve.

Eliche all’Arrabbiata

(Eliche Arrabbiata)

Preparation Time:
10 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• 1 pound Eliche pasta
  
• 4 large ripe
  red tomatoes, chopped
  
• 2 small red
  chilli peppers, deseeded, finely chopped
  
• 2 garlic cloves
  
• 4 tablespoons olive oil
  
• 2 tablespoons parsley, chopped
  
• ½ cup freshly grated Pecorino Romano cheese
  
• 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 garlic and
chilli. Brown.

Add chopped
tomatoes. Cook for five minutes.

Season with salt.
Taste.

Cook pasta “al
dente” and add sauce.

Add chopped
parsley and stir.

Sauté for one
minute over high heat.

Sprinkle with
Pecorino cheese and serve.