Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (4 page)

Elicoidali Panna e
Prosciutto

(Elicoidali with Ham and
Cream)

Preparation Time:
15 min.

Cooking Time:
15 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• ¾ pound Elicoidali pasta
  
• ⅓ pound lean ham, minced
  
• 1 cup heavy cream
  
• 2 ½ tablespoons butter
  
• 2 tablespoons extra virgin olive oil
  
• ½ cup freshly grated Parmigiano Reggiano cheese
  
• a pinch
  (⅛
  teaspoon)
  of nutmeg
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
saucepan over low/medium heat. Add ham and fry for a couple of minutes. Add
cream and stir.

Lower saucepan heat to a
simmer. Add butter and stir. Add nutmeg.

Season with salt and
pepper. Taste.

Allow cream to thicken
to desired consistency. Cook pasta “al dente”, drain and add to the sauce. Top
with Parmigiano cheese and serve.

Farfalle alla Mediterranea

(Mediterranean Pasta)

Preparation Time:
10 min.

Cooking Time:
15 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• ⅔ pound Farfalle pasta
  
• 1 (6.7 oz)
  jar of tuna packed in olive oil
  
• 1 (2.25 oz.) can sliced black olives
  
• ¼
  pound diced mozzarella (ideally buffalo, but cow's milk will work)
  
• ½
  pound fresh cherry tomatoes, cut into wedges
  
• 20 basil leaves, shredded
  
• 2 tablespoons extra virgin olive oil
  
• black pepper or red chilli
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Cook pasta very
“al dente” (two minutes less than the instructions on the package). Drain and
keep aside.

Drain tuna and
transfer to a large, non reactive bowl (ceramic or glass).

Break up tuna
with a fork.

Add mozzarella,
black olives and cherry tomatoes. Toss.

Add pasta, olive
oil and basil. Toss.

Sprinkle with
pepper or chilli. Serve.

Farfalle Tonde Salmone e
Piselli

(Creamy Farfalle Tonde with Salmon and Peas)

Preparation Time:
10 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Farfalle Tonde pasta
  
• 2 welsh onions, finely chopped
  
• 3 tablespoons extra virgin olive oil
  
• 1 cup frozen baby peas, thawed
  
• 1 cup heavy cream
  
• ⅓ pound thinly sliced
  smoked salmon, shredded
  
• 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 welsh onions and brown
.

Add peas, partially
cover and cook for about ten minutes stirring occasionally and adding a little
hot water from time to time.

Add salmon and sauté for
few seconds.

Add cream and stir.
Season with salt and pepper. Taste.

Allow cream to thicken
to desired consistency.

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

Sprinkle with pepper and
serve.

Festonati Carciofi e
Salsiccia

(Festonati pasta with Artichokes and Sausage)

Preparation Time:
15 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Festonati pasta
  
• 8 ounces
  fresh Italian sausage, casing removed, crumbled
  
• 3 medium artichokes
  
• 1 onion, finely chopped
  
• ⅓ cup dry white wine
  
• ½ cup vegetable stock
  
• 2 tablespoons extra virgin olive oil
  
• ⅓ cup freshly grated Parmigiano Reggiano cheese
  
• freshly ground black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Prepare
artichokes and cut the hearts into pieces.

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

Add onion and brown
.

Add artichokes
and sausage.
Break sausage apart.
Cook for five minutes or until sausage is browned.

Pour wine and
stir for a minute.

Add vegetable
stock.

Partially cover,
reduce heat and simmer for about ten minutes.

Season with salt.
Taste.

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

Stir and coat
pasta with sauce.

Sprinkle with
Parmigiano cheese and pepper. Serve.

Fettuccine Alfredo

Preparation Time:
10 min.

Cooking Time:
15 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• 1 pound Fettuccine pasta
  
• ⅓ cup butter
  
• ⅔ cup freshly grated Parmigiano Reggiano
  cheese,
  
• freshly ground black pepper
  
• kosher salt
  
• (for creamy
  version add ½ cup heavy cream)
  

Directions

Bring a pot of
salted water to a boil.

In a large sauté pan melt
butter over low heat.

(Creamy version: add
cream and stir to combine.)

Cook pasta “al
dente”, remove fettuccine with a pasta ladle or tongs (do not drain them) and
add to the sauté pan.

Add half serving of
Parmigiano cheese and toss over high heat to coat with the sauce.

Top with remaining
Parmigiano and black pepper.

Serve.