Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (6 page)

Gomiti alle Noci

(Walnut Gomiti)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• ¾ pound Gomiti pasta
  
• ½ cup walnut kernels
  
• ½ cup breadcrumbs
  
• ⅔ cup Ricotta cheese
  
• 4 tablespoons extra virgin olive oil
  
• 2 garlic cloves, crushed
  
• freshly ground black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a little
pot of salted water to a boil.

Boil walnut
kernels for five minutes.

Drain and grind .

Bring a pot of
salted water to a boil.

Heat olive oil in a
sauté pan over medium heat.

Add garlic and brown.

Add kernels, breadcrumbs, Ricotta
cheese and ½ cup of cooking water.

Stir until cheese melts.

Season with salt.
Taste.

Cook pasta “al
dente”, drain (keeping some cooking water aside) and add to the sauté pan.

Toss over high
heat adding some cooking water if needed.

Sprinkle with
black pepper and serve.

Gramigna al Ragù Bianco

(Gramigna with White Ragù)

Preparation Time:
30 min.

Cooking Time:
1 hr. 20 min.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• ⅔ pound Gramigna pasta
  
• 9 ounces ground beef
  
• 5 ounces
  fresh Italian sausage, casing removed, crumbled
  
• ½ cup pancetta, cut into ½ inch dices
  
• 2 ½ cup beef stock
  
• 1 big carrot, chopped
  
• 1 big onion, chopped
  
• 2 garlic cloves, crushed
  
• 2 celery ribs, chopped
  
• 6 tablespoons extra virgin olive oil
  
• ½ cup dry white wine
  
• 3 sage leaves, finely chopped
  
• 4 basil leaves, finely chopped
  
• 1 rosemary sprig, finely chopped
  
• 2 bay laurel leaves
  
• black pepper
  
• kosher salt
  

Directions

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

Add carrot,
onion, celery, garlic and brown .

Add sausage and break it up into
bits.

Add sage,
rosemary, pancetta, ground beef and cook over medium/high heat for three
minutes, stirring often.

Add bay laurel
and wine. Cook until wine is reduced.

Add ½ cup
of stock and pepper.

Cover, reduce
heat and simmer for an hour adding the remaining broth ½ cup at a time.

Add basil.
Meanwhile, bring a pot of salted water to a boil.

Cook pasta “al
dente”, drain and toss with the ragù. Serve.

Linguine Gamberetti e
Zucchine

(Shrimp & Zucchini
Linguine)

Preparation Time:
20 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Linguine pasta
  
• 1 pound raw
  shrimps, peeled and deveined
  
• 4 small
  zucchini cut into ¼ inch round slices
  
• ½ cup dry white wine
  
• 1 garlic clove
  
• 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 garlic and
brown. Remove garlic, add zucchini and cook for five minutes.

Add shrimps and
cook for three minutes, stirring.

Add wine and cook
until reduced.

Season with salt
and pepper. Taste.

Cook pasta “al
dente” and drain.

Add to the pan
and sauté over high heat for one minute. Serve.

Lumaconi Salsiccia e
Spinaci

(Lumaconi with Sausage and
Spinach)

Preparation Time:
15 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ⅔ pound Lumaconi pasta
  
• 6 ounces
  fresh Italian sausage, casing removed, crumbled
  
• 1 ½ cup spinach, chopped
  
• ½ onion, finely chopped
  
• 2 tablespoons butter
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat butter in a large
sauté pan over medium heat.

Add onion and
brown.

Add sausage and
break it up into bits.
Cook
until sausage is browned (about four minutes).

Add spinach.
Season with salt. Taste.

Add ¼ cup
of hot water. Cook over low heat for ten minutes, stirring often and adding
more hot water if needed.

Cook pasta “al
dente” and drain.

Add to the sauté
pan and toss.

Serve.

Maccheroni al Pesce Spada

(Maccheroni with Swordfish)

Preparation Time:
10 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Maccheroni pasta
  
• ½ pound swordfish
  
• ½
  pound fresh cherry tomatoes, cut into thin wedges
  
• 1 leek
  
• 4 tablespoons extra virgin olive oil
  
• 2 tablespoons parsley, chopped
  
• ½ teaspoon crushed red pepper flakes
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat 2 tablespoons of
olive oil in a large sauté pan over medium heat.

Slice leeks, remove
green part and brown.

Add swordfish and
cook on both sides.

Set the fish
aside, remove skin and crumble.

Heat 2
tablespoons of olive oil in the sauté pan over medium heat.

Add tomatoes and
pepper flakes.

Season with salt.
Taste.

Cook for five
minutes.

Add swordfish and
parsley.

Cook pasta “al
dente” and drain.

Add to the sauté
pan and toss over high heat to coat with the sauce.

Serve.