Pappardelle Pasta Tricolore

Posted on November 25, 2010 by meggamoma

Papppadelle pasta are long thick ribbon pasta , usually napped in a rich thick hearty sauce . Our family loves to eat this in a cream based sauce with sauteed mushrooms , baby spinach and sundried tomatoes . This is topped off with fresh parsley and shaved parmigiano reggiano cheese . whenever my younger son is home from college , this is a dish always on his wish list !

Serves 4

Photograph by Rahul Mahtani

3/4 lb dried pappadelle pasta

2 tbs extra virgin olive oil

2 tbs unsalted butter

12 cremini mushrooms , cleaned and sliced

Salt and freshly ground pepper , to taste

1/2 cup picked , rinsed and coarsely chopped fresh flat leaf parsley

1/2 cup drained sundried tomatoes

1/2 cup freshly shaved parmiagiano reggiano cheese

1 cup heavy cream

Bring a large pot of water to boil . Salt well and add pappadelle to cook just till al dente.

Heat the oil and butter in a large skillet  over medium high heat till butter is melted . Add mushrooms and saute until mushrooms are brown and cooked . Stir in spinach and stir just till wilted . Season with salt and pepper . Stir in the sliced sun dried tomatoes and the heavy cream . Allow to simmer.

Drain the pasta , reserving some of the cooking liquid . Stir the pasta into the tossing , tossing to coat well . Add some pasta cooking water if the sauce is too thick . Plate onto a warm plate . Sprinkle generously with parsley and shaved parmigiano reggiano .

Serve .

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Architect’s Pasta

Posted on January 11, 2010 by meggamoma

Pasta dell’Architetto , as it is referred to in Scicily was actually contibuted to Eating Well magazine bythe Scicilian Architect and winery owner , Giusto Occhipinti . This is my type of pasta dish , low in fat and high in flavor . The sauce must be made and waiting for the hot pasta , which brings out its vibrant flavors .

Makes about 8 cups or 6 servings

Eating Well Magazine

3 Tbps slivered almonds

2 tbps walnuts

1 tbps pine nuts

1 clove garlic , crushed

3 cups loosely packed fresh basil leaves

1 cup loosley packed arugula or spinach leaves

3 tbps capers , rinsed

2 tbps fresh mint leaves

1  1/2 lb vine ripened tomatoes , finely chopped

1 tbps extra virgin olive oil

salt and freshly ground pepper , to taste

1 lb pasta such as fusilli or penne

1/3 cup freshly grated Parmesan cheese

Put a large pot of salted water on to boil

Spread almonds , walnuts and pine nuts in a pie pan and toast at 350*F for 5 to 7 minutes , or until fragrant . Let cool.

In a food processor , combine nuts  and garlic and pulse until coarsely chopped . Add basil , arugula ( or spinach ) , capers and mint ; pulse until finely chopped . Transfer mixture to a large bowl , add tomatoes and tomatoes and oil and stir to combine . Season with salt and pepper .

Meanwhile , cook pasta until al dente , 8 to 10 minutes . Drain and toss with sauce . Serve passing parmesan separately .

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Baked Penne Pasta with wild mushroom Ragout

Posted on December 2, 2009 by meggamoma

Cafe Alfresco in Dunedin Florida is well known for its casual  yet suberb dining .  This baked pasta with mushrooms is ideal  as a vegetarian entree or a make ahead dinner . The only change I made to the dish was the addition of pepper flakes , for some kick  and I switched from all Parmesan cheese to half Pecorino Romano , I like its sharpness and half Parmesan . Also I added a few gratings of nutmeg , just for a little zip .

Cafe Alfresco , Dunedin , FL

Serves 6 to 8

1/2 oz dried Porcini mushrooms

2 cups hot water

6 tbs ( 3/4 stick ) butter

1 3/4 cups finely chopped onions

8 oz fresh button mushrooms , chopped

6 oz fresh shiitake mushrooms , stemmed , sliced

2 1/2 tbs all purpose flour

2 1/2 cups whole milk

3/4 cup freshly grated Parmesan , or half Pecorino Romano , Half Parmesan

1/2 cup finely chopped fresh chives

Few gratings of Nutmeg , optional

1/2 tsp red pepper flakes , optional

12 oz penne pasta

1/2 cup fresh breadcrumbs made from French bread

Place Porcini in small bowl . Add 2 cups hot water and let soften 20 minutes . Using slotted spoon , remove porcini , reserve liquid. Coarsely chop porcini.

Melt 3 tbs butter in heavy large skillet over medium high heat  . Add onions and saute until soft , about 5 minutes . Add button and shiitake mushrooms and saute 5 minutes . Mix in Porcini and reserved soaking liquid , leaving any sediment behind in bowl  , simmer over medium high heat for 10 minutes .

Melt remaining 3 tbs butter in heavy medium saucepan over medium heat . Add flour and stir constantly until golden , about 2 minutes . Gradually whisk in milk . Stir until sauce thickens and boils , about 3 minutes . Stir into mushroom mixture , simmer 2 minutes , stirring occasionally . Stir in Red pepper , if using , nutmeg , if using and half of the cheese and chives . Season to taste with salt and pepper . ( sauce maybe made 1 day ahead . Cover and refridgerate . Rewarm over medium -low heat before continuing .)

Preheat oven to 425*F . Butter 13 by 9 by 2 inch glass baking dish . Cook pasta in large pot of boiling salted water until tender but still firm to bite . Drain well . Return to pot . Add mushroom sauce and toss well to coat . Transfer to prepared baking dish . sprinkle breadcrumbs and remaining cheese .

Bake until heated through and light golden , about 25 minutes .

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