1 pounds of gnocchi (dry or frozen), 1 1/2 cups crushed tomatoes, 3 tablespoons olive oil, 1 teaspoon chili flakes, 1 tablespoon fresh chopped basil, 2 garlic cloves, chopped, 1 teaspoon butter, salt and freshly ground black pepper to taste.
1. Heat the olive oil and butter in a frying pan and saute the garlic until golden.
2.Add the chili flakes 1 minute before the garlic is ready, followed by the crushed tomatoes and basil. (Optional: You can add 1/4 cup of chicken stock to the sauce).
3. Season the Arrabbiata sauce with salt and pepper and cook it for several minutes over meduim heat until the desired consistency.
4. Boil the gnocchi according the package instructions, strain it and toss it with the Arrabbiata sauce. I boil my gnocchi by dropping them in a large pot with boiling water and little salt, then after they have been floating on the surface of the boiling water for 2-3 minutes, I take them out with a collander and mix them with the sauce right away.
This Gnocchi Arrabbiata recipe is for 5 servings of pasta. I served the gnocchi with some freshly grated Pecorino Romano cheese on top.
Despite the notorious name and the story of how this name came about, spaghetti puttanesca is a great Italian pasta dish that is easy to make.
1 lb. package of spaghetti (or linguine), 3 tbsp. EV olive oil, 1/4 cup sliced red onion, 3 garlic cloves, chopped, 5 anchovy fillets, 4 ripe plum tomatoes, 1 sprig of fresh basil, 1 teaspoon sweet paprika, 1 tbsp. capers from a jar, 1/4 cup Kalamata olives, chili flakes to taste, freshly grated Parmesan cheese to taste, salt and pepper to taste.
Recipe: Boil the spaghetti in a large pot of water and a teaspoon of salt until ‘al dente’. Heat the olive oil in a large, heavy pan and saute the onions and garlic for 3 minutes. Add the anchovies, chili flakes, diced tomatoes, paprika, chopped basil and capers. Stir well, then reduce heat to medium and cook for about 5 minutes more. Add the olives, and cook just until heated. Season the putanesca sauce to taste. Strain the boiled spaghetti and toss them in the pan with the sauce. Serve the Spaghetti Puttanesca and sprinkle with some chopped basil and Parmesan cheese. This recipe yields 3 dinner entrees.
24 large seashell pasta – conchiglie, 1 cup gourmet mushroom mix, (agaricus, shitake, oyster mushroom) 1/2 package cream cheese, 1 small egg, 2 tablespoons ricotta cheese, 1/2 teaspoon onion powder, 1 cup 18% cream, 1 1/2 tablespoons butter, 2 chopped shallots, 1 garlic clove, chopped, 1 handful fresh baby spinach, salt and pepper to taste.
Recipe: Boil the conchiglie until slightly al-dente, then train and cool them down in a ice bath. Heat the butter and saute briefly the mushrooms. In a mixing bowl, mix the cream cheese, egg, sautéed mushrooms, onion powder, ricotta cheese, and season the filling with salt and pepper. Stuff all seashells with the cream cheese filling. In a large skillet, heat the rest of the butter and saute the chopped shallots and garlic for 3 minutes, then add the cream. Bring to a boil and add the stuffed seashells. Lower the heat to simmer and cover with lid. Simmer for about 10 minutes, or until the stuffing is cooked. Add the spinach to the sauce 5 minutes before the seashell pasta is ready. If the sauce becomes too thick during the cooking, add some water or chicken stock in the skillet. This recipe is for 4 portions. I have added some asparagus to the sauce, but this is optional. Enjoy.
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