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fifteen minute pastas |
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Here are additional recipes for some of our
favorites, the tubes. Penne, especially rigate (veined) or lisce (smooth),
are the best known.
Ziti, maccheroni (with a little elbow),
chifferi with a big elbow, and rigatoni are other examples. Garganelli,
which can be made from fresh egg pasta, also qualifies.
The shape, with the obvious opening of
tubular pastas, allows them to mix very well with, and hold onto, the
sauces.
rigatoni . . .
with sausage and parmesan
with
sausage and arugula
with white bolognese
with
Swiss chard and ricotta
with basil
with
sausage, bell peppers and onion (hearty!)
casarecci . . .
with a simple super
pork ragu
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penne . . .
all'arrabbiata
(tomato and pepper - a classic)
and prosciutto and rosemary
alla vodka
(hard to explain, but fashionable and wonderful)
with
asparagus, peas and mushrooms
with asparagus, ricotta, prosciutto
with brussels sprouts and pancetta
peperonata (bell peppers)
with
peppers and bacon, Venetian style
with peas,
ham and cream
Ortolano (a primavera sauce with eggplant)
with roasted garlic, pancetta and arugula
with sausage, lentils and red onion
with sausage, red pepper flakes, red wine
with
a simple super pork ragu
with cauliflower
with brussels sprouts and gorgonzola
with zucchini and butter
with
zucchini, butter and tomato (as an option)
with
anchovies, tomatoes and garlic
with smoked
salmon and orange
garganelli . . .
(or penne) with
sausage
with
peas and prosciutto
with mushrooms and prosciutto
with
zucchini
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