short pasta for fall days

Paired with tasty sauces, short shaped pasta will worm your kitchen in these first cold days

recipes: Alessandra Avallone

 

 

cavatelli

 

 

CAVATELLI WITH MUSHROOMS AND RICOTTA CHEEESE

 

easy – Preparation time: 15 minutes – Cook time: 25 minutes – 445 cal/serving    

      for 4 serving:

  • 300 g cavatellucci pasta
  • 50 g dried porcini mushrooms
  •  250g fresh porcini mushrooms
  • 300 g ricotta cheese
  • 1 clove of garlic
  • 1 dl dry white wine
  • sage
  • sweet paprika
  • extra-virgin olive oil
  • salt
  1. Rehydrate the mushrooms in tepid water, squeeze them and mince them thinly. Sauté the garlic and 5-6 leaves of sage in a pan with 2 spoons of oil, add the mushrooms and brown them for 2-3 minutes. Add the wine and let it evaporate. Add salt and cook for about 10 minutes.
  2. Mix the ricotta cheese with a spatula until soft and creamy and then add the browned mushrooms. Slice the most intact mushrooms and dice the rest of them. Cook them separately until golden with 1 spoon of oil in a non-stick pan for 4-5 minutes.
  3. Cook the cavatellucci pasta al dente in boiling salty water. Drain the pasta, fry it shortly in a pan with the mixture of ricotta and mushrooms. Add the diced mushrooms and stir gently. Put the pasta in the dishes and add some sliced mushrooms, some fried sage leaves, and a sprinkle of paprika.

 

paccheri

 

 

PACCHERI WITH SALAMI AND SQUASH

 

easy – Preparation time: 10 minutes – Cook time: 15 minutes – 450 cal/serving 

for 4 serving:

  • 300 g paccheri pasta
  • 200 g fresh salami
  • 250 g Hokkaido squash (type of squash with a tender skin)
  • 1 broccoli
  • 1 dl dry white wine
  • 1 spoon tomato paste
  • salt
  • pepper
  1. Clean the squash and dice it. Divide the broccoli in small tops and keep the most tender leaves. Boil the paccheri with the vegetables in plenty of salty water.
  2. In the meanwhile, peal the salami, dice it and fry it in a pan for 7-8 minutes without adding any oil nor butter. Add the wine and let it evaporate. Then add the tomato paste mixed with a bit of the cooking water of the pasta. Stir to blend the flavors.
  3. Drain the pasta and the vegetables, shortly fry them in the pan with the salami and serve with a generous pinch of pepper and a sprinkle of grated Grana Padano cheese.

 

pennette

 

 

PAN COOKED PENNETTE WITH SARDINIAN FLAVORS

 

easy – Preparation time: 15 minutes – Cook time: 25 minutes – 450 cal/serving

for 4 serving:

  • 300 g pennette pasta
  • 2 potatoes
  • 3 onions
  • 400 g tomato puree
  • 1 carrot
  • 1 celery rib
  • 1 fresh red chili pepper
  • 80 g Fiore sardo cheese
  • parsley
  • saffron pistils
  • extra-virgin olive oil
  • salt
  1. Mince the carrot, the celery and one onion and sauté them in a large pan with 2-3 spoons of oil. Remove the seeds from the chili pepper and cut it into thin slices. When the vegetables start browning, add the tomato puree and the chili pepper and salt. Lower the heat, cook the tomato sauce for 10 minutes and then add the saffron.
  2. Dice the potatoes and slice the rest of the onions. Boil the vegetables with the pennette in a pot with plenty of salty water. Halfway through cooking drain the pasta using a skimmer and keep the cooking water.
  3. Put the pasta in the pan with the sauce and finish cooking it as a risotto, adding some spoons of the cooking water if necessary. The dish should be creamy but not watery. Add some crumbs of Fiore sardo cheese and a sprinkle of parsley.

 

orecchiette

 

 

ORECCHIETTE WITH CAULIFLOWER, PEARS AND LARD

 

easy– Preparation time: 10 minutes – Cook time: 15 minutes – 655 cal/serving

for 4 serving:

  • 300 g orecchiette pasta
  • 1 small cauliflower
  • 200 g lard
  • 2 pears
  • 1 lemon
  • 0,5 dl white dry wine
  • 4 spoons grated Pecorino cheese
  • extra-virgin olive oil
  • salt
  • pepper
  1. Clean the cauliflower and divide it in small tops, keep the smallest and most tender leaves. Boil the cauliflower together with the orecchiette in salty water for about 10 minutes.
  2. In the meantime, cut the pears in big dices without pealing them. Pour the lemon juice on the pear dices so they won’t turn brown. Sauté the lard cubes in a non-stick pan until the lard becomes transparent and crispy. Put it on kitchen paper towel and let it absorb the fat.
  3. Heat another pan, add 1 spoon of oil, and fry the pears until golden. Add salt, simmer with the wine until reduced and let the pears soften over medium heat for 2-3 minutes.
  4. Drain the pasta and the cauliflower and shortly fry them in the pan with the pears and the lard. Add a sprinkle of pecorino cheese and a pinch of pepper.

 

campotti

 

 

CAMPOTTI WITH RAGU AND EGGS

 

easy– Preparation time: 10 minutes – Cook time: 30 minutes – 500 cal/serving

for 4 serving:

  • 300 g campotti pasta (new type of Gragnano pasta)
  • 200 g ground beef lean meat
  • 100 g sausage
  • 1 carrot
  • 1 celery rib
  • 1 small onion
  • 1 clove of garlic
  • 2 rosemary sprigs
  • 1 dl dry white wine
  • 5 dl vegetable stock
  • 2 yolks
  • 1 spoon of cream
  • 80 g Vezzena cheese or semi-matured Toma cheese
  • extra-virgin olive oil
  • salt
  • pepper
  1. Thinly mince the carrot, the celery, the onion and the garlic and sauté them with 2 spoons of oil and a rosemary sprig. Gently fry the vegetables until soft and then add the sausage in small bits and the meat. Add salt and pepper. Cook for 5 minutes until lightly brown, add the wine and as soon as the alcohol evaporates, pour the stock and let everything cook over low heat for about 30 minutes.
  2. In the meanwhile, beat the yolks with the cream and abundant pepper in a large bowl. Boil the campotti, drain them and put them in the bowl with the eggs. Add the ragu and stir quickly. Add very thin slices of cheese and some rosemary leaves.

 

 

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