SPAGHETTI ALL'AMATRICIANA / SPAGHETTI WITH AMATRICIANA SAUCE

Servings: 4

Total time: 25 min

 Ingredients: 

• 1 pound spaghetti (or bucatini)
• 1 cup grated Pecorino (Sheep) cheese
• 1 pound of peeled tomatoes
• 2 chillies
• 2 tablespoon olive oil
• salt
• 1/2 pound of guanciale (or pancetta) 

Directions:

• Bring salted water to boil and cook the spaghetti.
• Meanwhile heat oil on medium/high heat, chop the chillies, put them in the pan and right after add the guanciale (You can add a bit of white wine before adding the tomatoes if you like). 
• When the guanciale starts to become crispy add the tomatoes and let everything cook at low/medium heat for about 10 minutes (approximately when the water starts to boil). 
• Drain the pasta, add it to the pan, and amalgamate a couple of minutes. 
• Serve adding grated Pecorino cheese.

SPAGHETTI TONNO E POMODORO / SPAGHETTI TUNA AND TOMATO SAUCE

 

Servings: 4

Total time: 25 min

 Ingredients: 

• 1 pound spaghetti
• 2 tuna cans (10/12 oz)
• 15 oz tomato sauce
• 2 garlic cloves 
• 2 tablespoon capers
• 1/2 cup black olives sliced
• 2 tablespoon olive oil
• salt
• fresh parsley

 

Directions:

• Bring salted water to boil and cook the spaghetti (add the pasta approximately when you add the tomato sauce).
• Meanwhile heat oil on low/medium heat, chop the garlic cloves and saute for a couple of minutes.
• Drain the oil from the tuna cans, add the tuna to the pan and after the tomato sauce.
• Rinse the olives and capers and mix them with the sauce
• Let everything cook at low heat for about 10 minutes (if you see that the sauce is becoming too dry add a bit of the water in which you are cooking the pasta).
• Drain the pasta, add it to the pan, and amalgamate a couple of minutes. 
• Serve adding fresh parsley.

PENNE AI 4 FORMAGGI / PENNE WITH CHEESES

Servings: 4

Total time: 20 min

 Ingredients: 

• 1 pound penne
• 3 oz soft cheese (Brie)
• 3 oz yellow cheese (Emmenthal/Edamer)
• 3/4 cup grated Parmesan cheese
• 4 oz Gorgonzola (or Blue cheese)
• 1/2 cup milk (or cream)
• 1 teaspoon nutmeg (optional)
• salt and pepper

 

Directions:

• Bring salted water to boil and cook the penne.
• Meanwhile cut the cheeses in small pieces.
• Add the milk in a pan on low heat and let it simmer a couple of minutes, then add all the cheeses (approximately when the water start to boil).
• Keep on stirring the sauce till the pasta is "al dente", if you see that the cream is becoming too thick add a bit of boiling water.
• Drain the pasta, add it to the pan, turn off the heat and let it cook a couple of minutes.
• Add pepper and a bit of nutmeg then serve.

RISOTTO ALLA MILANESE / RICE WITH SAFFRON

Servings: 4 

Total time: 40 min

 

 Ingredients: 

•  3/4 pound rice (Arborio)
• 1 cup grated Parmesan cheese
• 1 saffron bag (0.15 gr)
• 1 onion, finely chopped
• 1/2 cup white wine
• 6 tablespoons of butter
• 6 cups of broth
• salt

 

Directions:

• Heat up the broth almost to boiling.
• Meanwhile heat half the butter in a pan, add the chopped onion and let it fry a couple of minutes on medium heat.
• Add the rice, toast it till it becomes lucid, then pour the wine and let it evaporate.
•  Reduce to low/medium heat, add 1/2 cup of broth and stir while let the rice is absorbing it.
• Keep adding broth and stirring for approximately 20 minutes, letting each ladleful evaporate before adding the next.
• When the rice is "al dente" wait for the broth to be absorbed, then remove from heat.
• Add the Parmesan cheese and the remaining butter, then stir for a couple of minutes and serve.

PENNE ALL'ARRABBIATA / PENNE WITH HOT TOMATO SAUCE

Servings: 4

Total time: 25 min

 Ingredients: 

• 1 pound penne
• 1 cup grated Pecorino (Sheep) cheese
• 1 pound tomatoes
• 2 garlic cloves 
• 2 chillies
• 2 tablespoon olive oil
• salt
• fresh parsley

 

Directions:

• Bring salted water to boil and cook the penne (add the pasta approximately when you start to cook the tomatoes).
• Meanwhile heat oil on low/medium heat, chop the chillies, add them in the pan with the garlic cloves and saute a couple of minutes, meanwhile peel the tomatoes and chop them taking the seeds off.
• When the garlic starts to become brown take it off, add the tomatoes and let everything cook at low heat for about 10/15 minutes (if you see that the sauce is becoming too dry add a bit of the water in which you are cooking the pasta).
• Drain the pasta, add it to the pan, and amalgamate a couple of minutes. 
• Serve adding grated Pecorino cheese and chopped parsley.

PENNE PANNA E SALSICCIA / PENNE WITH CREAM AND SAUSAGES

Servings: 4

Total time: 20 min

 Ingredients: 

• 1 pound penne
• 1/2 pound pork sausages (4 sausages normal sized)
• 1/2 cup grated Parmesan cheese
• 1/2 cup red wine
• 1 cup cream
• 2 garlic cloves
• 2 tablespoon olive oil
• 1 teaspoon nutmeg (optional)
• salt and pepper

 

Directions:

• Bring salted water to boil and cook the penne.
• Meanwhile heat oil on medium heat, press garlic cloves with the flat side of a knife and add in the pan.
• Take off the skin from sausages,cut into pieces and fry for 4 or 5 minutes, then add the wine and when it has evaporated reduce to low heat, add the cream and let it simmer until the pasta is al dente (if you see that the sauce is becoming too dry add a bit of the water in which you are cooking the pasta).
• Drain the pasta, add it to the pan, and let it cook a couple of minutes while adding grated Parmesan cheese, pepper and nutmeg.