Minestra di Pasta e Piselli

2011-09-18T16:09:00.001-04:00

Recipe File: Minestra di Pasta e Piselli
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 cup finely chopped white onion
2 ounces pancetta, cut into small dice
1/2 tsp minced fresh marjoram or thyme
Freshly ground black pepper
6 to 7 cups chicken broth
1 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 to 1 3/4 cups conchigliette (small shells) or other small pasta shape
1 1/2 cups fresh or frozen peas
Kosher or fine sea salt (optional)

Serves Four
Warm the butter and olive oil in a heavy-bottomed pot over medium heat. When the butter is melted, add the onion and pancetta, stirring to coat them thoroughly. Saute for five minutes, reducing the heat to medium-low if needed to prevent the onion from burning. Sprinkle in the marjoram and a generous grind of pepper and continue to saute for another five minutes, or until the onion is translucent and the pancetta has just begun to crisp but is still mostly tender.

Pour in six cups of the broth; raise the heat to medium-high to boil. Stir in the pasta and peas, using 1 1/2 cups for a soupier soup and 1 3/4 cups for a thicker soup. Cook until al dente (the cooking time will depend on the brand and shape). Add a splash of broth if the soup seems too thick.

Remove the soup from the heat and stir in 1/2 cup of the Parmigiano. Taste and add salt and additional pepper, if you like. Ladle into warmed shallow bowls and sprinkle with the remaining cheese. Serve immediately.

Credit:Recipe from "The Glorious Pasta of Italy" ($30, william morrow)

Sausage, Tomato, and Arugula Fettuccine

2011-09-03T19:59:00.000-04:00

YIELD: 4 servings (serving size: 1 1/3 cups pasta and about 2 tablespoons cheese)
TOTAL:20 Minutes
COURSE: Main Dishes
Ingredients
1 (9-ounce) package refrigerated fettuccine
1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.

Source: Cooking Light

Recipe Tin

Minestra di Pasta e Piselli

Sausage, Tomato, and Arugula Fettuccine