Pasta Recipes

With creamy and fishy sauces, lean towards white like Pinot Grigio and crisp Chardonnays from France. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian wine will do as will Zinfandel or Syrah/Shiraz.  Just like these fabulous pasta dishes your options are boundless here.  Follow the recipe or experiment with modifications by adding your own favorite vegetables or a little more garlic!

Pasta Recipes

Fabio Viviani's Seafood Pasta

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup minced shallots
  • 2 teaspoons chopped garlic
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 pound fresh mussels, scrubbed
  • 1 pound Manila clams
  • 1 pound rock shrimp, peeled
  • 1 pound fresh calamari
  • 2 cups white cooking wine
  • 1 pound fresh crab
  • ½ cup chopped green onions, green part only
  • 1 pound linguini, cooked
  • Grated parmesan cheese
  • ¼ cup fresh basil leaves
  • 1 bunch parsley
  • 1/2 cup fresh basil leaves
  • 1 bunch parsley

Preparation

Heat a large sauté pan over medium heat, add the oil. When the oil is hot, add the shallots and chopped garlic. Season with salt and pepper and sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the mussels, clams, shrimp and calamari.

Season with salt and pepper and sauté for 2 minutes. Add the cooking wine and bring to a simmer before covering for 4 to 6 minutes, until shells open. Add the crab and green onions. Season with salt and pepper and sauté for 1 minute. Add the pasta, toss and continue cooking until the pasta is heated through. Toss the pasta with the cheese and basil. Divide the pasta among four warmed pasta bowls. Garnish with the parsley and serve immediately.

Penne with Spicy Sausage

Ingredients

  • 1lb. penne
  • 3 Tbsp. extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 small clove garlic, thinly sliced
  • 1 lb. fresh spicy Italian sausage, cut into small chunks
  • 4 large, ripe tomatoes, peeled, seeded, roughly chopped
  • 1 cup red wine
  • 1 bunch fresh parsley, finely chopped to yield 1/4 cup
  • Parmigiano-Reggiano, grated
  • Salt

Preparation

  • Heat 2 gallons of water to a rolling boil and add 2 tablespoons salt.
  • In 12-inch saucepan, heat oil. Add onion and garlic, cook until light golden brown, about 4-5 minutes.
  • Add sausage and cook until golden brown, and season to taste.
  • Add tomatoes with their juices and wine, and season.
  • Cover, and let cook over medium heat until the tomatoes soften and exude more juices, about 20-25 minutes, stirring occasionally.
  • Cook penne until tender but still al dente, about 10-11 minutes.
  • Drain well, reserving 1/2 cup of pasta water.
  • Add penne to sausage mixture and toss over high heat until well combined.
  • Add some pasta cooking water, 1 tablespoon at a time, if the pasta is too dry.
  • Sprinkle with parsley and Parmigiano.
  • Serve immediately in warmed pasta bowls with extra Parmigiano on the side.

 

Naked Ravioli with Brown Butter Sauce

Ingredients

Ingredients for the Naked Ravioli:

  • 3 Lbs of fresh baby spinach
  • 2 Lbs of fresh ricotta cheese
  • 8 oz of parmesan cheese, grated
  • 1 nutmeg, grated
  • 1 Tsp of fresh ground black pepper
  • 2 eggs
  • 1 Tbsp kosher salt
  • 1 Tsp baking soda

Ingredients for the Brown Butter Sage Sauce:

  • 1 Lb of butter
  • 1 C of sage leaves
  • Fresh ground pepper
  • 1 C of water
  • 4 oz of parmesan

 

Preparation

Directions for the Naked Ravioli:

Fill a pot with water and add the baking soda. Once boiling, put all spinach inside and let cook until the spinach is completely wilted (about 4 minutes). Strain the spinach well – use a towel to squeeze all the water out. Place the spinach on a cutting board and roughly chop. In a separate bowl, mix all the rest of the ingredients until you have a uniform paste, but don’t use a mixer or food processor, just use your hands. Once the ricotta mix is ready, add the chopped spinach and keep mixing until you have a blended clump that is equal parts spinach and ricotta. If it is still too wet, you can dust the clump with a handful of flour, but I wouldn’t recommend it. With the help of two spoons, shape into quenelle and place and place it in a tray with nonstick spray on the bottom. Cook in the oven at 500 degrees for about 5 minutes. Let rest for 2 – 3 minutes and plate with the help of a flat spatula. Be careful or they will fall apart.

Directions for the Brown Butter Sage Sauce:

Melt half of the butter in a sauté pan with the sage leaves and black pepper. When the sage and the butter start to get golden brown, add additional pepper and add the water, little by little. Keep stirring and adding water on low fire until you have a creamy, velvet butter sauce. In case it looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce. Once thickened in the right way, coat the naked ravioli as you like. Top with shaved parmesan; use a peeler to get really thin shavings.