Saturday, September 18, 2010
With that, I set out to make something sophisticated and authentically Italian. I referenced many times my favorite Italian cook book "Il Cucchiaio d'argento" AKA "The Silver Spoon" to come up with ideas and recipes. The results have been good. I think for every 10 Pasta dishes I have prepared there may have been 2 they didn't like. In my opinion, that's a huge success rate over Mac N Cheese or hamburger helper.
I highly recommend getting this Cookbook as a essential part of your reference material for cooking. It's served me well.
So, let me get to the following recipe. The main reason I picked this one is because its complicated in flavor but easy to prepare and serve. At a glace it looks like it may be Blah, but I assure you its far from Blah.
2 tablespoons extra virgin olive oil
3 medium onions, chopped
4 cloves garlic, finely chopped
2 small red chile pods, - or red pepper flakes
28 oz. can plum tomatoes
1 pound Penne Rigate pasta
2 oz. (3/4 cup) Parmigiano-Reggiano cheese, grated
salt to taste
Step To Step
Meanwhile, cook the pasta al dente in salted water, about 11 minutes. (I always salt my water when cooking Pasta, this adds flavor to the pasta, and also brings out the flavor of the Pasta so it wont be lost in the red sauce)
Stir half of the parmigiano cheese into the sauce. Season sauce with salt and sugar to taste
Drain the pasta well, mix thoroughly with the sauce, and sprinkle the remaining parmigiano cheese.
Posted by §~John~§