Mafalde
Mafalde pasta
Ingredients:
- 1 - can spinach
- 1/2 - 1 cup of ricotta cheese
- A pinch of nutmeg
- 1/2 to 1 cup of peanuts
- Handful of raisins
- Handful of Parmesan cheese.
- 1/2 to 1 pound of fettucine
- Salt
- Pepper
- Basil
- Garlic powder.
Bring a large pot of salted water to boil for pasta.
When the water is boiling, start on the sauce.
Finely grind up some peanuts with some cooking oil.
Put the mixture in a saute pan.
Let it heat for a minute or two.
Add the spinach.
Once the spinach is mixed in, then add the ricotta cheese.
Let the cheese melt and mix in.
Add the spices.
Add a little water if needed.
Add the raisans.
Keep stirring to make a cohesive mix.
Top with the Parmesan cheese.
Add the pasta and serve warm.
Another variation:
Ingredients
kosher salt
3 cups crushed tomatoes
1 cup condensed milk
1 pound fettuccine
1 - can green beans
½ cup grated Parmigiano-Reggiano
Salt
Pepper
Basil
Garlic powder.
Directions
Bring a large pot of salted water to boil for pasta. Bring the red sauce to a simmer in a large skillet. Stir in the condensed milk, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is to the tooth and sauce is ready, drop the pasta directly into the sauce. Add the green beans with the other spices, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
serves: 6
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
serves: 6
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
serves: 6
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.
kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano
To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.
Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.
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