RECIPE TITLE "PASTA AL SUGO PECORINO"
recipe from: Nick Stellino's Passione Pasta, Pizza, and Panini by Nick Stellino (G.P. Putnam's Sons)
...for more great recipes by Nick Stellino go to our GREAT CHEFS page
SERVES 4 TO 6 --
My wife and I tasted this dish in a small roadside trattoria between Rome and Montalcino, in Tuscany. The waiter was rude, the wine tasted like water, and we had to wait forever for the food. But once it arrived, it made everyone forget everything.
4 tablespoons olive oil
1 cup chopped onion
5 large cloves garlic, thickly sliced
¼ teaspoon red pepper flakes
8 ounces salami, cut into ¼-inch dice
½ cup white wine
1 ½ cups chicken stock
1 cup heavy cream
½ teaspoon freshly ground black pepper, plus additional for garnish
1 pound penne, ziti, or orecchiette
4 ounces freshly grated Romano cheese
Bring a large pot of salted water to a boil.
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Heat the oil in a large skillet or sauté pan over medium-high heat. Add the onion, garlic, and red pepper flakes, and sauté until the onion is tender, 5 to 6 minutes. Add the salami and cook for 2 to 3 minutes. Pour in the wine, stir, and reduce the liquid by half, simmering for about 2 minutes. Add the stock, cream, and ½ teaspoon pepper. Bring the sauce to a boil, reduce the heat to medium, and simmer until thickened to a sauce consistency, about 15 minutes.
While the sauce is reducing, cook the pasta in the boiling water according to package directions. Drain, and return the pasta to the cooking pot. Stir the cheese into the sauce and cook until just melted. Pour the sauce over the pasta and simmer over low heat, stirring constantly, until the pasta is well coated, 1 to 2 minutes. Remove the pan from the heat and turn the pasta out onto a warm serving dish. Sprinkle with additional pepper and serve.
| Nick Stellino's Passione
Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal. Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas—baked, fried or stuffed—with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art. This book speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
| Nick Stellino's Family Kitchen
Since 1995, when he first appeared on public television's Cucina Amore, Nick Stellino has been captivating audiences and home cooks with his easy and elegant recipes, his enthusiasm for good food, and his passion for living. Inspired by the traditions of his native Sicily, Nick Stellino's Family Kitchen leads readers to discover the joy of preparing food as an act of love, not just a chore. With his simple yet innovative recipes, Stellino shows how to make every meal - from the most casual family gathering to a romantic candle-lit interlude - a celebration. With more than one hundred original recipes, preparation and presentation tips, evocative and entertaining stories, and beautiful full-color and black-and-white photographs, Nick Stellino's Family Kitchen is the eagerly awaited volume from one of the country's most popular food personalities. NICK STELLINO is the author of: Cucina Amore, Nick Stellino's Glorious Italian Cooking, and Nick Stellino's Mediterranean Flavors, and has been the host of more than 150 shows of public television's Cucina Amore.