Enjoy this delicious meatless pasta recipe utilizing fresh Pasta Rea gemelli. (derived from the Italian word for “twins”) Other small pasta shapes such as cavatappi may be substituted for gemelli.  Be sure to not over-cook the fresh pasta!

Crisp Brussels Sprout & Cremini Mushroom Gemelli  

Serves 2

12 each Brussels sprouts

2.5 tablespoons EVOO

1 tsp Sea Salt

1 tsp Cracked Pepper

6 oz. Cremini Mushroom

2 tsp Garlic

4 ounces white wine

8 oz PASTA REA ALFREDO SAUCE

1 ounce whole butter

½ Lemon, juice only

8 ounces PASTA REA Gemelli pasta

2 ounces Romano cheese

2 tablespoons chives

  1. Pre heat oven to 325 degrees.
  2. Remove the outer thick leaves of the Brussels sprout and discard. Remove the next layer of leaves until the hard center of the Brussels sprout remains, reserve core.
  3. In a small bowl toss the tender outer leaves with ½ tsp EVOO a pinch of sea salt and a pinch of pepper, reserve the remaining salt and pepper for later use.
  4. Place seasoned leaves on an oiled pan and place in oven. Roast until golden brown, about 5 – 7 minutes. Remove from oven and hold to the side.
  5. With a sharp knife thinly shave the cores of the Brussels sprouts, hold to the side.
  6. In a large sauté pan heat the remainder of the EVOO, add the cleaned mushrooms, garlic and shaved Brussels sprouts. Sauté until tender. Deglaze with white wine and simmer to reduce by half.
  7. Add PASTA REA Alfredo, butter and lemon juice, simmer on low.
  8. Cook pasta in boiling, salted water until al dente, drain well.
  9. Add pasta to sauté pan with sauce, ½ of Romano cheese and chive. Toss well.
  10. Divide finished pasta evenly on two plates, top with remaining cheese and roasted Brussels sprout leaves
Gemelli Pasta with Crisp Brussels Sprout & Mushrooms

Gemelli Pasta with Crisp Brussels Sprout & Cremini Mushrooms

 

 

Gigli Pasta, Cremini Mushrooms & Lemon Mascarpone
1 gallon purified water
1 tbsp. + ¼ tsp sea salt
2.5 tbsp. mascarpone
2 oz. heavy cream
1 Lemon, zest then juice and hold to the side
1 oz. olive oil
6oz. cremini mushrooms, sliced thin
1 tsp fine minced garlic
1 tsp fine minced shallots
¼ cup white wine
10 oz. PASTA REA Gigli pasta, raw
6 each large sage leaves, thin julienne or chopped
½ tsp chopped parsley
¼ tsp cracked black pepper
2 oz. Romano Cheese

Instructions:
1. Bring water to a rolling boil add salt, lower heat and hold
2. In a small bowl mix the mascarpone and cream to smooth making sure there are no lumps. Zest lemon then juice, hold to side
3. Heat the olive oil in a medium sauté pan, add mushrooms and sauté until just tender
4. Add the garlic and shallot, sauté until shallots are translucent
5. Add wine and reduce by half, then simmer on low
6. Bring pasta water back to a rolling boil and add pasta
7. While pasta cooks add mascarpone and cream to white wine and mushrooms, stirring to incorporate. Add about 2 oz. of pasta water to season and thin sauce, continue to simmer
8. Cook pasta to al dente, strain well and add to simmering sauté pan
9. Add sage, parsley, pepper, 1 oz. cheese, ½ of the lemon zest and ½ of the juice to pasta and toss well
10. Adjust seasoning if needed with sea salt, pepper. Add lemon juice and zest if needed
11. Top with remaining cheese and serve

Gigli pasta 60x60

 

A simple, traditional olive oil and garlic bucatini for the hot summer months!

Sea Salt
1 pound PASTA REA bucatini
1/2 cup extra-virgin olive oil
4 cloves whole garlic
4 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes

¼ cup rough-chopped Italian parsley
4 ounces of grated parmesan cheese
Cracked pepper (optional)

Instructions

Bring a large pot of salted water to a hard rolling boil.

Heat the olive oil (on medium) in a large thick bottom skillet. Add the whole garlic cloves and cook until golden brown. Remove garlic, discard or save for garnish in the finished dish or another preparation. Keep oil on low heat or remove from flame.
Add the pasta to the boiling water, stirring to prevent the pasta from sticking to the pot.

While the pasta is cooking add the sliced garlic to the warm oil. Turn heat up to medium and cook garlic to a golden brown. Add some of the pasta water to the oil to stop the cooking process. Add the red pepper flakes and continue the cooking allowing the flavors to combine.

Cook the pasta to al dente, drain reserving a small amount of the water to use if needed to add to the sauce to increase volume. Add the parsley and season to taste with more salt and or cracked pepper, toss and incorporate well. Garnish with fresh cracked pepper and parmesan cheese.

Bucatini alio olio with parmesan crumbs

If you have questions regarding the preparation, please contact Chef Tony at trea@creationsincuisine.com or call 602 485-9924. He is always happy to discuss recipes!