Campanelle With Spicy Mint Sauce Recipes

CAMPANELLE WITH FRESH PUTTANESCA

Steps:

• Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.

SUNGOLD TOMATO CAMPANELLE

Steps:

• Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.

SPICY MINT BEEF

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
• Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.

CREAMY CAMPANELLE WITH HAM AND MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
• Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
• Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.

SPICY CAMPANELLE SAUSAGE SKILLET

Steps:

• Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
• Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.

CAMPANELLE WITH CHERRY TOMATOES

Steps:

• Bring a large pot of well-salted water to a boil over medium-high heat. Add pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes.
• Add the pasta and sprinkle with Parmesan cheese. Toss well to coat. Sprinkle in pecorino cheese and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed.

CAMPANELLE WITH ZUCCHINI AND MINT

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
• Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add zucchini; season with salt. Cook, stirring occasionally, until tender and golden brown in spots, about 5 minutes. Add garlic, red-pepper flakes, and olives; cook, stirring, until fragrant, about 30 seconds. Pour zucchini mixture over pasta, add lemon juice, and toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, mint, and more red-pepper flakes, and drizzled with oil.