Garganelli With Fennel Puttanesca Recipes

GARGANELLI WITH FENNEL PUTTANESCA

Steps:

• On a floured work surface, roll out one square of the rested pasta dough to an approximately 14-by-16-inch rectangle. Cut sheet into 2-inch squares. Keep squares covered with plastic wrap to keep from drying out.
• Starting at one corner of each square, roll dough around a wooden dowel, chopstick, clean pencil, or other small rod that averages about 3/8-inches in diameter. Slide pasta tube off dowel and transfer to a rimmed baking sheet dusted with semolina. Repeat with remaining dough.
• Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add fennel, season with salt, and cook, stirring occasionally, until tender and golden brown in places, 8 to 10 minutes. Add garlic, olives, anchovies, capers, and red pepper flakes; cook until fragrant, 2 to 3 minutes. Add tomatoes and reserved juices; simmer until thickened slightly, 4 to 5 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Add pasta and 1/2 cup pasta water to puttanesca, tossing to combine.
• Cook over medium-high heat, gently tossing a few more times, until sauce clings evenly to pasta, 2 to 3 minutes. Remove from heat and stir in cheese. (If sauce is too thick, add more pasta water, a little at a time.) Transfer to bowls and garnish with oregano and a drizzle of oil. Serve with more cheese and red pepper flakes on the side.

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.

GARGANELLI WITH RAGù ANTICA

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

GARGANELLI WITH SAUSAGE AND FENNEL RAGù

Steps:

• Add the flours and salt together. Pour out onto a board and make a well in the center. Break the eggs into the well and, using a fork, whisk the eggs together. Using the fork, begin to draw in the flour from the edges. Switch to your hands when you have a wet paste. Continue to combine in the flour until you have dough the consistency of "play dough". Add more flour if needed. The dough should not stick to the board. Kneed for about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 20 minutes.
• Divide the dough into 4 equal parts. Roll out the dough to #4 on your Kitchenaid stand mixer with the pasta sheet attachment. Roll one strip at a time. Flour both sides of the dough sheet well and cut into 1 ½-inch squares.
• Using a butter board and thick skewer or clean pencil, place the square on the butter board in a diamond position. Place the skewer at the base of the diamond and roll the dough away from you, pressing gently to get the ridge pattern in the dough. Once you have the pasta wrapped once around the skewer, use the skewer like a rolling pin to complete the rollup of the dough. Make sure the end is sealed.
• Place the pasta on sheet pans and use immediately or freeze.
• In a skillet large enough to hold the cooked pasta, add the diced pancetta over medium-low heat and allow it to render the fat slowly, stirring occasionally. Cook the pancetta very slowly or you'll just seal in the fat; it should take about 10 minutes.
• Add the butter and olive oil. Add the chopped onion and fennel; season with salt and pepper. Cook until both the onion and fennel are soft and translucent.
• Cut the sausage out of its casings and crumble it into the skillet. Add the crushed fennel seed. Using a wooden spoon, cook the sausage, breaking it up along the way. Cook until all the pink is gone in the sausage.
• Dissolve the tomato paste in the chicken broth and add to the skillet. Raise the heat until the mixture is bubbling and then reduce to low. Season with salt and pepper to taste and cover and simmer on low for about 1 hour.
• Season a final time with salt and pepper as needed.
• Bring a pot of salted water to a boil.
• With the pasta sauce simmering over low heat, add the ricotta and parsley and mix in, dissolving the ricotta. The sauce should be pretty "tight" at this point - that is, not too watery. If needed, simmer a little longer to dry it out.
• Drop the pasta into the boiling water. Once the pasta rises to the surface, cook for one minute.
• Drain the pasta but retain a cup or so of the pasta water. Add the pasta to the sauce, add some pasta water and stir to incorporate. The sauce should become like a thick salad dressing. Cook for 30 seconds, stirring gently. Add more pasta water as needed.
• Stir in the Parmigiano-Reggiano cheese and serve.

FENNEL PUTTANESCA

Steps:

• Cook 2 quartered fennel bulbs in a skillet with olive oil over medium-high heat until browned, 8 minutes. Stir in 2 minced garlic cloves, 1 tablespoon chopped anchovies, 1/4 cup quartered kalamata olives, 1 tablespoon capers and 1/4 teaspoon red pepper flakes. Add one 14-ounce can cherry tomatoes and 1 1/2 cups water; cover and cook, turning, 10 minutes. Uncover and cook until thickened, 12 minutes. Top with shredded parmesan and fennel fronds.

PASTA PUTTANESCA

Steps:

• Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.