Michhael Chiarello Michelangelo Inspired Pasta Recipes

PASTA POMODORINI

Pasta Pomodorini image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound spaghettini or spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chiles, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Gray salt
Freshly ground black pepper
Parmesan, for grating

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

SPAGHETTI ALL'AMATRICIANA - MICHAEL CHIARELLO

Spaghetti All'amatriciana - Michael Chiarello image

This recipe, courtesy of Michael Chiarello, is also wonderful made with bucatini, a long, thin, tubular pasta.

Provided by Irmgard

Categories Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 lb pancetta, in 1 piece and partially frozen
2 tablespoons extra virgin olive oil
1 onion, thinly sliced
1/4 teaspoon red pepper flakes
1 tablespoon fresh Italian parsley, chopped
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 lb spaghetti
romano cheese, for serving

Steps:

Bring a large pot of salted water to a boil over high heat.
Meanwhile, unroll the pancetta.
Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
Heat the olive oil in a large skillet over moderately low heat.
Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
Add the onion and cook until soft, about 10 minutes.
While the onion is cooking, add the pasta to the boiling water.
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water.
Simmer briefly to blend.
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese.
Serve immediately.

Nutrition Facts : Calories 406.9, Fat 8.2, SaturatedFat 1.2, Sodium 18.9, Carbohydrate 71, Fiber 4.1, Sugar 5, Protein 12.2

MICHHAEL CHIARELLO MICHELANGELO INSPIRED PASTA

MIchhael Chiarello Michelangelo inspired Pasta image

Categories Dinner Pasta Mushroom Vegetarian

Number Of Ingredients 15

Ingredients

1/2 pound Maestri Pastai artigianali Artichoke leaf pasta
4+ cups Diced wild mushrooms including shiitakes, cremini, maitake, oyster, and a "sea fan" variety, Hen of the Woods
1/2 head Fennel
3 stalks Leeks, thin
1 cup Dan's tomato sauce
2 tablespoons Heavy cream
1 1/2 tablespoons Garlic
3/4 cup Parmesan
3 cups Argula, chopped
3 tablespoons Pine nuts, toasted
1 teaspoon Red pepper flakes
1/4 cup Extra virgin olive oil
1/3 cup Dried oven roasted tomatoes reconstituted with water, sugar, balsamic vinegar
1/2 cup Basil, fresh chopped
1/2 teaspoon Marjoram

Steps:

Prepare pasta, reserving some of the water.
In oven, roast finely sliced fennel in olive oil, until just browning. Slice leaks very finely and bake them in butter with a dash of olive oil until soft. Reserve these components until ready to combine with pasta and other ingredients.
In a hot pan, add olive oil and mushrooms (do mushrooms in two seperate batches) - do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add garlic and sauté until light brown. Add julienned tomatoes and basil and cook quickly to keep tomatoes from burning.

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