Ziti With Butter Sage And Parmigiano Reggiano Recipes

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER

Steps:

• In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
• In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.

FETTUCCINE WITH BUFFALO BUTTER AND PARMIGIANO-REGGIANO

Steps:

• Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified.
• Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste.
• Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce.
• Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve.
• Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
• Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
• Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.

BAKED ZITI WITH SAUSAGE AND BECHAMEL

Steps:

• Transfer whole peeled tomatoes (with their juices) to a large bowl and squeeze with your hands to break up; set aside. Heat oil in a pot over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add reserved crushed tomatoes to pot along with can of tomato sauce and 1/2 cup water (pour water into sauce can and swirl to catch any left inside). Season generously with salt and pepper; let simmer until flavors meld, skimming fat as needed, about 20 minutes.
• Meanwhile, preheat oven to 425°F. Cook pasta in a pot of salted boiling water about 5 minutes less than package instructions (so it still has some bite in the center and won't overcook in the oven). Reserve 1 cup pasta water, then drain and rinse noodles under cool water to stop cooking.
• In now-empty pot, melt butter over medium heat. Add flour and whisk until combined and lightly toasted, 2 to 3 minutes. Slowly whisk in milk. Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10 to 15 minutes. Remove from heat. Season with salt, nutmeg, and 1/3 cup Parmigiano. Press plastic wrap directly on surface to prevent a skin from forming.
• In a large bowl, toss pasta with 3 cups tomato sauce, 1/2 cup Parmigiano, 1/2 cup reserved pasta water (or up to 1 cup, if sauce is very thick), and basil. Season with salt and pepper.
• Spread half of bechamel in the bottom of a 3-to-3 1/2-quart baking dish. Top with half of pasta mixture, 1 cup tomato sauce, half of mozzarella, and 1/2 cup Parmigiano. Layer with remaining pasta and 1 cup tomato sauce.
• Spoon the last of the bechamel evenly on top, followed by remaining mozzarella and 1/2 cup Parmigiano; top with a few spoons of tomato sauce. Sprinkle with more Parmigiano. Place dish on a rimmed baking sheet lined with parchment (to catch spills).
• Bake, uncovered, until browned in places and bubbly, about 30 minutes. Let cool 20 minutes, top with more basil leaves, and serve.

BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO

Steps:

• Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
• When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
• Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
• Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.

ZITI WITH BUTTER, SAGE, AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but a little short of the point at which you want to eat it.
• Meanwhile, put the butter in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
• When the pasta is just about done, scoop out a cupful of the cooking water. Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium. Add 1/2 cup of the water and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese; the sauce will become creamy. Thin it with a little more water if necessary, season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
• Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
• Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
• Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
• Substitute extra virgin olive oil for some or all of the butter. The result will be good if not as creamy.