HOW TO MAKE TROFIE PASTA RECIPES

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BUTTERNUT SQUASH PASTA CASSEROLE RECIPE | REE DRUMM…



Butternut Squash Pasta Casserole Recipe | Ree Drumm… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound short pasta, such as penne, gemelli or trofie
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped 
2 cups frozen diced butternut squash 
Kosher salt and freshly ground black pepper 
1 quart chicken or vegetable stock 
1 cup frozen peas 
1 jarred roasted red pepper, finely chopped
One 4-ounce log fresh goat cheese, broken into small pieces 
1 small head cauliflower, grated on the large holes of a box grater 
1 cup shredded mozzarella 
1/4 cup grated Parmesan
3 tablespoons minced fresh parsley 

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish.
  • Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender.
  • Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley.
  • Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.

SPAGHETTI AMATRICIANA (SPAGHETTI WITH GUANCIALE AND T…



Spaghetti Amatriciana (Spaghetti with guanciale and t… image

A first course that has become a symbol of Lazio's culinary tradition: spaghetti amatriciana (bacon and tomato spaghetti) is made with cured pork jowl, pecorino cheese, and peeled tomatoes.

Provided by GialloZafferano

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

Spaghetti 0.7 lb
Peeled tomatoes 0.9 lb
Guanciale 5 oz
Pecorino Romano cheese for grating ¾ cup
Fine salt to taste
Extra virgin olive oil to taste
Fresh chili pepper 1
White wine ¼ cup

Steps:

  • To prepare spaghetti Amatriciana (spaghetti with tomato and bacon), first boil the water to cook the pasta in, then add salt. Prepare the sauce: take the guanciale, remove the pork rind 1 and cut it into slices about 1/4-inch (1 cm) thick 2 then into strips about 1/8-inch (1/2 cm) wide 3 .  
  • Heat a drizzle of oil in a pan, preferably a stainless steel skillet, add the whole chili pepper 4 and the guanciale cut into strips 5 ; brown over low heat for 7-8 minutes until the fat has melted and the meat is crunchy; stir often to prevent it from burning. Once the fat has melted, pour in the white wine 6 , turn up the heat and let it evaporate.  
  • Transfer the guanciale to a plate 7 and set aside, pour the peeled tomatoes into the same pan, breaking them up with your hands directly into the cooking liquid 8 , continue cooking the sauce for about 10 minutes. As soon as the water boils, pour in the spaghetti 9 and cook them al dente.  
  • Add salt to taste, remove the chili pepper from the sauce 11 , add the guanciale strips to the pan 12   and stir to mix.  
  • Once the spaghetti are cooked, drain them and add them directly to the sauce in the pan 13 . Sauté the pasta very quickly to mix it well with the sauce. If you like the pasta al dente you can turn off the heat otherwise pour a little of the pasta cooking water to continue cooking. To finish, sprinkle with grated pecorino cheese 14 : your spaghetti all'Amatriciana is ready to be served 15 !  

Nutrition Facts : Calories 721 kcal, CarbohydrateContent 69.6 g, SugarContent 5.6 g, FatContent 40.1 g, SaturatedFatContent 13.39 g, FiberContent 3 g, CholesterolContent 57 g, SodiumContent 702 g

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