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Pasta In Due Modi

Pasta Two Ways... One for the Meat-eater. One for the Vegetarian. Sean welcomes his first guest, live via satellite, to the Guerrilla Culinarian, Rhode Island native, Adam Carbone. While Sean prepares rigatoni with chicken in a red sauce, Adam will simultaneously prepare, using the same basic recipe, rigatoni without chicken in a red sauce. Watch as they both make a simple and tasty dish that starts with basic store-bought spaghetti sauce & pasta and take it up to an eleven!
Ingredients
  Store-bought regular pasta sauce 26 Ounce (1 jar (not embellished, just the basic sauce))
  Zucchini 1 Large, cut moon shaped
  Garlic clove 3 Large, finely chopped
  Onion 1 Large, finely chopped
  Cooked chicken/Mushroom 1 Cup (16 tbs) (roughly chopped)
  Roma tomatoes/Canned tomatoes 2 Large, chopped (14 ounces)
  Rigatoni pasta 1 Pound, uncooked (or other basic pasta)
  Fresh basil/Dried basil 8 Tablespoon, chiffonade (1 teaspoon)
  Fresh thyme/Dried thyme 3 Teaspoon, chopped finely (1 teaspoon)
  Red wine 1 Cup (16 tbs) (Cabernet or other hearty wine is best (only for non-vegetaraian pasta))
  Half n half 1 Cup (16 tbs)
  Olive oil 9 Tablespoon, divided (keeping 1 tablespoon for garnish)
  Lemon 1 Large, juiced (divided)
  Parmesan cheese 10 Tablespoon (2 tablespoons reserved for garnish)
  Red pepper flakes 1 Teaspoon
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
  Dried parsley 1 Teaspoon (for garnish)
Directions

MAKING
1. Prepare half of the pasta “al dente” according to the package instructions. Be sure to generously salt the water beforehand.
2. In a Dutch oven or large pot, sauté the onion in about half the olive oil for about 5-6 minutes until translucent.
3. For the vegetarian option, add in the mushrooms and sauté for another minute or two. For non-vegetarian option skip to next step.
4. Add in the garlic for another minute.
5. Once everything is tender, add in the zucchini for one or two minutes, but make sure it says firm.
6. For the non-vegetarian option - Finely chop half the fresh basil, then add it to the sauce along with the wine, tomatoes, thyme and chicken. Cook until just warm.
6. For the vegetarian option - Pour in half the lime juice to de-glaze the pan. Then goes the crushed tomatoes, basil, and thyme. Cook until just warm.
7. Next up is the pasta sauce, half & half and one cup of your pasta water.
8. Bring to a moderate simmer, then cover and turn the heat to low. Stirring occasionally, allow to simmer for about 10 minutes, keeping it at a low simmer.
9. Once you’ve drained the pasta, toss it with a little bit of olive oil, cover and set aside.
10. Add the parmesan cheese to the sauce, stir it until it melts, then gently fold in the pasta and stir to combine. Cook for a few more minutes so the pasta can absorb the flavors.

SERVING
11. Right before serving, stir in the remaining lime juice.
12. Garnish with a drizzle of olive oil, dried parsley and red pepper flakes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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