Gemelli With Cheese And Quick Arrabbiata Sauce Recipes

GEMELLI ALFREDO WITH PROSCUITTO

Gemelli Alfredo with Proscuitto image

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

1/2 pound gemelli (short pasta twists) or short spiral pasta
2 ounces thinly slice prosciutto
1/2 tablespoon olive oil
3/4 cup heavy cream
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
fresh ground black pepper to taste

Steps:

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Chop prosciutto. In a skillet heat oil over moderately high heat until hot but not smoking and sauté prosciutto, stirring, until it begins to brown, about 2 minutes. With a slotted spoon transfer prosciutto to paper towels to drain.
Boil pasta until al dente and drain in a colander. Return pasta to kettle and add remaining ingredients except prosciutto and salt to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.
Serve pasta sprinkled with prosciutto.

GEMELLI WITH CHEESE AND QUICK ARRABBIATA SAUCE

Gemelli with Cheese and Quick Arrabbiata Sauce image

Categories Cheese Pasta Tomato Sauté Vegetarian Quick & Easy Parmesan Basil Spice White Wine Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 pound gemelli or fusilli
3 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
2 14 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1 cup thinly sliced fresh basil
1 cup grated pecorino Romano cheese

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/3 cup cooking water.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute. Add tomatoes with juices and wine; bring to boil. Boil until sauce thickens, about 8 minutes. Stir in basil. Season sauce to taste with salt and pepper.
Add pasta and 1/2 cup cheese to sauce and toss until cheese melts and sauce coats pasta, adding reserved water by tablespoonfuls to moisten if necessary, about 3 minutes. Season pasta to taste with salt and pepper. Serve, passing remaining 1/2 cup cheese separately.

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