Pasta Bianco Recipes

LINGUINE ALLE VONGOLE

Steps:

• Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water. Chop or slice the garlic cloves. Finely chop the parsley. Chop 4 anchovies. Separate the canned baby clams from their juice, reserving both.
• In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes).
• To the same pan add the clams and the 1/2 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
• After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes. Let the sauce thicken slightly for 2-3 minutes.
• Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required.
• Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency. Enjoy!

CHICKEN RAGU BIANCO

Steps:

• In a large sacepan over medium heat, add olive oil - add carrot, onion, celery, garlic, chili, herbs - sweat for 5 mins. Add chicken, increase heat to medium-high and seal the chicken, 5-10 mins, do not brown. Add wine, salt, lower heat to medium and reduce; add pepper Add chicken stock, cover with lid, reduce heat to medium-low or low. Cook for 30-35 mins. Boil 3 quarts water and cook pasta. Remove herb stems, bay leaf and garlic cloves from ragu. Drain pasta and incorporate into ragu. Add cheese and parsley and serve.

FARFALLE DI POLLO AL SUGO BIANCO

Steps:

• 1. Do ahead: Make the Asiago sauce. In a medium saucepan, heat the heavy cream until it just starts to bubble, then whisk in the chicken bouillon powder and the shredded cheese. Blend 1/4 cup water and the cornstarch together then whisk into the cream sauce. Let the mixture thicken (must come to a low simmer), then remove from the heat and set aside, or let cool and refrigerate, covered, until ready to use. Bring the sauce back up to temperature very carefully by whisking frequently, until it just simmers for about 1 minute.
• 2. In a large skillet, melt the butter and saute the red onion, pancetta, and garlic. Let simmer until the vegetables are just softened. Add the green onions, grilled chicken, and the cooked pasta. Add the heavy cream to the pan, then add the Asiago sauce. Stir frequently to blend all the ingredients.
• 3. Pour the creamy pasta into warmed bowled and garnish with the chopped parsley.
• 4. Note: Substitute 4oz of regular bacon if you can't find pancetta; dice it and cook it before adding to the pasta sauce.

RIGATONI IN BIANCO

Steps:

• Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
• Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
• Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
• Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
• Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
• Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
• Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
• Cook, stirring often, until al dente.
• Drain pasta and transfer to the saute pan with the sauce.
• If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
• Finely chop the mint and add to the pasta with the remaining parsley.
• Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.

BROCCOLI AND PASTA BIANCO

Steps:

• Cook penne pasta according to directions on package.
• Add broccoli to cooking pasta for the last 5 minutes or so of cooking time; drain.
• Mix soup, milk and pepper in 2 quart shallow baking dish.
• Add pasta/broccoli mix, 3/4 cup mozzarella cheese and 2 TBSP Parmesan cheese; mix gently.
• Top with remaining cheeses.
• Preheat oven to 350°F.
• Bake, uncovered, for 25 minutes, or until cheese is melted.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

PASTA BIANCO

Steps:

• 1. Start boiling water for pasta 2. Heat up oil in a pan 3. Chop up garlic and onion and throw them into the pan 4. Once the onion turns a little brown, add the seafood 5. Add white wine in 4 6. Throw in some chopped up soup stock and stir 7. Put lid on pan and wait for the seafood to be cooked (clams should open up and shrimps should turn pink) 8. Boil pasta in 1 9. Once the pasta is cooked, mix it with the sauce 10. Salt and pepper (optional)