Let's Dish With Linda Lou

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Autumn-Style Bucatini

Bucatini Autumn Style (73)

Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. Buca, meaning hole while Bucato or its Neapolitan variant Perciato means, pierced. This style of pasta is commonly used throughout Rome.

Autumn-Style Bucatini brings a whole new taste to the pasta. It’s comforting and delicious.

The best thing about this dish is, that in the time it takes to cook the pasta, the sauce will be ready.

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Bucatini Autumn Style (2)

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Bucatini Autumn Style (59)

Bucatini Autumn Style (63)

Mascarpone And Pumpkin Puree

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Flat Leaf Italian Parsley

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Bucatini

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Bucatini Autumn Style (73)

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Bucatini Autumn Style (62)

Bucatini Autumn Style (73)

Bucatini Autumn Style (63)

 

 

 

Prep Time: zero
Cook Time: 15 minutes
Total Time: 15 minutes
Yields: 4 to 6 servings
Equipment: 6-quart stockpot, 12-inch sautè pan, large mixing bowl

Ingredients:
1 pound Bucatini
1 (15-ounce) can of pumpkin purée
1 (8-ounce) container mascarpone cheese, room temperature
1/2 to 1 cup starchy cooking pasta liquid
1 teaspoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons of flat-leaf Italian parsley, finely chopped, (reserve 2 tablespoons for garnish)
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions:
In a large mixing bowl add Mascarpone cheese, pumpkin purée, Kosher salt, freshly ground black pepper, red pepper flakes, and Italian flat-leaf parsley, mix to combine.

In the meantime,  bring a 6-quart stockpot of water up to a boil. Add a good amount of Kosher salt. This is the only chance you have to season the pasta.

Drop pasta into the salted boiling water. Cook for 10 to 12 minutes until al dente.

While the pasta is cooking, make the sauce. In a large sautè pan, over medium-low heat, add the pumpkin mixture. At this point, the pasta is almost done. Add a ladle (add small amounts of the pasta water at a time, the amount may vary slightly) of the starchy pasta cooking liquid to the pumpkin mixture to thin out the sauce. Stir the sauce until you get a smooth consistency. Heat to warm the sauce through, 2 to 3 minutes.

Add the cooked pasta to the sauce and toss to coat. Again, if you like the sauce to be a bit looser, add a little more pasta water and toss. Remove the pan from the heat. Add the freshly grated Parmigiano-Reggiano cheese and toss.

To serve: Ladle a good helping of pasta into a serving bowl. Add extra freshly grated Parmigiano-Reggiano cheese and garnish with a sprinkle of Italian flat-leaf parsley.

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Pasta, Pancetta, And Peas

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Pasta, Pancetta, And Peas is a quick easy weeknight meal and a great dish you can serve up to guests. Let me show you how fast this dish comes together. I’m using a Fusilli pasta for this dish.

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Heading over to my Hanging Herb Garden for fresh basil and mint for my dish.

Mint

Sweet Basil (2)

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This is what pancetta (Italian bacon) looks like. It’s similar to American bacon in that it’s cured, it is just not smoked. You can get this at the deli counter in your local grocery store. For this dish, you do not want to get it sliced, you’re going to want one thick slice about 1/2 inch thick. The deli employees will just adjust the blade on the slicer to the thickness you’re requesting. You may even be able to find pancetta already diced and packaged.

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Fresh Mint Leaves

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Prep Time: 3 to 5 minutes
Total Cook Time: 30 minutes
Yields: 4 to 6 servings
Equipment: 10-inch sauté pan, 6-quart saucepot

Ingredients:
1 tablespoon good olive oil
1 pound of fusilli
2 1/2 ounces pancetta, 1/4 inch dice
2 cloves minced garlic
1 cup grated Parmigiano-Reggiano, reserve 1/4 cup for serving
1 good size shallot, halved, and thinly sliced
1 10-ounce package frozen peas, thawed
Kosher salt, and freshly ground black pepper to taste
1 cup pasta cooking liquid
1 tablespoon of finely julienned fresh basil leaves
1 tablespoon of finely chopped mint leaves

Directions:
Cook pasta in a pot of boiling salted water until just tender but still firm to the bite.  Drain reserving 1 cup of pasta cooking liquid. Return pasta to pot.

In a cold sauté pan over medium heat add the pancetta and cook for 7 minutes. Stirring occasionally, until the pancetta is browned. Using a slotted spoon, transfer the crispy pancetta over to a plate, lined with a paper towel. Pour off all but 1 teaspoon drippings from sauté pan.

Add the sliced shallots and minced garlic to the pan,  saute about 3 minutes until tender. Toss in the thawed frozen peas, to warm through, stirring everything together. Remove from heat. Add the crispy pancetta back in with the vegetables and stir through.

Add the pancetta vegetable mixture, 1/2 cup pasta cooking liquid, 1/2 cup grated Parmigiano-Reggiano, half the mint, and half the basil to the cooked pasta. Toss, adding more cooking liquid by the tablespoon if needed. Season with Kosher salt and freshly ground black pepper.

Transfer to a large serving bowl. Sprinkle remaining basil and mint on top. Serve, passing additional grated Parmigiano-Reggiano cheese. In 30 minutes you can enjoy Pasta, Pancetta, And Peas.

My Organic Hanging Herb Garden

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