May 15, 2008

Incredibly simple baked gemelli

1 pound gemelli pasta
2 cups heavy cream
1 cup Tomato sauce
1 cup small scallops
½ cup chopped pancetta
½ onion, chopped
6 oz Cremini mushrooms
Pecorino romano cheese

½ cup white wine
1 cup baby spinach
Olive oil

First, we’ll do a successive sautéing process. In a saucepan sauté the onion with about 1 Tbsp olive oil until transparent and tender. Reserve. Using the same saucepan (without the onions) sauté the pancetta until golden. Reserve. Then, sauté the scallops just for a couple of minutes on each side. Reserve. Finally sauté the mushrooms until brown. Clean the mushrooms first but don’t wash them, we don’t want to have extra water here. When the sautéing process is over, pour in the wine and let the alcohol evaporate. Then add the tomato sauce, the heavy cream, and the reserved ingredients. Add salt and pepper. Prepare the pasta according to the label instructions. About 2 minutes before the pasta is cooked al dente, pour 1 or 2 scoops of the salted and starchy cooking water of the pasta into the saucepan. When the pasta is ready, drain it and toss directly into the saucepan. Add the baby spinach. Give a quick stir, add some pecorino romano cheese and broil in the oven until the cheese turns golden brown.

Posted by Daziano at 10:46 PM |  


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