Not only is pasta making an exact science, but so is the theory behind which pasta goes with which sauce. There are countless cookbooks on the subject (my favorite being The Geometry of Pasta—not only for its recipes but its wonderful artwork as well) that delve into the idea that the pasta, not the sauce, is the big kahuna in Italian cooking, but also that what pasta you serve with what sauce is a deal breaker. For example, casarecce is a pasta shape that is very popular in Sicily, and is two rods of pasta gently intertwined into a shape that is great for soaking in and supporting the areas local pesto sauces.
Looking into this pasta shape more, I found that it is also served with quick braised sauces that involve peas. Wanting to make an early Spring pasta filled with seasonal ingredients, I went that route. I sautéed some thinly sliced garlic in some oil with some crushed red pepper flakes, then added in fresh peas (already blanched) along with asparagus tips and cubes of pancetta for that salty bite. And now comes the braising part. Once the veggies are halfway cooked to perfection, you add in a cup or so of chicken or vegetable broth, turn down the heat and let the cooking finish itself off. The combination of the oil, veggies, and chicken broth when served with the pasta and some grated Pecorino Romano cheese forms a lovely and light sauce that the casarecce soaks up beautifully. Buon appetito.
(To view this recipe, click on the blue title of the blog post above*)
Casarecce with Braised Asparagus, Peas & Pancetta
Ingredients:
- 1 lb. casarecce
- 1 Tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- Pinch of crushed red pepper flakes
- 1 cup cubed pancetta
- 1 ½ cups fresh green peas, blanched
- 1 ½ cups asparagus spears, cut into 1-inch lengths
- 1-2 cups chicken or vegetable stock
- Salt and pepper
- Pecorino Romano cheese, grated
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta for 9-11 minutes, or until al dente. Drain and place in a large mixing bowl.
- Meanwhile, heat the oil, garlic and red pepper flakes over medium heat in a large, straight sided sauté pan or Dutch oven. Cook for 30 seconds; add in the pancetta, lower the heat to medium-low and cook for 3 minutes. Add in the vegetables, season with a pinch of salt and pepper, and sauté over medium-high heat for 2 minutes. Add in the stock, reduce the heat to low and cook for an additional 5 minutes. Adjust the seasonings to taste. Toss the braise into the pasta along with the cheese. Serve warm.
Tagged: asparagus, braised, braising, casarecce, chicken broth, garlic, Italian, Italy, pancetta, pasta, peas, pecorino romano cheese, Sicily
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