SIMPLE SAUCE FOR LONG FUSILLI

SIMPLE SAUCE FOR MOTHER-IN-LAW'S TONGUE PASTA

Because this pasta is beautifully multi-colored and shaped, the sauce should be simple (not a tomato or meat sauce) so the pasta is the star. Here are two ways to do that.

2 ounces dried mushrooms, (porcinis or chanterelles)

1/4 pound pancetta, cut into small dice

2 garlic cloves, chopped fine

1 tablespoon Partanna Extra Virgin Olive Oil

4-6 tablespoons butter, (Delitia Butter of Parma)

1 package (1 pound) Lingua de Suocera (Mother-in-law's Tongue) pasta

1/4 cup pine nuts

1 cup Aged DOP Parmigiano-Reggiano, grated

Cover the mushrooms with very hot water; allow to soak for 15 minutes. Toast pine nuts in a hot oven (375-400 degrees) for 5 minutes until golden. Using a big, deep pasta pan, heat water to boiling. Meanwhile, heat the oil in a large saute pan, add garlic and pancetta, and saute until garlic is golden and pancetta crisp. Do not allow garlic to burn. Drain mushrooms, reserving and then straining the soaking liquid. Add the mushrooms and the strained liquid to the saute pan, stir briefly. Add butter, and allow to melt over very low heat. When water is boiling, add pasta, stirring carefully, so that long strands cook uniformly and don't break. Alternatively, break strands in half before putting into boiling water. When pasta is al dente, about 10-12 minutes or the time specified on the box, strain and pour onto large, deep-sided platter. Add 1/2 cup Parmigiano-Reggiano to the butter sauce, and then pour sauce over pasta, stirring gently to coat. Pass the remainder of the cheese at the table.

EVEN SIMPLER SAUCE

For a side dish

1 garlic clove, chopped fine

1 tablespoon Partanna Extra Virgin Olive Oil

4 tablespoons butter

8 ounces Lingua de Suocera (Mother-in-Law's Tongue) pasta

1/2 cup Aged Parmigiano-Reggiano

Heat a very large, deep pot of water to a boil. Add pasta and stir gently so that long strands don't stick together but cook through, or break pasta strands in half. Meanwhile, heat oil and 1 tablespoon butter in a small saute pan. Saute garlic for about 5 minutes; do not allow to burn. Add the remainder of the butter and allow to melt over very low heat. When pasta is al dente, drain and pour into a deep-sided platter. Top with sauce, stirring gently to coat and then sprinkle with cheese. Pass more at the table, if desired.

Because this pasta is beautifully multi-colored and shaped, the sauce should be simple (not a tomato or meat sauce) so the pasta is the star.

When using unusual pasta shapes such as Pasta Vietri Fusilli Napoletani which is long and twisted, the sauce should be simple so the beautiful pasta is the star.

Ingredients

2 ounces Funghi Porcini Secchi (dried mushrooms)
1/4 pound Pancetta, cut into small dice
2 garlic cloves, chopped fine
1 tablespoon Partanna Extra Virgin Olive Oil
4-6 tablespoons Delitia Butter of Parma
1 package Pasta Vietri Fusilli Napoletani
1/4 cup Pine Nuts
1 cup Aged DOP Parmigiano-Reggiano, grated

Cover the mushrooms with very hot water; allow to soak for 15 minutes. Toast pine nuts in a hot oven (375-400 degrees) for 5 minutes until golden. Heat water to boiling in large pasta pot. Meanwhile, heat the oil in a large saute pan, add garlic and pancetta, and saute until garlic is golden and pancetta crisp. Do not allow garlic to burn. Drain mushrooms, reserving and then straining the soaking liquid. Add the mushrooms and the strained liquid to the saute pan, stir briefly. Add butter, and allow to melt over very low heat. When water is boiling, add pasta, stirring carefully, so that strands cook uniformly and don't break. When pasta is al dente, about 10-12 minutes or the time specified on the box, strain and pour onto large, deep-sided platter. Add 1/2 cup Parmigiano-Reggiano to the butter sauce, and then pour sauce over pasta, stirring gently to coat. Pass the remainder of the cheese at the table.

Referenced Products

Aged D.O.P Parmigiano-Reggiano

Delitia Butter of Parma

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