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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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Ingredients:
2 Tablespoon(s) Olive oil, divide
2 Tablespoon(s) Fresh garlic, mince, divide
1/2 Cup(s) Sun-dried tomato pieces
1 Cup(s) Dry white wine
2 Cup(s) Whipping cream
1/2 Pound(s) Wild mushrooms, trim, slice
1 large Red bell pepper
1/4 Cup(s) Fresh chives, snip, divide
1/2 Cup(s) Parmesan cheese
1 Pound(s) Monster pasta
2 large Eggs
1/2 Cup(s) Beets, roast
1/2 Cup(s) Spinach, saute
4 Cup(s) Semolina flour, divide
1 Pinch(s) Salt | |
Directions: In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1 tb
of the garlic and cook until tender, 1-2 minutes, do not brown. Add the
sun-dried tomato and stir with garlic. Add the white wine, cooking until
reduced by half, about 5 minutes. Stir in the whipping or heavy cream;
continue cooking until thick enough to coat the back of a spoon, about 8
minutes. Season with salt and pepper. Remove from the heat. Puree the sauce
in batches. Place about half the sauce in a blender and close the cover,
leaving the small, removable feeder cap in the center slightly open to let
heat escape. Place a kitchen towel over the cover. Hold the feeder cap in
place and pulse mixture and puree until smooth. (Pureeing a hot mixture can
cause a heat buildup that can blow the lid off a blender.) Pour the pureed
sauce into a bowl and repeat procedure with remaining sauce. Reserve all
sauce. In a large nonstick skillet, heat the remaining 1 tb olive oil over
medium heat. Add the remaining 1 tb garlic and cook until tender, 1-2
minutes, do not brown garlic. Add the mushrooms, cooking until golden,
about 5 minutes. Add the red or yellow pepper, cooking until just warmed,
about 3 minutes. Add the reserved sauce. Stir in 2 tb of the chives and
adjust seasonings if necessary, keep warm. In a large pot of boiling salted
water, cook Monster Pasta until al dente, about 3 minutes. Drain in a
colander. Add the pasta to the skillet with the sauce and mix gently to
combine. To serve, evenly divide and mound the pasta in the centers of
eight warm, rimmed soup plates. Evenly divide the remaining 2 tb chives
over each serving. Sprinkle each serving with 1 tb tb of Parmesan cheese
and serve. 627 cal, 31 gr fat, 45% fat.
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