CookTeaser

A CookTale

DeCecco has a new line of 13 imported pastas (at least new to me). Adams, my favorite store, stocks three types: Egg Noodles the width of Fettucine, Mezza Bombardoni, a tubular Macaroni, and Pettole Abruzzesi, a square cut Pappardelle. I used the Pappardelle for last evening’s pasta. Combined with a sauce of
6 ounces of ground chuck, my Marinara Sauce, and, of course, seasonings, and the result was a very tasty no-fuss dinner.

INGREDIENTS

6 Ounces of ground Chuck or Sirloin
4 Ounces of Pappardelle, Pettole Abruzzesi
1 Red Onion (finely diced)
2 Garlic cloves (sliced)
8 Ounces of Marinara Sauce (homemade or Rao’s)
1 TB of EVOO + 1 TB of Butter
A Pinch of Red Pepper Flakes (to taste)
Kosher Salt & Black Pepper
1/3 Cup of Parmesan Cheese (grated)
Italian flat Leaf Parsley (finely chopped)
1/4 Cup of Parmesan Cheese (grated)

METHOD

1. Heat a large saute pan to medium. Add the EVOO, when heated add the Garlic slices. Saute until beginning to color.
Add the Red Onion. Saute until Translucent & softened.

2. Add the ground Beef, combine & sprinkle on the Salt, Black Pepper & Red Pepper Flakes. Saute until cooked through, cover & set aside.

3. Bring a pot of Water to a boil. Add the Pappardelle & simmer for the suggested time, 14 minutes.

4. When the Pasta is ready, drain & add to the mock Ragu Sauce. Gently toss together.

5. Plate, add the grated Parmesan & the chopped Parsley. If desired, bring additional Parmesan to the table.