World Pasta Day Cooking with 3 New Recipes

World Pasta Day

Every year, October 25 is observed as the World Pasta Day. It aims at making people eat pasta and understand its cultural and culinary importance. The day was brought into existence back in 1995. And since then, people all around the world celebrate the day by making their favourite pasta.

World Pasta Day Cooking with 3 New Recipes

1. Pappardelle pasta with tomatoes and hot pepper

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Ingredients

• 1 lb. Pappardelle Pasta
• 1 tablespoon olive oil
• 5 italian sausages
• 1 red onion, sliced
• 2 garlic cloves
• 10–12 mini sweet bell peppers, sliced
• 28 oz. Muir Glen crushed fire roasted tomatoes
• salt & pepper to season
• sliced basil for garnish

Instructions

1. Heat a large skillet to medium high heat.
2. Add in olive oil and italian sausage, cook for 3-4 minutes on all four sides of the italian sausage. You will want it to be browned on all sides. Remove from the pan and let cool.
3. Into the same pan, immediately add in red onions. Stir and saute for 4-5 minutes until slightly caramelized.
4. Add in garlic and mini bell peppers, saute for 2-3 minutes. Season with salt and pepper.
5. Add in crushed tomatoes, stir and let simmer for 8-10 minutes.
6. In the meantime bring a large pot of water to a boil. Add in pappardelle pasta and cook until al dente, about 11-13 minutes.
7. Drain pasta and place in large bowl.
8. Slice italian sausage and place in pepper tomato sauce, toss and then place over pappardelle pasta.
9. Gently toss the sauce and pasta together so everything is coated.
10. Garnish with fresh basil or shaved parmesan cheese.
11. Serve!

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Nutrition

• Serving Size: 1 - 1 1/2 cups
• Calories: 362
• Sugar: 6 g
• Sodium: 172 mg
• Fat: 2 g
• Carbohydrates: 31 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg

2. Calamarata with salmon and rocket

Ingredients:

• 250 g OROBIO Calamarata

• 200 g smoked salmon

• 100 g rocket leaves

• ½  clove of garlic

• extra dry white wine to taste

• extra virgin olive oil

• 8 cherry tomatoes

Preparation:

This is a very tasty recipe that is easy to prepare and above all perfect for those who don't have much time to spare and who are careful about their weight. Bring some water in a stockpot to the boil, then add salt and the Calamarata. While the pasta is cooking, cut the salmon slices into strips and place them to one side. Chop the half clove of garlic and gently brown the pieces in a non-stick pan, then add the cherry tomatoes cut into halves. After a few minutes add the salmon, then after a minute a dash of dry white wine and increase the flame to make the alcohol evaporate. Do not add salt: smoked salmon is usually very salty! In the meantime, check if the pasta is cooked. When 'al dente', drain it from the cooking water and place it in the non-stick pan. Keep some of the water, which may become necessary later on. Add a handful of washed rocket, and toss the Calamarata for two minutes with the sauce. If the Calamarata become dry, add some of the pasta cooking water that was previously kept aside. Plate up the pasta on a bed of rocket and serve.

Ingredients

For the Pesto

• 1/2 cup baby arugula
• 3/4 cup fresh basil
• 4 cloves of garlic
• 1/2 cup parmesan cheese grated
• 1/2 cup pine nuts
• salt and black pepper
• 1/2 cup extra virgin olive oil more if needed for thinning

For the Garlic Butter Shrimp

• 1 pound medium to large shrimp peeled and cleaned completely
• 1/4 cup unsalted butter divided
• salt and black pepper
• 1/2 teaspoon creole seasoning
• 6 cloves of garlic finely minced
• 1/4 cup chicken broth

For the Pasta

• 1 pound dry linguine pasta
• salt
• 1/2 cup half and half
• 1/2 cup parmesan cheese grated (for topping)
• 2 tablespoons fresh parsley shopped (for topping)

3. Creamy Pesto Pasta with Garlic Butter Shrimp

Instructions

Pesto

• In the pitcher of your blender or bowl of your food processor, add the arugula, basil, garlic, parmesan cheese, pine nuts and a dash of salt and pepper. Blend, while slowly drizzling in the olive oil until the pesto comes together and is smooth. Scrape down the sides of the bowl if you need to. If you need more olive oil, drizzle more until the pesto is smooth. Set aside until you are ready to use, or store in an airtight container in the refrigerator for 2-3 days.

Garlic Butter Shrimp

• Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add the shrimp and season with salt, pepper and creole seasoning. Cook until the shrimp are pink and cooked through, about 2-3 minutes. Remove the shrimp from heat with a slotted spoon, leaving the stove on. Add the garlic to the pan, and cook for 1-2 minutes or until fragrant. Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 5-6 minutes. Add the remaining butter and melt. Add the shrimp back to the pan, toss to coat and turn off the heat. Set aside.

Pasta

• Meanwhile, prepare your pasta by bringing a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
• While your pasta is cooking, add your pesto to a large saucepan. Heat over medium heat and add the half and half. Stir to combine and cook for 5-6 minutes or until completely warmed through. Add the al dente linguine straight to the pan with the pesto and toss to combine.
• Serve the pasta by topping with garlic butter shrimp, parmesan cheese and fresh parsley.
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