Bucatini Con Melanzane E Salsiccia Recipes

Steps:

• Heat 1 tsp olive oil in a nonstick skilled over medium heat.
• Add almonds and saute 1 minute
• Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
• Stir in 1 Tbs lemon uice, cook 1 minute or until breadcrumbs are dry.
• Stir in lemon rind, remove from heat and set aside.
• Cook pasta according to package directions, omitting salt and fat.
• Drain pasta in a colander, reserving some of the liquid in case additional moisture is needed for pasta.
• Immediately teturn pasta to pan; add spinach to hot pasta, tossing until spinach wilts.
• Add breadcrumb mixture; toss gently.
• Combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veg. broth, and salt; drizzle over pasta mixture, toss until well blended.

Steps:

• Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
• Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
• Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
• Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
• Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
• Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
• Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

Steps:

• Cook pasta until al dente.
• Heat the butter and fry the pancetta until lightly browned; set aside.
• Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
• Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.