Best Brentwood Pasta Recipes

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

BRENTWOOD PASTA

Steps:

• Sauce:.
• Heat oil in a sauce pan.
• Add onion, garlic and jalapeno and saute over medium heat until lightly brown.
• Add the chili powder. cumin and tomato paste cook over low heat for 5 minutes.
• Add mustard, garlic puree, chipotle puree, cream and stock and simmer for 20 minutes.
• Add Parmesan cheese and thoroughly incorporate into the sauce.
• Season with salt and pepper to taste.
• Strain sauce through a strainer and store in container until use later.
• Pasta:.
• Pasta should be cooked and drained.
• Heat oil in a skillet and add the garlic, shrimp and sausage.
• Saute for 2 minutes on high heat.
• Add cream sauce and peppers, simmer on medium heat for 4 minutes reducing the sauce by half.
• Add pasta and basil and toss all ingredients thoroughly.
• Place finished pasta in a bowl and garnish with tomatoes and freshly shredded Parmesan cheese.

TONNARELLI A CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil, filling pot slightly less than normal. (This increases the amount of starch leached from the pasta as it boils.)
• Add pasta and cook, stirring frequently, until al dente, about 10 minutes. Drain pasta, transferring 6 cups pasta cooking liquid to a medium saucepan; keep warm. Wipe out pasta pot.
• Cook oil, pepper, and butter in pasta pot over high heat, stirring, until fragrant, 2 minutes. Add 1 1/2 cups pasta cooking liquid, bring to a boil, and cook, stirring occasionally, until reduced by half, 3-4 minutes. Add pasta and 1 1/2 cups pasta cooking liquid and cook over high heat, stirring vigorously to help draw starch from pasta, until sauce is thickened, about 5 minutes.
• Remove pot from heat and add 1 cup pasta cooking liquid. Add 3 cups Pecorino Romano in large handfuls, stirring and tossing vigorously with tongs, until very creamy. Stir in Grana Padano, adding more pasta cooking liquid if pasta is dry. Transfer to a serving bowl and serve immediately with more Pecorino Romano on the side.