Best Cafe Allegro Pasta Del Sol Recipes

Pasta Pomodoro image

Provided by Michael Symon : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/4 cup olive oil, plus extra-virgin olive oil for drizzling
1 small onion, finely diced (about 1 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed San Marzano tomatoes
2 to 3 sprigs fresh oregano
3 to 4 sprigs fresh thyme
1/2 pound spaghetti
1 tablespoon unsalted butter
Basil leaves, for garnish
Freshly grated Parmesan, for serving

Steps:

Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.

CAFÉ ALLEGRO PASTA DEL SOL image

Categories Pasta

Number Of Ingredients 26

Marinara Sauce
¼ cup olive oil
6 cloves garlic
2 cups whole peeled tomatoes in juice, broken up
2 cup ground tomatoes
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
¼ tsp. dried basil
Del Sol Sauce
¼ cup shallots
½ tsp crushed red pepper
2 oz. unsalted butter
¾ tsp. nutmeg
2 cups marinara sauce
2 cups chicken stock or vegetable broth
2 cups heavy cream
¾ tsp ground black pepper
¾ tsp. salt
½ cup sundried tomatoes
Pasta Del Sol
6 cups Del Sol Sauce
1 lb. Penne Pasta
½ cups tomatoes, diced
½ cup Romano cheese, grated
4T. parsley, chopped

Steps:

Marinara Sauce 1. Heat the olive oil in a saucepan. Mince the garlic and sauté until golden brown. 2. Add the tomatoes, salt and herbs. 3. Bring to a boil; reduce heat, stirring frequently. Del Sol Sauce 1. Mince shallots. Mince the sundried tomatoes. 2. Heat the butter in a medium saucepan. 3. Saute the shallots, nutmeg and crushed red pepper. 4. Add the chicken stock and Marinara sauce 5. Bring the sauce to a boil for 2 minutes. 6. Add the heavy cream and sundried tomatoes. 7. Do not boil the sauce. Remove from heat and season with salt and pepper. Pasta Del Sol 1. Cook the pasta till al dente. 2. Heat the Del Sol Sauce in a large skillet. Reduce by half. 3. Add the drained pasta and half the parsley. 4. Cook over high heat until the sauce has thickened. 5. Top with grated cheese, tomato and the rest of the parsley.