Best Fedelini Pasta With Butter And Hard Grating Cheese Recipes

Fedelini with Tuna Ragu image

Number Of Ingredients 10

1 (14.5-ounce) can diced tomatoes
1 large clove garlic, lightly crushed
2 teaspoons finely chopped fresh Italian flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt, or to taste
1/4 teaspoon red pepper flakes
1 (2.8-ounce) can top-quality imported Italian or Spanish solid tuna in olive oil, not drained
1 or 2 best-quality imported Italian or Spanish anchovy fillets in olive oil, coarsely chopped
1 teaspoon capers, drained and minced
3 ounces dried fedelini or cappellini (angel hair pasta)

Steps:

Pour the tomatoes and their juices into a medium heavy saucepan and use a wooden spoon to mash them up a bit. Add the garlic, 1 teaspoon of the parsley, the olive oil, salt, and red pepper flakes. Turn the heat on to medium and bring to a simmer. Decrease the heat to medium-low and cook, stirring occasionally, until the tomatoes have thickened to a sauce consistency, about 20 minutes. (Reduce the heat to low if necessary to keep the sauce at a gentle simmer.)
Stir in the tuna, anchovies, capers, and the remaining 1 teaspoon of parsley. Cook until the sauce is heated through and the ingredients have all melded together nicely, another 3 to 5 minutes.
While the sauce is cooking, bring a pot of salted water to a boil. Add the pasta and stir to separate the noodles. Cook, according to the manufacturer's instructions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
Return the pasta to the pot and spoon some of the sauce over it. Toss well to thoroughly coat the noodles, adding a splash or two of the reserved cooking liquid if necessary to loosen the sauce. Transfer the pasta to a bowl, top with additional sauce, and eat.

Pasta al Burro con Formaggino: Pasta with Butter and Cheese image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound penne rigate pasta
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons formaggino (Italian cream cheese)
2 tablespoons butter
Salt

Steps:

Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

Penne with Five Cheeses image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Steps:

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.