Fusilli Michelangelo
Recipe courtesy of Executive Chef Nick Ritchie, SKS
Follow along with Chef Nick as he turns this weeknight dinner into a work of art: https://www.youtube.com/shorts/Y1SKKx8gC9o
Ingrédients
1 pound fusilli pasta
2 tablespoons extra virgin olive oil
1 pound shitake mushrooms
2 tablespoons garlic, minced
3 tablespoons sundried tomato julienne
1 bunch arugula
4 cups fresh tomato sauce (recipe follows)
4 tablespoons parmesan cheese, grated
1/4 cup pine nuts, toasted
ground black pepper
Pinch of salt
Méthode
- Cook pasta in boiling, salted water until firm al dente, about 8 minutes then drain in a colander.
- In large skillet, heat olive oil to the smoking point. Reduce heat to medium, add mushrooms and cook for a few minutes, stirring a couple times. Add garlic and cook until lightly browned then add the sundried tomatoes and the tomato sauce. Stir in pasta to heat through. Toss in arugula and pepper. Turn onto a hot platter or serving bowl. Sprinkle with cheese and pine nuts.
** The very forward flavors of this pasta should compare with the forward flavors of young cabernet
Quick Tomato Sauce
Quick Tomato Sauce
Recipe courtesy of Nick Ritchie, SKS
Ingrédients
2 cloves garlic, chopped
¼ cup extra virgin olive oil
1 28-ounce jar of whole peeled tomatoes, pureed (can sub passata)
¼ cup fresh basil leaves, torn
Pinch red chili flakes
t.t salt and pepper
1 tablespoon butter (optional)
Méthode
Make Sauce: In a large skillet over medium-high heat, cook the garlic in the olive oil until lightly golden brown, add the chili flakes and tomato and season to taste with salt. Bring to a boil, reduce to simmer for 20-30 minutes, add the torn basil leaves and remove from the heat. Stir in the butter if using. Allow to cool to room temperature and reserve refrigerated.
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