How do I make the Gemelli recipe from Pasta Pomodoro?!
How do I make the Gemelli recipe from Pasta Pomodoro?
Answers:
I'm not sure as I have never had it, but if my understanding is right is chicken and mushrooms in a cream sauce with gemelli pasta, here are some recipes you could try, just substitute the gemelli where other pasta is called for:
Pasta with Chicken Mushroom Cream Sauce
http://allrecipes.com/recipe/pasta-with-...
Tuxedo Chicken With Bowtie Pasta in a Sherry Mushroom Cream Sauce
http://www.kake.com/recipes/recipes/1048...
Chicken mushroom pasta
http://www.abc.net.au/wa/stories/s144200...
And here is a link to Pasta Pomodoro's recipes (sorry the gemelli isn't there):
http://www.pastapomodoro.com/recipes.htm...
Anyway, good luck, hope you find what you're looking for!
PASTA POMODORO
1 1/2 c. chopped onion (1/2 lb.)
2 garlic cloves, chopped
1 to 2 tbsp. butter
46 oz. can tomato juice
1 1/2 lb. fresh tomatoes, chopped
3 tsp. basil
1 to 2 tsp. oregano
1 tsp. parsley
1 bay leaf
1 tsp. sugar
3 tsp. salt
1/2 tsp. pepper
2 c. uncooked Rigatoni or shell macaroni
Parmesan cheese
Saute onion and garlic in butter. Add all other ingredients except pasta and cheese. Simmer, partially covered, 20 to 30 minutes, until thickened. Add pasta and cook until it is done STIRRING FREQUENTLY as the noodles tend to stick. Serve with Parmesan cheese.
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PASTA AND SCAMPI POMODORO
1 lb. pasta, preferably penne or rigatoni
1 1/2 c. olive oil (extra virgin)
4 cloves finely chopped garlic
4 to 5 oz. diced sundried tomatoes (may be found in produce dept. of supermarket)
1/2 lb. fresh broccoli floweretts
1 lb. peeled and deveined shrimp
Saute garlic in oil until golden brown.
Add shrimp and sundried tomatoes. Saute on low heat until shrimp are cooked, about 5 minutes (set aside). Cook pasta until al dente (firm).
Add pasta and broccoli to oil and garlic. Season with salt and black pepper. Put into serving bowls and sprinkle with grated Romano cheese.
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SALSA DI POMODORO FRESCO (FRESH TOMATO
BASIL SAUCE)
1/2 c. olive oil
6 cloves of garlic
2 c. (5 lg.) tomatoes, ripe, peeled and cut up into lg. dice
12 fresh basil leaves, chopped
Salt
Pepper
8 oz. grated Parmesan cheese
1/4 c. fresh chopped parsley
Heat oil in heavy skillet add garlic, brown and discard garlic. Reheat oil until very hot. Add tomato pieces and "sear", keep stirring. Add chopped fresh basil, salt and pepper and parsley and continue stirring. Cook for no more than 5 or 6 minutes to keep tomatoes from overcooking.
Drain fresh pasta cooked al dente. Pour tomato sauce over pasta and sprinkle with grated cheese. Serve immediately, tossing at the table before dishing out.