Best 2 Pasta Alla Saxonia Recipes
Tantalize your taste buds with Pasta alla Saxonia, a delectable Italian dish that combines the essence of fresh vegetables, succulent seafood, and tender pasta. Embark on a culinary journey as we unveil the secrets behind this flavorful creation. Discover the vibrant flavors of sautéed zucchini, bell peppers, and succulent shrimp, elegantly intertwined with aromatic garlic and the refreshing tang of lemon. Immerse yourself in the velvety embrace of a creamy tomato sauce, enriched with the delicate sweetness of fresh peas and the subtle warmth of chili flakes. Let your palate dance with joy as you savor each bite of pasta, lovingly coated in this symphony of flavors. Indulge in the contrasting textures that make this dish so captivating – the tender crunch of the vegetables, the plump juiciness of the shrimp, and the delightful chewiness of the pasta. Prepare to be enchanted by Pasta alla Saxonia, a culinary masterpiece that will leave you craving for more.
Here are our top 2 tried and tested recipes!
RIGATONI ALLA ZOZZONA
Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.
Provided by Anna Francese Gass
Categories pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
- Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
- Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
- Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
- Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
- In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
- Add the pasta and guanciale to the simmering sauce and stir to coat.
- Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.
PASTA ALLA SAXONIA
Make and share this Pasta Alla Saxonia recipe from Food.com.
Provided by welcomebykewg
Categories Penne
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta al dente.
- Cut salami into mouth size pieces.
- Heat olive oil in pan.
- Fry salami until brown.
- Mix pasta, ketchup, cheese and salami including oil.
- Serve and enjoy.
Nutrition Facts : Calories 1586.6, Fat 51.5, SaturatedFat 22.2, Cholesterol 94.3, Sodium 2582.3, Carbohydrate 221, Fiber 8.3, Sugar 30.1, Protein 59.4
Tips:
- Use high-quality ingredients for the best flavor. Fresh pasta, quality olive oil, and ripe tomatoes will make a big difference in the final dish.
- Don't overcook the pasta. Cook it al dente, so it still has a slight bite to it.
- Use a large skillet or pot to cook the sauce. This will give the sauce plenty of room to simmer and develop flavor.
- Add the pasta to the sauce and toss to coat. This will help the pasta absorb the flavor of the sauce.
- Serve immediately, topped with grated Parmesan cheese and fresh basil.
Conclusion:
Pasta alla Saxonia is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its simple ingredients and flavorful sauce, this pasta dish is sure to become a family favorite.
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