Lined Elbow Macaroni, and a Pea Sauce For Them: Gomiti Rigati, lined elbow macaroni, are perfect with chunky sauces, especially sauces that also have oil or cream that can slip into the pasta. They're about a half inch in diameter and 1 1/2 inches long, and cook in 10-12 minutes. A recipe? With peas; one generally thinks of peas as a side dish, or with rice -- Veince's famed Risi e Bisi. However, they're delightful with pasta too! To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 14 ounces (350 g) elbow macaroni or similar
- 1 pound (450 g) freshly shelled peas
- 2/3 pound (300 g) onions, sliced
- 1/4 cup olive oil
- Minced parsley
- 1 cup (50 g) freshly grated Parmigiano
Preparation:
Heat the olive oil in a pot, add the onions, and cook over a gentle flame until they are golden. Add the peas, and continue cooking over a gentle flame, adding a little hot water to keep them from drying out and adjusting salt and pepper to taste.
While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it out into a serving bowl, with grated cheese for those who want it.
Yield: 4 servings elbow macaroni with peas.
While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it out into a serving bowl, with grated cheese for those who want it.
Yield: 4 servings elbow macaroni with peas.
