three recipes to celebrate this pasta

Ingredients

• 1 tablespoon of butter
• 1 box of cream
• 50 g of grated cheese
• ½ chopped onion
• 1 bunch of spinach, chopped, cooked and squeezed (without stems)
• ½ cup of milk
• Salt to taste
• 250 g of farfalle pasta, cooked and al dente.

Method of preparation

1. In a pan, sauté the onion in butter until very soft. Add the spinach and milk, mixing well and finally add the cream.
2. Add the creamed spinach and grated parmesan cheese to the hot pasta. Serve immediately.

Ingredients

• For the sauce:
• 500 g leftover roasted or grilled beef ribs
• 3 tablespoons of wheat flour
• ¼ cup (tea) olive oil
• 1 large chopped onion
• 2 cloves of garlic, chopped
• 1 medium carrot, chopped
• 1 small stalk of chopped celery
• 1 package of tomato passata
• 1 cup dry red wine
• 1 sprig of fresh rosemary
• 5 sprigs of fresh thyme
• Salt to taste
• Black pepper to taste
• For mass:
• 500 g of rigatoni
• Salt to taste

How to prepare the sauce

1. In a bowl, shred the rib into large chips and sprinkle with wheat flour. Mix until all the meat is coated with flour and set aside.
2. Heat the oil in a large frying pan, preferably with a thick bottom.
3. Add the onion, garlic, carrot, celery and sauté until wilted.
4. Add the reserved meat and mix well.
5. Next, add the tomato passata, stirring constantly so that the flour does not stick to the bottom of the pan.
6. Add the red wine, mix and let it reduce for about 2 minutes.
7. Add 1 cup (tea) of boiling water (240 ml), the rosemary sprigs and thyme, cover and let it simmer over low heat for about 30 minutes, stirring occasionally.
8. Season with salt and freshly ground black pepper, remove and discard the herb sprigs and set aside.

Dough preparation method

1. In a large pan, boil 5 liters of water and add salt.
2. Add the pasta and cook for 6 to 8 minutes or until soft, stirring occasionally.
3. Drain and serve with the sauce.
4. Tip 1: add another 1 cup (tea) of boiling water (240 ml) to the sauce, if it dries out during cooking.
5. Tip 2: passata can be replaced with 1 can of peeled tomatoes (400 g), blended in a blender with the sauce from the can and another ½ cup (tea) of water (120 ml).

Ingredients

• 8 cups of water
• 1 teaspoon of salt
• 250 g Chinese noodles
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 chopped carrots
• ½ broccoli florets, blanched
• 2 celery stalks cut into half moons
• 1 chopped red pepper
• 750 g of cleaned medium shrimp
• ¾ cup chicken or vegetable broth
• 1 spoon of cornstarch
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce

Method of preparation

1. Heat eight cups of water over medium-high heat, bringing to a boil.
2. Add a teaspoon of salt and add the Chinese noodles. Reduce the heat to medium-low and cook for one to two minutes, until the noodles are cooked and pull apart easily.
3. Transfer the pasta to a bowl of cold water to stop the cooking process. Strain and reserve.
4. Preheat the skillet for three minutes or until a few drops of water evaporate and roll on the surface when sprayed.
5. Saute the garlic and onion. Then, add the carrot, broccoli, celery, pepper and shrimp. Cook for 5 minutes, with the pan covered.
6. Dissolve the cornstarch in the broth and pour into the pan. Add soy sauce and Worcestershire sauce. Cover the pan and cook for 3 minutes.
7. Add the pasta and mix well. Serve immediately.