Dominics Farfalle Alla Karman Recipes

DOMINIC'S FARFALLE ALLA KARMAN

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
• While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
• Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
• Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.

CREAMY PARMESAN PANCETTA PASTA

Steps:

• Cook pasta according to directions and drain.
• Meanwhile, saute pancetta and garlic in olive oil over medium heat.
• Reduce heat and add cream and sage.
• Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.

TUNA FARFALLE ALLA PUTTANESCA

Steps:

• Prepare pasta according to package directions.
• Set aside.
• Place oil in large skillet over medium heat.
• Add garlic and onions and sauté for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions.
• Simmer for 5 minutes.
• Raise heat to medium and cook another 3 minutes until sauce thickens slightly.
• Add salt to taste.
• Combine tuna, sauce and parsley with pasta.

FARFALLE WITH MUSHROOMS AND PEAS

Steps:

• Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
• Meanwhile, in a big skillet, heat the oil over medium heat.
• Add in the garlic, mushrooms, and thyme; saute for 1 minute.
• Add in the broth; simmer over med-low heat, stirring occasionally.
• When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
• When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
• Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
• Taste and adjust seasoning with salt/pepper.
• Serve immediately, topped with additional Parmesan cheese.

FARFALLE ALLA KARMAN

Steps:

• . In a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
• 2. Add tomato, muchrooms, and peas. Cook for about 5 minutes. Add wine, and simmer for 3 minutes. Add cream and butter, simmer for another 5 minutes. Then add salt and plenty of black pepper.
• 3. Cook the Farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". Drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. Taste for seasoning and serve immediately with some extra parmesan cheese on the side.
• **I use this recipe during Lent and substitute the ham for shrimp (about a half pound) - it is yummy!

ITALIAN MUSSELS

Steps:

• Cook onion and garlic in oil for 5 minutes.
• Stir in tomatoes, wine and seasonings.
• Simmer 5 minute.
• Add mussels.
• Cook covered until the shells open.
• Sprinkle with parsley.
• Serve the broth as a soup if desired.