Michelangelo Pasta Recipes

TORTELLINI MICHELANGELO

Steps:

• Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
• Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
• Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
• Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
• ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
• ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

MICHHAEL CHIARELLO MICHELANGELO INSPIRED PASTA

Steps:

• Prepare pasta, reserving some of the water.
• In oven, roast finely sliced fennel in olive oil, until just browning. Slice leaks very finely and bake them in butter with a dash of olive oil until soft. Reserve these components until ready to combine with pasta and other ingredients.
• In a hot pan, add olive oil and mushrooms (do mushrooms in two seperate batches) - do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add garlic and sauté until light brown. Add julienned tomatoes and basil and cook quickly to keep tomatoes from burning.