Recipes



Cavatappi Pappalina (Serves 6)

_ Cup Pancetta, Diced _ inch cubes
1 Tbs. Olive Oil
2 Cup Cremini Mushrooms, Sliced
_ lb. Butter unsalted room temp
11/2 Qt. Heavy Cream 40%
1 Cup Frozen Peas
1 Cup Grated Parmigiano Reggiano Cheese
1 Lb. Fussili pasta
Pepper to taste


1) Saute pancetta in olive oil till brown and crispy.
2) Add mushrooms and toss 30 seconds.
3) Add butter and continue to cook 1 min.
4) Add cream and bring to simmer.
5) Add peas and _ cup cheese stirring often still simmering.
6) Continue to cook until you reach desired consistency add pepper.
7) Meanwhile cook the pasta in plenty of rapid boiling salted water.
8) Drain pasta well and return to cooking pot.
9) Add sauce to pasta and stir over low heat until well coated.
10) Transfer to large bowl and sprinkle remaining cheese over pasta.