SOUSED PASTA
1 Tbsp. olive oil
1 celery stalk
2 carrots
2 shallots
Salt and pepper
2 bottles (750 ml. each) dry red wine
12 oz. penne pasta, uncooked
6 Tbsp. unsalted butter
8 oz. Montasio cheese
2 Tbsp. fresh parsley
Pinch fresh nutmeg
6 fresh basil leaves (for garnish)
In large, heavy-bottomed saucepan over medium heat, heat olive oil. Add chopped celery stalk (discard leaves), peeled and sliced carrots, chopped shallots; cook, stirring occasionally, until softened, about 5 minutes. Season with salt and freshly ground pepper.
Add wine, raise heat to medium, and simmer 10 minutes.
Turn up heat and bring liquid to boil; add pasta, stir well, and cook until pasta is al dente, about 11 minutes.
Just before pasta is ready, in another large saucepan over medium heat, melt butter. Drain pasta and vegetables, leaving a small amount of liquid with them. Remove from heat; add pasta mixture to butter, stir well. Return to medium-low heat and add grated cheese, chopped parsley and nutmeg. Shake pan and stir pasta gently but thoroughly to distribute and melt cheese.
Garnish each portion with torn basil leaves; serve at once.
Makes 4 servings
Source: Daytona Beach News-Journal, June 21, 2006 |