Rigatoni is a tube shaped pasta that is great for hearty sauces and really fills you up.
You will need:
1/2 box whole wheat rigatoni pasta or 8 oz.
2 Tablespoons Olive Oil
1 leek, sliced in half and sliced crosswise
1 pound saltwater prawns or other large shrimp
1/2 granny smith apple, peeled, cored and thinly sliced
1 teaspoon freshly chopped tarragon
1/4 cup Calvados or other brandy
1/2 cup chicken stock (low sodium)
1/2 cup evaporated milk
1/4 cup finely shredded Pecorino or Asiago cheese
Sea salt and freshly ground pepper, to taste.
Cook pasta according to directions in salted, boiling water. Drain and reserve.
Meanwhile in a large saute pan, heat oil until it ripples slightly and you can smell it.
Add prawns or shrimp and saute until cooked pink.
Season with sea salt and freshly ground pepper.
Add apples and saute until softened.
Add tarragon to the pan and stir for a minute.
Add brandy and chicken stock.
Lower heat a tad to medium and cook until slightly reduced, about 8 minutes.
Add evaporated milk and cook until thickened slightly.
Check for seasoning and adjust accordingly.
Toss with pasta and garnish with cheese if desired.
Serves 4-6
Preparation time: about 15-20 minutes
Variations: Toss in some sliced calamata olives, 1 chopped anchovy (reduce salt if doing this) and capers with some drained, canned tomatoes for a more Mediterranean dish.
You will need:
1/2 box whole wheat rigatoni pasta or 8 oz.
2 Tablespoons Olive Oil
1 leek, sliced in half and sliced crosswise
1 pound saltwater prawns or other large shrimp
1/2 granny smith apple, peeled, cored and thinly sliced
1 teaspoon freshly chopped tarragon
1/4 cup Calvados or other brandy
1/2 cup chicken stock (low sodium)
1/2 cup evaporated milk
1/4 cup finely shredded Pecorino or Asiago cheese
Sea salt and freshly ground pepper, to taste.
Cook pasta according to directions in salted, boiling water. Drain and reserve.
Meanwhile in a large saute pan, heat oil until it ripples slightly and you can smell it.
Add prawns or shrimp and saute until cooked pink.
Season with sea salt and freshly ground pepper.
Add apples and saute until softened.
Add tarragon to the pan and stir for a minute.
Add brandy and chicken stock.
Lower heat a tad to medium and cook until slightly reduced, about 8 minutes.
Add evaporated milk and cook until thickened slightly.
Check for seasoning and adjust accordingly.
Toss with pasta and garnish with cheese if desired.
Serves 4-6
Preparation time: about 15-20 minutes
Variations: Toss in some sliced calamata olives, 1 chopped anchovy (reduce salt if doing this) and capers with some drained, canned tomatoes for a more Mediterranean dish.
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