Adult Monster Pasta - Part 1

Title:
Adult Monster Pasta - Part 1

Yield:
8 Servings

Categories:
Sun-dried,
Pasta




Ingredients:





     2 tb Olive oil; divide


     2 tb Fresh garlic; mince, divide


   1/2 c  Sun-dried tomato pieces;


          -chop, (drain if in oil)


     1 c  Dry white wine


     2 c  Whipping cream or heavy


          -cream


          Salt and fresh ground pepper


   1/2 lb Wild mushrooms; trim, slice


     1 lg Red or yellow bell pepper;


          -dice fine


   1/4 c  Fresh chives; snip, divide


   1/2 c  Parmesan cheese; grate,


          -divide


     1 lb Monster pasta


     2 lg Eggs


   1/2 c  Beets; roast


   1/2 c  Spinach; saute


     4 c  Semolina flour; divide


     1 pn Salt






 In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1 tb


 of the garlic and cook until tender, 1-2 minutes; do not brown. Add the


 sun-dried tomato and stir with garlic. Add the white wine, cooking until


 reduced by half, about 5 minutes. Stir in the whipping or heavy cream;


 continue cooking until thick enough to coat the back of a spoon, about 8


 minutes. Season with salt and pepper. Remove from the heat. Puree the sauce


 in batches. Place about half the sauce in a blender and close the cover,


 leaving the small, removable feeder cap in the center slightly open to let


 heat escape. Place a kitchen towel over the cover. Hold the feeder cap in


 place and pulse mixture and puree until smooth. (Pureeing a hot mixture can


 cause a heat buildup that can blow the lid off a blender.) Pour the pureed


 sauce into a bowl and repeat procedure with remaining sauce. Reserve all


 sauce. In a large nonstick skillet, heat the remaining 1 tb olive oil over


 medium heat. Add the remaining 1 tb garlic and cook until tender, 1-2


 minutes; do not brown garlic. Add the mushrooms, cooking until golden,


 about 5 minutes. Add the red or yellow pepper, cooking until just warmed,


 about 3 minutes. Add the reserved sauce. Stir in 2 tb of the chives and


 adjust seasonings if necessary; keep warm. In a large pot of boiling salted


 water, cook Monster Pasta until al dente, about 3 minutes. Drain in a


 colander. Add the pasta to the skillet with the sauce and mix gently to


 combine. To serve, evenly divide and mound the pasta in the centers of


 eight warm, rimmed soup plates. Evenly divide the remaining 2 tb chives


 over each serving. Sprinkle each serving with 1 tb tb of Parmesan cheese


 and serve. 627 cal; 31 gr fat; 45% fat. Continued in Part 2. Source: The


 Detroit Free Press. MM Waldine Van Geffen vghc42a@prodigy.com.


 Posted to MC-Recipe Digest by "M. Hicks" 
on Feb 4,


 1998