Giuliano Hazan's Thirty Minute Pasta - Sample

G I U L I A N O

H A Z A N ’ S

Thirty Minute PASTA 100

Quick and Easy Recipes Winner of the

IACP Cooking Teacher of the Year Award

Photographs by

Joseph De Leo

U.S. $27.50 Canada $35.95 U.K. £15.99

GIULIANO HAZAN’S

Thirty Minute PASTA NOW T H AT A M E R I C A’ S L OW - C A R B

obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed for time as they are starved for a toothsome bowl of beautifully sauced pasta, Giuliano Hazan has created 100 scrumptious pasta dishes that can be put together in half an hour or less.

Hazan’s repertoire—hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces that take their cue from the classics of Italian cuisine—will let you bring healthful, hunger-satisfying pasta back to your family’s weeknight-supper table. Included are recipes for last-minute dishes, as well as useful advice on stocking your pasta pantry, choosing cooking equipment, and figuring out which pasta shape goes with which kind of sauce.

Contents Introduction The Many Shapes of Pasta The Pasta Pantry

Pasta Soups

000 000 000

000

Spaghetti with Raw Tomatoes, Herbs and Mozzarella

000

Spaghetti with a Raw Tomato Sauce

000

Spaghettini with Fresh Tomato, Olive Oil, and Basil

000

Penne with Peppers, Fresh Tomato, and Basil

000

Cannellini Bean and Pasta Soup

000

Fusilli with a Rainbow-Colored Sauce

000

Vegetable Soup with Pasta

000

Spaghetti with Tomato and Bay Leaves

000

Bean and Pasta Soup

000

Spaghettini with Tomatoes and Olives

000

Pea Soup with Pasta

000

Spaghettini with Eggplant

000

Egg Drop Soup with Zucchini, Amalfi Style

000

Penne with Leeks, Zucchini, and Peppers

000

Neapolitan Maccheroni Soup

000

Spaghetti with Cheese and Pepper

000

Broccoli Soup with Pasta

000

Penne with Mushrooms and Zucchini

000

Tagliolini in Broth

000

Spaghetti with Melon

000

Children’s Pasta Soup

000

Fusilli with Green and Yellow Peppers

000

Fusilli with Leeks and Red Onions

000

Fusilli with Broccoflower

000

Fusilli with Roasted Peppers

000

Fusilli with Zucchini and Mint

000

Linguine with Zucchini and Onions

000

Fettuccine with Zucchini in a Saffron Cream Sauce

000

Fusilli with Yellow Squash and Grape Tomatoes

000

Penne with Spinach and Ricotta

000

Vegetarian Pastas

000

Tagliatelle with Butter and Sage

000

Tagliolini with White Truffle

000

Fettuccine Alfredo

000

Fettuccine with Lemon

000

Fettuccine with Spring Vegetables

000

Spaghettini with Fresh Herbs

000

Spaghettini with Olive Oil and Garlic

000

Fettuccine with Gorgonzola

000

Spaghetti with Raw Peppers and Tomato

000

Tagliatelle with Peas

000

Linguine with Classic Basil Pesto

000

Creamy Basil Pesto

000

Spaghetti with Walnut Pesto

Penne with an Herb-Flavored Pink Sauce

000

Penne with Four Cheeses

000

Spaghetti with Carrots

000

Penne with Mushrooms and Fresh Tomatoes

000

Fusilli with Tomato and Mozzarella

000

000

Linguine with Fresh Tomatoes, Basil, and Mozzarella

000

Linguine with Parsley and Mint Pesto

000

A Meatless Carbonara

000

Tagliatelle with Chickpeas

000

Shells with Butter and Cheese

000

Seafood Pastas

000

Maccheroni with Pancetta and Ricotta

000

Fusilli with Pancetta, Peas, and Cream

000

Farfalle with Peas and Lettuce

000

Fettuccine with Peas, Prosciutto, and Cream

000

Rigatoni with Onions, Pancetta, and Pecorino

000

Penne with Asparagus and Prosciutto

000

Spaghetti with Cauliflower and Pancetta

000

Pappardelle with Shiitake Mushrooms

000

Fusilli with Butternut Squash

000

Bucatini with a Spicy Tomato Sauce

000

Maccheroni with Tomatoes and Sage

000

Penne with a Spicy Tomato Sauce

000

Fusilli with Sausage and Zucchini

000

Penne with Tomatoes and Prosciutto

000

Spaghetti with Shrimp, Tomatoes, and Capers

000

Linguine with Shrimp and Porcini

000

Linguine with a Pink Shrimp Sauce

000

Spaghetti with Scallops

000

Linguine with Fish Rag첫

000

Linguine with Crab and Arugula

000

Linguine with Clams and Zucchini

000

Linguine with Shrimp and Zucchini

000

Spaghetti with Shrimp and Scallops

000

Linguine with Lobster and Asparagus

000

Spaghetti with Mussels

000

Spaghetti with Scallops, Fresh Tomatoes, and Basil

000

Linguine with Mahi Mahi, Fresh Tomatoes, and Capers

Farfalle with Salami and Tomatoes

000

000

Penne with Radicchio

000

Penne with Fresh Tuna and a Saffron Cream Sauce

000

Tagliatelle with a Quick and Simple Meat Sauce

000

Farfalle with Fresh Salmon

000

Rigatoni with a Veal Roast Sauce

000

Spaghetti with Olives, Capers, and Anchovies

000

Bucatini with Fresh Tomatoes and Thyme

000

Bigoli with Onions and Anchovies

000

Penne with Mushrooms and Ham

000

Spaghetti with a Savory Tomato Sauce

000

Shells with Sausage and Cream

000

Orecchiette with Broccoli

000

Homemade Sausage

000

Spaghetti with a Savory Onion Sauce

000

Fettuccine with a Savory Veal Sauce

000

Spaghettini with Black Truffles

000

Penne with Sausage and Rapini

000

Fusilli with Sausage, Ricotta, and Fresh Tomatoes

000

Meat Pastas

000

Tagliatelle with Prosciutto

000

Spaghetti Carbonara

000

Spaghetti with Mascarpone and Prosciutto

000

Acknowledgments Conversion Charts Index

000 000 000

Linguine with a Pink Shrimp Sauce Linguine ai Gamberi con Panna Rosa

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.

S E R V E S

1. Fill

4

a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel and devein the shrimp. Cut one-third of the shrimp into 1/2-inch pieces and leave the rest whole.

3. Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard.

4. While the garlic is sautéing, dissolve the tomato paste in the white wine.

After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.

5. Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.

6. When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.

7. Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium fine consistency, then return them to the pan.

Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.

8. When the pasta is done, drain well, toss with the sauce, and serve at once.

¾ pound large shrimp 2 medium cloves garlic 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste ½ cup dry white wine Salt Freshly ground black pepper 1 pound linguine 6–7 sprigs flat-leaf Italian parsley 1 cup heavy cream

S E A F O O D

P A S T A S

•

101

Penne with Asparagus and Prosciutto Penne agli Asparagi e Prosciutto

This is one of our favorites in spring when sweet, meaty asparagus are in season. To infuse this sauce with a rich asparagus flavor, I save some of the water the asparagus were cooked in and use it to deglaze the skillet.

S E R V E S

1. Fill

¾ pound asparagus ½ medium yellow onion 3 tablespoons butter 4 ounces prosciutto, sliced 1⁄8-inch thick Salt Freshly ground black pepper 2⁄3 cup heavy cream 1⁄ 3 cup freshly grated Parmigiano-Reggiano 1 pound penne (short fusilli or egg fettuccine are also good)

140

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T H I R T Y

M I N U T E

P A S T A

4

a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Fill a 10-inch skillet (or asparagus cooker) with water, place over high heat, and bring to a boil.

3. Cut off the white woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook until the asparagus are tender, 5 to 6 minutes, then lift them out and set aside. Save 1/2 cup of the water the asparagus cooked in.

4. While the asparagus is cooking, peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over mediumhigh heat. Sauté until the onion has turned a rich golden color, about 5 minutes.

5. Cut the prosciutto slices into strips about 1/8 inch wide and 1 inch long.

When the onion is ready, add the prosciutto and sauté until it loses its raw color, 1 to 2 minutes.

6. Cut the asparagus into 1-inch lengths and add them to the pan. Continue sautéing until the asparagus becomes lightly colored, 2 to 3 minutes. Add the saved asparagus water and continue cooking until the liquid has evaporated completely, loosening any browned bits on the bottom of the skillet.

7. Add about 2 tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente.

8. While the pasta is cooking, add the cream to the asparagus and cook until the cream has thickened, 1 to 2 minutes. Remove the pan from the heat.

9. When the pasta is done, drain well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.

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P A S T A

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T H I R T Y

M I N U T E

P A S T A

G I U L I A N O H A Z A N is the son of famed Italian cookbook writer Marcella Hazan. He runs a cooking school in Verona with his wife and won the IACP award for Cooking Teacher of the Year in 2007.

He is a contributor to Cooking Light magazine, a frequent guest on the Today show, and author of three books: The Classic Pasta Cookbook (1993), which sold over half a million copies worldwide, Every Night Italian (2000), and How to Cook Italian (2005).

Hazan’s main residence is in Sarasota, Florida.

JOSEPH DE LEO is a New York-based photographer who specializes in food, still-life, interiors, and lifestyle photography.

Jacket photographs © 2009 by Joseph De Leo Jacket design by Susi Oberhelman

40 full-color photographs 100 recipes 176 pages, 8 x 9" Hardcover with jacket ISBN 978-1-58479-807-1 US $27.50 CAN $35.95 UK £15.99 Food & Wine Rights: World Pub month: September TO PLACE AN ORDER

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