Serves 8 as a first course
4 tablespoons Filippo Berio extra virgin olive oil (plus a little extra)
1 medium yellow onion, minced
1/2 cup shelled, natural pistachio nuts, coarsely chopped
2/3 cup heavy cream
1 1/2 teaspoons crushed red pepper flakes or red pepper paste*
Fine sea salt
Grinding fresh ground black pepper
1 pound farfalle or penne
2/3 cup grated Pecorino cheese
Heat the olive oil over medium high heat in a large sauté pan. Add onion and cook until soft but not brown; stir in nuts and cook 1 minute. Turn off the heat and stir in the heavy cream and red pepper flakes or Hot Red Pepper Paste. Cover.
Bring 4 quarts of water to a boil. Stir in 1 tablespoon of salt and add the pasta. Cook until al dente, meaning when a piece of pasta is broken in half, no white flour is visible. Drain and transfer the pasta to the sauté pan. Re-heat slowly, mixing the ingredients well. Stir in the cheese, then transfer to a shallow platter and serve immediately.
This recipe is featured on show 2007 – Give Me Pasta.
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