Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.