Carrabbas Cavatappi Amatriciana Side Dish Pasta Food

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)

Steps:

• Cook cavatappi according to package directions; drain.
• Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
• Add white wine and cook till nearly evaporated.
• Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
• Taste, and add salt and pepper as desired.
• Mix into cooked cavatappi.
• Toss with cheese.
• Add cooked pancetta (optional).

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE

Steps:

• If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
• Melt the butter.
• Add flour and cook to make light roux.
• Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
• Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

CAVATAPPI WITH VODKA SAUCE

Steps:

• Cook pasta by following package directions, omitting salt and fat; drain.
• Melt butter in a medium saucepan over medium heat.
• Add in onion and garlic; cover and cook 3 minutes or until tender.
• Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
• Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
• Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
• Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
• Add in pasta; toss to coat; sprinkle with basil.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
• Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.