Creamy Pomodoro Pasta Food

CREAMY SEAFOOD PASTA POMODORO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
• Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

BASIC PARMESAN POMODORO

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.