Tag: pasta challenge

Scordo Pasta Challenge: Shape #102 Penne Lisce with Tomato Sauce

Scordo Pasta Challenge: Shape #102 Penne Lisce with Tomato Sauce

This week’s Scordo Pasta Challenge was special to me, you see the Scordo family canned tomatoes this past weekend and the penne lisce we consumed included the first tomato sauce made from 2010 tomatoes! “Penne Lisce”, or smooth penne, is essentially the standard penne you can find in any supermarket and on most menus at restaurants.  The second, standard, penne […]

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Scordo Pasta Challenge #96 Pappardelle with Garlic, Parsley, Olive Oil

Scordo Pasta Challenge #96 Pappardelle with Garlic, Parsley, Olive Oil

  Think of Pappardelle as fettuccine (see our guide to dry pasta) on steroids (basically very broad fettuccine).  Pappardelle derives from the word “pappare” which means “to gobble up.”  The pappardelle I consumed was egg based and made by Rustichella.   I always associate Pappardelle with meat sauces, specifically a ragu made out of rabbit(it was a favorite of mine growing up […]

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Scordo Pasta Challenge – #14 Cannolicchi with Sausage and Broccoli

Scordo Pasta Challenge – #14 Cannolicchi with Sausage and Broccoli

Here’s a quick and simple Scordo Pasta Challenge entry this morning as it’s hot and sticky in the Northeast!   Cannolicchi is a pasta from the Abruzzo region which is traditionally served with seafood sauces.  Cannolicchi has a distinctive shape including coiled ridges which separate after the cooking process!  I prepared the Rustichella Cannolicchi with broccoli and crumbled Creminelli sausage.  

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Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

  Cannelloni have a special place in my heart as I’ve always consumed them on special days (such as a holiday or a birthday).  My favorite Cannelloni are prepared in a simple manner, that is, with fresh ricotta, parsley, and tomato sauce.  Cannelloni are typically boiled and then stuffed with ricotta and thereafter they are baked in the oven with tomato sauce. […]

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Scordo Pasta Challenge: #94 Paccheri with Olive Oil, Parmigiano Reggiano, and Course Ground Pepper

Scordo Pasta Challenge: #94 Paccheri with Olive Oil, Parmigiano Reggiano, and Course Ground Pepper

Paccheri is one of those shapes I wasn’t aware of until I stumbled across it in the Rustichella catalog.  Paccheri is a super variant of rigatoni (without the ridges) and best prepared with chunky sauces (such as a ragu with rabbit, for example).  However, I cooked up a batch of Paccheri and simply added very good extra virgin olive oil, freshly grated Parmigiano […]

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Scordo Pasta Challenge – #151 Paone Tripolini w/ Braised Meat Tomato Sauce

Scordo Pasta Challenge – #151 Paone Tripolini w/ Braised Meat Tomato Sauce

(photo: Tripolini close up) The Northeast saw a monster wind and rain storm over the weekend with many downed trees and electrical lines.  Some of our neighbors in NJ also lost water pressure.  Luckily our home was spared and we didn’t see any crashing white pine, sycamore, or silver maple, as was the case a couple of years ago when […]

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