- Heavy Cream
- Basil Pesto
- Amaretti Biscuits
You’ll need a medium cut pasta such as penne these little Gemelli here you could use rigatoni bowtie dratini whatever your heart desires lots of peppers and onions, diced tomatoes, heavy cream, parmigiano, salt and pepper and some garlic and you’ll need some basil pesto you can use fresh basil pesto if you want to but I’m going to use this basil pesto. which is absolutely absolutely incredible some amaretti cookies some Italian coffee which you know it’s going to make the most amazing pot of coffee this is some hazelnut spread now every other box will either receive hazelnut spread or pistachio spread both are absolutely incredible and this is some truffle zest so it adds that lovely woodsy flavor to anything you want to add it to now along with the you will get a culture guide looks like this.
We get started cooking I’ve got a big pot back there with some salted boiling water you want that to come to a boil before you get started or anything else because that always takes the longest now what I have here is a skillet with high sides with some olive oil doesn’t have to be extra-virgin it.just has to be olive oil and you want to preheat that between medium and medium-high heat medium is a little bit too low medium highs a little bit too high so,something where in between works perfectly now. I’m going to add all of my peppers and onions and it looks like a lot but the thought is the peppers and onion pasta so you want make sure there’s a lot of that going on.
I’m going to add that right in don’t worry if it doesn’t sizzle super super high right away but it will and it looks like it’s really crowded and I’ll never fit but it will and then what you do you kind of just break apart the onion I’m going to add a pinch of salt salt helps draw out moisture out of the veggies and help them cook down a little bit faster and I’m just going to cook this for about ten minutes or so or until I see them I get my peppers and my onions have developed a really good color and have cooked down a bit and I’ll show you what they look like when they’re there these look fantastic it took about 12 minutes. you can see that they cook down enough they’ve developed some color so,it’s going to give you that really intense pepper and onion flavor to this.
I’m going to add my chopped garlic now this only needs to cook for about a minute or so, you just want to cook up that raw garlic flavor but you don’t wanted to burn so just kind of give it a minute to cook out and then. we’ll move on now at this point I’m going to add my tomatoes. I’m just going to give that a stir I’m going to add just another small pinch of salt just because I want to flavor the tomatoes themselves and then. I’m going to add the cream at the same time. I know it sounds crazy because we’re not really giving the tomatoes a lot of time to cook down but this is going to sit on low heat for about 10 minutes or so while the pasta cooks so the tomatoes will just cook done enough to release your flavor but not so much either you can’t see them anymore so I’m going to add my cream now it’s going to make it really rich and luxurious but you know what that’s life and I’m just going to leave this on low heat that is it I’m going to leave this on low I’m going to add my.
5Pasta to the salted boiling water and then I’m going to meet you back here to put everything together this looks fantastic I added a little crushed black pepper I’ve drank my pasta I reserved just a little bit of cooking water in case I need it sometimes it’s nice to add some starchy cooking water if you’re just adding pesto so that the pesto adheres to the pasta better now I’m just going to empty out this whole little jar and this is like flavor galore you can see it’s nice and chunky stir that right in like so oh it smells so wonderful pretty much instantly I am going to add just a little bit of the starchy cooking water I’m also going to increase the heat just a little bit probably about 1/4 cup or so now.
I’m going to add in my pasta if, you could just smell this you would understand why I want to just stuff my face running up and I’m going to add my pasta right in be careful you don’t want to spill it all over and then just with as much patience as you can muster just sit here and stir until everything is well combined and you can see that sauce kind of really adhering to the stuff turn that off. I’m going to add some freshly grated parm that’s like the glue that kind of holds everything together oh it smells so bad okay oh goodness this is like everything. I’m just going to give that a stir and now I’m ready to serve it.