Use and Care Manual
• 57
Pasta, Grains & Rice
• 57
Fresh Tomato, Sausage
and Pecorino Pasta
Serves: 3-4
8 ounces uncooked penne pasta
8 ounces sweet Italian sausage,
casings removed
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
1¼ pounds tomatoes, chopped
6 tablespoons grated Pecorino
Romano cheese, divided
¼ teaspoon salt
½
8
1
teaspoon black pepper
¼ cup fresh basil
Directions:
1. Prepare pasta according to package
directions, drain and set aside.
2. Heat large sauté pan on
Medium-High (375°F).
3. Add sausage and olive oil to pan
and cook for 4 minutes, stirring to
crumble sausage.
4. Add garlic to pan and cook for
2 minutes.
5. Stir in tomatoes and cook for
2 minutes.
6. Remove pan from PIC.
7. Stir in prepared pasta, 2 tablespoons
cheese, salt and pepper.
8. Top pasta with remaining cheese
and garnish with basil.
Bucatini with Mushrooms
Serves: 4
½ cup dried porcini mushrooms
½
3
2
cup boiling water
8 ounces uncooked bucatini pasta, rinsed
3¼ teaspoons salt, divided
1 tablespoon canola oil
¼ cup nely chopped shallots
2 (4-ounce) packages exotic mushroom
blend, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces parmesan cheese, divided
¼ cup heavy whipping cream
1 teaspoon nely chopped fresh sage
½ teaspoon cracked black pepper
1 teaspoon trufe oil
Fresh sage sprigs (optional)
Directions:
1. Combine porcini mushrooms and
boiling water in medium bowl.
Cover and let stand for 30 minutes.
2. Drain mushrooms using a strainer,
reserving ¼ cup of liquid.
3. Chop mushrooms and set aside.
4. Bring medium stock pot of water to
boil on Max/Sear and add pasta,
along with 1 tablespoon salt, and
cook for 10 minutes.
5. Drain pasta and reserve ¼ cup
cooking liquid.
6. Add oil to large sauté pan and heat
on Medium-High (375°F).
7. Add shallots, mushroom blend and
garlic and sauté for 5 minutes,
stirring frequently.
8. Add porcini mushrooms, sherry and
¼ teaspoon salt and cook for 1
minute, until liquid evaporates.
9. Stir in pasta, reserved porcini liquid,
reserved cooking liquid, ¼ cup grated
cheese, cream, sage and pepper.
10. Drizzle pasta with oil and toss.
11. Portion pasta evenly on each plate
and top with remaining parmesan
and garnish with sage sprigs.