Ingredients with Measurements:
- 1 package (16 oz) of cassatella pasta
- 2 red bell peppers, roasted and sliced
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Large pot for cooking pasta
- Colander
- Large mixing bowl
- Serving dish
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stem. Place them on a roasting pan and drizzle with olive oil. Roast for 20-25 minutes until the skin is charred and the peppers are tender.
2. Remove the peppers from the oven and let them cool. Once cooled, remove the skin and slice the peppers into thin strips.
3. Bring a large pot of salted water to a boil. Add the cassatella pasta and cook according to the package instructions until al dente.
4. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
5. In a large mixing bowl, combine the cooked pasta, roasted red peppers, minced garlic, chopped parsley, and grated Parmesan cheese. Drizzle with olive oil and season with salt and pepper to taste.
6. Toss all the ingredients together until well combined.
7. Transfer the cassatella with roasted red peppers to a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 18g
Carbohydrates: 45g
Protein: 13g
Sodium: 350mg
Substitutions for ingredients:
- Cassatella pasta can be substituted with any other short pasta such as penne or rigatoni.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Fresh parsley can be substituted with fresh basil or oregano.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the roasted red peppers with sun-dried tomatoes or grilled zucchini.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- To save time, use jarred roasted red peppers instead of roasting them yourself.
- Reserve some of the pasta water to add to the dish if it seems too dry.
- For a creamier dish, add a splash of heavy cream or half-and-half.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cassatella with roasted red peppers in the microwave or on the stovetop until heated through.
Presentation ideas:
Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta seems too dry, add a splash of olive oil or reserved pasta water.
- If the dish seems too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to properly store leftovers in the refrigerator.
- Wash your hands and all utensils before and after handling raw ingredients.
Food history:
Cassatella is a type of pasta that originated in Sicily, Italy. It is a short, tube-shaped pasta that is perfect for holding onto sauces and ingredients.
Flavor profiles:
This dish is savory and slightly sweet from the roasted red peppers. The Parmesan cheese adds a nutty, salty flavor while the parsley adds a fresh, herbaceous note.
Serving suggestions:
Serve the cassatella with roasted red peppers as a main dish or as a side dish to grilled meats or seafood.
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Region: Italian