Recipes for: Linguine with Shrimp, Penne with Sausage and Ricotta, and Orange Salad.

 

Enjoy the video of the dishes above.  The recipes were taught by Giuliano Hazan during Italian Cooking at home on Facebook Live Class on April 24th, 2020. He made Linguine with a Pink Shrimp Sauce, Penne with Sausage and Ricotta, and an Orange, Cucumber, and Red Radish Salad.

 

These are favorite recipes that are quick and easy to make in your own home.  As you can tell, our daughters, Gabriella and Michela enjoyed them.   If you’ve enjoyed the class online, please consider joining us in person at our cooking schools in Italy or Sarasota.

Giuliano’s Classic products are available with free shipping here.

Linguine with a Pink Shrimp Sauce

(From Giuliano Hazan’s Thirty Minute Pasta by Giuliano Hazan)

 

Serves 4 people

 

¾ pound large shrimp

2 garlic cloves

2 tablespoons extra virgin olive oil

2 tablespoons tomato paste

½ cup dry white wine

Salt

Freshly ground black pepper

1 pound linguine

5-6 sprigs flat leaf Italian parsley

1 cup heavy cream

 

  1. 1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. 3. Peel and devein the shrimp.Cut one third of the shrimp into ½- inch pieces and leave the rest whole.
  3. 3. Peel and lightly crush the garlic cloves.Put them in a 12-inch skillet with the olive oil and place over medium high heat.  Sauté the garlic cloves until they are lightly browned on all sides, then remove them and discard.
  4. 4. While the garlic is sautéing, dissolve the tomato paste in the white wine.After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.
  5. 5. Add the whole shrimp and season with salt and pepper.Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.
  6. 6. Add 2 tablespoons salt to the boiling pasta water, put in the linguine, and stir until all the strands are submerged.Cook until al dente.
  7. 7. Finely chop the parsley.Use a slotted spoon to transfer the cooked shrimp to a food processor.  Chop the shrimp to a medium fine consistency then return them to the pan.  Place the pan back over a medium high heat and add the cream.  Cook until the cream has reduced by about half then add the cut pieces of raw shrimp and the parsley.  Season lightly with salt and cook until the shrimp pieces are cooked, 1 to 2 minutes, then remove the pan from the heat.
  8. 8. When the pasta is done, drain well, toss with the sauce, and serve at once.

 

Penne with Sausage and Ricotta

(From The Classic Pasta Cookbook by Giuliano Hazan)

 

Serves 4 people

 

3 tablespoons butter

½ cup yellow onion, finely chopped

½ pound mild pork sausage

1 cup canned whole peeled tomatoes with their juice, coarsely chopped

Salt

Freshly ground black pepper

1 pound penne

½ cup whole milk ricotta

  1. fresh basil leaves

¼ cup Parmigiano-Reggiano, freshly grated

 

 

  1. 1. Put the butter and the onion in a 10-inch skillet, place over medium high heat and sauté until it turns a rich golden color, about 5 minutes.

 

  1. 2. While the onion is sautéing, remove the casing from the sausage and break it up into small pieces.When the onion is ready, add the sausage and cook until it has lightly browned.  Add the tomatoes, season lightly with salt and pepper and continue cooking until the tomatoes have reduced and separated from the oil, 20 to 25 minutes.  Remove from the heat and set aside.

 

  1. 3. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente.

 

  1. 4. Just before the pasta is done, return the sauce to a medium low heat, add the ricotta and basil, and stir until it is evenly mixed in.When the pasta is done, drain well, and toss with the sauce and the Parmigiano-Reggiano cheese.  Serve at once.

 

Orange, Cucumber, and Red Radish Salad

(Adapted from Marcella’s Italian Kitchen by Marcella Hazan)

 

Serves 4 to 6 people

 

½ English cucumber (or 1 regular cucumber, peeled)

3 good eating oranges, preferably seedless

6 red radishes

6 to 8 fresh mint leaves

Salt

Black pepper, freshly ground

Extra virgin olive oil

 

  1. 1. Slice the cucumber into very thin disks and place on a serving platter.
  2. 2. Pare away the rind and all the white pith from the oranges.Slice them into thin rounds picking out any seeds.  Add them to the cucumber.
  3. 3. Cut off the tops of the radishes and rinse them under cold water.Slice them into very thin disks and add the to the platter.
  4. 4. Rinse the mint leaves under cold water and pat them dry.Tear them by hand into small pieces and sprinkle them over the cucumber, oranges and radishes.  Season with the salt, pepper, and olive oil and gently toss until all the ingredients are well coated.  Serve at once.

 

We hope you enjoy the recipes and the Italian Cooking on Facebook Live with Giuliano Hazan class. Please let us know if you make them at home.  If you wish more information about our: cooking schools, products, and classes, please join our mailing list.  We promise not to spam you!