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Perciatelli with Meat Sauce and Fontina
Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
cooking oil, onion, beef, red wine, tomatoes, oregano, salt, black pepper, perciatelli, red wine vinegar, fontina cheese, parsley
cooking.nytimes.com
Bucatini allâAmatriciana Recipe
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
prosciutto, olive oil, red onion, tomatoes, red pepper flakes, perciatelli, pecorino romano
cooking.nytimes.com
Pasta With Cauliflower, Spicy Tomato Sauce and Capers Recipe
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
cauliflower, olive oil, garlic, chili, tomatoes, capers, perciatelli, parsley, pecorino
cooking.nytimes.com
Pasta Cartoccio Frutta Di Mare Recipe
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
shrimp, olive oil, shallots, garlic, scallops, tomatoes, chicken broth, parsley, oregano, cognac, littleneck clams, mussels, crab meat, perciatelli, lasagne, fettuccine, basil leaves