PASTA alla VINCENT SCHIAVELLI

VINCENT SCHAIVELLI

1948 - 2005

R.I.P.

SCHIAVELLI PASTA

This is my version of Vincent Schiavelli’s Pasta cu Vraccula Arriminatu (pasta with cauliflower) that my  friend  Ada loves so much.  Vincent includes anchovies and  saffron,  which Ada  does not like so I have altered the recipe to suit her taste. I love Vincent’s recipe with the anchovies and saffron but this is just another version and it should illustrate to people that recipes in cookbooks do not have to be followed to the letter and you can change them around, because you may not have all the ingredients available or simply to comply with your own taste. So remember you can always experiment with recipes. Have fun, and explore.

Schiavelli Pasta Recipe

1 large head cauliflower, core and cut into

1-1/2” pieces

10 cloves of garlic, peeled

2-28 oz. cans crushed San Marzano Tomato’s

1 medium onion, minced

½ teaspoon crushed red pepper

¼ cup olive oil, salt and pepper to taste

1.  Place half the oil in a large pot with the minced onions.  Sauté for three minutes. Add  five cloves of  garlic that have been thinly sliced. Sauté for 3 minutes over low heat. Add Red Pepper, sauté for 2 minutes.

2. Add tomatoes and simmer over low heat for 45 minutes.

3. While tomato sauce is simmering, place  remainder of olive oil  in a  large  frying pan and sauté the cauli-flower over medium heat for 12-15 minutes until it is slightly browned.

4. Add remaining 5 whole garlic cloves with cauli-flower.  Sauté for about 5 minutes.  Add salt & pepper

to taste.

5.  Add cauliflower to tomato sauce and cook for 10 minutes.

6.  You can use almost and pasta for this sauce, although short pasta such as rigatoni, ditalini,  orechietti, or cavatappi work best.

7.  Cook the pasta according to directions on package,  drain, pour sauce over pasta and mix.

8.  Serve with grated Pecorino Romano or Parmigianno Reggiano.

NOTE: If you’d like to use anchovies and saffon like Vincent does, you can add a pinch of saffron and three minced anchovy filets at step number (4), sauté’ for two minutes. Continue to # 5 .

BOOKS by VINCEBT SCHIAVELLI and DANIEL BELLINO-ZWICKE