Posts Tagged ‘Gemelli’


I truly think pasta, well of course I meant to say macaroni is my favorite food.  The ways to prepare it are endless and seasonal too.  I know because I make it in all the seasons.  My sister-in-law, Stacey, brought this recipe with her when she and Matt visited us in Ocean Grove.  When she told me to buy just 1# of Gemelli, I thought to myself that we would never have enough food BUT I was wrong.  I was also concerned about the heat because our air-conditioners are not in yet and I was afraid this was going to be a heavy meal BUT I was wrong!

Hands on time – 10 minutes

Total Time: 30 minutes


1 lb of Gemelli pasta (recipe calls for fettucine)

3 TBS olive oil

1 medium red onion, sliced

2-3 garlic cloves, smashed

4 hot Italian sausages, casings removed – we used hot turkey sausage and used the whole package of 6

1 pint of red or yellow cherry or grape tomatoes

2 TBS red wine vinegar

3/4 tsp Kosher salt – I don’t measure

1/4 tsp black pepper – I don’t measure

1/2 cup torn fresh basil leaves – we used close to a cup

1 cup of arugula, torn

1/2 cup grated cheese (Peccorino, Parmesan, Romano)


Heat oil over medium-high  heat in braising pan or deep skillet.   Add onion and garlic and cook till onion softens 2-3 minutes. Add sausage, using wooden spoon to crumble sausage, cook about 5 minutes.  

Once the water is boiling, add the pasta.

Add tomatoes and cook until the skins burst, about 8 minutes.  Stir in the vinegar, salt and pepper.

Once pasta is cooked, drain it and add to the sausage mixture.  Add in the basil and the arugula.  Toss gently to combine and sprinkle with the cheese.

We used the braising pan as our serving dish (which is why I LOVE my braising pan)

Original recipe from Martha Stewart



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Pasta with Cauliflower


The other night I made a really tasty pasta dish, the perfect Sunday night supper.  The recipe which came from Wegman’s and called for using a pasta called Barilotti which is a thick twisted curl of macaroni.  It’s also a little pricey so I opted to use Gemelli or Cavatelli.  This is a great vegetarian meal.

1 lb pasta such as Cavatelli or Gemelli

1/2 cup Panko bread crumbs

2 TBS basting oil

1/2 cup grated Pecorino Romano cheese

1/4 cup olive oil

1 TBS chopped garlic

3 anchovy fillets

1/2 TBS crushed red pepper

1 1/2-2 lbs cauliflower, cut into 1 ” pieces (about 6 cups)

1/2 cup water

1 tsp salt

2 TBS fresh Italian parsley

Ground black pepper to taste

Use a braising pan – a heavy Dutch oven would be a good second choice

Combine panko and basting oil in small bowl.  Toast in braising pan on MEDIUM, stirring constantly, 3-4 minutes until golden brown.  Transfer to small plate to cool. Then toss with grated cheese in a small bowl.

Heat olive oil, garlic, anchovies and hot pepper on MEDIUM-LOW.  Cook, stirring 2-3 minutes, until anchovy fillets dissolve.

Raise heat to HIGH.  Add cauliflower, water and salt; stir.  Bring to simmer;  Cook, stirring occasionally, about 10 minutes or until water is evaporated, cauliflower is tender.  Turn off heat.

Add cooked pasta to cauliflower; stir to combine.  Add half the panko/cheese  mixture and parsley to pan.  Stir.  Season to taste with salt and pepper. 

Garnish with remaining panko/cheese mixture.

Recipe courtesy of Wegman’s  –  Bring Home A Taste of Italy

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