From as early as I can recall, I’ve always enjoyed pasta dishes and I’m pleased that there are endless pastas, recipes and combinations yet to be tried out.
First, here’s a gift from me, well…a gift from Barilla pasta. A couple of weeks ago, Mario Batali guested on Rachel Ray’s talk show and he shared with all us viewers that we can all download a free on-line cookbook from from Barilla’s web site, featuring recipes from an array of celebrities.
Everytime a cookbook gets down-loaded, Barilla pasta will donate $1 to America’s Second Harvest…now how good is that?
Another Italian-American that I enjoy is Giada DeLaurentis. She seems to have a knack for stretching, tweaking and revitalizing Italian food without compromising it’s origins nor taste.
I saw here make this rigatoni dish which combined butternut squash, shrimp and basil…yum!
When I was making this dish, I was very tempted to disregard her milk use and go all out with cream but please resist.
The combo of the pureed squash and milk will surely give your sauce a rigatoni-sticking nature. No need for cream here.
For a pasta dish that tastes rich, it’s remarkably a healthy one. Milk, pasta, basil, garlic…cheese is your main in indulgence here but we’re making pasta, right? No skimping on cheese.
I made this dish using leftover roasted squash that I had in the freezer. I thawed it, mashed it in with the garlic and olive oil and simmered it with the stock. The result was true to Giada’s version too. I also deviated from her dish by tossing my shrimp in some salt, sweet paprika and chili flakes because, I like the easy result I get from this seasoning.
Otherwise, stick to her recipe and you’ll enjoy a pasta with all the richness of a cream sauce, but without it!
Do you ever sleep? I’ve noticed that you posted this at 5:10 AM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yesterday, I thought, well he is taking a rest on Sundays, like the one up there, but no!!!!! You did post on Sunday and now again monday! You are my hero :D
Now, talking about pasta… I’m having some for lunch, a different one, but I’m copying your sauce!
You should go for a Big Siesta ;-)
Ayyy, Paisan, this is one wicked awesome pasta.
This pasta (especially with the prawns on top) looks devine. I have a butternut squash languishing in the fridge after I dumped Martha’s tagine for Antonia’s, so this could be a great way to use it. I would also be delighted to help a good cause by downlaoding the cookbook – if I can coax my slow computer to do it.
Like the idea of combining the prawns and butternut squash in this way – interesting textures. Yum! And I’m getting bored with my usual tomato pasta dinners, so this is very welcome inspiration! Will have to go look up that online cookbook :-)
Looks great, paisan! I guess there are two good reasons to like Giada ;)
I’m surprised you remembered her name (see previous pancake post). Your learning, kiddo :)
That looks awesome Peter! Yummmmm
Oh, Peter this looks delicious! I want it NOW! And it’s probably something I can work into the “diet” since there is no cream involved. Thanks for sharing!
This pasta does sound good and heart healthy too which is an added bonus :D I always watch Giada’s shows if I can. I like it when her husband is on..he clearly adores her :D
I am glad to be back in the circle of my favorite foodies! This looks great Peter! I adore pasta and Giada is one Food TV person, along with a few others on Sat. morning, that I watch religiously.
I downloaded this a little while ago but have yet to use any of the recipes. This one looks really good though, now you’ve got me craving it!
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
I am green with envy – Peter blogs and the ladies jump.. The shrimp pasta does look very comforting.
Nuria, never sleep…El Vampiro!
Susan, Grazie bella.
Cakelaw, that batch of squash just found it’s calling.
Jenn, double-yum!
Ah yes Christine, you’ve invested in a weddding dress..behave until after the wedding!
Val, did you know Giada is due this spring?
Deb, welcome back!
Brilynn, I too have an enormous recipe backlog.
Nina, I like impressing the ladies…I feel like Maurice Chevalier!
I love pasta, this one sounds delicious.
You are still my favourite, you have been tagged
http://kopiaste.blogspot.com/2008/02/and-award-goes-to.html
Yum, I like spicy shrimp. That reminds me a little of a fra diavolo. I have some giant prawns that need eating. Hmm..
Also, you just reminded me that I need to make a “Rachael Ray is a F&#%ing Hack” post this week for Diatribe Day. I’m a little dismayed that Batali enabled her by making an appearance on her show.
Excuse me while I wipe the drool off my chin! Those pictures are out of this world! The shrimp are perfect, and combined with butternut squash and the pasta…..wait, I’m drooling again!
I love pasta.
I always buy barilla. I think they are the best.
Pasta with shrimp and basil that has to taqste delicious.
I hope we in Europe too can download the book.
I will go to the site and try after a while
Thanks for posting about the cookbook, Peter! I’ve downloaded it and can’t wait to look through it. This pasta sounds (and looks) wonderful. I love everything I’ve tried from Giada.
I only eat pasta made in Italy – the American ones suck. They just don’t stand up to the real thing.
And this sauce? This looks crazy good! I love the idea of pureed butternut squash as a thickener for sauce. Genius!
Bravo, Paisano! Your pasta dish looks great. The photos make me want to dig right in. Better than Giada’s (and I love Giada)!
boy, looks great Peter! I made riggatoni too and will be posting it soon:)
Heather, I use to have big Hatorade on Rachel but I’ve mellowed on her. Feel free to be candid! lol
Sher, this was a pleasant surprise.
Happy, you should still be able to D/L the book.
Pam, Giada’s quite creative, more than just boobs on a tube.
Toni, I’ve noticed that with some N.American orzo…blech!
Sticky, thanks for all your flattering comments today.
Mansi, I’ll watch out for your Raj Rigatoni!
Peter, I too have nominated you for the Excellent Blog Award! You must have been a good boy this week!
This pasta with squash and prawns sounds realy good!
Peter the vampire…
I’m a little embarassed, but, sometimes I go to bed when you wake up.
Ok, now on to the dish. Mama Mia! It looks fabulous. The pasta looks nice and al dente. I love rigatoni.
My sleep schedule is all over the place. I love all these elements. A good way to sneak some veggies and goodness into my boyfreinds favorite pasta , cream, and shrimp.
In Italy we prefer simpler pasta than in othre countries. Your prawns pasta loooks delicious. Next time try with linguine ;-)
Francesca
Thanks for that, I will certainly be downloading that wonderful cookbook. This pasta looks great, YUM!
I can’t wait to make this. I will be able to get some fresh boat shrimp on Wednesday so I guess that will be the day!!!
Oh! Mouth watering pictures :-) Wanna take some of that into my plate and have it. Giada DeLaurentis is my fav too. I’m gonna try this recipe. Thnx for sharing!!
http://www.zaiqa.net
Holler, nah…just a good thespian!
Emiline, who’s the vampire…all-nite party-girl!
Glam, the beau’s gonna love it.
Francesca, the best pastas are one’s with merely 3-4 ingredients, I agree.
Pixie, click your heels and make a wish!
Judy, fresh boat shrimp…Holy Captain Dan!
Mona, you’re very welcome and thanks for visiting.
From one Paisan to another, Bravo Peter!!
This looks delicious!!! As an italian I can say… bravo!
Peter – I made this tonight and it was incredible. I followed the recipe completely but for the spicy shrimp (I didn’t think the kids would go for that). I also used goat milk for the milk. This turned out so good! And yes the boat shrimp were great!!!
Thanks for the link to the online cookbook. (like I need more recipes…)