Giada Berlusconi - Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes

• 1 pound Bucatini pasta
• pound guanciale (do not use bacon), cut in inch strips
• 1 (14 oz) can San Marzano tomatoes, passed through the food mill
• 2 tablespoons lard
• tablespoon crushed red pepper flakes
• 1 cup freshly grated Pecorino Romano cheese
• salt
• kosher salt

• 1 pound Bucatini pasta
• pound guanciale (do not use bacon), cut in inch strips
• 1 (14 oz) can San Marzano tomatoes, passed through the food mill
• 2 tablespoons lard
• tablespoon crushed red pepper flakes
• 1 cup freshly grated Pecorino Romano cheese
• salt
• kosher salt

Heat lard in asaucepan over medium heat. Add guanciale andred pepper flakes. Brown over low heat for two minutes. Add tomatoes. Season with salt.Taste. Bring to a boil,then reduce heat and simmer for about ten minutes.

Cook pasta aldente. Drain andtransfer to the saucepan. Stir and coatwith the sauce. Add Pecorinocheese. Toss to coat andserve. Cooking Time: 20 min. Serves:Difficulty:Ingredients

• pound Calamaretti pasta
• pound cleaned squids, cut into small thick rings
• 1 (14 oz) can tomato pure
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded, finely chopped
• cup white wine
• cup flat-leaf parsley, chopped
• kosher salt

• pound Calamaretti pasta
• pound cleaned squids, cut into small thick rings
• 1 (14 oz) can tomato pure
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 1 small red chilli, deseeded, finely chopped
• cup white wine
• cup flat-leaf parsley, chopped
• kosher salt

Heat olive oil ina saucepan over medium heat. Add garlic. After a minute, add chilli. Cook for aboutfive minutes, stirring. Add tomato pureand wine. Bring to a boilthen reduce heat to medium.

Add squids. Cook for threeminutes or until tender. Remove from heat.Stir parsley in. Cook pasta aldente, drain and transfer to the saucepan. Stir gently for acouple of minutes.

Campanelle

Campanelle al Forno(Baked Campanelle with Mozzarella andParmigiano Cheese)Preparation Time: 10 min. Cooking Time: 25 min. Serves:Difficulty:Ingredients

• 1 pound Campanelle pasta
• 1 cup finely shredded Mozzarella cheese
• cup freshly grated Parmigiano Reggiano cheese
• 2 tablespoons extra virgin olive oil
• kosher salt

Directions Preheat oven to400F. Serves:Difficulty:Ingredients

• 1 pound Campanelle pasta
• 1 cup finely shredded Mozzarella cheese
• cup freshly grated Parmigiano Reggiano cheese
• 2 tablespoons extra virgin olive oil
• kosher salt

Directions Preheat oven to400F.

Bring a pot of saltedwater to a boil. Cook pasta untilvery al dente (two minutes less than the instructions on the package) anddrain . Transfer to the baking pan. Add olive oil,mozzarella, half serving of Parmigiano cheese and stir. Sprinkleremaining Parmigiano on top. Bake until cheese melts (about tenminutes).

Serve immediately.

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