Pasta del Maresciallo: A Rich and Flavorful Italian Dish
Category: First Courses
Servings: 4
Pasta del Maresciallo is a mouthwatering Italian pasta dish that’s perfect for those seeking something rich yet comforting. With its beautiful blend of tender penne pasta, savory pancetta, fresh tomato pulp, and creamy liquid cream, this dish is a wonderful combination of flavors. Whether you’re serving it for a family dinner or a special gathering, this recipe is sure to be a hit.
This recipe highlights the delicious simplicity of Italian cooking, using fresh ingredients to create an unforgettable pasta dish. Read on to learn how to make it step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Polpa di pomodoro (tomato pulp) | 400ml |
| Panna fresca liquida (fresh liquid cream) | 150ml |
| Penne Rigate (rigatoni pasta) | 320g |
| Cipolle rosse (red onion) | 1 |
| Pancetta dolce (sweet pancetta) | 80g |
| Basilico (basil) | q.b. |
| Olio extravergine d’oliva (extra virgin olive oil) | 2 tbsp |
| Sale fino (fine salt) | q.b. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 570 kcal |
| Protein | 18g |
| Fat | 25g |
| Carbohydrates | 68g |
| Fiber | 3g |
| Sodium | 950mg |
Instructions
-
Prepare the ingredients
Start by peeling the red onion and slicing it thinly. Set aside for later. -
Sauté the pancetta and onion
In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced onion and diced pancetta. Sauté for about 3 minutes, stirring occasionally, until the onion softens and the pancetta becomes slightly crispy. This creates a flavorful base for the sauce. -
Cook the tomato pulp
Add the tomato pulp (polpa di pomodoro) to the pan with the pancetta and onions. Stir to combine, then season with a pinch of salt. Let the sauce simmer for 15 minutes on medium-low heat, stirring occasionally. This will allow the flavors to meld together. -
Boil the pasta
While the sauce is simmering, bring a large pot of salted water to a boil. Add the penne rigate and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a small amount of pasta water to adjust the sauce if necessary. -
Prepare the sauce and pasta
After the sauce has simmered, stir in the fresh liquid cream (panna fresca liquida). Allow the cream to blend into the sauce for a few minutes, making it smooth and rich. Taste and adjust seasoning if needed. -
Combine pasta with sauce
Add the cooked penne rigate directly into the pan with the sauce. Toss the pasta in the sauce for a few minutes, ensuring the pasta is evenly coated. If the sauce is too thick, you can add a splash of the reserved pasta water to achieve the desired consistency. -
Serve and garnish
Plate the pasta in individual servings and garnish with fresh basil leaves. The basil adds a fragrant touch that complements the richness of the dish. -
Enjoy!
Serve the pasta immediately while hot and enjoy this delicious Italian classic with family and friends.
Pasta del Maresciallo brings a touch of Italy to your table, blending simple ingredients into a dish that’s bursting with flavor. This recipe is quick and easy to prepare, yet offers a taste of traditional Italian cooking that will surely impress your guests.
