FUSILLI LUNGHI BUCATI NEAPOLITAN STYLE

Pasta entree - complete meal


1 lb fusilli lunghi bucati (hollow curly pasta - very long)
1/2 lb ground beef
1/2 lb peas (fresh shelled or frozen)
1 28-oz can peeled San Marzano
grated cheese (pecorino or parmigiano)
2 tbsp extra virgin olive oil
1/2 cup dry white wine
salt


In a deep skillet with lid, over medium-high heat, warm up the olive oil and sautee meat until well browned.

Deglaze skillet with wine the, once alcohol is evaporated, add peas, tomatoes and salt; mix well to combine then lower heat and simmer for about 25-30 minutes or until sauce thickens.

While sauce is cooking, bring a tall pot of water to boil, add salt then pasta, stir and cook until al dente, about 10-11 minutes.

Drain, reserving the water, and arrange pasta in the skillet with sauce, toss to coat evenly and cook for about 2-3 more minutes (add water, little by little, is sauce thickens too much).

Serve immediately sprinkled with grated cheese.

This recipe serves about 6.


- It is always better to cook pasta a couple minutes less and finish to cook it into the sauce: result will be much better because pasta absorbs the sauce's flavor. In order to do so, always reserve some of the water you're cooking pasta in, when you drain.
- You can use chopped or strained San Marzano, as you prefer.