More Great Recipes: Italian | Main Dish | Pasta | Poultry

Bucatini Rigati Olio Aglio e Asparago


User Avatar
Member since 2007

Serves 4-6 | Prep Time | Cook Time

Ingredients

1 Lb Bucatini Rigati
4 TB Extra Virgin Olive Oil
5 to 10 cloves garlic, smashed with the flat of your chef knife
3 TB Italian parsley, chopped
1/2 tsp of crushed red pepper flakes
1/4 cup Pinot Grigio
3/4 cup chicken broth
2 cups Asparagus, Sliced into 1 – 2 inch pieces
Salt and Green Pepper to taste.
1 cup Aged Asiago, grated (For Garnish and serving)


Prepare Bucatini according to Package Directions – Large Stock Pot, this many quarts of water, cover yaddah yaddah....


Once the water boils and you drop your pasta, cover the stock pot, bring it back to a boil, then remove cover and begin timing.


Place a 12-inch high-sided sauté pan or skillet over medium heat.


Add the olive oil.


When the olive oil begins to smoke slightly, add the smashed garlic and sauté until light golden brown all over.


Do not let the garlic get too dark or it will get bitter.


When the garlic is light brown, add chopped parsley and red pepper flakes.


Continue sautéing for another 30 seconds to a minute.


Add Wine and reduce slightly.


Add chicken broth.


Remove pan from heat.


2 minutes before the Pasta will be done cooking, add the asparagus to the pasta water.


Allow the water to return to a boil and cook until the asparagus turns bright green, about 1 minute.


Drain the pasta and the asparagus together and add it to the sauté pan.


Return the sauté pan to medium heat and toss the pasta/asparagus to coat,; Alternatively you can add the pasta/asparagus to a warm bowl, and pour the garlic oil mixture, and toss this way… but the skillet works better..


Season with a couple of pinches of kosher salt and several grinds of either Green or Black pepper



Serve immediately in a warm bowl sprinkled with a little aged Asiago; place more on the table on the side.


Pairs Well With


Notes

I love garlic, much to the distress of my coworkers. I tend to make this dish with 10 cloves of garlic. I realize, however, that not all persons view garlic the way I do... As a vegetable. So I would suggest using 6 cloves the first time, 5 if you want a really mellow garlic flavor.

This recipe looks delicious. I think I'm going to use this recipe for my next neighborhood meal swap. Me and 30 friends currently organize our own meal swap team on www.heyfood.org.

WOW - this sounds amazing! I wish our asparagus was in better condition, I'd run out and make it now. Thanks Shane,
Marcy

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7665 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana