BUCATINI RIGATI OLIO AGLIO E ASPARAGO
Bucatini Rigati Olio Aglio e Asparago
- Servings: 4-6
- 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.