Today, we plate up some pasta and discuss sauces sans tomatoes. Molly fixates on spelunking while Matthew's cookbook collection comes under fire. It's Loren vs. Bastianich so cast your votes, boil some water and sauce it up.
Pasta Bible Pasta (aka Mezze Maniche Rigate with Scallions)
Adapted from The Pasta Bible, Silvio Rizzi
Rich and buttery without being heavy, this fresh-tasting dish is good any time of year.
- 3/4 lb mezze maniche rigate or rigatoni
- 1 bunch scallions (6 thick or 12 thin), white and light green parts only, thinly sliced
- 4 tbsp butter
- 1/2 bunch Italian parsley, minced
- 2 egg yolks
- 1/2 cup freshly grated Parmigiano-Reggiano
- Melt 4 tbsp butter in a skillet over medium-low heat.
- Add the scallions and cook gently 15 minutes, turning the heat down if the scallions threaten to brown. Let cool until merely warm (5-10 minutes; the exact temperature isn't critical as long as it won't fry the eggs) and stir in the egg yolks, parsley, and cheese.
- Meanwhile, boil the pasta in a large pot of salted water. When al dente, reserve some cooking water, drain, and add the pasta to the scallion mixture. Toss well to mix, add some reserved cooking water if it seems too dry, season with salt, and transfer to 4 heated bowls