Ziti With Nduja And Shrimp Recipes

Steps:

• Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
• Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high. Cook the pasta, reserving 1 1/2 cups pasta cooking water and draining the pasta about 2 minutes before al dente.
• In the bowl of a food processor fitted with a blade attachment, pulse the torn bread until coarsely chopped. Skip this step if you are using panko.
• In a large skillet, heat 2 tablespoons oil over medium. Add the bread crumbs, and toast until golden-brown, about 3 minutes. Transfer to a bowl to cool. Add the lemon zest and parsley, season with salt and toss to coat.
• Using a paper towel, wipe out the skillet and heat the remaining 3 tablespoons oil over medium heat. Cook the shallots until softened, about 1 minute. Add the garlic and cook until fragrant and golden-brown around the edges, about 2 minutes.
• Crumble in the 'nduja and cook, using a spatula to break it up into smaller pieces, until the oil is bright red from the chiles in the pork, about 3 minutes.
• Add the tomatoes and their juices, tearing the tomatoes into smaller chunks with your hands as you add them to the skillet. Reduce the heat to medium low and simmer the sauce, scraping the bottom of the pan occasionally, until slightly reduced, about 6 minutes.
• Stir in the shrimp, broccoli rabe, pasta and 1/2 cup of the reserved pasta cooking water. Cook, stirring occasionally, until the pasta is al dente, about 3 minutes, adding more pasta cooking water as needed.
• Stir in the lemon juice and season to taste with salt. Top the pasta with the seasoned bread crumbs and a pinch of red-pepper flakes, if using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.