Pasta Modern by Francine Segan Read Free Book Online

nuts, slowly streaming in 3 tablespoons oil until smooth. Refrigerate the remaining roasted kabocha for another purpose.
Boil the pasta in salted water until it is al dente. Drain and toss with the pesto, seasoning with salt. Serve topped with a sprinkle of pepper and a drizzle of balsamic.
BEHIND THE SHAPE
Reginette , which means “little queens,” are one of a group of pasta named after Italy’s royalty, which includes regine —queens—and also mafalde , after Princess Mafalda, daughter of Victor Emanuel III. Tripolini are a thinner version with ruffles on only one side, evocative of a queen’s crown.



RADIATORE WITH RADICCHIO, BEER & HAZELNUTS
    { Radiatore con birra e radicchio }
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    SERVES 4 | REGION: Veneto
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I tasted this unusual beer-pasta combination at the annual food festival in Umbria called I Primi d’Italia , which celebrates Italy’s first-course dishes. Unique and flavorful, the radicchio rosso di Treviso, affectionately called il fiore che si mangia —the flower that you eat—marries perfectly with the beer’s slightly bitter notes. Sautéed leeks add a subtle sweetness to this dish and hazelnuts give it crunch. I love it with the pale blonde Italian ale called bionda , but any beer you enjoy drinking would be fine.
Olive oil
1 large leek, thinly sliced
¾ cup (180 ml) beer, such as bionda
1 small head radicchio, very finely sliced
Salt and freshly ground black pepper
1 pound (455 g) radiatore or any short pasta
Parmesan or other aged cheese
⅓ cup (40 g) chopped toasted hazelnuts
In a sauté pan large enough to later toss the pasta, heat ¼ cup (60 ml) oil over high heat and cook the leeks until golden, about 5 minutes. Pour in the beer, scraping up any brown bits with a wooden spoon. Add the radicchio, reserving a little for use later as garnish, and cook until it is soft, about 2 minutes. Season with salt and pepper.
Boil the pasta in salted water until it is al dente. Drain and add to the sauce along with a little more beer, if the mixture is dry. Toss the pasta in the sauce until well combined, then stir in grated or shaved cheese to taste. Serve topped with the reserved raw radicchio and hazelnuts.
BEHIND THE SHAPE
Radiatore , radiators, is a pasta shape created after the invention of the car. Other Machine Age–inspired shapes are: ruote , wheels; eliche , propellers; trivelle , industrial drills; and dischi volanti , flying saucers.





PUMPKIN CARBONARA WITH PACCHERI
    { Paccheri alla carbonara }
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    SERVES 4 | REGION: Central and southern Italy
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It would be difficult to improve on that magical combination of simple ingredients in classic carbonara, but this version just might sway your loyalties. Sweet caramelized onions and squash take the place of pancetta, adding an autumnal note plus even more creaminess. When the weather turns cool, you’re sure to find yourself making this again and again. If you like, you can plate this chubby tube pasta upright, what they call “on their feet” in Italy.
1 large onion, thinly sliced
Olive oil
2 cups (230 g) diced, seeded, and peeled kabocha or butternut squash
Salt and freshly ground black pepper
2 large egg yolks
Pecorino or other aged cheese
1 pound (455 g) paccheri or any short, thick pasta
In a large sauté pan over medium heat, warm 2 tablespoons oil and cook the onions until they are very soft, about 8 minutes. Raise the heat to high and continue cooking until the onions are golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
In the same pan, add another 1 or 2 tablespoons and fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and pepper, and keep warm.
In a large serving bowl, beat the yolks with pepper and 2 heaping tablespoons grated cheese.
Boil the pasta in salted water until it is al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated