Pasta con Marisco and Gaujillo Tomato Ragu

2020-03-11
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

For the pasta:

Step 2

Bring a large pot of water to a boil.

Step 3

In a medium rondo, sauté the garlic, shallots, chili flakes, capers, artichokes, cumin, and sun dried tomatoes in olive oil until slightly browned.

Step 4

Deglaze with wine and reduce by half.

Step 5

Cook the pasta according to the directions.

Step 6

Add the fish broth and 2 cups of pasta cooking water to the sauce.

Step 7

Drain the pasta and toss with the sauce.

Step 8

Add 1½ cups of roasted guajillo tomato pasta, spinach, and butter. Toss to combine.

Step 9

Serve in hotel pans.

Step 10

For the roasted guajillo tomato paste:

Step 11

In a small pot, boil water and add the guajillo chilies. Simmer until they are soft, then set aside.

Step 12

On a sheet tray, add oil, tomatoes, guajillo chilies, garlic, salt, and pepper.

Step 13

Roast in a 375°F oven for 20 minutes, or until browned and soft.

Step 14

In a blender, combine the roasted vegetables and remaining ingredients. Puree until smooth.

Step 15

For the fish stock:

Step 16

In a medium pot, combine the ingredients and bring to a simmer.

Step 17

Cook for 45 minutes. Remove any foam from the top.

Step 18

Strain the broth and set aside.

Ingredients

  • 3 lb. Barilla® Rigatoni
  • 6 ea. garlic cloves, sliced thin
  • 1½ cups shallots, minced
  • ½ cup sun dried tomatoes, chopped
  • 6 oz canned artichokes
  • 1½ tbsp. capers
  • 18 oz spinach
  • 1 tbsp. cumin
  • 1 tbsp. chili flakes
  • Fish stock
  • 24 oz shrimp (16/20)
  • ¾ cup butter
  • 3 cups roasted guajillo tomato paste
  • 1½ cups cilantro, chopped
  • 24 oz grated manchego cheese
  • 6 lemons, zest only
  • For the roasted guajillo tomato paste:
  • 38 ea. dried guajillo chilies
  • 36 ea. roma tomatoes
  • 2 cups tomato paste
  • 3 cups sun dried tomatoes
  • 18 ea. garlic cloves
  • For the fish stock:
  • 2 ea. fish heads and bones
  • ½ cup celery
  • 2 ea. onions
  • 8 ea. garlic cloves
  • 8 ea. guajillo chilies
  • 1 ea. carrot
  • 2 tbsp. dashi powder
Recipe Type:

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Nutritional Info

This information is per serving.