Pasta con Marisco and Gaujillo Tomato Ragu2020-03-11
For the pasta:
Bring a large pot of water to a boil.
In a medium rondo, sauté the garlic, shallots, chili flakes, capers, artichokes, cumin, and sun dried tomatoes in olive oil until slightly browned.
Deglaze with wine and reduce by half.
Cook the pasta according to the directions.
Add the fish broth and 2 cups of pasta cooking water to the sauce.
Drain the pasta and toss with the sauce.
Add 1½ cups of roasted guajillo tomato pasta, spinach, and butter. Toss to combine.
Serve in hotel pans.
For the roasted guajillo tomato paste:
In a small pot, boil water and add the guajillo chilies. Simmer until they are soft, then set aside.
On a sheet tray, add oil, tomatoes, guajillo chilies, garlic, salt, and pepper.
Roast in a 375°F oven for 20 minutes, or until browned and soft.
In a blender, combine the roasted vegetables and remaining ingredients. Puree until smooth.
For the fish stock:
In a medium pot, combine the ingredients and bring to a simmer.
Cook for 45 minutes. Remove any foam from the top.
Strain the broth and set aside.
- 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