Patsy's Italian Family Cookbook (25 page)

6 slices bacon, cut into ½-inch pieces

Half a ⅛-inch-thick slice prosciutto, cut into ⅛-inch-wide strips

⅓ cup extra-virgin olive oil

2 medium onions, finely chopped

1 pound linguine

½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

3 large eggs, beaten

Salt and freshly ground black pepper

¼ cup fresh basil chiffonade (see
here
)

1.
Bring a large pot of salted water to a boil over high heat.

2.
Meanwhile, cook the bacon in medium skillet over medium heat, stirring often, until crisp and browned, about 6 minutes. During the last minute or so, stir in the prosciutto. Using a slotted spoon, transfer the bacon and prosciutto to paper towels to drain.

3.
Pour out the fat and wipe out the skillet. Add the oil to the skillet and heat over medium heat. Add the onions and cook, stirring occasionally, until lightly browned, about 4 minutes. Set the onions aside.

4.
Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve 1 cup of the pasta cooking water. Drain the linguine.

5.
Add the reserved onions, reserved pasta water, bacon, and the prosciutto to the pasta cooking pot and bring to a boil. Add the drained linguine and grated cheese and mix well. Reduce the heat to very low. Stirring constantly, mix in the beaten eggs and cook just until the sauce thickens, about 30 seconds; do not boil. Remove from the heat and season to taste with salt and pepper.

6.
Transfer to a large serving bowl and top with the basil. Serve hot, with more Parmigiano cheese passed on the side.

Rigatoni with Broccoli Rabe and Sausage

MAKES 4 TO 6 SERVINGS

Hearty with sausage and broccoli rabe, this is a filling pasta that can be served as a main course meal. Patsy’s version has a little bacon in it, too, as well as provolone to smooth out the bitterness of the broccoli rabe.

1 pound broccoli rabe, ends trimmed, very coarsely chopped

¼ cup plus 1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

2 cups water

12 ounces hot Italian pork sausages, casings removed, cut into bite-size pieces

2 slices bacon, cut into ½-inch pieces

1 cup coarsely chopped canned Italian plum tomatoes

Salt and freshly ground black pepper

¾ cup shredded mild provolone cheese (3 ounces)

1 pound rigatoni

½ cup ricotta cheese, at room temperature, for serving

1.
Wash the broccoli rabe well in a large bowl of cold water. Lift the broccoli rabe out of the bowl and transfer to another bowl, leaving any grit behind in the first bowl. Do not dry the broccoli rabe.

2.
Heat ¼ cup of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the wet broccoli rabe with the 2 cups water and bring to a boil. Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the broccoli rabe is tender, 10 to 12 minutes. Remove from the heat and cover tightly to keep warm.

3.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, crumbling the sausage as it cooks with the side of a spoon until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to the broccoli rabe.

4.
Pour out any fat from the skillet. Add the bacon to the skillet and cook, stirring often, until crisp and browned, about 6 minutes.

5.
Meanwhile, bring a large pot of salted water to a boil over high heat.

6.
Using a slotted spoon, add the bacon to the broccoli rabe mixture. Stir in the tomatoes. Return the broccoli rabe mixture to medium heat and bring to a boil. Reduce the heat to medium-low and cover. Simmer,
stirring occasionally, to meld the flavors, about 5 minutes. Season to taste with salt and pepper. Reduce the heat to very low and cover to keep the sauce warm.

7.
Add the rigatoni to the boiling water and cook according to the package directions until al dente. Drain well and return the rigatoni to its cooking pot. Add the provolone cheese and about one-quarter of the broccoli rabe sauce and mix well to melt the cheese. Transfer to a large serving bowl and top with the remaining sauce. Spoon into individual bowls, and top each serving with a dollop of the ricotta.

Time Spares No One

I have only seen my dad cry three times: At his dad’s funeral, at his mother’s funeral, and after a visit from Sinatra. It was in Frank’s later years, when time was catching up with him, and his memory was becoming very unreliable. We were all sitting upstairs when Frank looked sad and said, “I really miss that guy.” Dad asked, “Who do you mean, Frank?” The Chairman answered, “You know, the little guy with one eye. What was his name?” My dad was so choked up that he had to leave the table. Frank could not remember the name of Sammy Davis, Jr., with whom he had entertained millions.

Giovanna’s Penne with Cauliflower and Anchovy Tomato Sauce

MAKES 4 TO 6 SERVINGS

My wife’s grandmother, Giovanna, came from Sicily. She cooked a full meal every day for as long as she was able. She taught us all how to make a great meal with humble ingredients.

1 cup
Seasoned Bread Crumbs

¼ cup olive oil

4 garlic cloves, minced

One 2-ounce can anchovies in oil, drained and chopped

One 28-ounce can crushed tomatoes

1 small head cauliflower, broken into florets

¼ cup chopped fresh basil

1 pound penne

1.
Position the broiler rack about 6 inches from the heat source. Spread the bread crumbs on a small rimmed baking sheet. Broil, stirring occasionally, until the bread crumbs are toasted, 1 to 2 minutes. Let cool.

2.
Place a steamer insert in a large saucepan. Add enough cold water to come just short of the insert and bring to a boil over medium heat. Add the cauliflower and cover tightly. Steam until the cauliflower is crisp-tender, about 5 minutes. Remove from the heat and uncover.

3.
Heat the oil and garlic together in a large saucepan over medium heat, stirring often, until the garlic softens, about 2 minutes. Add the anchovies and cook, mashing them into the oil, about 1 minute. Stir in the tomatoes and bring to a boil. Reduce the heat to medium-low. Simmer, stirring occasionally, until slightly thickened, about 35 minutes. Add the cauliflower and basil and cook until the cauliflower is very tender, 10 to 15 minutes.

4.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook according to the package directions until al dente. Drain the penne and return it to its cooking pot. Add the sauce and stir well. Transfer to a large serving bowl and top with the half of the bread crumbs. Serve hot, and pass the remaining bread crumbs.

Cheese Manicotti

MAKES 6 SERVINGS

You can buy dried manicotti shells at the supermarket, but if you are a Scognamillo, you only make your “mani-got” with fresh pasta. (If you are making this with homemade pasta, you may have to piece together a couple of sheets to get the right size.) This is yet another Patsy’s recipe everyone expects to contain a secret ingredient. Sorry, but it is only good ingredients and a little time.