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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This pasta makes a great side dish. Recipe is from Rachael Ray. This recipe is best made with freshly grated romano cheese. Be sure to use the pepper - it is a main ingredient! This makes a great side dish for Thinly Sliced Beef Cutlets With Bistro Gravy . Ingredients:
1 lb acini de pepe-shaped pasta or 1 lb your favorite small shell pasta |
2 teaspoons coarse black pepper |
1 cup pecorino romano cheese, grated |
Directions:
1. Bring a large pot of water to a boil for the pasta.
2. When the water is boiling, add some salt and drop the pasta.
3. Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.).
4. When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl.
5. Drain the pasta and toss it in the bowl with the pepper.
6. Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce.
7. Season the pasta to taste with salt if necessary.
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