Preparation:
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
Cut pasta into funny shapes and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes. Add beans and red wine and reduce liquid by half. Add Parmesan and remove from heat.
Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5732) |
