Pasta Primavera (red)
Pasta Primavera (Rosso)
by James Belardo
Believe it or not, the celebrated Pasta Primavera was originally concocted by a New York City chef visiting Nova Scotia, Canada (circa 1975). It was also based a cream sauce although our derivative omits the butter and cream and uses a tomato based sauce. The story reads that the recipe was created in Nova Scotia by either Sirio Maccioni and Jean Vergnes (the chef at Le Cirque) or, as Sirio claims himself, his wife Egidiana threw the ingredients together on the same trip. Another chef, albeit amateur, claimed to have shown the recipe to Macchioni and Vergnes himself. Everyone seems to agree that Vergnes refused to allow the dish to be prepared in the kitchen and when requested had been prepared in the hall.
This particular salute will be the red version, omitting the butter and cream. Look forward to our white version coming soon!
1 28 oz. can plum tomatoes (hand-crushed) or 2 quarts fresh cherry tomatoes, quartered
1 small onion, diced
1 red bell pepper
1 green bell pepper
1 cup chopped cremini mushrooms
2-3 cloves garlic, diced
1 cup loosely cut fresh basil (or frozen)
1 cup white wine (Pinot Grigio)
1 cup vegetable stock
2 -3 tbsp olive oil
fresh lemon juice (1/2 medium-large lemon)
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste
1. On medium-high, Pre-heat 2-3 tbsp of olive oil in a sauce pot or dutch oven. Add the onions and when they begin to turn a bit translucent, add the diced garlic and Peperoncino Fiocchi (hot pepper flakes) (optional).
Garnish with fresh basil and grated Pecorino Romano.