On this Thanksgiving Day, I give thanks for the fact that I only need to eat Thanksgiving food but once a year. I’m sure that the Pilgrims meant well; they just didn’t have access to mozzarella. Yes, I know that this is treasonous, but I’ll take a crispy chicken thigh over a slice of turkey any day. Stuffing? Please, give me some crusty Italian bread instead. Yams? They should stay in the ground. And as for marshmallows, they are for smores. Thus, like any red-blooded Italian- American, we’ll be starting the feast with pasta. My goal will be to fill up on antipasti and pasta, and then politely nibble on the rest.
And today, I’m trying something new: Espresso infused pasta from La Fabbrica della Pasta in Gragnano, Italy, made in partnership with Neapolitan espresso maker Kimbo. I found their pasta at Claudio’s in South Philadelphia. Add a little cream and mascarpone, and voila, better than tiramisu (assuming you love coffee).
For this new find, I am thankful (and for my wonderful family and friends too).
Happy TG and Buon Appetito!
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Sunday Pasta®: Fussili al Caffe con Mascarpone (coffee and cream)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound fussili al caffe
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1 cup cream
- 1 cup mascarpone cheese
- Salt, to taste
- Parmigiano-Reggiano cheese, grated
- In a large skillet, heat the butter and add the shallot. Add the cream and reduce to simmer and let cook for about 10 minutes. Add salt and pepper to taste. Mix in the mascarpone.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add to the skillet.
- Serve immediately with a sprinkle of Parmigiano.