Maccheroni Calabrese with Asparagus in Alfredo Sauce

Maccheroni Calabrese with Asparagus in Alfredo Sauce

The other day I came across an interesting looking pasta at the grocery store called maccheroni calabrese. The maccheroni calabrese is a 2-3 inch long rolled up tubular pasta. I immediately though of using it with asparagus because of the similar shape. I decided to go with a simple alfredo sauce which is a sauce made from butter, cream and parmigiano reggiano. It was an easy and tasty dish. I always enjoy finding new shapes of pasta.

1 handful asparagus
1 serving Maccheroni Calabrese (or other pasta)
1/2 tablespoon butter
2 tablespoons heavy cream
1 tablespoon parmigiano reggiano
salt and pepper to taste

1. Blanch the asparagus and cool under cold water and set aside.
2. Cook the pasta as directed on package.
3. Melt the butter in a pan.
4. Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
5. Add the pasta and asparagus and toss to coat.


Elly said...

Yum! This looks very simple and delicious. I have never seen that pasta shape before. It would be good in pastitsio!

SteamyKitchen said...

when I first saw the pic, i thought it was white asparagus!

Bellini Valli said...

We have this pasta at our local Italian food shope Kevin. They seem to have everything that others don't have...corn flour, Greek oregano... I love the use of the asparagus and the alfredo for this pasta. Very tasty combination!

Maryann said...

I love odd shaped macaroni too!

Cynthia said...

Me too, I thought it was white asparagus :)

Dhanggit said...

the first time i looked at the photo i thought these were green and white asparagus, but after reading the white stuff was pasta.;havent seen a big pasta like that before..:-)

Dhanggit said...

oops looks like im not alone with this "avis" :-)

Pixie said...

That just looks like great fun to eat!

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