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.
Maccheroni Calabrese with Asparagus in Alfredo Sauce
- 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
- Blanch the asparagus and cool under cold water and set aside.
- Cook the pasta as directed on package.
- Melt the butter in a pan.
- Add the cream, parmigiano reggiano, salt and pepper and stir until the cheese has melted.
- Add the pasta and asparagus and toss to coat.