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) (gluten free for gluten free)
- 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.
Yum! This looks very simple and delicious. I have never seen that pasta shape before. It would be good in pastitsio!
when I first saw the pic, i thought it was white asparagus!
Bellini Valli says
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!
I love odd shaped macaroni too!
Me too, I thought it was white asparagus 🙂
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..:-)
oops looks like im not alone with this “avis” 🙂
That just looks like great fun to eat!