Rigatoni a la Bruno
Ingredients:
1 cup dry white wine
2 tablespoons fresh oregano (chopped)
2 medium tomatoes (diced)
1 pound large shrimp (20-35 count)
6 carrots and 2 medium zucchini (sliced into ribbons slightly less than 1/8 inch thick using a hand-held mandoline slicer)
! pound rigatoni
4 cloves garlic (chopped)
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste
Procedure:
1) In a large saute’ pan add 1 tablespoon olive oil, the garlic, pepper flakes, white wine and oregano; over medium heat reduce mixture to 1/4 cup then add tomatoes and shrimp and cook for 2-3 minutes more until shrimp turn pink – set aside and wipe out pan
2) Meanwhile, bring pasta water to a rolling boil add 2 tablespoons salt to the water then add rigatoni and cook until al dente (taste after 8-10 minutes)
3) While rigatoni is cooking add remaining 1 tablespoon olive oil to saute’ pan and quickly saute’ the carrot ribbons (salt and pepper to taste) adding the zucchini ribbons after carrots have softened a bit and saute’ until zucchini is just warm – set aside
4) Strain rigatoni then put in saute’ pan, fold in shrimp mixture, then gently fold in carrots and zucchini
5) Place in large dish and serve w/ the Parmesan cheese
Buon Appetito!
