Saturday, June 20, 2009

Pasta Moment: Spaghetti All'Alfonso



My cousin Marian and Katrina introduced me to this pasta dish when we pigged out in Cibo circa 2007. I was still pregnant then with little J that time. I loved it so much but I couldn't think of how to do it!

If it weren't for my good friend Sheila's skills and cooking talent, who would have thought that this pasta dish can be made at your own home, in your own kitchen, anytime you like -- for less? Thank you, Marce!!!

However, since I do not have
Rigatoni pasta available, I used spaghetti noodles instead, so what d heck!

Cibo's
Rigatoni All'Alfonso (Shrimps, chives, stewed tomato, cream, chili peppers) is one of the best pasta dishes I have ever tasted. I usually order their Spaghetti Alla Pescatora (Sauteed seafood, stewed tomato) but when I had a taste the Alfonso, I already changed favorites right after my first mouthful of it. :-)

I am indeed greatful to CIBO that they are so generous to put the ingredients
in their Menu. Yahoo! And it's up to you how to put them all together!

What did I use?


Cooked spaghetti pasta


For the sauce:

Olive oil
about
2 cloves of garlic

medium sized onion, chopped

Canned Peeled Tomatoes (don't forget to out the seeds first!)

about 1/2 cup of tomato sauce (extra, but optional!)

1 pack of Nestle All Purpose Cream

Salt and Pepper to taste

1/2 kilo of shrimps, peeled and deveined
Chili Pepper Flakes (some for the sauce, and some for garnishing)
Spring Onions chopped, for garnishing

Parmesan Cheese, for garnishing


Note: Finding out that you can actually use Canned Peeled Tomatoes is the easiest way to sport this dish, instead of going through the process of stewing tomatoes!
So the how to --- saute onion and garlic in olive oil until onion is translucent, then add the tomatoes and the sauce from the can and crush them. You can actually add a little more tomato sauce of you like. Then add the cream, salt and pepper, chili pepper flakes and let it simmer. Taste a teaspoonful and if it's all good, throw in the shrimps and cook for another 3 to 4 minutes until the shrimp is cooked. Let's not overcook!

Ready your pasta on a plate, pour over a ladle full of the sauce on it, sprinkle some more chili peppah flakes if you want, chopped chives and your parmesan cheese!




Delizioso! :-)

2 comments:

  1. Did a test run of this in my own kitchen and it was FABULOUS! Thanks so much for sharing this recipe!

    http://tkkt.wordpress.com/2009/11/14/shrimp-scampi-pasta/

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  2. hi! i just checked my comments now. sorry for the late reply! wow! thank you for trying this out! glad you liked it! :) visited your site as well! :)

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