The Italian region of Bologna is the home of fresh and filled pastas. They have the most unique shapes and each pasta shape compliments specific dishes to hold up to the different sauces. Garganelli looks similar to penne but it has a small flap and holds cream sauces perfectly. You can find it at your local Italian market, or make it fresh from scratch using a pasta maker.
Garganelli is a type of pasta very similar to penne. However, there are a few main differences between the two shapes:
- Garganelli is made out an egg based pasta dough. While penne pasta is made out of durum wheat.
- The ridges are perpendicular in length in the garganelli. While parallel in penne.
- Garganelli are homemade from scratch, and they have a noticeable seam where the pasta dough adheres. While penne is a perfect cylinder shape.
I was feeling like some comfort food, and realized this traditional recipe is a wonderful new alternative to Mac and Cheese.
It is rich and creamy and very easy to make…with only a few ingredients, you can have this pasta dish on the table for dinner in only a few minutes.
As another alternative, you can cook the pasta very al dente, and then toss it in the sauce, put it all in a baking dish and bake it in the oven to make a delicious pasta al forno. Either way, it is creamy and delicious and will satisfy your craving for a comforting pasta dish.
- 1 pound garganelli fresh or store bought
- 1 ½ cups peas frozen
- ½ cup Parmigiano-Reggiano freshly grated
- 4 oz. ham thinly sliced cut into 1-inch squares
- 2 cups heavy cream
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon salt
- 6 fresh mint leaves torn (optional)
In a large 12" skillet
add the cream and and cook over medium/high heat until reduced by half, about 5 minutes, turn off the heat, add the Parmigiano-Reggiano
and season with salt and pepper. Set aside.
Bring a large pot of salted water to a boil.
Add the pasta and the peas together and cook until pasta is al dente.
Drain pasta and peas and reserve 1/2 cup of the pasta water.
Add the pasta with the peas to the sauce and cook on medium heat stirring occasionally, until the sauce begins to coat the pasta, about 2 minutes.
Fold in the ham and mint.
Add some reserved pasta water (if necessary) to loosen the sauce.
Serving: 100g | Calories: 994kcal | Carbohydrates: 96g | Protein: 30g | Fat: 53g | Saturated Fat: 31g | Cholesterol: 189mg | Sodium: 1173mg | Potassium: 567mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2325IU | Vitamin C: 22.9mg | Calcium: 266mg | Iron: 2.7mg
Garganelli Cooking Time
Homemade Freshly made garganelli cook in just 3-4 minutes.
Dry garganelli cook in about 7-8 minutes.