Jul 14 2026
Restaurants›Da Claudio›Choice Of Pasta Recipe

Choice Of Pasta Recipe

Inspired by Da Claudio
Time40m
Serves4

PENNE ARRABBIATA or GARGANELLI BOLOGNESE or TROFIE AL PESTO

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Ingredients

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Penne Arrabbiata

Garganelli Bolognese

Trofie al Pesto

Method

Penne Arrabbiata

  1. 1

    Cook pasta

    Bring a large pot of salted water to a rolling boil. Add 400 g penne and cook until al dente according to package directions, usually 10–12 minutes. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

  2. 2

    Make sauce

    In a large skillet over medium heat, warm 3 tbs olive oil. Add 4 sliced garlic cloves and 1 tsp red chili flakes. Sauté about 1–2 minutes until garlic is fragrant and just turning golden — do not burn. Stir in 1 tbs tomato paste and cook 30 seconds. Add 800 g crushed tomatoes, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes until slightly thickened. Taste and adjust seasoning.

  3. 3

    Finish pasta

    Add the drained penne to the sauce along with a splash (about 1/2 cup) of reserved pasta water to loosen if needed. Toss over low heat for 1–2 minutes so the pasta absorbs the sauce. Stir in torn basil leaves. If sauce seems dry, add more reserved water a tablespoon at a time. Serve immediately with grated parmesan if desired.

Garganelli Bolognese

  1. 4

    Prep and sweat vegetables

    Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 cup finely diced onion, 1/2 cup carrot, and 1/2 cup celery. Cook, stirring occasionally until the vegetables are soft but not browned, about 7–8 minutes. Add 2 minced garlic cloves and cook 30 seconds more.

  2. 5

    Brown meat

    Increase heat to medium-high. Add 75 g chopped pancetta (if using) and cook until it renders fat, about 3 minutes. Add 500 g ground beef and break up with a spoon. Brown until no pink remains and some fond forms, about 6–8 minutes.

  3. 6

    Deglaze and simmer

    Pour in 120 ml dry white wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes. Stir in 120 ml whole milk and simmer until mostly absorbed, about 3–4 minutes. Add 400 g canned tomatoes and 1 tbs tomato paste, 1 bay leaf, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp grated nutmeg. Bring to a low simmer, reduce heat to low, cover partially and simmer gently for 30–40 minutes, stirring occasionally. If sauce thickens too much, add a splash of water or reserved pasta water later.

  4. 7

    Cook pasta and finish

    While the ragù simmers, bring a large pot of salted water to a boil and cook 400 g garganelli until al dente per package instructions. Reserve 1 cup (240 ml) pasta water and drain. Remove bay leaf from sauce. Add the cooked garganelli to the ragù along with 1/2 cup reserved pasta water and 1/2 of the grated parmesan. Toss over low heat until sauce clings to the pasta, adding more pasta water as necessary. Serve with remaining parmesan on top.

Trofie al Pesto

  1. 8

    Toast pine nuts

    Place 40 g pine nuts in a small dry skillet over medium-low heat. Toast, shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

  2. 9

    Make pesto

    In a food processor combine 80 g packed basil leaves, cooled pine nuts, 2 garlic cloves, 60 g grated parmesan, 20 g pecorino (if using), 1 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice (optional). Pulse while streaming in 120 ml extra-virgin olive oil until you reach a coarse, spreadable emulsion. Taste and adjust salt, cheese or oil as desired. If you prefer a looser sauce, add a little more oil or a tablespoon of reserved pasta water when finishing.

  3. 10

    Cook pasta and combine

    Bring a large pot of salted water to a boil and cook 400 g trofie until al dente (timing per package). Reserve 1 cup (240 ml) pasta water and drain. While pasta is hot, place it in a large bowl, add the pesto and 1/4–1/2 cup reserved pasta water and toss until evenly coated. Adjust consistency with more pasta water if needed. Serve immediately with extra grated parmesan and a drizzle of olive oil.

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