Fiori Pasta with Puttanesca Sauce
(Serves 4):
Ingredients
- 1 lb. Fiori pasta
- 2 teaspoons olive oil
- 1 cup chopped onion one small onion
- ½ lb. ground beef or substitute with turkey or chicken
- 3 cups chopped vegetables zucchini, mushrooms, or your choice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 28 oz. can diced or crushed tomatoes
- Salt and pepper to taste
- For Optional Béchamel Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- Grated nutmeg to taste
- Topping:
- ¼ cup grated parmesan
- 4 oz. grated mozzarella
Instructions
- Preheat the oven to broil. Bring a large pot of salted water to a boil and cook the fiori pasta until al dente. Set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onions and ground beef until the meat is browned. Add garlic and cook until fragrant. Stir in chopped vegetables and sauté until slightly softened.
- Add canned tomatoes, oregano, basil, salt, and pepper. Cover and simmer for 20 minutes, stirring occasionally.
- If using Béchamel sauce, melt butter in a small saucepan. Add flour and whisk until smooth. Gradually add milk, whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
- Combine the cooked pasta and vegetable-meat sauce in a large mixing bowl. Stir in grated parmesan.
- Transfer the mixture to a greased baking dish. Top with a layer of Béchamel sauce (optional) and grated mozzarella.
- Broil for 2-3 minutes until the cheese is melted and golden brown. Serve hot.
- Tip: Freeze mozzarella for 30 minutes before grating to make it easier to handle.