How to Make Quick Thimble Pasta With Sauce

Giada De Laurentiis: My friend is cooking for her Italian in-laws for the first time so, I’m helping her make some amazing dishes. This one has a sauce full of the flavors of Italy. Mushrooms, artichokes carts and Marcella Wine it goes over freshly cooked thimble pasta. Thimbles with mushrooms and artichokes make a great first impression. So, Vanessa are you ready to learn how to make an Italian but simple, delicious meal, for Jason and his family? Vanessa: Definitely. Giada De Laurentiis: When I suggest got married so we are very excited here. So, sweetie the first thing I want you to do is start chopping for mushrooms. Vanessa: Okay. Giada De Laurentiis: So, go ahead and grab the mushrooms cut them in half and cut them again. So, I am going to started on the onions. Now Vanessa how long we’ve know each others? We’ve known each other a long time. Vanessa: A long time. Giada De Laurentiis: Grade School? Vanessa: Yes. Giada De Laurentiis: Since Grade School. Vanessa: Yeah. Giada De Laurentiis: And Vanessa always loves to eat, but your weren't big on cooking. Vanessa: No, day to day I’ll still like to eat that a lot. Giada De Laurentiis: Jason tells me that. Vanessa: Yeah. So, he will be very happy that’s right to Elizabeth Moore. Giada De Laurentiis: I’m going to show this meal that I think is pretty quick and easy and the best thing is you can make it ahead of time because you can eat this pasta with room temperature. Vanessa: Right. Giada De Laurentiis: All right, I’m just going to salt the onions and the salted pasta water. And we’re going to let this cook for about 8 to 10 minutes just until it's al dente. How do you doing there? You know what I think I’m going to help you out. I know mushrooms are tough like that. Do like this kind of mushroom do you know what they are? Vanessa: These are crimini, yes? Giada De Laurentiis: And do you know what crimini are? They are actually baby portobellos, if you didn’t know that, that’s what they are. Vanessa: Yeah! Giada De Laurentiis: And I like them because I can find them year-round, they a little bit more flavor than plain white button mushrooms. Vanessa: Yeah, you're very good at chopping. Giada De Laurentiis: Well, I do it a lot; let’s put the mushrooms into the sauté pan in sauté them. Vanessa: Oh my God that is very good. Giada De Laurentiis: Season it with lot of salts and pepper. All right, so will you do me a favor, chop some parsley. Vanessa: Okay. Giada De Laurentiis: How do you do in there? You're having a hard time there? Vanessa: It’s hard. Giada De Laurentiis: Okay, there you go you did it, you did it. Your sauté all that together okay let’s just move that up and you want to grate some parmesan cheese for me? All right, so I’m going to add a little bit of Marcella wine here. I love the flavor of the Marcella wine, it's slightly sweet. There we go, it just gives it lots of depth. I can cook with wine in general; really helps bring out flavors in food. Vanessa: Yes, I agree. Giada De Laurentiis: And it's inexpensive Sicilian Wine so it’s something that I will always have on hand in the pantry so I can add it anytime. So have you cooked for them? Vanessa: I have with the thanks giving at our house. Giada De Laurentiis: Okay. Vanessa: Yeah, but I definitely get a lot of help, so I get a lot of credit which is great and I take it but I get a lot of help. Giada De Laurentiis: Now we’ve added the pasta, oh and I want to also add some of these on the artichokes. Now, I’m using frozen artichokes. Vanessa: Okay. Giada De Laurentiis: I know you loved artichokes. Vanessa: Love them. Giada De Laurentiis: One of those things that I always have in my freezer along with peas that add a lot of flavor and texture to a dish and then you just throw them in the sauté pan. Now add the pasta, then mix it all together, good that looks. Vanessa: Okay. Giada De Laurentiis: And time for the cheese. You grab a bunch too, go ahead, just go for it. Vanessa: Get crazy. Giada De Laurentiis: Yeah, get crazy, crazy Vanessa, get crazy. And before we add the parsley, let's add some cream. This will really make it elegant and sophisticated to look like a Chef. It's just a little bit and divided amongst 4, 5, 6 people. Vanessa: It's perfect. Giada De Laurentiis: See how it needs a little parsley, like it needs something to liven it up? Vanessa: Yeah, definitely. Giada De Laurentiis: See? How lively that looks. Vanessa: Yeah, it looks great. Giada De Laurentiis: So now, you mix the parsley in, just like that. And that’s it! If you’ve been working out like you always do, then you could leave the pan and just put it right into the serving platter and if it’s not a good day then you can just hoot it in. Vanessa: Perfect. Giada De Laurentiis: Oh my God! It’s creamy definitely so creamy. Vanessa: Good. Giada De Laurentiis: But it’s got a bite to at like a little bit of meaty flavor to it. Can you feel a little bit of the hint to the sweetness in Marcela wine? Vanessa: Definitely. Giada De Laurentiis: Because the mushroom absorb it all that’s why. What do you think? They're going to like it. Vanessa: I think I’ll be just be cooking for the family for awhile.