Creamy Pennette with Mortadella and Pistachios

Creamy pennette with mortadella and pistachios is a flavorful dish that combines the sweetness of pistachios with the intense taste of mortadella. Here is the recipe to prepare this tasty dish.

Ingredients

• 320 g of pennette (or short pasta of your choice)
• 150 g of mortadella in a single thick slice or cut into cubes
• 100 g of cooking cream
• 50 g of unsalted pistachios
• Grated Parmesan cheese to taste
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste
• Butter to taste
• A little milk (optional)

Preparation

1. Bring a pot of salted water to a boil to cook the pennette. Once the water boils, cook the pasta according to the package instructions to achieve an al dente texture.
2. Meanwhile, roughly chop the pistachios. Most of it will be used for the cream, while the rest will serve as the final decoration.
3. In a wide skillet, melt a knob of butter with a drizzle of extra virgin olive oil. Add the diced mortadella and sauté for a couple of minutes.
4. Pour the cooking cream into the skillet with the mortadella and add most of the chopped pistachios. Let the cream thicken for a few minutes over medium-low heat. If it’s too thick, you can add a bit of milk to achieve the desired consistency.
5. Drain the pennette al dente, reserving a cup of the pasta cooking water.
6. Transfer the pasta into the skillet with the mortadella and pistachio cream. Mix well, adding a bit of the reserved cooking water if necessary to make the sauce bind well with the pasta.
7. Season with salt and pepper, mixing thoroughly.
8. Serve the creamy pennette with mortadella and pistachios immediately, garnishing the plates with the grated Parmesan, the remaining chopped pistachios, and a grind of black pepper to taste.

Fun Facts

Mortadella is a typical cured meat from Emilia-Romagna, particularly the city of Bologna. Its origins date back to the time of the ancient Romans. The addition of pistachios, typical of Sicilian cuisine, creates a unique flavor that unites two different Italian regional traditions.

If you want an even fresher touch, you can add a bit of chopped parsley or basil at the end of the preparation for a contrast in color and flavor. And don’t forget a good glass of wine to accompany the dish!