Gemelli Pasta

Gemelli pasta derives its name from gemini, which is Latin for twins.  If you look at it closely, it resembles two small pasta strands entwined.  However, according to Wikipedia, it’s one long strand that is folded in half and then twisted together into a spiral. Pretty cool.

This gemelli pasta is very versatile and can be used with a variety of different sauces, such as tomato sauce, bolognese, cream sauces, and can even be served cold in a pasta salad.

Today, I am making this pasta with a creamy tomato sauce made with vine ripe cherry tomatoes.

For Gemelli Pasta with Creamy Tomato Sauce you’ll need:

• 2 teaspoons olive oil
• 1 tablespoon mined garlic
• 3 cups cherry tomatoes (slice each in two)  I prefer cherry tomatoes on the vine for the best flavor and fragrance
• 1 tablespoon Vodka (you can substitute white rum if needed)
• 1 tsp salt plus an extra tablespoon to flavor the pasta water
• 1/2 teaspoon onion powder
• 8 fresh basil leaves (ripped by hand)
• 4 tablespoons cream cheese (mascarpone or American cream cheese)
• 1 tablespoon heavy cream
• 1 tablespoon Romano cheese
• 1 tablespoon Parmigiana Reggiano (aka parmesan cheese), plus extra to garnish
• 1 lb dried gemelli pasta
• Chilli flakes (optional)

Steps:

In a large pan, add the oil and cook the garlic on low to medium for about 2 minutes.  Watch carefully so the garlic does not burn.

Add the tomatoes, vodka, 1 teaspoon salt, pepper, and onion powder.  Stirring occasionally, cook on medium heat for about 10 minutes, or until the sauce begins to thicken.

Reduce the heat to low.  Add the basil leaves that you ripped by hand.

Stir in the mascarpone cream cheese, heavy cream, Romano and parmesan cheeses. Cook until the cheeses melt into the sauce.

Boil the pasta (along with a tablespoon salt) according to the manufacturer’s directions.  Reserve 1 cup of the pasta water before draining the pasta .  Add the pasta to the tomato sauce along with as much of that reserved water as needed to get the right consistency.  The starch in the pasta water will help to thicken the sauce.

Finish with the dish with a little extra basil for color, and a good spoonful or two of parmesan cheese.  I also like to add a few chili flakes for a little kick.

Check out our pasta section for more delicious pasta dishes.

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Gemelli Pasta

This Gemeli pasta recipe is served with a creamy tomato sauce made with vine ripe cherry tomatoes. It is then finished off with cream, mascarpone, Parmesan, and Romano.

Course Main Course

Cuisine American, Italian

Keyword Pasta

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon mined garlic
• 3 cups cherry tomatoes slice each in two I prefer cherry tomatoes on the vine for the best flavor and fragrance
• 1 tablespoon Vodka you can substitute white rum if needed
• 1 tsp salt plus an extra tablespoon to flavor the pasta water
• 1/2 teaspoon onion powder
• 8 fresh basil leaves ripped by hand
• 4 tablespoons cream cheese mascarpone or American cream cheese
• 1 tablespoon heavy cream
• 1 tablespoon Romano cheese
• 1 tablespoon Parmigiana Reggiano aka parmesan cheese, plus extra to garnish
• 1 lb dried gemelli pasta
• Chilli flakes optional

Instructions

1. In a large pan, add the oil and cook the garlic on low to medium for about 2 minutes.  Watch carefully so the garlic does not burn.
2. Add the tomatoes, vodka, 1 teaspoon salt, pepper, and onion powder.  Stirring occasionally, cook on medium heat for about 10 minutes, or until the sauce begins to thicken.
3. Reduce the heat to low.  Add the basil leaves that you ripped by hand.
4. Stir in the mascarpone cream cheese, heavy cream, Romano and parmesan cheeses. Cook until the cheeses melt into the sauce.
5. Boil the pasta (along with a tablespoon salt) according to the manufacturer's directions.  Reserve 1 cup of the pasta water before draining the pasta .  Add the pasta to the tomato sauce along with as much of that reserved water as needed to get the right consistency.  The starch in the pasta water will help to thicken the sauce.
6. Finish with the dish with a little extra basil for color, and a good spoonful or two of parmesan cheese.  I also like to add a few chili flakes for a little kick.

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