Gigli Pasta (Aka Campanelle Pasta)

Also known as Campanelle, Gigli Pasta has a pretty bell shape with ruffled edged.  It looks like a little flower or bell.

It’s the ruffled edges that makes this pasta an idea choice to go with a variety of sauces.  It goes with everything from delicate cream sauces and pesto sauces to more hardy sauces such as cherry tomato, marinara, bolognese, and alla Norcina (a sausage based sauce).

Gigli Pasta alla Norcina

Check out the Pasta Page for more delicious pasta dishes such as Vesuvio Pasta, Gemelli Pasta, or Fusilli Bolognese.

Ingredients for Gigli Pasta Alla Norcina

• 2 tablespoons olive oil
• 1/2 cup onion (chopped small)
• 8 to 10 ounces mushrooms (baby portobello, white button, cremini, oyster)
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground Italian pork sausage (or substitute with any brand pork sausage)
• 2 tablespoons garlic
• 1/2 cup white wine
• 15 ounces whole milk double cream Ricotta cheese
• 3/4 cup heavy cream
• 1/2 cup Pecorino Romano cheese
• 1/2 cup Parmesan cheese (plus more for garnish)

Recipe Directions

• Heat the olive oil in a large deep dish pan or dutch oven.  On low-medium heat, cook the onions until soft.  (This will take about 8-10 minutes).
• Add the mushrooms (along with the salt and pepper) and cook until most of the liquid in the mushrooms is evaporated and the mushrooms reduce in size.  (This will take about 6 to 8 minutes, depending on how much liquid is in the mushrooms).
• Stir in the ground sausage.  Stir and break down the sausage with a wooden spoon.  Cook until non longer pink.  (About 5 to 6 minutes).
• Stir in the diced garlic and cook for an additional minute or two.
• Raise heat to medium.  Pour in the white wine and cook until the wine evaporates.  (About 5 to 6 minutes).
• Stir in the heavy cream and cook until the liquid reduces.  (About 5 to 6 more minutes).
• Turn the heat off.  Stir in the Ricotta, Parmesan, and Pecorino Romano.

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Gigli Pasta (Campanelle Pasta)

Also known as Campanelle, Gigli Pasta has a pretty bell shape with ruffled edged.  It looks like a little flower or bell.

Course Main Course

Cuisine Italian

Keyword Italian, Pasta

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion chopped small
• 8 to 10 ounces mushrooms baby portobello, white button, cremini, oyster
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground Italian pork sausage or substitute with any brand pork sausage
• 2 tablespoons garlic
• 1/2 cup white wine
• 15 ounces whole milk double cream Ricotta cheese
• 3/4 cup heavy cream
• 1/2 cup Pecorino Romano cheese
• 1/2 cup Parmesan cheese plus more for garnish

Instructions

1. Heat the olive oil in a large deep dish pan or dutch oven.  On low-medium heat, cook the onions until soft.  (This will take about 8-10 minutes).
2. Add the mushrooms (along with the salt and pepper) and cook until most of the liquid in the mushrooms is evaporated and the mushrooms reduce in size.  (This will take about 6 to 8 minutes, depending on how much liquid is in the mushrooms).
3. Stir in the ground sausage.  Stir and break down the sausage with a wooden spoon.  Cook until non longer pink.  (About 5 to 6 minutes).
4. Stir in the diced garlic and cook for an additional minute or two.
5. Raise heat to medium.  Pour in the white wine and cook until the wine evaporates.  (About 5 to 6 minutes).
6. Stir in the heavy cream and cook until the liquid reduces.  (About 5 to 6 more minutes).
7. Turn the heat off.  Stir in the Ricotta, Parmesan, and Pecorino Romano.

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