Bigoli in Cassopipa with a Dominican Twist

Ingredients

In this Dominican adaptation, the traditional Italian Bigoli in Cassopipa is transformed by incorporating Dominican flavors and ingredients. The original recipe is enhanced with the addition of sofrito, a flavorful blend of onions, garlic, peppers, and herbs commonly used in Dominican cuisine. The spices are also adjusted to include more Caribbean flavors, adding a touch of heat and complexity to the dish. We alse have the original recipe for Bigoli in cassopipa, so you can check it out.

• 400g (14 oz) bigoli pasta 400g (14 oz) bigoli pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon sofrito 1 tablespoon sofrito
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 8g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bigoli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced red and green bell peppers to the pan and cook until they begin to soften.
4. 4.
   Stir in the diced tomatoes, tomato paste, sofrito, dried oregano, paprika, and cayenne pepper. Season with salt and pepper to taste.
5. 5.
   Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked bigoli pasta to the pan and toss until well coated with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.
8. 8.
   Serve the Dominican Spiced Bigoli in Cassopipa hot, garnished with fresh parsley.

Treat your ingredients with care...

• Bigoli pasta — Cook the pasta until al dente to ensure it retains its chewy texture when combined with the sauce.
• Sofrito — If you can't find pre-made sofrito, you can make your own by blending together onions, garlic, bell peppers, cilantro, and other herbs until smooth.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or a pinch of crushed red pepper flakes to the sauce.
• If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• Serve the dish with a side of fried plantains for an authentic Dominican touch.
• Feel free to add cooked shrimp, chicken, or sausage to the dish for a protein-packed variation.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Dominican Spiced Bigoli in Cassopipa as a main course, accompanied by a fresh green salad and some crusty bread to soak up the flavorful sauce.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a shallow bowl to showcase the vibrant red sauce and golden strands of bigoli pasta.