(CBS) Chef Marco Canora of Manhattan restaurants Hearth and Insieme has taken the Chef on a Shoestring challenge - creating a three-course meal for four people that costs less than $40.

The pasta is a great vegetarian entree, so even if you don't make this tonight, file the recipe away for when you're dieting after the New Year.


Salad with Butternut Squash, Smoked Bacon and Gorgonzola Cheese

1 large butternut squash (peeled and diced or balled with a melon baller)
2 T extra virgin olive oil
2 T honey
1 package romaine hearts washed and spun dry
1/4 pound thick sliced bacon (cut into lardons)
4T creamy Gorgonzola cheese
2T cider vinegar

Cook the bacon lardons in a frying pan over med/high heat until brown and crispy, set aside, do not discard excess bacon fat.

Toss butternut squash with oil, honey salt and pepper, transfer to a cookie sheet and bake in a 350 degree oven for 20 minutes, set aside.

Smear the Gorgonzola on the side of a large mixing bowl, add washed lettuce, butternut squash, vinegar, salt and pepper.

Heat bacon and its fat over high heat. Tilt mixing bowl and pour hot bacon and fat over Gorgonzola. Let sit for 30 seconds. Toss salad until well coated with dressing.



Rigatoni with Cauliflower, Pecorino, Hot Pepper and Bread Crumbs

1 lb rigatoni
4T extra virgin olive oil
1 large head cauliflower (cut into small florets)
1 medium Spanish onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
5 cloves garlic, chopped
1 tsp pepperoncini or hot pepper flakes
1 32 oz can whole peeled tomato (crush whole tomatoes with your hand, discard excess liquid.)
1/2 cup chopped flat leaf Italian parsley
3/4 cup grated pecorino cheese (reserve 1/4 cup for bread crumb topping)
1/2 cup plain breadcrumbs
3T melted butter

Add chopped onion, celery, carrot and garlic to a food processor and pulse until vegetables are finely minced but not pureed or watery.

In a large, heavy bottom pot over medium/high heat, add the oil. As soon as the oil begins to smoke, add minced vegetables and garlic. Cook for five minutes stirring often.

Add cauliflower and mix thoroughly so cauliflower is coated well with vegetables. Season with salt, pepper and red pepper flakes. Cook for five minutes. Add crushed tomatoes, mix thoroughly, reduce heat to low and let stew for 10 minutes. The cauliflower should begin to break down. Season to taste with salt and pepper.

Cook rigatoni in heavily salted water.

Add cooked pasta to cauliflower along with 1/2 cup of the pasta water, 1/2 cup grated cheese, 1/2 cup chopped parsley. Stir to coat pasta well with cauliflower sauce.

Mix breadcrumbs with grated cheese and melted butter.

Transfer pasta to a shallow baking dish, cover with breadcrumb mixture and bake at 400 degrees for 15 minutes. Serve hot.


Roasted Amaretti-Stuffed Pears

2 anjou pears
Juice of 1 lemon
1/2 cup port wine or brandy
12 amaretti cookies (crushed into small chunks)
1 egg yolk
2 T pear brandy or almond-flavored liqueur
2 T brown sugar
Zest of 1 lemon
3 T butter (softened)

Preheat oven 350 degrees

Peel pears, cut in half, scoop out seeds and coat with juice of one lemon. Put crushed cookies into a mixing bowl, soak with the brandy/liqueur. Add soft butter, lemon zest, brown sugar, egg yolk. Mix well.

Arrange pears hole side up in a shallow baking dish, stuff equally with amaretti stuffing, and pour port wine or brandy in bottom of dish. Bake for 35 to 40 minutes.

© MMVII, CBS Interactive Inc. All Rights Reserved.

Back To Top