Discover how to make Bruno’s creamy paccheri pasta

Cooking With Cal: Discover how to make Bruno’s creamy paccheri pasta

WEATHER. ALL RIGHT. YOU WANT TO COOK LIKE A PRO. GET SOME CREATIVE CUISINE. YOUR OWN WE’RE ABOUT TO TURN UP THE HEAT HERE THIS MORNING WITH ONE OF OUR FAVORITE CHEFS HERE, COUNT BRUNO AND JEN AS WELL IN THE STUDIO WITH US. YOU GUYS ARE BEHIND THE VERY POPULAR BRUNO’S OF BROOKLYN AND ALSO SOME INCREDIBLE RECIPES. AND THIS IS ONE I LOVE AND IT HAS COME IN. YOU SHOW US SOME THINGS THAT WE CAN TRY ABSOLUTELY AT HOME. I WAS GOING TO I TOLD YOU, I TOLD HIM EARLIER LAST WEEK OR THE OTHER WEEK’S RECIPE, THE BUCCINI I TRY THAT AT HOME. I SAW IT WAS I’M NOT CHEF MATERIAL. YEAH, I’M GETTING I LOVE. THIS IS ONE THAT WE CAN DO. WHAT ARE WE MAKING TO ANOTHER ANOTHER SUPER EASY RECIPE. JUST GOT A LITTLE BIT OF A HEAD. START HERE. >> THIS IS CHERRY TOMATO BASED SAUCE WITH SOME CARAMELIZE RIGHT ON IN. >> SUPER SUPER SIMPLE. ONE OF THE MAIN INGREDIENTS OTHER THAN THE CHERRY TOMATOES AS MARCH APPROACHES WILL TROUBLE KIND OF A ELIMINATE THE SAUCE, SO TO SPEAK, KIND OF LIQUEFY IT VERY, VERY GOOD. SO I GOT A LITTLE START HERE WITH CARAMELIZED THE RED ONION CHERRY TOMATOES. JUST UNTIL YOU SEE THE OTHER KIND OF WILL ALL RIGHT. SO WE’LL TURN UP THE HEAT HERE AND NOW ADD THEM ARE SCARP >> WHY MARK SCARP ON VERSUS SOME OF THE OTHER. SO IT’S A SOFT CHEESE. HONESTLY. I LIKE IT. IT’S VERY IF YOU’VE EVER SPREAD THAT ON A ON A CHRISTIE’S GREAT. YEAH, IT’S VERY BUTTERY. SO I LIKE IT FOR THAT REASON. I ALSO LIKE LIKE GETTING WE DISCUSSED, THIS IS MY FAVORITE PASS. TAKING AT HOW DO YOU SAY IT’S A HARD C IT’S KITTY HAWK HEADING OUT IT’S IT’S LIKE A RUGGED, TONY. BUT >> IT’S JUST A LITTLE A LITTLE WIDER AND A LITTLE LONGER. I LOVE IT BECAUSE THE SAUCE KIND OF WORKS ITS WAY INTO INSIDE OF THE YEAH. CERTAINLY GIVES US A LITTLE MORE. YOU TALKED ABOUT THE TOMATOES. CAN WE SHOW THAT? ABSOLUTELY. IT’S JUST A GUY. A PERFECT LITTLE BIT MORE HERE. HERE. >> SEE HOW THE SKIN IS STARTING SEE THAT RIGHT THERE. SO THAT’S ALL WE’RE LOOKING FOR HER FRIEND. ONCE WE START TO INTRODUCE WHAT WE CALL THE GLAZING, WE STARTED REDUCE MOISTURE IN THE THE TOMATO START STARTS TO BREAK DOWN. SO WE’RE GOING TO CONTINUE TO SEE HOW THAT MARCH CAPONE IS MELTING INTO THE YEAH, TO THIS POINT TO TAKE SOME FRESH BASIL THOMAS, A DIRTY WORD HERE WHEN SHE HAD TO ENDURE. BUT DISH WOULD ACTUALLY LOCK OLIVER. YES, WE’RE GOING LEAVE IT OUT, OF COURSE. BUT WHAT I DO IS I TAKE SOME PUNCHES AND YOU CAN USE SPECKLED YEAH, KIND OF RENDER IT DOWN. I TAKE THIS ON TAPE NO OIL WHATSOEVER. IT’S GOT PLENTY. A FACT THAT WILL RENDER DOWN. SO WE TAKE NO OIL AND JUST KIND OF, YOU KNOW, CARAMELIZE THIS WOULD SPRINKLED ON TOP. BUT I ALSO INTRODUCES SOME PINE THEY’RE LIKE, WHY I DO WHAT THAT’S WHAT IT ALL. AND I KNOW THAT THIS WILL GIVE A LEVEL OF OF CRUNCHINESS TO THE DISH. WE WANT TO DO AND MAKE SAUCES HAVE DIFFERENT LEVELS. YOU SWEETNESS, MAYBE SAVORY CRUNCHY RIGHT OFF AND TENDER. SO THIS SAUCE IS JUST ABOUT DONE HERE IS A MORE GREEDY ANSWER JUST THAT. IT’S ALL FRESH. EVERYTHING IS. ALL RIGHT. YEAH, EVERYTHING IS FRESH HERE EXCEPT THE MARKUP ON. OF COURSE, THAT’S MADE SOMEWHERE ELSE. >> AND WE HAVE A A LITTLE BIT OF STARCHY WATER. I WANT TO BRING INTO THE SAUCE HERE. I’VE HEARD THAT’S ITALIAN. COOKING GOLD. YEAH. YEAH. PAUSE TO YOU KNOW WHETHER IT’S SO GOOD. WELL, IT SO IT HELPS THICKEN THE SAUCE AS WELL. OKAY. AND IT JUST GIVES IT ANOTHER LEVEL OF FLAVOR. SO NOT ONLY DO YOU HAVE THAT DELICIOUS TART FLAVOR IN YOUR PASTA IT SMELLS AMAZING OF THAT. LOOK AT THAT. WE’VE HAD JUST WANT TO SHOW YOU THE SAUCE. HOW THAT MARCH CAPONE IS JUST GIVEN THAT PALE. PINK WAS BE ALLOW. OKAY. THAT IS RIGHT JUST KIND OF SCENE PLAY CAT WHILE HE’S PLATING THIS. JEN, YOU’LL HAVE SOME REALLY COOL THINGS COMING UP. I MEAN, I KNOW WE EASTER COMING UP. BUT EVEN THIS SUMMER, SOMETHING COMING AS WELL. SO LAST YEAR WE DID COLOR EXCURSIONS, A SCORE OF ISLANDS BVI DOING THAT AGAIN. AND THIS ONE’S MULTIPLIED TIMES 1000. WE ARE DOING A ONE-WEEK JUNE 22ND THROUGH THE 28TH. >> ALL DETAILS ON OUR WEBSITE. IF YOU BOOKED THE TRIP WITH A LOSS, YOU GET 50% OFF. YOUR SAY ALLOWING ALL MARRIED TO A PRIVATE WITH BURNOUT. ME AND YOU WHO EVERY BOOKS WITH OUT AND THAT IS INCLUDED IN YOUR PACKAGE. YOU GET DISCOUNTS ON THE SPA PACKAGES AND SO MUCH MORE. WE’RE GOING TO PAY GROSS. WE’RE DOING A EXCURSIONS ON A CATAMARAN. SO MANY THINGS DISCOUNTED. IF YOU BOOK WITH THE BURNOUTS JUNE 22ND THROUGH THE 20 AND ALSO PHYSICAL VIOLENCE, FISHERMEN AND FISH OR ABSOLUTELY WE’RE GOING SEE UP CLOSE LIKE WE’RE SEEING CELL RIGHT THERE TO FISHING IS THAT SOME OF THE BEST ROCK CENTRAL FLORIDA BOOK IT. JEN, WHAT’S THE VERDICT? GOOD, OKAY. I’LL HAVE TO GIVE A CHERRY TOMATO KNOWLEDGE BROKEN MY GOSH, TOO. SO THAT’S WHAT? YEAH, LET’S SHOW THIS PLATE HERE BECAUSE I MEAN, THIS IS THIS IS GORGEOUS. ISN’T IT BEAUTIFUL, FRESHNESS, COLORS? WHAT’S GREAT IS IT’S IT’S LIGHT, BUT FLAVORFUL. AND JUST IT’S IT’S BLEND OF ALL KINDS OF THERE’S SOME SWEETNESS AND PARTY, LIKE I COOKING WITH DIFFERENCE LIVE FRONT LEVELS AND WHAT NOT. BUT WHAT I LOVE THIS, THIS IS OK FOR LUNCH. THIS IS OK FOR DINNER. THIS IS A GREAT BRUNCH DISH. >> AND WHEN YOU MAKE THIS REALLY FAST, YEAH, IT WAS JUST AMAZING. YES, I HAD A LITTLE BIT OF A HEAD START LIKE I SAID, MAYBE 3, 4, MINUTES STARDOM BREAKING DOWN THOSE MUCH OF ONE THE MONTH. ALSO. WOW, THIS IS WHERE CAN WE GET? OBVIOUSLY THIS IS A IS A UNIQUE TYPE OF PLACE. YOUR FAVORITE, HOW CAN WE GET IT? SO SO THAT THIS WILL BE AVAILABLE AT OUR OF A MARKET FOR THOSE OF BROOKLYN MARKET ON SECOND STREET OPENS THE 16TH. ALRIGHT DAY AND THEN ALSO WE HAVE AN ONLINE SHOP THAT YOU CAN PURCHASE A TROOPER AND IS A BROOKLYN DOT COM. OH, MY GOSH, THAT ALL OF OUR IDEAS ARE ALL SHIP OF ALL. IF YOU E-MAIL US AT MOND RIVERS, A BROOKLYN DOT COM, WE SHIP OUR SAUCE. WE SHIP EVERYTHING. OK, YEAH, IT DOES MAKE A DIFFERENCE. THEY OFTEN AUTHENTICITY MAKES. I THINK VERY THAT THIS IS THIS IS REALLY, REALLY GOOD. YOU’VE BEEN COOKING FOR A MY FAVORITE. KNEW YOU WOULD SAY YEAH, IT WAS GREAT AND WONDERFUL IF YOU WOULD LIKE TO TRY OUT THIS RECIPE. >> ARE IN NEED OF SOME OTHER DINNER IDEAS OR TAKE PART OF SOME OF THESE TRIPS OR CHECK OUT BRUNO’S THE CAN GIVE YOU A LIST OF ALL THAT STUFF AND LINKS ON OUR GULF COAST NEWS APP AND WEBSITE. IT’S A GREAT RESOURCE

Cooking With Cal: Discover how to make Bruno’s creamy paccheri pasta

Updated: 10:51 AM EST Mar 5, 2026

Editorial Standards ⓘ

On Thursday, Cal from Bruno’s of Brooklyn joined “Good Morning Gulf Coast” to show us how to make their creamy paccheri pasta with mascarpone, cherry tomatoes, crispy speck and pine nuts.Chef Cal Bruno describes the dish as “a truly special mix of ingredients with a crunchy touch.”Here is the recipe:Ingredients-8 Oz. Dry imported pasta-2-3 generous tablespoons of mascarpone-8 Oz. of cherry tomatoes, sliced in half-2 Oz. Fresh basil, sliced into ribbons-1/4 of red onion, finely chopped-6 Oz. Prosciutto, diced-Pine nuts to taste (alternatively, pistachios, walnuts, almonds)-Extra virgin olive oil-Himalayan salt to taste-Cracked black pepper to taste-Italian flat leaf parsleySteps-In a pan, add oil, the onion, fry, and add the cherry tomatoes.-Add a ladle of cooking water, adjust with salt and cook for 10 minutes.-Add the mascarpone, mix, and the creamy sauce is ready.-Cook the speck in a pan until it is crispy, and toast the pine nuts in the same pan.-Drain the pasta al dente and stir it with the cream and a drop of cooking water.-Plate by adding the speck, pine nuts and fresh basil leaves.-Garnish with Italian flat leaf parsley.From June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands, which will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites and villas for the event. For more information, visit Bruno’s of Brooklyn online.WATCH THE FULL SEGMENT ABOVEDOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment and original programming on your TV.

FORT MYERS, Fla. —

On Thursday, Cal from Bruno’s of Brooklyn joined “Good Morning Gulf Coast” to show us how to make their creamy paccheri pasta with mascarpone, cherry tomatoes, crispy speck and pine nuts.

Chef Cal Bruno describes the dish as “a truly special mix of ingredients with a crunchy touch.”

Here is the recipe:

Ingredients

-8 Oz. Dry imported pasta

-2-3 generous tablespoons of mascarpone

-8 Oz. of cherry tomatoes, sliced in half

-2 Oz. Fresh basil, sliced into ribbons

-1/4 of red onion, finely chopped

-6 Oz. Prosciutto, diced

-Pine nuts to taste (alternatively, pistachios, walnuts, almonds)

-Extra virgin olive oil

-Himalayan salt to taste

-Cracked black pepper to taste

-Italian flat leaf parsley

Steps

-In a pan, add oil, the onion, fry, and add the cherry tomatoes.

-Add a ladle of cooking water, adjust with salt and cook for 10 minutes.

-Add the mascarpone, mix, and the creamy sauce is ready.

-Cook the speck in a pan until it is crispy, and toast the pine nuts in the same pan.

-Drain the pasta al dente and stir it with the cream and a drop of cooking water.

-Plate by adding the speck, pine nuts and fresh basil leaves.

-Garnish with Italian flat leaf parsley.

From June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands, which will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites and villas for the event. For more information, visit Bruno’s of Brooklyn online.

WATCH THE FULL SEGMENT ABOVE

DOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment and original programming on your TV.