Recipes tagged with « Pasta »
Tomato White Bean Pasta Twist
Short pasta tossed in a chunky sauce with white beans and melted creamy cheese. Onion and garlic sautéed in olive oil with red pepper flakes, then combined with crushed canned tomatoes and fresh herbs. Beans added late to keep shape but warm through. Cheese folded in off heat to melt gently. Parsley in place of chives. A hint of smoked paprika replaces the piment broyé for a subtle smoky kick. Salt and pepper adjusted at stages. A little lemon zest brightens at the end.
Giant Veal Mushroom Shells
Large pasta shells stuffed with a rich mix of lean ground veal, wild mushrooms rehydrated in broth, fresh white mushrooms, and a blend of cheeses. Tomato sauce acts as a bed, mozzarella melts on top. Deep flavors from toasted pine nuts replaced by chopped hazelnuts, sun-dried tomatoes swapped for roasted red peppers. Balanced heat from red pepper flakes. Baked until bubbling, golden on the edges, with fresh parsley garnish. Techniques highlight moisture control, browning, and stuffing consistency for bite and proper cooking. Slow reduction of meat mixture seals in juices, avoids soggy shells.
Linguines Lamb Ragout
Lamb shoulder cubes browned then simmered in crushed tomatoes and beef broth with kalamata olives replaced. Cooking done in pressure cooker saves time but watch for aroma cues. Onions softened to sweetness key. Pasta boiled al dente separately then combined with sauce. Olive substitution shifts flavor toward briny depth. Total cooking around 55 minutes with focus on texture and doneness rather than clock.
Beef Gnocchi with Rosemary
Gnocchi simmered with ground beef, fresh rosemary, and a twist of smoked paprika. Slow-cooked tomato sauce that thickens while mingling flavors. No eggs; replaced beef broth with mushroom stock for depth. Potatoes swapped to Yukon gold for creamier texture. Sauté beef till fat renders, brown edges crisp that scent your kitchen with roasted meat aroma. Gnocchi float signals cooking done. A dash of lemon zest brightens the whole dish. Simple ingredients layered smartly for rich taste without fuss.
Bowtie Pasta Salad with Apples and Feta
A crisp, colorful salad with al dente bowtie pasta, diced apples, tangy dried cranberries, and creamy feta. Red onions softened in lemon juice and olive oil add subtle sweetness. Peppery arugula offers a fresh green crunch. Simple lemon and olive oil dressing coats all ingredients evenly for balanced flavor. Light, vegetarian, no nuts or eggs. Great for picnics or light meals.
Chicken Fettuccine Twist
A creamy pasta dish with tender chicken strips in a cheesy sauce made with creme instead of heavy cream, zested Parmesan swapped for Pecorino Romano, and fettuccine replaced by pappardelle. Butter and garlic provide foundational flavor. Water reserved from pasta cooking to adjust sauce consistency. Elevated timing and heat control keep chicken moist, sauce silky, and pasta al dente. Salt and pepper balance all. A hint of lemon zest adds brightness without overpowering. No eggs or nuts. Four servings.
Quail Ricotta Ravioli Citrus
Quail meat swapped for rabbit confit diced fine. Ricotta reduced by 30 percent, pecorino romano replaces parmigiano reggiano. Lemon zest remains but add orange zest for fresh twist. Fresh oregano instead of basil. Fresh pasta rolled thinner at setting 4 (not 5) for delicate bite. Carrot replaced by fennel bulb for subtle sweetness. Shallots replaced by leeks for softer aroma. Olive oil halved, butter added for richness in garnish. White wine increased 5 ml. Chicken broth swapped with vegetable broth for lighter mouthfeel. Reduced simmer 18 minutes to avoid over-reduction. Ravioli cooked till tender but not mushy, about 3 minutes.
Walnut Cream Tagliatelle Remix
Tagliatelle tossed in a reinvented walnut cream sauce with toasted pecans and aged pecorino Romano. Artichoke hearts swapped for sun-dried tomatoes for a tangy bite. Cream sauce incorporates cashew butter for added silkiness. Pasta cooked al dente, saved cooking liquid to adjust sauce texture. Garnished with crunchy pecans and extra grated pecorino at serving. A vegetarian, egg-free dish balancing creamy, nutty, and tangy notes using simple pantry staples.
Butternut Gnocchi with Chanterelles
Gnocchi made from roasted butternut squash blended with pecorino and spiced lightly with nutmeg. Pancetta crisps up in butter, mingles with chanterelles and shallots, deglazed with prosecco. Zucchini ribbons add freshness, toasted smoked almonds bring crunch and depth. Four yolks spooned atop, Parmesan shavings finish the dish. Texture contrast, earthy aroma, and balance between sweet, savory, smoky layers.
Salmon Pea Shell Pasta
A quick 30-minute meal combining shelled pasta, tender peas, and flaky salmon. Uses light cream and chicken broth for sauce, complemented by fresh green onions. A balanced dish with bright textures and rich protein.
Warm Tuna Broccoli Pasta
A quick warm pasta salad with broccoli, tuna, and fresh herbs. Broccoli is briefly blanched to retain crunch and color then shocked in ice water. Pasta cooks al dente and joins a lightly simmered cherry tomato sauce with scallions and chili flakes for a kick. Tuna folded in last with fresh coriander adds earthiness. Simple olive oil pulls it together. No dairy or nuts. Sub with zucchini ribbons or canned salmon. Timing relies on visual and tactile cues, not clocks.
Farfalle with Salmon and Veggies
A vibrant farfalle dish with seared salmon, tender green beans replacing asparagus, and sweet bell peppers swapped in for tomatoes. Sautéed onions and garlic form the base, enhanced by tangy red wine vinegar and herbes de Provence. Dijon mustard and fresh chives round out the flavors. Cook pasta al dente, grill salmon skinless for a crisp exterior, tender interior. Visual cues guide timing rather than strict clocks, ensuring peak texture and flavor. Vegan olive oil substitutes and simple seasoning make it flexible. Practical swaps, seasoning layering, and balancing acid and fat for taste and texture.
Leek Squash Rigatoni Gratin
A hearty baked pasta dish starring autumn squash cubes roasted to caramelized softness paired with gently sweated leeks and spinach. Rigatoni tossed in a creamy, flavorful béchamel enriched with chicken broth and melty cheddar and Parmigiano. Textures range from tender pasta to crisped golden topping while aromatics build a rich base. Substitutions offered for dairy and vegetable swaps. Focused on timing tactile doneness and aroma hints for reliable results every time.
Crispy Gnocchi Carbonara Twist
Gnocchi roasted until golden-crisp mingled with smoky guanciale and sweet shallots. Tossed with sautéed asparagus tips replacing peas, Parmesan swapped for aged Grana Padano. Finished bubbling in oven, topped with an egg yolk nest. Mouthfeel shifts: crunchy edges, soft centers, creamy rich pockets of yolk merging heat and fat. Aromas punch smoky pork, caramelized onion, sharp cheese. Technique focuses on texture contrast, flavor layering, timing to avoid rubbery gnocchi. Essential swaps and timing adjustments keep it flexible in everyday kitchens. No salt added late; rely on cured meat and cheese saltiness. Visual cues over timing emphasized; a classic carbonara feel with a fresh green twist.
Spaghetti with Anchovies and Crunch
Spaghetti cooked al dente tossed with garlic, anchovies, spicy crushed red pepper, black and green olives, finished with toasted bread crumbs and aged pecorino. Olive oil based sauce gently coats pasta, anchovies dissolve adding umami depth. Crunch from pangrattato adds texture contrast. Quick pan work, attentive stirring. Simple, robust, straightforward Mediterranean punch. Swap parmigiano for pecorino for sharper edge. Bread crumbs provide intense crunch, toasted until nutty but not burnt. Quick, practical, no fuss. A meal highlighting tonal balance and textural tension.
Gluten-Free Gnocchi Sage Butter
Gnocchi with a twist: sweet potato replaces Russet for subtle earthiness. Tapioca starch substitutes for fécule de pomme de terre; can’t always get that here. Reworked steps for flow and texture control. Sage butter enriched with browned garlic and toasted pine nuts adds crunch and aroma. Cook gnocchi in small batches—feel the pillowy bounce when done. Crisp sage leaves separately for sharp texture contrast. Simple, clean, foolproof gluten-free gnocchi with layers of flavor and crunch.
Cherry Tomato Pasta Gremolata
Slow-roast cherry tomatoes in olive oil with garlic, thyme, and a pinch of chili flakes until caramelized and bursting. Toss with pasta cooked al dente, adding a gremolata of lemon zest, parsley, and toasted sunflower seeds instead of traditional pine nuts. Swap standard spaghetti for bucatini for a chewier bite. A drizzle of browned butter adds a nutty depth. Timing hinges on soft-skin tomatoes collapsing, pastas offering toothy resistance, gremolata fresh with zing. Involve textures — juicy bursts against herbaceous crunch. Flexible substitutions for herbs, nuts, pasta shapes. Advice for rescuing excess sauce or overcooked noodles.
Cherry Tomato Zucchini Spaghetti
Spaghetti tossed with sautéed diced zucchini and blistered cherry tomatoes cooked down to a thick sauce. Kalamata olives replaced by green olives for a different brine note. Parmesan swapped for pecorino romano, adds sharper salty punch. Garlic swapped with a hint of chili flakes for subtle kick. Cook pasta al dente with some starchy water reserved to loosen sauce if needed. Onion and garlic softened but not browned to keep brightness. Basil added at end for fresh aroma. Total time about 50 minutes. Four serves. Mediterranean-inspired, vegetarian, no nuts dairy/oil egg-free substitutions possible.
Chicken Pesto Macaroni
Macaroni tossed with basil pesto, pan-seared chicken strips, and juicy grape tomatoes paired with soft burrata chunks. A spin on classic Italian flavors, swapping bocconcini for rich burrata and standard tomatoes for grape tomatoes to boost sweetness. Olive oil and lemon juice offer brightness, balancing the creamy pesto. Cooking macs al dente keeps firm bite, avoiding mush. Chicken gets a golden crust from proper preheating and oil use. Assembly cold and hot provides contrasting textures.
Curried Mussels Fusilli
Pasta tossed with smoky grilled mussels in a spiced coconut-curry sauce. Fusilli cooked al dente then combined with a reduction of white wine and mussel broth enriched with coconut milk. Shallots and garlic give a fragrant base while fresh tarragon replaces chives for a slightly anise note. Curry powder swapped for garam masala adds earthier complexity. A squeeze of lemon and sprinkle of toasted pine nuts finish the dish, adding brightness and crunch. Practical, adaptable for stovetop or grill leftover mussels. A balance of creamy, briny, and pungent flavors that hinge on timing pasta to sauce absorption and sauce reduction thickness.
Pasta Salad with Pepperonata Twist
A pasta salad featuring short pasta tossed with a pepperonata mix of sautéed bell peppers and shallots, finished with a tangy vinaigrette and aged Asiago cheese. The dish is vegetarian, dairy-free except for cheese garnish, and nut-free. Substitutions offered for Asiago and honey to accommodate dietary preferences. Emphasis on cooking peppers to softness with caramelized edges and cooling pasta promptly to maintain texture. Balanced acidity from vinegar cuts through the silkiness of the oil and cheese, while fresh herbs brighten the finish.
Rustic Homemade Pici
Handmade Tuscan-style pasta made from a blend of fine semolina and unbleached all-purpose flour, lightly salted and bound with hot water to jumpstart gluten formation. Rolled and shaped by hand into thick rustic noodles, ideal for holding chunky sauces. Simple ingredients, no eggs or dairy. Dough texture key, sticky but firm. Precise handling avoids overworking. Cook in salted water until tender but still offering bite. Can freeze before cooking. A straightforward base for spicy garlic tomato or hearty ragù sauces. Substitutions and timing tips included.
Lobster Ravioli with Citrus Butter
Lobster ravioli filled with mascarpone and citrus zest. Sauce made from lobster shells, shallots, saffron, and white wine, finished with cold butter. Adjusted quantities for balanced richness. Uses lemon zest swapped with orange zest for deeper aroma. Doubled shallots for more punch in sauce. Cook ravioli until tender but firm. Sauce reduction critical for intense flavor. Emulsify butter slowly off heat to avoid breaking. Practical tips on sealing pasta, dealing with sauce thickness, and hints for leftovers.
Rustic Tomato Basil Pici
A hand-rolled pasta merging fine semolina and spelt flour for robustness. Replaces water with hot vegetable broth for depth. Rolled into rough strands, then tossed with quick sautéed cherry tomatoes and fresh basil. Keeps firm bite with brief 7-minute cook. Finished with oil infusion and reserved pasta water for silkiness. Vegan, dairy-free, and nut-free.
Stuffed Shells with Spinach Ricotta
Large pasta shells filled with a creamy blend of ricotta and sautéed spinach, baked in a smoky roasted red pepper and tomato sauce. Uses different cheeses for depth and a hint of oregano for earthiness. Roasting peppers adds caramelization and smoky notes. Sauce smooth and rich, vibrant red and fragrant. Pasta al dente to hold filling without falling apart. Slow sauté of onions mellows sharpness, garlic softens. Finishes under broiler for golden cheesy crust. Vegetables well drained to avoid watery mess. Balanced savory, fresh herbs with subtle warmth from nutmeg and oregano.
Stuffed Chicken Rolls with Sun-Dried Ricotta
Chicken breasts opened flat, filled with ricotta mixed with sun-dried tomatoes and fresh basil. Wrapped in smoked pancetta instead of prosciutto for a different smoky note. White wine replaces chicken broth for richer pasta flavor. Tagliatelle tossed with diced vine-ripened tomatoes, parsley, and olive oil, using reserved pasta water to tie it all. Chicken seared and finished in oven. Timing adjusted slightly, cooking times tweaked for texture. Streamlined cooking order to get pasta and chicken hot and ready together. The fresh herbs and wine in the pasta provide a bright contrast to creamy, savory filling. No eggs or nuts, balanced, straightforward.
Chunky Tomato Sauce Twist
Sauce like base from canned tomatoes altered. More garlic but less oil than usual. Added roasted red pepper chunks for color and flavor depth. Cooking short-ish to keep some bite, about 40 minutes. Salt and pepper to taste, with pinch of smoked paprika for subtle heat. Dense enough paste to grab pasta well.
Pasta Salad with Asparagus and Bocconcini
A veggie-packed pasta salad with short pasta, tender asparagus, creamy bocconcini, and fresh tomatoes. A tangy balsamic dressing with olive oil, garlic, and a hint of chili. Cook pasta and asparagus together to save time. Chill quickly. Mix basil for aroma. Serve warm or cold. Nut-free, egg-free, vegetarian.
Broccoli Scallop Gnocchi
Broccoli blanched briefly. Shallots soften in butter. Flour thickens. Wine and milk bubble up to sauce. Gnocchis soak it all, simmer till tender. Scallops folded in, broccoli too. Cheese sprinkles on top, melts and browns under grill. Five minutes rest before diving in. A warm dish, slightly creamy, rich with seafood and greens, moving fast to table. No eggs, no nuts.
Braised Beer Beef with Chorizo Twist
Chunks of beef shoulder browned. Onion and bell pepper softened. Tomato and garlic added. Blonde beer and chicken broth join the pot. Slow oven braise till tenderness, with smoky chorizo slices tossed near the end. Egg noodles boiled, butter and fresh thyme melted together, then noodles folded in. A laid-back rustic dish, serving six. Haricots verts on the side. Cooking time adjusted plus or minus a bit to get the meat tender exactly. Quantities shifted to avoid sameness.
Penne with Italian Sausage and Tomatoes
Penne pasta cooked just right. Italian sausage meat formed into little balls. Cherry tomatoes in two colors soften and burst. Garlic and olive oil start the flavor base. Zucchini chunks and sliced green onions add fresh texture. Black pepper and red chili flakes for heat, modulated. Mozzarella pieces melt at the end; Parmesan sprinkles. A mix of savory, spicy, fresh, and creamy. Quick to make, easy to tweak.
Twisted Spätzles
Fresh Alsace-style noodles. Flour swapped for half white whole wheat. Eggs reduced. Nutmeg replaced by ground white pepper. Water swapped with sparkling mineral water for airiness. Butter replaced with olive oil. Cook, chill, brown. Serve with Riesling chicken or sauce-heavy dishes.
Pasta Salad with Zesty Gremolata
Cold pasta tossed in a vibrant gremolata with chopped tomato, fresh herbs, and citrus zests. Uses a mix of herbs and spices to brighten each bite. The gremolata includes parsley, lemon, lime, and orange zest but swapped garlic for shallot and parmesan for crumbled feta. Uses fusilli instead of orechietti. The pasta cooks until just firm, cooled, then combined with the gremolata dressing and fresh diced tomato. Serves six. Prep and cook time combined about 35 minutes.
Cheesy Macaroni Bake
Macaroni cooked al dente. Cheese sauce blends evaporated milk, broth, and a mix of cheddar, havarti, Velveeta. Topped with sharp gouda and parmesan for a crisp take. Baked quickly under broil, golden and bubbling. No mustard powder, replaced by smoked paprika. Onion powder swapped for shallot powder. Times adjusted by a few minutes throughout. Butter and flour start the roux. Sauce thickens before cheese melts in. Pasta warm and coated. Simmering minimal. Cannot skip broiling at the end for crustiness. Serve hot, 6 portions. Variations include adding crispy bacon or toasted breadcrumbs. Rich, gooey, crunchy, textural contrast. Easy, homey, modern twist to classic mac and cheese.
Beef Stroganoff Pressure Cooker
Strips of sirloin browned in olive oil. Onion, garlic, and cremini mushrooms sautéed in ghee until golden. Flour tossed in, cooked briefly. Red wine splash, beef broth, Dijon seeds, smoked paprika joined with meat. Pressure cooked 30 minutes, natural release 20. Egg noodles boiled until just firm, tossed with oil. Sour cream folded in last, sprinkled with chopped thyme. Salt and pepper adjusted. Rustic, hearty, tangy, slightly smoky. Rich with fresh herbs, tender beef strands, creamy sauce. Quick pressure cooking saves time. Balanced acidity from wine. No nuts. Twist with ghee and smoked paprika. Different but familiar.
Spicy Shrimp Penne
Penne pasta tossed with a spicy tomato sauce and seared shrimp, featuring garlic, crushed red pepper, and fresh herbs. A splash of white wine added for depth. Parmesan grated on top optionally. Cook time about half an hour.
Cheesy Mac Bacon Crunch
Pasta baked with spicy cheddar sauce, topped with a crispy bacon, garlic and herb crumb. Uses evaporated milk and a subtle paprika kick. Cornstarch thickens sauce. Cook pasta thoroughly. Bacon rendered, then combined with garlic, shallot and crushed baguette croutons toasted in bacon fat. Added thyme replaces parsley and cayenne swaps Tabasco. Cook times slightly shifted. Sauce stirred constantly till thick. Final dish warm, creamy, crunchy textures.
Cod Spaghettinis Green Beans
Spaghettinis with chunks of cod and crisp green beans. Onion and garlic softened in oil first, tomato paste stirred in briefly. Cod cooked with diced fresh tomatoes, Kalamata olives, water, paprika, and chili flakes until just done. Pasta and beans tossed into sauce, warmed through, sprinkled with chopped flat-leaf parsley and drizzled with olive oil. No dairy, nuts, or eggs. Simple, vibrant, and lightly spiced.
Twisted Chicken Pasta
Short pasta cooked with sliced carrots. Butter and flour whipped up to make a quick roux. Chicken broth poured in to form a thickened base. Shredded chicken tossed in with peas and fresh herbs, then combined with veggies and pasta. Seasoned, slightly creamy. A quick warm-up dish with a twist of added lemon zest and fresh thyme. Carrots swapped for parsnips. Peas replaced with green beans. Mixes textures and flavors, easy weeknight twist on a classic.