Risotto alla Carbonara
There's comfort food—then there's comfort cooking. For me, risotto falls into both. And weekends are perfect for the mindless inattention that risotto-stirring requires. This is alla carbonara—because for Friday, Saturday, and Sunday (and every day), what better combo than bacon and eggs? Am I right or am I right?
Here are the ingredients
Directions
Buon appetito!
White Bean Pasta with Pesto
Oh, hey! PASTA.
Beans and pasta, to be precise.
This is one of those dinners that once I started making it, I wondered why I haven’t been making it for years. It’s so quick and easy, plus it’s packed with flavor (and protein!). Technically you could make this white bean pesto pasta with whatever sort of pasta you like, but I prefer to make it with orecchiette
What are you waiting for? Let’s get cooking!
INGREDIENTS
INSTRUCTIONS
Enjoy!
Ingredients
Instructions
Trust me it’s super easy!
One pot meal are dinner saviors. When you are short on time, not really sure what to make, or just want something pretty low effort, then a one pot pasta basically means throwing everything in a pot you’re done. Well not quite but it’s pretty close!
This one pot spicy sausage pasta is so easy and full of flavor made with chorizo, herbs and chilli flakes. It comes together in a single pot meaning less washing up and dinner can be ready in about 30 minutes!
This recipe cooks the pasta in the pot alongside the other ingredients rather than having to boil it first which is a huge time saver. Plus, the starchy water helps to make the sauce super thick and creamy and delicious.
For the pasta you will want to use something small so that it cooks quickly. My new found favorite pasta shape is Trofie Pasta which are short twists of pasta, appearing rolled up on themselves which makes for perfect little nooks for sauce to grab hold. Spirals, elbows, or shells would also work well for this dish, but my favorite type as usual is the one that you have in your pantry already! Lets get cooking!
Ingredients
Instructions
Heat olive oil in a heavy based pot on high heat and add chopped sausages, onion and garlic. Sauté for 5-7 minutes until the sausages are brown and the onions are soft.
Add tomato paste and stir through. Cook for an additional minute until the tomato paste is fragrant and starting to darken in color.
Turn down the heat to medium/low and add in the spices, herbs and salt and pepper, followed by the stock and the tomato puree. Finally stir through the dried pasta and put the lid on.
Cook for approximately 15 minutes, stirring occasionally so the pasta doesn’t stick, or until the pasta is cooked through. Cooking time will be dependent on the type of pasta you use.
Remove the lid and finish cooking for a few minutes to thicken the sauce. Take off the heat and stir through the parmesan and parsley if using and serve.
]]>Instant Pot macaroni and cheese requires just five ingredients (OK, six if you include water) and cooks up perfectly from start to finish in 20 minutes. Between boiling the water and making the cheese sauce, even the best boxed macaroni and cheese can’t beat that timing. Plus, this Instant Pot version is creamier and more luscious than any other one-pot macaroni around. Here’s how to make the very best weeknight macaroni and cheese in the Instant Pot.
Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.
When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.
Source: https://www.thekitchn.com/instant-pot-mac-and-cheese-265844
This pasta dish, with its creamy, tangy, lemon sauce, has long been a favorite in my household. It’s the sort of dish that takes so little time to put together but also really seems to impress guests, so we make it both for ourselves on lazy evenings at home as well as when we’re entertaining (I love having at least one easy, quick-to-prepare dish on the menu). We make it so often, in fact, that this recipe made its way into my second cookbook, Acquacotta, which was inspired by six months we spent living on the southern Tuscan coast, where lemon trees abound.
Freshly ground black pepper
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, finely grate the zest of 2 large lemons. Juice the lemons. Finely grate 2 ounces Pecorino Romano or Parmesan cheese (about 1/3 cup). Start the sauce.
Heat 4 tablespoons unsalted butter and 1 tablespoon olive oil in a large frying pan over medium heat until the butter is melted. Add the lemon zest and cook, stirring frequently, for 1 minute. Add the lemon juice and simmer for 3 minutes. Add 1/2 cup heavy cream and season with kosher salt and black pepper. Simmer until the sauce has thickened slightly, 1 to 2 minutes. Remove the pan from the heat.
Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce and cook over medium heat, adding some of the pasta water as needed, until the pasta is well coated and glossy with sauce. Serve immediately with the grated cheese.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days. Reheat with a splash of milk or cream.
source: https://www.thekitchn.com/pasta-al-limone-recipe-23087504
“Glorious” is truly the proper word to describe Domenica Marchetti’s new collection of Italian pasta recipes, The Glorious Pasta of Italy. As Exhibit A, I present to you a fast vegetarian dish with all the luxury you would find in the best restaurant in town. It’s a dish for any time of the year: linguine with a garlicky pesto of walnuts, Parmesan, and ricotta.
Ingredients:
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 cup (55 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
3/4 cup (170 grams) whole cow's milk ricotta cheese
Freshly ground black pepper
1 pound (455 grams) dried linguine
Bring a large pot of water to a rolling boil and salt generously.
While the water is heating, put the walnuts, garlic, and salt in a mini or regular food processor and process to a coarse paste. With the motor running, dribble in the olive oil and walnut oil and process just until combined. Transfer the puree to a bowl and stir in the parsley, Parmigiano, and ricotta. Add a few grinds of pepper and stir the mixture until it is well combined and creamy.
Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water. Return the pasta to the pot and spoon in about three-fourths of the pesto (reserve the remainder for another use). Add a little of the cooking water and toss until the pasta is evenly coated with the sauce.
Transfer the dressed pasta to warmed shallow individual bowls and sprinkle a little Parmigiano and black pepper over each serving. Serve immediately.
Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Sometimes I add a scoop of fresh ricotta or mascarpone or a splash of cream. Other times I use only the pasta water to thin the mix of ground nuts, garlic, oil, and grated cheese. Either way, it makes a nice change from the classic green pesto, especially in winter when basil is out of season.
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