In my weekly newsletters, I write about my life in Italy, Italian places, traditions and culture, as well as other foods not just pasta! As a Pasta Project subscriber you'll also get a FREE recipe e-book series! Plus links to the latest recipes and posts.
Preparing this delicious pasta recipe is very easy. All you need to do is cook the pasta using the instructions in the box. When the pasta is done, sauté the seafood in onion and then make the white sauce using butter, AP flour, and milk. When everything is ready, just pour the cooked seafood and white sauce over the pasta and enjoy your special meal.
Give your weeknight family dinner a fun and elevated twist with a new and tasty fresh pasta like sacchettini. Toss together with our refreshing Basil & Cheese Pesto along with authentic fontina cheese for a meal made with 3 ingredients, but tonnes of delicious taste!
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Basically, any type of basic pasta would do for this recipe, from the spaghetti, tagliatelle, pappardelle or penne to name just a few. Personally I love spaghetti that enables you to have an explosion of flavors in your mouth in one bite.
Homemade roasted red pepper pesto is the star of the show in this creamy yet vibrant pasta dinner! It has a beautiful creamy texture and can be enjoyed plain or with added veggies or protein. This is the perfect thing to make with a surplus of sweet red peppers and will suit a variety of pasta shapes!
Roasted pear and mascarpone pasta purses are simple and easy yet very appealing dishes to prepare. You can serve it for any occasion and use this recipe for preparing many different fillings, especially if you intend to serve them as a party appetizer. Pear and mascarpone filling is a great combination, especially when drizzled with balsamic vinegar glaze. Toasted pine nuts give the recipe that crunchy texture we all love.
Rich, thick, and creamy, this chicken marsala pasta is cozy comfort food in a bowl. If you are familiar with the classic Italian dish, chicken marsala, you already know that this recipe is packed with flavor.
This creamy pasta recipe meal will have you scooping spoonfuls and wondering how it can taste this good?! With only a few ingredients and 20 minutes you will have a delicious go-to meal for any lunch or dinner.
If we prepare the sauce at home it is more than likely that we will never buy the packaged again because, although the homemade versions usually exceed the industrial ones, with the pesto sauce it is much more exaggerated. They have nothing to do with it. Also, we only need to mash the ingredients and boil the pasta al dente. In 15 minutes we have a recipe for scandal.
According to the Genoese, you have to serve the pesto in the bottom of the plate and put the pasta on top, not the other way around as we usually do. We stir until the pasta and sauce are well integrated, and to eat.
Although there are still other wine choices, you can pair your pesto with, choosing what wine will enhance the flavor of the pasta is ideal. If you are not fond of the wines mentioned above, please choose a herb-driven wine because it will surely fit the taste of pesto pasta.
We made this dish using fresh egg noodle pasta that we had made that day. The flavor was rich and very tasty. A great way to use regular marinara and really raise the bar on the dish. Everyone who ate with us that evening was very pleased with this recipe.
This was great! My son hates tomatoes (or thinks he does) so I used sun dried tomato pesto instead and then threw in some crisped pancetta at the same time as the basil and spinach. It was delightful. Thank you for the recipe!
Everyone needs a go-to recipe for pasta and ham, whether it's leftover holiday spiral ham, or lunch meat you have have on hand. This ham and pea pasta Alfredo is an Italian entree the whole family loves. It's a mostly hands-off, one-pot pasta made in the Instant Pot or stove in 30 minutes.
5 star rating for taste, it is really good. But, I gave it a 4 because of the technical difficulties, which could have been just me. Lol I used medium shells and did 1 minute cook time 10 min nr per instructions and I didn't think the pasta was done enough to my liking and it was still pretty liquidy even after adding cheese, ham and peas and letting it sit in the ip for @ 20 minutes. I ended up making another batch and did 2 minutes with 10 min nr and I liked it better. I will definitely double the recipe next time anyway so we have leftovers. Thank you for the great recipe.
You're so welcome and I'm glad you dialed it in. I'm surprised that happened with medium shells because I find those to be the quickest cooking (and easily overcooked) variety out there lol. But pasta brands vary so much, I need to add a note to the recipe, so thanks for the feedback. I appreciate it!
You may not realise it, but the shape of pasta you choose plays a big part in what the final dish looks and tastes like. For example, long, thin pasta like pappardelle or linguine go best with Italian pasta sauce recipes because the sauce coats the strands. Pasta shapes like fusilli (little springs) and conchiglie (shells) go very well with pasta sauces with texture, like Bolognese since the meat is captured in the small crevices of the pasta, and tubular pasta like penne rigate (ridged quills), macaroni (elbows) and rigatoni (thick ridges) are ideal for chunky Italian pasta sauce recipes full of delicious vegetables!
Love the dark crispy outside of your spaghetti pie photo. I would call it a spaghetti cake! I often make a spaghetti omelette with leftover pasta. Will have to try this recipe as it looks so grand. Agree with others that it would be good for a potluck dinner.
Like Jessica HZ (#35) mentioned, I was also wondering about using foil to line the pan. The foil is going to the recycling bin either way and this strategy would save a dish washing! Any reason not to cook custardy pasta in well buttered foil? Seems the only way to improve on this recipe would be to reducing collateral dish dirtying, so I welcome any insight!
Absolutely one of the most fabulous recipes I have ever made. Extremely delicious and has tremendous visual appeal. I even served it in little squares or a cupcake form as an appetizer. Always is a huge hit. I would like to try it with a healthy pasta such as Black bean spaghetti or edamame fettuccine. Would one of those work? 2b1af7f3a8