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Italian pasta recipes.

Italian pasta recipes.

Pasta is the soul of Italian cuisine. And this soul has hundreds of incarnations: thin spaghetti, thick cannelloni, twisted fusilli, shells, butterflies, feathers and even radiators. Italian pasta recipes. In questions of varieties of pasta, the imagination of Italians is inexhaustible. And it’s not just about beauty. With this or that sauce the pasta of a certain form is better combined. We offer five unbeaten combinations.

Spaghetti al-lemon.

In Italian sauces for pasta, you can sometimes find something completely unexpected. For example, citrus fruits, giving the dish a piquant fruity. In this case, this role is played by limon. It perfectly harmonizes with the tart olive oil. As a partner for the sauce, a long pasta is best. This is all known spaghetti, as well as thinner capellini.

What you need:

  • 300 g of spaghetti;
  • 1 glass of basil leaves;
  • peel and juice of two lemons;
  • grated hard cheese;
  • olive oil;
  • salt.

How to cook.

Pour the paste into the boiling salted water. While the spaghetti is cooking, grind the basil. Mix it with zest, lemon juice and 4 tablespoons of olive oil.

When the paste reaches the state of al-dente, place it on the dish. Pour in the sauce, mix. Sprinkle with grated cheese. Sprinkle with olive oil.

Italian pasta recipes.

Penne with spinach and salmon.

Smoked salmon framed with spinach greens. Such dissimilar ingredients bind together a light sauce. A paste for this recipe is better to choose not very large, commensurable slices of salmon. Penne — «feathers» — or farfalle — «butterflies.»

What you need:

  • 250 g of foam;
  • 200 g of smoked salmon;
  • 1 glass of spinach leaves;
  • 200 ml of milk;
  • 50 g of butter;
  • 1 teaspoon of flour;
  • 100 g of grated hard cheese;
  • 50 g of dried tomatoes;
  • ½ cup fresh oregano.

How to cook.

Boil the penne in salted water. While the pasta is brewed, in the frying pan rasto-pour the butter.

Pour in the milk. Stir in the flour to make the mixture thicken. Add the cheese. Cut the salmon into small pieces. Add to the sauce. Chop the spinach.

Cut the sun-dried tomatoes and also add to the sauce. Season with the chopped leaves of oregano. Cook, stirring, about 3 minutes. Lay the penne on the dish. Pour sauce, mix.

Italian pasta recipes.

Fettuccine in creamy sauce with chicken.

Delicate creamy sauce is the second whale of Italian cooking after tomato sauce. For this recipe, we recommend using long and flat fettuccine or tagliatelle.

What you need:

  • 300 g of fettuccine;
  • 200 g of chicken fillet;
  • 1 bunch of leeks;
  • 300 ml of fatty cream;
  • 2 teaspoons of lemon peel;
  • 2 tablespoons butter;
  • olive oil;
  • ground black pepper;
  • salt.

How to cook.

Salt and pepper the fillets. Fry in olive oil until cooked. Cook the pasta to the state of al-dente.

Melt the butter in a frying pan. Add the chopped leeks. Salt and pepper. Cook on medium heat, stirring, 4-6 minutes. Pour in the cream.

Add half of the zest and simmer on low heat for 8-12 minutes. Cut the chicken. Add to the sauce, cook for 1-2 minutes. Put the pasta on a dish, pour sauce. Sprinkle the remaining rind.

Italian pasta recipes.

Cavatelli with pumpkin.

A recipe that’s great for cold weather. Spicy, slightly spicy, warming sauce with pieces of pumpkin. We recommend taking a small paste of Cavatelli. Deepening on it will help to keep the sauce. Rigatoni (short corrugated tubules) or conciliere (shells) will also perform well.

What you need:

  • 300 g of cavatelli;
  • 400 g of pulp pulp;
  • 6 cloves of garlic;
  • 1 red onion;
  • 2 teaspoons of red pepper in flakes;
  • 1 teaspoon dried thyme;
  • grated hard cheese;
  • olive oil;
  • ground black pepper;
  • salt.

How to cook.

Slice the pumpkin cubes 1,5-2 cm. In a deep frying pan in olive oil fry finely chopped garlic, onion and red pepper. Cook on high heat, stirring until the onion and garlic are soft.

Add pumpkin and thyme. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally.

Reduce heat, cover and cook for another 5 minutes. In a large saucepan, boil the cavatelli in salted water. When you drain the water, save 100-200 ml.

Add the pasta in the pumpkin sauce, sprinkle with cheese, stir. If there is not enough liquid, add water from under the paste.

Italian pasta recipes.

Bukatini ammatricana.

Variations on the theme of the famous recipe hails from central Italy. Quite spicy dish with sourish tomato accent. The thick sauce is ideally combined with pasta bouqatini — long thick pasta with a hole in the center, just and intended for such fillers.

What you need:

• 400 g of bucatini;
• 150 g of bacon;
• 1 small chili pepper;
• 150 ml of wiped tomatoes;
• 80 g of grated hard cheese;
• 12 cherry tomatoes;
• 1 tablespoon of parsley leaves;
• olive oil;
• sugar;
• ground black pepper;
• salt.

How to cook.

Put the paste in the boiling salted water. While it is brewed, fry the sliced ​​bacon in a deep frying pan until it crisp.
Add finely chopped chili. Cook on medium heat for a minute.

Add the mashed tomatoes, bring to a boil.
Add half of cheese, season with salt, sugar and black pepper. Remove from heat. Add the boiled al-dente bucatini into the sauce. Stir. Slice the cherry tomatoes. Add to the paste.
Sprinkle with chopped parsley and the remaining cheese. Sprinkle with olive oil.

 

Italian pasta recipes.

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