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10 delicious Italian pasta recipes

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Hello, my dear and dear readers. In this article we will talk about spaghetti. I think that no one will refuse an appetizing dish with them.

Especially if it is cooked with love. I think that they are loved in every family. If you complement the dish with goulash with mouth-watering slices of meat or vegetable stew, you will have a delicious lunch or dinner.

Many people know that Italy is considered the birthplace of Spaghetti. It is not possible to find a family or a restaurant where they would not be prepared.

Based on the foregoing, today we will consider the features of cooking in each recipe. There is nothing complicated, the main thing is to follow the procedure. I am sure that we will succeed in the best possible way! Good luck!

A simple recipe - Italian pasta spaghetti sauce

Such a dish will appeal to any of us. It will take a minimum of your time to prepare it. Spaghetti can be used as an independent dish or as a side dish. I hope you enjoy it. I wish you success!

  • Garlic - 2 prongs
  • Chili pepper - 1 pc.
  • Olive Oil - 70 ml
  • Red tomatoes - 500 g
  • Caper - 30 g
  • Seedless olives - 30 g
  • Sea salt - 1.25 tsp
  • Fresh purple basil - 30 g
  • Spaghetti - 300 g

Cooking sequence:

1. Take the required amount of pepper, garlic. Peel, chop as finely as possible. Pour quite a bit of olive oil into the pan, heat it a little. Fry prepared peppers with garlic for a couple of minutes.

2. Now thoroughly rinse the tomatoes. Wipe them off with a towel. Make a cross-shaped incision on the surface of the opposite stalk and pour boiling water for 1-2 minutes. Remove from boiling water and dip in cold water. Peel and chop the tomato into large pieces, removing the stem.

3. Tomato pieces put in a pan. Knead with a fork or pusher. Mix everything thoroughly, bring to a boil. Reduce heat to minimum and simmer an additional five minutes.

4. Salt the sauce to your taste, put capers there. Chop the pitted olives randomly and add them to the sauce. Mix well again. Continue to simmer for three to four minutes.

5. It is advisable to rinse the freshly picked basil, dry it with a disposable towel from moisture. Cut, add it to the sauce for one to two minutes until the contents of the pan are ready.

6. Put a pot of water on the fire. Bring it to a boil. Boil long noodles in boiling water according to the instructions indicated on the package.

7. When ready, nicely put spaghetti on plates, pour over the cooked sauce. Serve on the table.

Our fast and tasty dish is ready!

Bon appetit and good mood!

Spaghetti with minced meatballs, with cheese and sauce

The recipe uses a few unusual products for us. However, they give such a taste that it will be simply impossible to come off. It is especially tasty in combination with meatballs. I think that you will appreciate this recipe!

You will need:

  • Pecorino cheese - 15 g
  • Ground Beef - 300 g
  • Ricotta - 30 g
  • Spaghetti - 150 g
  • Marinara Sauce - 240 ml
  • Parsley, twig - 2 pcs.
  • Garlic - 2 cloves
  • Small baguette - 1 pc.
  • Breadcrumbs - 30 g
  • Salt to taste
  • Ground black pepper to taste
  • Olive oil - 2 tbsp. l

Pecorino - Italian family cheesesmade from sheep’s milk. You can replace it with Parmesan or sheep’s cheese. You understand that the taste of the dish will be slightly different.

Classic sauce "Marinara" -Composition: ripe tomatoes - 1.5 kg, sugar - 2 tsp, garlic - 3-4 cloves, red wine - 50–70 g, lemon - ½ pcs., olive oil, ground red pepper, fresh or dried Italian herbs cuisine (basil, oregano, rosemary, etc.), dill, parsley, cilantro if desired

Work sequence:

1. Cut the baguette lengthwise into two equal parts. Next, chop the peeled cloves of garlic and finely chop fresh parsley.

2. Now proceed to cooking the meatballs. To do this, you need to prepare a good minced meat from fresh meat. Scroll the pulp in a meat grinder. Combine it with breadcrumbs, parsley and half of the entire necessary mass of Pecorino cheese.

Add ricotto, salt, pepper and 1/3 of garlic to the mass. Mix everything very well so that all the constituent masses are evenly distributed among themselves.

3. Divide the obtained aromatic minced meat into 10 - 12 identical parts. Form from them meatballs in the form of balls. Pour a small amount of vegetable oil into the pan. Heat it up. Then fry the formed meat balls on both sides for 5 - 7 minutes each. It should be a delicious, golden crust.

4. Pour clean water into the pan, set it on fire and bring to a boil. Salt to taste. Dip spaghetti in boiling water, boil them until cooked according to the method of their preparation on the packaging. When ready, drain the water and put a little butter.

Do not pour half the water from the spaghetti, save it. You will need it in the future!

5. Spread the butter, 1/3 of the chopped garlic and the remaining cheese on the sliced ​​baguette. Then, put the oiled baguette into the oven and bake for 7 - 8 minutes at a temperature of 190 degrees.

6. Put the remaining garlic in a skillet with meatballs. Sauté it with meatballs over low heat for half an hour. Then add salt, sauce, left decoction of spaghetti. Bring the resulting mass to a boil. Cook for a couple of minutes.

7. On a plate in the center, put a portion of boiled spaghetti. Put meatballs with sauce on top. Serve the dish preferably hot.

Have a wonderful pastime and good appetite!

Spaghetti carbonara

Ingredients:

  • 350 g raw smoked ham or bacon
  • 400 g spaghetti
  • 2 tbsp. l olive oil
  • 4 egg yolks
  • 2 cloves of garlic
  • 225 ml cream or sour cream
  • 75 g grated Parmesan
  • salt

Cooking:

  1. Heat olive oil in a pan, fry chopped garlic. Add the diced ham and fry for 3 minutes.
  2. Whip the cream with yolks, add the parmesan, salt and pepper to taste.
  3. Cook the spaghetti. Throw them in a pan with ham. Pour the sauce and cook over low heat for 7-8 minutes until thickened.

Baked Pasta with Roasted Vegetables

Ingredients:

  • 2 red bell peppers
  • 2 zucchini
  • 2 zucchini
  • mushrooms to taste
  • 1 onion
  • 1/4 cup olive oil
  • 1 tsp fine salt
  • 1 tsp ground black pepper
  • 1 tbsp. l dried italian or provence herbs
  • 450 g pasta penne
  • 3 cups marinara sauce
  • 1 cup grated cheese
  • 1/2 cup grated smoked mozzarella
  • 1/2 cup frozen peas
  • 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
  • 2 tbsp. l butter

Cooking:

  1. Preheat the oven to 230 degrees. On a baking sheet we spread the pepper, sliced ​​in strips, zucchini and zucchini, diced, mushrooms and onions, mix with olive oil.
  2. Add 1/2 tsp. salt, 1/2 tsp pepper and dried herbs and bake vegetables until soft for about 15 minutes.
  3. Cook pasta for about 6 minutes, so that they remain firm inside. When ready, drain the water.
  4. In a large bowl, gently mix the pasta with fried vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp pepper.
  5. We shift everything into a greased baking dish. Sprinkle the dish with Parmesan cheese, lay the pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto

Ingredients:

  • 3/4 cup fresh basil leaves
  • 1/2 cup grated parmesan
  • 3 tbsp. l pine nuts
  • 2 cloves of garlic
  • salt
  • pepper
  • 1/3 cup olive oil
  • 1/3 cup fat cream
  • 2 tbsp. l oils
  • 340 g pasta
  • 2 tomatoes

Cooking:

  1. Put basil, garlic, pine nuts, grated parmesan in a blender bowl. Grind, add salt and pepper to taste. Then pour in olive oil in small portions. Mix well.
  2. In a small saucepan over medium heat, heat thick cream, add butter, melt. Add pesto sauce to the pan and mix.
  3. Boil pasta in salted water. Drain the water, put the pasta in a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional), mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

  • 250 g penne rigate
  • 250 g pork tenderloin
  • 1 red onion
  • 1 red chili
  • 500 ml tomato puree
  • 3 tbsp. l olive oil
  • 6 cherry tomatoes
  • 1 bunch of green basil
  • grated parmesan cheese
  • salt
  • ground black pepper
  • green onion

Cooking:

  1. Cut the pork tenderloin into thin slices, fry in olive oil for 7 minutes.
  2. Add red onion in half rings, finely chopped chili pepper, previously peeled from seeds, basil, halves of cherry in meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Salt, simmer for 10 minutes.
  3. At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the finished sauce, leave for a minute.
  4. We spread the dish on a plate, sprinkle with grated parmesan, garnish with green onions.

Carbonara with zucchini and meatballs

Ingredients:

  • 500 g minced pork
  • 1 onion
  • 4 slices of bacon
  • 500 g spaghetti
  • 4 egg yolks
  • 2 zucchini
  • 1 cup cream
  • 1 lemon
  • 120 g grated Parmesan cheese
  • 1 bunch parsley
  • 2 tbsp. l butter

Cooking:

  1. Add minced onion and spices to the mince to taste. Mix and roll the meatballs.
  2. In a well-heated frying pan, dissolve the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and slices of bacon. Cook, stirring, for another 3-4 minutes.
  3. Boil the paste in slightly salted water. In a separate bowl, mix the egg yolks with the zest of one lemon, chopped herbs and parmesan.
  4. We mix the pasta with the resulting sauce and put it in the pan for meatballs. Mix thoroughly. Season with spices to taste.

Shrimp pasta with wine and tomato sauce

Ingredients:

  • 4 tbsp. l olive oil
  • 3 cloves of garlic
  • 4 cups diced tomatoes
  • 1 cup dry white wine
  • 2 tbsp. l butter
  • salt, pepper to taste
  • 400 g spaghetti or other pasta
  • 400 g shrimp
  • 1 tsp condiments for seafood

Cooking:

  1. In a saucepan, heat 2 tbsp. l olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
  2. Cook the pasta in salted water, drain the water, add the butter and mix.
  3. Heat the rest of the oil, add the shrimp and lightly fry. Then mix the shrimp with tomato sauce.

We spread the pasta on a plate, pour the sauce and serve.

Pasta bolognese

Ingredients:

  • 300 g pasta
  • 1 onion head
  • 1 stalk of celery
  • 1 carrot
  • 200 g ground beef
  • 200 g minced pork
  • 1 can of tomatoes in juice
  • 3 cloves of garlic

Cooking:

  1. We chop the onions, celery and carrots, and fry in olive oil until soft: first the onions, after a minute the celery, and after 2 more - carrots.
  2. Stew the meat in our own juice until the water boils away and the meat is browned.
  3. Cook spaghetti in salted water. While the pasta is boiling, mix the meat with vegetables, add the tomatoes with juice and cook over low heat for 40 minutes. - 1 hour. At the very end, add the garlic.

Ditalini with green pea sauce

Ingredients:

  • 80 g of Ditalini paste
  • 215 g peas
  • 45 g olive oil
  • 1 onion
  • 50 g bacon
  • 35 g of crab meat
  • 10 g parmesan cheese
  • 80 g of cherry tomatoes
  • chilli

Cooking:

  1. In a pan, heat 20 g of olive oil and fry onions and bacon. When they are browned, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. We shift the peas into a blender and make mashed potatoes from it.
  2. Cook the paste according to the instructions.

Heat 20 g of olive oil in a pan and heat the remaining peas for a minute, add the paste and mix quickly.

Pour the pea sauce into a deep plate, put the pasta into it, decorate with crab, halves of cherry tomatoes and grated parmesan. Pour the remaining olive oil and garnish with finely chopped chilli if desired.

Spaghetti with Red Wine and Broccoli

Ingredients:

  • 800 g broccoli cabbage
  • 450 g spaghetti
  • 1 tsp Sahara
  • 4 cloves of garlic
  • 1/3 cup olive oil
  • 1/2 tsp chili pepper flakes
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup grated parmesan
  • 750 ml dry red wine

Cooking:

    We sort the broccoli into small flowers and blanch for 2 minutes in a large pot with boiling salted water. When ready, take out and transfer the cabbage into a bowl.

In the water in which the broccoli was blanched, bring to a boil and throw the spaghetti there. Cook, stirring, for 5 minutes and drain all the water.

Pour red wine into the pan, add sugar, boil for 2 minutes. Then put the undercooked spaghetti in boiling wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. Pasta should be slightly undercooked.

Heat the olive oil in a pan, throw the chopped garlic and red pepper into the flakes. Fry the garlic until pale golden. Add broccoli, salt, black pepper and cook, stirring, 1 minute.

We put the spaghetti in a frying pan with broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

INGREDIENTS

  • Ground Beef 450 Grams
  • Tomato Sauce 500 Gram
    or canned tomatoes
  • 4 cloves of garlic
  • Onion 1 Piece
  • Parsley 1 tbsp. spoon
  • Oregano 1 teaspoon
  • Basil 1 teaspoon
  • Salt, pepper to taste
  • Spaghetti 450 Gram
  • Olive oil to taste

Heat the pan with olive oil. Meanwhile, chop finely the onion and garlic. Put the minced meat on a hot surface and mash it with a spatula.

Add the onions to the minced meat and sauté until golden brown, then add the garlic.

Pour in tomato sauce (ready or make it yourself), add spices and mix, simmer for 15 minutes over low heat.

In salted water with the addition of olive oil, boil the spaghetti, then discard them in a colander and rinse.

Put spaghetti in a pan and mix with tomato sauce, serve hot.

Must have:

  • Spaghetti - 100 g
  • Water (for spaghetti) - 1.5 l
  • Minced meat - 150 g
  • Bacon (Pancetta) - 50 g
  • Onions - 1 pc.
  • Carrots - 0.5 pcs.
  • Garlic - 2 cloves
  • Tomato paste - 1 tbsp
  • Red wine - 80 ml
  • Olive oil - 2 tbsp.
  • Water (for sauce) - 1.5 cups

Cooking method:

1. First of all, it is necessary to rinse the vegetables and wipe them with a towel. Peel and cut into small cubes.

If the integrity of the cubes of vegetables is not so important for you, then they can be crushed with a blender or grated. With long cooking, they will need to boil.

2. Take fresh bacon and chop it into small cubes.

3. Sliced ​​vegetables well fry in a small amount of oil. Then add the bacon and continue to fry until all the fat has leaked from it.

4. While the contents of the pan are fried until fully cooked, boil the spaghetti.

5. Put the minced meat in the fried bacon with vegetables. With a spatula, mix it well with frying. Let the meat evenly fry, preventing large meatballs from forming.

6. Add the wine to the resulting mass. Extinguish the mass until the wine has completely evaporated. Put the tomato paste, pour the broth or water and simmer, cover for an hour.

7. Put spaghetti on a plate. Spread the bolognese sauce on top beautifully.

If you really love greens, then you can arrange the resulting dish with a fresh sprig of parsley.

Have a good mood and have a great weekend!

Spaghetti with minced chicken and vegetables in a whip

Such a dish is considered an analogue of the previous recipe. However, its preparation time is much shorter. You will need a maximum of half an hour. The taste is not worse at all. Very appetizing and insanely delicious!

  • Spaghetti - 220g.
  • Butter - 30 g
  • Hard cheese - 50 g

Video - Spaghetti with chanterelles. Italian food

We have described several recipes above. They are certainly pretty. However, meat is added to each of them. And now consider an equally delicious recipe with chanterelles in Italian. I hope everything will be clear to you when you watch this video from the link just below. I am sure that you will like such a dish no less!

So my article has come to an end, my dears. I think that it turned out to be useful and interesting for you! Using these recipes, you can always easily and for a short period of time prepare a hearty dinner or lunch! But most importantly, never forget to do it with love and a great mood! Wish you all the best!

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