Best Crispy Pasta Recipes

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

CREAMY PASTA WITH CRISPY SALAMI

Steps:

• Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
• Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
• Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
• Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
• Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
• Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
• Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.

PENNE PASTA WITH CHICKEN & CRISPY PANCETTA

Steps:

• Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
• Wash chicken and pat dry with paper towels; season with salt and pepper.
• Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
• Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
• To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
• Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
• Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.

CREAMY PASTA WITH CRISPY MUSHROOMS

Steps:

• Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
• Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
• Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
• Divide pasta among bowls and top with more Parmesan.

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

CRISPY ITALIAN CHICKEN BREASTS WITH PASTA

Steps:

• 1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet pound out to 1/4 inch thick. Spread out panko crumbs on a plate. Place each breast in the crumbs and press to coat evenly.
• 2. Heat 2 Tablespoons vegetable oil and 1 Tablespoon butter in a large nonstick skillet over medium to medium-high heat. Cook chicken breasts 3-4 minutes per side or until no longer pink. Place on a paper-towel lined plate to drain.
• 3. While chicken is cooking, boil the angel hair pasta in salted water for 4-5 minutes. Drain. In pasta pot, sauté garlic in 2 Tablespoons olive oil until light golden and fragrant. Add the pasta back to the pot along with the can of diced tomatoes and basil. Toss until combined. Sprinkle each serving with a little grated parmesan cheese. Enjoy!

VEGAN EASY CRISPY TOFU PASTA IN A TOMATO SAUCE

Steps:

• First, heat a pot of boiling water and prep your ingredients. Dice the onion and chop the tomatoes in half.
• Add your pasta to a pot of boiling water and simmer until cooked. 10-15 minutes.
• Meanwhile, pat your tofu dry. Cut into small cubes and fry with 1 tbsp Olive oil for 5 minutes.
• Add paprika, cornflour, salt & pepper to the tofu and cook until crispy. Around 10 minutes.
• While the tofu and pasta are cooking you can make your sauce. Start by frying off your onion with 1tbsp Olive Oil until softened.
• Add the tomatoes and cook for 2 minutes.
• Then, add your passata, ketchup, dried oregano and basil as well as some salt and pepper to taste. Simmer until your pasta and tofu are ready.
• When the pasta is cooked. Drain and rinse. Add the sauce into the pasta and mix well.
• To serve, add the pasta to plates, top with the crispy tofu and garnish accordingly.

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
• Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
• Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
• Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
• Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

CRISPY CHICKEN OVER CHEDDAR BACON RANCH PASTA

Steps:

• 1. Fry bacon in a large skillet over medium heat until crispy; drain on paper towels. Reserve 2 tablespoons of bacon grease for frying chicken. NOTE: save the rest for another recipe! I never discard good bacon grease.
• 2. I use extra-large skinless chicken breast (from SAM's) that I slice in half. Pound the chicken between two sheets of plastic wrap to about 1-inch thickness; coat chicken for frying.
• 3. Using three cake pans or bowls; add flour to one; season with salt and pepper. Add egg and milk to 2nd pan and then panko and parmesan to third pan; seasoned with salt.
• 4. Coat both sides of chicken with flour, coat both sides in the milk/egg mixture and then coat in panko.
• 5. Add butter to the reserved bacon drippings, and then add chicken to the same skillet. Cook until golden browned and done; remove from pan and set aside. Let chicken rest for 5 minutes before cutting/slicing it. This will help keep the chicken moist and from becoming too dry.
• 6. Add 3 tablespoons flour and ranch dressing mix into pan. Add additional butter if needed. Stir in the milk, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
• 7. Cook pasta according to package directions in boiling salted water; drain and return to pot. Stir in all but a little of the sauce and 1/2 of the bacon.
• 8. Plate pasta, slice chicken to go on top; drizzle with remaining sauce and top with remaining bacon and sliced green onions if desired.
• 9. Enjoy!

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

Steps:

• Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
• Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
• Finally, either stir or process in the 2 tablespoons of parmesan.
• Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
• Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
• Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!

PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC

Steps:

• Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
• Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
• Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

CRISPY SHRIMP PASTA FOR TWO

Steps:

• Sprinkle shrimp with salt, pepper and toss to combine. Sprinkle 1 tablespoon flour over the shrimp and toss to coat the shrimp. Repeat by sprinkling 1 more tablespoon flour and toss to evenly coat the shrimp.
• Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 3-4 minutes per side. Remove to plate.
• Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Adjust seasonings as desired with cajun seasonings. If too thick, add a few tablespoons additional broth.
• Add the cooked pasta and shrimp to the sauce and stir to combine. Dust with parmesan, if desired.

BROKEN PASTA WITH MUSHROOM, ONION, AND CRISPY SPAM®

Steps:

• Break each piece of bucatini into 4 pieces.
• Toast luncheon meat with 1 tablespoon olive oil in a pan over medium heat. Add crushed peppercorns and cook until meat is crispy, about 5 minutes. Set aside.
• Heat remaining oil in another pan over medium-low heat. Cook onion, covered, until soft, 5 to 7 minutes. Add sugar; cook, stirring every 2 to 3 minutes, until onion is very soft and browned, 10 to 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook bucatini at a boil until tender yet firm to the bite, about 5 minutes. Drain.
• Add mushrooms, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the pan with the onions. Stir and cover. Cook until mushrooms shrink and lose some moisture, about 5 minutes. Add butter; cook until flavors meld, about 3 minutes more. Add the crispy meat and Parmesan cheese. Stir.
• Drain pasta and stir into the mushroom mixture. Add mozzarella cheese. Increase heat to high and cover pan. Cook, stirring occasionally, until pasta develops a light crust, 3 to 5 minutes more.

PASTA CARBONARA WITH CRISPY KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally, for 4 minutes less than package instructed cooking time, about 5 minutes. Drain, reserving 1/2 cup of pasta water. Set aside.
• Heat oil in a large, high-sided skillet over medium heat. Saute onion in the hot oil, 4 to 5 minutes. Add turkey bacon and saute until browned, 8 to 10 minutes. Remove bacon and set aside. Add Swiss chard and kale to the same pan and saute until tender, 3 to 4 minutes.
• Crumble bacon, return to the skillet, and reduce heat to low.
• Whisk ricotta cheese, soy milk, eggs, egg yolks, and salt together in a bowl. Whisk reserved pasta water slowly into egg mixture to temper eggs. Remove the skillet from heat and toss in cooked pasta as you pour over the egg mixture; heat from pasta will gently cook eggs and create a sauce. Serve immediately.

PESTO & TOMATO PASTA WITH CRISPY CRUMBS

Steps:

• Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
• While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
• Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.

CRISPY BACON AND GARLIC CREAM CHEESE PASTA

Steps:

• Cook the pasta in salted boling water according to packet instructions.
• Grill the bacon until crisp, then chop into little pieces.
• In a small pan on a low heat, mix together garlic cream cheese and cream, stirring until smooth, add garlic salt and black pepper. Adding more or less for personal taste.
• Add bacon and peas to sauce mix, and keep stirring on a low heat till peas are warm. Set aside to thicken for 2 minutes.
• Drain pasta.
• Mix pasta and the sauce together, and serve.

CRISPY GOLDEN CHICKEN WITH PASTA RECIPE BY TASTY

Steps:

• Cut chicken breast into medium-sized pieces.
• Mix all seasonings and spices together and toss chicken in this mixture in a plastic bag. Refrigerate for 1 hour.
• Fry chicken breast in olive oil and set aside once fried.
• Boil the pasta in a pot for 15 minutes (until al dente).
• Add boiled pasta to a pan and mix in mozzarella cheese.
• Add the vegetables mentioned above and toss lightly with salt and pepper to taste. Toss this mixture in ⅓ cup (80 ml) olive oil.
• Fold in chicken breasts and top with more mozzarella if desired.
• Broil for 15 mins. Server warm.
• Enjoy!

CRISPY PANCETTA AND CHILLI PASTA

Steps:

• Preheat the oven to 180C 355°F.
• Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
• Peel the garlic and mash with the back of a spoon until smooth.
• Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
• Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.

SPINACH AND HOT HAM BAKED PASTA WITH A CRISPY TOP

Steps:

• Preheat broiler.
• Place a large pot of water over high heat and bring to a boil. Add the pasta, salt the water and cook to al dente.
• While the water is coming up to a boil for the pasta, heat a large skillet over medium heat. Add 1 T olive oil and the butter.
• When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute.
• Slowly whisk in milk.
• Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capicola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat.
• Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.
• To make the breadcrumb topping, combine the breadcrumbs, 2 T olive oil and the remaining 1/2 cup Parmigiano.
• Sprinkle the breadcrumb mixture over the top of the pasta to cover from edge to edge.
• Place the baking dish under the broiler and broil until golden brown and crispy.
• Garnish with chopped parsley.