Best Pastalotta Recipes

One-Pot Pasta With Ricotta and Lemon image

Provided by Ali Slagle

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

Pastalotta Recipe - (5/5) image

Provided by jkenb

Number Of Ingredients 19

1 1/2 pounds pork stew meat
1 pound smoked sausage
1 package chicken breast (thighs)
worcestershire sauce to taste
Tony Chachere seasoning to taste
2 cups onion chopped
1/2 cup bell pepper chopped
1 rib celery choppped
2 cloves garlic chopped
1 can cream of mushroom soup
1 4 ounce can sliced mushroom
1 can mild rotel
1 can hot rotel
1 14 ounce can chicken broth
1 14 ounce can beef broth
1 10 1/2 ounce can mushroom gravy
1 pound pasta (anykind)
10 1/2 ounce water
Kitchen Bouquet brown gravy seasoning

Steps:

Season pork, sausage, and chicken with tony's and worcestershire. Add bell pepper, onion, garlic, and celery. Stir until soft. Add remaining ingredients in pas except pasta. Stir and blend well, bring to a high boil. Add pasta (reduce heat to medium to low) Cover for 15 to 20 minutes. Add Kitchen Bouquet for color.