Creamy pasta with mushrooms and pancetta

Mushrooms and pancetta are just meant to be together! I love the combination of these flavours and it is such an easy recipe to make with pasta!

Ingredients:

  • Mushrooms, 250g
  • Pancetta, 4 slices
  • Cream, 150 g
  • Pasta (mezze maniche or rigatoni) 320g
  • White onion, 1
  • Butter, 1 tablespoon

Recipe:

  1. Peel the onion and cut it finely
  2. Melt the butter in a pan
  3. Add the onion and leave it to cook until softened but not golden
  4. Wash the mushrooms, cut in slices and add them to the pan
  5. Add some water to the pan
  6. Cut the pancetta in squares
  7. Put the pancetta in a separate Pan and Cook it in its own fat
  8. Cook the pasta
  9. Mix the pasta with the mushrooms
  10. Add the cream
  11. Add the pancetta on top

Enjoy!!

Creamy pasta with gorgonzola

Gorgonzola is a very controversial cheese: you either love it or hate it. I fall in the first group, it is so versatile and tasty, I would have it with pizza, pasta, bread, meat – basically any savoury food!

This pasta recipe is a very quick one, but I promise it is delicious!

Ingredients:

  • Gorgonzola Dolce, 350 g
  • Pasta (penne, rigatoni, mezze maniche) 320g
  • Butter, one tablespoon
  • Cream, 150 g

Recipe:

  1. Boil the water

2. When you add the pasta to the water, start making the sauce

3. In a pan, at a very low temperature, melt the butter and add the gorgonzola. Leave them to melt

4. When the pasta is ready, drain it and add it to the gorgonzola and butter

5. Stir everything and add the cream. Stir again until spread evenly

Enjoy!

Pasta alla norma

Pasta alla Norma is a traditional recipe from Sicily, it takes its name from the Bellini masterpiece Norma 🙂 I am not surprised that such a lovely recipe has been compared to the perfection of this opera!

Ingredients:

  • Pasta (rigatoni, sedani, mezze maniche, penne) 300g
  • Aubergine, 500g
  • Olive oil
  • Salt
  • Pepper
  • Garlic, 1 clove
  • Salted ricotta to grate
  • Basil leaves
  • Vine tomatoes 800g

Recipe:

  1. Wash and chop the tomatoes
  2. Peel and cut the garlic
  3. Warm some oil in a pan and add the garlic
  4. When the garlic starts to bubble, add the tomatoes and let everything cook at very very low temperature for 30 minutes
  5. In the meantime, cut the aubergines in slices, put them in a colander and layer them covered in sea salt
  6. Put a pan with water on top of the aubergines so they release their bitter juice and leave them in the colander for at least half an hour
  7. When the tomatoes are cooked, blend everything together
  8. Put the sauce again in a pan and let it cook for 15 minutes until the sauce is more thick
  9. Add salt and pepper as you like
  10. Rinse the aubergines and dry them well with a towel
  11. Put some oil in a pan and fry the aubergines until golden
  12. Once they are fried, put them in a dish covered with kitchen towel to absorb the oil
  13. Cook the pasta
  14. When the pasta is done, mix it with the tomato sauce and add the aubergines slices on top of it
  15. Grate some salted ricotta and put it on top of the pasta
  16. Add the basil leaves

Enjoy!

Pasta alla norma

This is one of my favourite recipes, I love aubergines and they are meant to be with salted ricotta, they are the perfect combination!

Ingredients:

  • Chopped tomatoes, one tin
  • Garlic, one clove
  • Olive oil
  • Rapeseed oil
  • Aubergine, 250 g
  • Salt crystals
  • Pasta rigatoni, 320g

Recipe:

  1. Peel and cut the garlic finely
  2. Warm some oil in a pan and add the garlic
  3. Add the tomatoes and let everything cook for 20 minutes
  4. In the meantime, cut the aubergines in slices of about 3 mm
  5. Leave the slices in a colander, add some salt crystals on every layer and on the last layer add also a pan with water, so that the aubergines lose their bitter water
  6. Leave the aubergines for 40-60 minutes
  7. After this time, add some rapeseed oil in a pan and warm it
  8. Fry the aubergines until they have a lovely golden colour
  9. Cook the pasta
  10. When the pasta is cooked, add the tomatoes and the aubergines
  11. Grate some salted ricotta on top of the pasta

Enjoy!!

Fresh orecchiette pasta with spicy broccoli and garlic

This is a great recipe: easy, quick, spicy, tasty, colourful. As you can see, it ticks all boxes!

Ingredients:

  • Fresh orecchiette pasta, 180g
  • Broccoli florets, 160g
  • Chilli, 1
  • Garlic clove, 1
  • Olive oil
  • Salt
  • Pepper
  • Chilli flakes to decorate

Recipe:

  1. Wash the chilli and remove seeds
  2. Peel the garlic
  3. Cut the garlic and chilli very finely
  4. Put some oil in a pan and warm it
  5. Add the garlic and chilli
  6. When it starts bubbling turn the heat off, you don’t want the garlic to become golden
  7. Cut the broccoli, their dimensions should be around half an orecchietta
  8. Add the broccoli to the pan with half a glass of water
  9. Let it cook until the broccoli become tender (10-15 minutes)
  10. In the meantime cook the fresh orecchiette
  11. When the orecchiette are cooked, drain them and mix them in the pan with the broccoli
  12. Stir well and put the orecchiette in a dish
  13. Add some chilli flakes to decorate

Enjoy!

Penne all’arrabbiata

This recipe is very easy, quick and tasty!

I love the colours, the spiciness and the amazing flavours you can get from simple ingredients 🙂

Ingredients:

  • Penne
  • Chopped tomatoes, 1 tin
  • Garlic clove, 1
  • Hot Chillies, 2
  • Sweet chillies, 2
  • Parsley
  • Olive oil
  • Salt
  • Pepper
  • Optional to decorate:dry chilli flakes

Recipe:

  1. Cut the garlic
  2. Put the oil in a pan, warm it and add the garlic
  3. When the garlic starts getting golden turn the heat off
  4. Cut the chillies and add them to then pan
  5. Cook them for 2-3 minutes
  6. Add the tomatoes
  7. Add the salt and pepper
  8. Let the sauce to cook for 10-13 minutes
  9. Cook the pasta
  10. Once the pasta is cooked, stir it with the sauce
  11. Put the pasta in a plate and add the parsley
  12. Optional add the chili flakes to decorate

Enjoy!

Fusilli with mascarpone, scamorza affumicata and pistachio flakes

This recipe is incredibly easy and tasty. It is also very elegant and delicate, it is perfect if you want to shine when you have people over for dinner!

Ingredients;

  • Fusilli 160 g
  • Mascarpone 125 g
  • Butter one tablespoon
  • Pistachio, 15 nuts
  • Smoked scamorza ( or a smoked cheese with a flavour that is not too strong) 100 g

Recipe:

  1. Put the pistachio in a blender until you have rough flakes
  2. Cook the pasta
  3. 7-5 minutes before the pasta is done, melt the butter and the scamorza
  4. Drain the pasta but keep 2 tablespoons of the hot water
  5. Put the water in the pan containing the butter and scamorza
  6. Add the pasta
  7. Add the mascara and stir until it has spread evenly
  8. Add the pistachio

Enjoy!!