We all know the way comforting pasta is, however we typically overlook how versatile it’s, too. Some are nice for stuffing – massive shells or cylinders, say, which appear relatively like a cover, wrapped round all kinds of fillings. Others are gentle little balls – fregola and orzo – swelling and increasing as they’re cooked. Pasta may also be surprisingly simple to make, particularly when it’s all cooked within the one vessel, taking up the flavours of every little thing it’s surrounded with. So listed here are 3 ways with one-pan pasta, to strive earlier than all of us come out of our hibernation.
Lamb meatballs with fregola and feta (pictured prime)
Fregola is a Sardinian pasta made out of semolina that has a nutty flavour near toasted large couscous. Use it in dishes the place you’d use large couscous or orzo with related cooking occasions.
Prep 10 min
Cook dinner 30 min
Serves 4-6
400g lamb mince (at the least 15% fats)
1 small onion, peeled and finely chopped (120g)
¼ tsp floor cinnamon
½ tsp floor allspice
30g panko breadcrumbs
1 massive egg
15g parsley, finely chopped
6 garlic cloves, peeled, 3 crushed and three thinly sliced
1 lemon; finely grated, to get 1 tsp zest, and juiced, to get 1 tbsp
1½ tsp cumin seeds, toasted and frivolously crushed with a pestle and mortar
Effective sea salt and black pepper
75g feta, reduce into 2cm cubes
¼ tsp paprika
3 tbsp olive oil
2 tbsp tomato paste
200g fregola
500ml rooster inventory
10g contemporary coriander, roughly chopped
Put the mince, onion, cinnamon, allspice, panko, egg and parsley in a big bowl. Add the crushed garlic, lemon zest, three-quarters of a teaspoon of cumin, three tablespoons of water, a teaspoon of salt and a superb grind of pepper, combine to mix, then put aside for 10 minutes. Roll the combination into 12 compact 55-60g balls.
In the meantime, put the feta, paprika and two tablespoons of oil in a small bowl and go away to marinate till wanted.
Put a big saute pan for which you’ve gotten a lid on a medium-high warmth with the remaining tablespoon of oil. As soon as sizzling, add the meatballs and fry for 10 minutes, turning them each two minutes or so, till seared and golden throughout.
Switch the meatballs to a plate and reserve a tablespoon of the fats, then wipe the pan clear. Add the fats again to the pan with the sliced garlic and, with the warmth nonetheless on medium-high, cook dinner for a minute. Add the tomato paste and cook dinner for a minute extra. Add the fregola and toast, stirring sometimes, for 2 minutes. Pour within the inventory, 400ml sizzling water and half a teaspoon of salt, combine to mix, then return the meatballs to the pan.
Placed on the lid and cook dinner for 18 minutes, stirring with a rubber spatula each 5 minutes to launch any fregola from the bottom of the pan, and being cautious to not break aside the meatballs. Take away the lid and cook dinner, stirring typically, for about 5 minutes extra, till the fregola is cooked by means of and the sauce has lowered and thickened. Take away the pan from the warmth, stir by means of the lemon juice, then spoon over the marinated feta. Cowl with the lid and go away to relaxation for 2 minutes.
Serve straight from the pan with the coriander and remaining cumin sprinkled on prime.
Ricotta stuffed conchiglioni in pumpkin sauce
That is consolation cooking at its greatest. When you like, add the brine from the bag of mozzarella as an alternative of the water: it provides a terrific tang to the sauce. Conchiglioni are large shells, best for holding within the sauce. When you can’t discover them, cannelloni tubes are a superb different.
Prep 35 min
Cook dinner 50 min
Serves 4
250g conchiglioni
For the pumpkin sauce
1 x 425g tin pumpkin puree
2½ tbsp tomato paste
1 tsp white-wine vinegar
500ml vegetable inventory
50ml olive oil
¼ tsp aleppo chilli flakes
2 garlic cloves, peeled and crushed
Effective sea salt
For the ricotta and anchovy stuffing
200g ricotta
2 mozzarella balls (250g), shredded, brine reserved
10g chives, finely chopped
1 tbsp picked sage, finely chopped
4 anchovy fillets (12g), finely chopped
10g parmesan, finely grated
⅛ tsp aleppo chilli flakes
Black pepper
For the crumble topping
50g panko breadcrumbs
4-5 anchovy fillets (10g), chopped
1½ tbsp picked sage, finely chopped
¼ tsp aleppo chilli flakes
15g parmesan, finely grated
1 tbsp olive oil
Put all of the components for the sauce in a blender with half a teaspoon of salt and 50ml water, and blitz for 45 seconds, till silky-smooth.
Put all of the components for the stuffing in a big bowl with a quarter-teaspoon of salt and a heavy grind of black pepper. Combine properly to mix.
Warmth the oven to 190C (170C fan)/375F/fuel 5. Pour two-thirds of the pumpkin combine right into a spherical, 30cm casserole pot for which you’ve gotten a lid (or a big, high-sided roasting tray). Spoon half a tablespoon of stuffing into every conchiglioni and prepare them within the pot or tray; they’ll overlap barely, like hen feathers. Pour the remaining sauce over the stuffed pasta, cowl and bake for 45 minutes.
In the meantime, put all of the components for the crumble and an eighth of a teaspoon of salt in a bowl. Frivolously work between your fingers to clump the combination barely.
Take away the pasta from the oven, then activate the grill to medium-high.
Sprinkle the crumble topping evenly on prime of the pasta, then grill for 3 to 5 minutes, rotating halfway if crucial so it cooks evenly, till the highest is golden brown and crisp. Take away and go away to relaxation for 5 minutes earlier than serving.
Passatelli with kale pesto and caramelised shallots
This flavourful and humble pasta from the Emilia-Romagna area of Italy could be very simple to make with store-cupboard components. I exploit a potato ricer with 5mm perforations however you would roll the pasta by hand on a frivolously floured work floor. When you like, swap the passatelli for trofie, which has an identical form. To get forward, make the onions and pesto the day earlier than.
Prep 25 min
Cook dinner 35 min
Serves 4
For the caramelised shallots
3 shallots (200g), peeled and thinly sliced
2 tbsp olive oil
Effective sea salt
For the passatelli
140g panko breadcrumbs
100g parmesan, finely grated, plus additional for serving
1 tsp freshly grated nutmeg
2 lemons, zest finely grated, to get 2 tsp, and juiced, to get 1½ tbsp
Black pepper
3 eggs, crushed
1 tbsp olive oil
2 preserved lemons (60g), reduce in half, pith discarded and pores and skin finely sliced
For the kale pesto
120g kale leaves
60ml olive oil
Put a big saute pan on a medium warmth, add the shallots, oil and half a teaspoon of salt, and cook dinner, stirring typically, for 20-25 minutes, till deeply golden and caramelised. Put aside.
In the meantime, make the passatelli. Put the panko in a medium bowl with the parmesan, nutmeg, lemon zest, a quarter-teaspoon of salt and a superb grind of pepper. Combine properly, then pour within the crushed egg. Combine and knead to type a sticky however workable dough, then cowl the bowl with a material and put aside for 5 minutes.
Divide the dough in half, then put one half in a potato ricer with perforations of at the least 5mm. Squeeze out the passatelli in 4cm lengths on to a tray (they have an inclination to interrupt naturally after they get to 4cm, however use a knife if it is advisable to). Alternatively, roll out the dough on a frivolously floured floor: it will take a bit longer, however will work simply as properly. Repeat with the opposite half of the dough, then put aside.
Convey a big saucepan of well-salted water to a boil. As soon as boiling, flip down the warmth to medium, then add the kale to wilt it shortly. Carry out the kale utilizing tongs and save the water to cook dinner the pasta later. Run the kale beneath chilly water to chill, then drain properly, squeeze out any extra moisture and put aside.
To make the pesto, put the kale and 60ml oil within the massive bowl of a meals processor and blitz till nearly {smooth}. Scrape out right into a bowl and blend within the lemon juice and a quarter-teaspoon of salt.
To cook dinner the passatelli, return the saucepan of water to a boil. Cut back the warmth to medium, add the passatelli and cook dinner forone to 2 minutes, till they float to the floor. In the meantime, put a saute pan on medium-high warmth with a tablespoon of olive oil. Utilizing a big slotted spoon, scoop out the entire pasta (reserve two tablespoons of cooking water),put it within the sizzling oil, and fry for one to 2 minutes. Add the preserved lemon, then spoon within the reserved cooking water and the pesto, combine properly to coat and take off the warmth.
Put the pasta in a serving bowl and scatter the caramelised onions on prime. Serve sizzling with the remaining parmesan grated on prime.
