All it needs as an accompaniment is... There’s nothing quite like the taste of a good pasta puttanesca. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K. With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. Springtime Chicken Soup with Orzo. Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce.
A real symbol of Neapolitan cooking, ragù is the alternative to pasta alla Genovese for Sunday dinner.
Ravioli filled with Smoked Salmon & Ricotta, Pasta Bake with Smoked Salmon, Fontina & Peas, Linguine in a Southern Italian Sauce with Anchovies & Capers, Fregola Salad With Olives, Orange Zest & Fresh Herbs, Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga, Spaghettini with Mussels, Cherry Tomatoes & White Wine, Pasta Shells and Beans with Squid and Chorizo, Tagliatelle with Sausages, Rosemary and Porcini Mushrooms, Venetian-Style Pasta Shells Stuffed With Courgettes & Sage, Spaghetti with Artichokes, Radicchio, Peas and White Wine, Linguine With Cherry Tomatoes, Pancetta And White Wine, Shell Pasta With Spicy Pork And Tomato Sauce, Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts, Mixed Seafood Linguine with Chilli & Cherry Tomatoes, Pasta with Aubergines, Tomatoes and Garlic Sauce, Pasta salad with walnuts and Gorgonzola cheese, Rigatoni with peas and porcini mushrooms in a creamy asparagus sauce, Orecchiette with Broccoli, Garlic and Chilli, Rigatoni in Spicy Tomato and Salmon Sauce, Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme, Sweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate. I never want to hear from anyone that it's hard to cook for a vegetarian. Move over penne – reinventing pasta with Italy’s best chefs, Spaghetti alla telline – spaghetti with wedge clams, From the sauce: the stories behind Italy’s famous pasta dishes. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish. This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. An older version of the recipe called gricia, still very popular in Rome's restaurants, did not include tomato, and adding other ingredients such as garlic or onion would result in fierce resentment from any proper Italian foodie. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here.
Orzo Pasta with Peas and Feta ... Party-Size Italian Pasta Salad. If you prefer, you can substitute linguine with spaghetti or tagliatelle. You can substitute the prawns for scallops. Vongole veraci (carpet shell clams) are the best variety for this dish. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Making pasta can be a bit of a chore, but gnocchetti sardi (also known as malloreddus) is really easy. I find that they work perfectly with pasta and rocket. Don't worry – the colour is completely natural, coming from the creamy mix of fresh basil leaves (PDO-protected Genovese basil if possible, since the original recipe is from Liguria and its aroma is unique), garlic, coarse salt, pine nuts, grated Pecorino and Parmesan with a drizzle of delicate extra virgin olive oil. If tomatoes are the staple of Naples and Southern Italian cooking, Pecorino cheese and guanciale (cured pork made from pig cheek) are the staples in Rome. If you ask an Italian chef which single recipe is best at evaluating a cook's skills, they will tell you spaghetti al pomodoro. A staple of southern Italian summer meals and very popular along the coast of the country, this dish is best enjoyed whilst looking out over the sea. Another delicious ‘last minute’ recipe, very common in Naples and Southern Italy, especially during summer when the tomatoes are amazingly tasty and the weather too hot to spend long hours in the kitchen. Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. The secret is using fresh and tasty sun-ripened tomatoes without overcooking them, or very good quality tinned peeled tomatoes, a little bit of garlic and fresh basil leaves to give scent during cooking. If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. Unlike most other types of home-made pasta, which contain eggs, the dough for these shells is made from flour and water, giving the pasta a firmer texture. The two main versions of authentic, proper ragù, though, are from Naples and Emilia-Romagna. So you can see where I found the inspiration for this recipe. This recipe is very different and worth a try. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. When I was a child, eating smoked salmon was always a massive treat because it was so expensive. Whether you want to make your own pasta dough or you’re choosing from dozens of different types of pasta, there’s a pasta shape to complement every pasta recipe! Without doubt this has to be one of my father’s favourite pasta dishes. Just take care when seasoning the dish because the salmon is already salty. View Recipe. The rich, onion-based sauce is slowly-cooked for hours, together with minced carrots and celery, chunks of meat and pieces of lard. Literally meaning ‘cheese and pepper’, this popular Roman recipe basically features the two ingredients – black pepper and Pecorino cheese – and nothing else, besides pasta. The name translates as 'little ears', which is exactly what the shape resembles.
The secret lays in using good quality soaked dried chickpeas, an intense extra virgin olive oil and a sprig of rosemary for added flavour. I grew up eating orecchiette, the typical pasta shape of Puglia. Let the garlic gently turn golden brown simmering in a pan with the oil, add the desired amount of chilli and season the cooked and drained spaghetti with the flavoured oil, removing the garlic. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. Another unmissable Roman classic: in this case, egg yolk (some also use a small quantity of egg white) is the main ingredient, together with the ‘usual’ guanciale (some prefer bacon) and Pecorino cheese, sometimes mixed with Parmesan. There are literally thousands of Italian pasta recipes, so where do you start? One of these is amatriciana – many Italians still quarrel about how to name it, with or without the initial ‘a’ (matriciana), but the name clearly refers to the mountain village of Amatrice, where the best guanciale comes from. Luciana Squadrilli introduces the thirteen most traditional and delicious pasta dishes found throughout Italy, including some well known classics and a few hardly heard of outside the country. Belonging to the Italian tradition of minestre – dishes made by cooking pasta in a sort of broth together with other ingredients such as vegetables, potatoes or beans – this combination of chickpeas and pasta is a simple, delicious, warming and deeply satisfying recipe.
The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. This is the real thing. This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. This has to be the ultimate vegetarian pasta recipe. I lived on freshly landed seafood when I was a young boy and miss it hugely. The result is a creamy or grainy pale red sauce usually used with fresh egg pasta such as tagliatelle or fettuccine. You don’t need a pasta machine – just mix, roll, shape and cook. Made in the same way as spaghetti con le vongole, using the sweet orange pulp (basically, the roe) of sea urchins, this dish is most popular in Puglia. Well, it must have been pretty good – otherwise I wouldn’t be here, would I? I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. Sausage and Pepper Total Elbow Casserole. Usually short pasta or broken spaghetti is used for minestre, and while northern Italians usually eat it with more liquid, in southern Italy a thicker, creamier version is preferred, obtained by blending some of the legumes and slowly cooking the pasta with a small amount of water or broth until half-cooked and letting it rest for a short time. The ubiquitous word found in many Italian menus from north to south, comes from the French term ragôut and generally refers to every kind of long-cooked, meat-based sauce. It’s easier said than done to get the right balance between egg yolk and white (if used), and you need to be fast when adding the egg and cheese mix to the cooked pasta when it is still very hot so the sauce will ‘cook’ without curdling. Neapolitan ragù is a rich, intense red sauce obtained by the slow, extremely long simmering of tomato sauce with soffritto (the Italian version of mirepoix, made of finely chopped onion, parsley and celery), basil and big pieces of mixed meat which, once cooked, are served as a main course after pasta.
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