Pasta: the perfect midweek meal. But instead of your usual dishes, try one of our innovative recipes instead.
A hearty broth made from macaroni pasta, cannellini and borlotti beans, fresh rosemary and plenty of garlic (pictured above). It will only take you half an hour to prepare enough bean and pasta broth to feed six, and we suggest you serve it with crusty bread and a sprinkling of parmesan.
It is well worth devoting two-or-so hours to this slow-cooked beef skirt, tomato and red wine sauce, tossed in pappardelle pasta and finished with parmesan. Pasta with a rich meat sauce is the end result, which is best enjoyed with a light green salad and a lovely glass of red.
Feeling creative? You could dedicate some time to making your very own pasta, with this simple fresh pappardelle with tomato and basil recipe. You’ll need a pasta machine and staple Italian ingredients (think tomatoes, mascarpone, basil…) for this creamy option. Alternatively, pick up your pappardelle from the shop.
Italian chef Aldo Zilli makes his Bolognese with pork, not beef, which gives a lighter, tastier sauce. You’ll still need onions, red wine and chopped tomatoes, but this recipe calls for the addition of carrots and celery too. As ever, finish with parmesan.
Everyone should treat themselves to cannelloni now and then. Here Bill Granger chooses buttery pumpkin as his filling, and adds a creamy cheese sauce, fresh thyme and chilli flakes to the mix. Bake until golden and bubbling, and serve with a green salad.
Mussels, monkfish tail and prawns are a fantastic fishy trio. In only 15 minutes, enjoy fresh seafood tossed with linguini and coated in a creamy white wine, chilli, parsley and mussel liquor sauce. Remember to season with plenty of black pepper.
If you don't have all the ingredients for the seafood pasta above, try this simpler recipe which calls for leeks, prawns and a helping of hot chilli flakes. Squeeze a little lemon over each plate before you sit down to eat, which will bring out the natural flavour of the prawns, while tempering the heat of the chilli.
These little ears of pasta are delicious with a simple mixture of rapini and anchovies. You can use broccoli cut up small if you can't find rapini, and adjust the amount of peperoncini added to this recipe to your own tastes. A very easy and satisfying midweek meal.
Mushroom troubles? No-one knows how to cook them better than Simon Rimmer. Fry a few in a very hot pan to seal in moisture and create a crisp texture, then toss with a delicious tomato, red wine, anchovy and star anise sauce for a divine mushroom and red wine ragu.
Tenderstem broccoli and roasted vegetables stirred into your favourite pasta shapes, with a helping of crunchy almonds to contrast the tender textures of the veg. Change the veg according to the season, and serve with a light grating of parmesan cheese.
Have we covered your favourite pasta dish? Which recipe appeals to you the most? Talk to us in the comments box below.
You might also like:
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature