Did you know October is celebrated as National Pasta Month? Here at Alessi, pasta is one of our favorite dishes. We have dozens of pasta recipes in our recipe section to help you celebrate all month long, but here we have compiled a list of our top five:
Roasted Red Pepper Penne
Ingredients
- 1 pound Vigo Penne
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 3 tablespoons butter
- 1 teaspoon Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1/4 cup flour
- 2 cups milk
- 1 1.75 ounce jar Alessi Fire Roasted Red Pepper, drained and chopped
- 1 cup shredded Mozzarella Cheese
- 1 cup grated parmesan cheese
Directions
Cook penne according to package directions. Drain and toss with olive oil to prevent sticking.
In a heavy bottomed saucepan over medium heat, melt butter. Stir in garlic puree and season with salt and pepper. Stir in flour until blended and whisk milk in gradually. Bring to a boil and stir in peppers and cheeses. If sauce becomes too thick, add more milk until desire consistency is reached.
Stir penne into sauce and evenly coat.
Creamy Garlic Fettucini
Ingredients
- 1 pound chicken tenderloins
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 pound Vigo Fettuccini
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 1/4 cup butter
- 1 cup heavy cream
- 2 teaspoons Alessi Garlic Puree
- 1 1/2 cup Grated Parmesan cheese
- 1/4 cup parsley, finely chopped
Directions
Preheat oven to 400. Place chicken on baking sheet and season with salt and pepper. Bake chicken for 30-35 minutes until done, then shred.
Cook pasta according to package directions. Drain, return to pot and toss with olive oil to prevent sticking.
Melt butter in saucepan over medium low heat. Add cream and simmer for 5 minutes. Add garlic and ¼ cup cheese at a time, while whisking. Stir in half of the parsley and season with salt and pepper. Pour sauce over pasta and add shredded chicken. Mix well.
Garnish with remaining parsley.
Cavatelli Semplici
Ingredients
- 1 pound Alessi Cavatelli
- 4 tablespoons butter, room temperature
- Alessi Sea Salt and Ground White Pepper, to taste
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons fresh parsley, chopped
Directions
Bring a large pot of salted water to a boil. Add Cavatelli and cook ‘al dente’ (tender yet firm to the bite). Drain well. Toss with butter, salt and pepper. Serve topped with grated parmesan and parsley.
Ragu Bolognese
Ingredients
- 1/4 cup finely diced carrots
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1/2 pound lean ground meat
- 24 ounces Alessi Smooth or Chunky Marinara Sauce
- 1/2 cup Heavy Cream
- 1 pound Spaghetti or Fettucine, cooked al dente
- Grated cheese, optional
Directions
Saute carrots, onion and celery in 2 tbsp. olive oil until done. Add ground beef and cook with vegetables until browned.
Add jar of pasta sauce and heavy cream and stir until heated. Serve over cooked “al dente” pasta.
Ricotta Spinach Manicotti
Ingredients
- Vigo One Step Lasange
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 6 ounces Fresh Spinach
- 15 ounces Ricotta
- 2 Eggs
- 1 cup Grated Mozzarella
- 1/2 cup Parmigiano-Reggiano
- Alessi Sea Salt
- Alessi Ground Pepper
- Pinch of Nutmeg
- 1 Jar Alessi Pasta Sauce
Directions
Bring a large pot of salted water with one tablespoon olive oil to a boil.
Drop sheets of lasagna in boiling water gently stirring occasionally for approximately 3 - 5 minutes.
Remove lasagna with tongs and transfer to a flat platter. Continue to boil water for spinach.
Blanch spinach by submerging for 2 to 3 minutes in boiling water, until soft and bright green in color. Remove and quickly place in cold, ice water to stop cooking process.
Once cooled, drain spinach well, squeezing with a paper towel to remove moisture. Coarsely chop spinach.
In a large bowl, combine spinach with ricotta, eggs, mozzarella and 1/4 cup of Parmigiano-Reggiano. Season with salt, pepper and a pinch of nutmeg. Mix all ingredients well.
Preheat oven to 375