|CLASSIC pasta||fifteen-minute pastas|
This is it! As fine a collection of recipes that can be cooked and served in a very small amount of time.
The culture of classicpasta.com has always been to keep everything as simple as possible without losing any of the wonderful tastes and delights of Italian cooking.
So here you go: first, always, get that pot of water (four-five quarts) on the stove and heading for a major boil. Heat the serving dishes. Then prepare the sauce as per the recipe. Salt the boiling water and drop in the pasta. Stir. Cook to al dente, reserve some of the water, drain, add to the pasta, stir (using some of the reserved pasta water if needed), cover and turn up the heat to high for one minute. Steaming! Then serve on the heated plates. Presto: quindici minuti!
bucatini and gorgonzola and ricotta
rigatoni with Swiss chard and ricotta
rigatoni with basil
Tortellini and ravioli . . .
this is cheating a bit, but still useful -- if you have previously made (or purchased) tortellini or ravioli on hand these are no brainers, and if the tortellini are wonderful to start, the results will be terrific . . .
ravioli in sage and white wine
spaghetti . . .
aglio e olio
with pecorino romano and black pepper (cacio e pepe) (Roman)
alla gricia (Roman)
penne . . .
garganelli with peas and prosciutto
garganelli with mushrooms and prosciutto
fettuccine . . .
tagliatelle . . .
with mushrooms (and peas)