Pasta Comes in All Shapes and Sizes and Can Be Put with Practically Any Other Food to Make a Yummy Hearty Meal. Here at Collective Purchasing We Love Pasta, Here Are Some Recipes We Think You Should Try Out:
Sausage Pasta Bake:
Meat lover? Try this hearty recipe that is easily freezeable for those nights you don’t want kitchen duty.
Ingredients: 3 cloves of garlic, 50 g mature Cheddar cheese, 50 g stale bread, 2 teaspoons dried oregano, olive oil, 4 higher-welfare sausages, 1 pinch of dried chilli flakes, 3 x 400 g tins of chopped tomatoes, 400 g dried rigatoni.
- Preheat the oven to 200ºC/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Dip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins, roll each into 4 balls and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes before the end, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the meatballs, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
Spinach Lasagna: Not a Lover of Meat? You Can Still Enjoy Pasta!
Ingredients: 70 g unsalted butter, 50 g plain flour, 800 ml milk, 1 fresh bay leaf, 800 g spinach, 200 g ricotta cheese, 1 whole nutmeg , for grating, 300 g fresh lasagne sheets, 100 g Parmesan cheese.
- Preheat the oven to 190ºC/gas 5.
- Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season, add the bay leaf and simmer for 5 minutes. Turn off heat.Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain and, when cool enough to handle, squeeze out the liquid.
- Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
- In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
- Bake for 30 minutes, or till golden.
Butternut Squash & Pancetta Penne:
Ingredients: 60 g higher-welfare slices of pancetta, 3 banana shallots , peeled, ½ a fresh red chilli, 650 g butternut squash , peeled and deseeded, extra virgin olive oil, 2 sprigs of fresh rosemary , leaves picked, 600 ml hot organic vegetable stock, 400 g penne, sea salt, freshly ground black pepper, 10 g Parmesan cheese , plus extra to serve.
- Start by preparing your ingredients. Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes. Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves. Cook for a further 2 to 3 minutes, then stir in the squash and pour in the hot stock. Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly.
- Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it’ll continue cooking in the sauce so it’s important to undercook it. Reserving some of the cooking water, drain the penne and add to the sauce. Stir gently, adding a splash of the cooking water to loosen, if needed, then cook for a further 2 minutes to let the penne soak up all those beautiful flavours. Finely grate in the Parmesan and stir until deliciously creamy. Serve with a twist of pepper and an extra grating of Parmesan.
Chicken, Leek & Pea Pasta Bake:
Ingredients: 1 tablespoon butter , plus extra for greasing, 350 g conchiglie pasta, olive oil, 2 leeks , roughly chopped, 2 cloves of garlic , peeled and minced, 100 ml chicken stock, 100 ml white wine, 150 g frozen peas, 200 g cooked chicken , diced, 225 ml milk, 250 g ricotta, 60 g Parmesan , grated.
- Preheat the oven to 180°C/gas 4. Grease a 30 x 25cm baking dish. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, place the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8–10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the Parmesan, remaining ricotta and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
Ever Thought About Pasta for Dessert?
Sweet Sicilian Fried Pasta:
Ingredients: 1/3 lb angel hair pasta, 1/4 cup honey, 2 tbsp finely minced candied orange peel, Vegetable oil, Pistachios, very finely crushed, Ground cinnamon.
- Cook the pasta in salted water according to the package directions. Drain. Meanwhile, in a small bowl, combine the honey and candied orange peel.
- Put about 1/4 inch of oil in a small frying pan and heat until hot, but not smoking. Twirl small forkfuls of the pasta, drop them into the hot oil, and cook until golden and crisp at the edges. Turn, and cook on the other side for just a few seconds. Drain the pasta crisps on a plate lined with paper towels. Arrange the pasta crisps on serving plate. Serve warm, drizzled with the honey mixture and topped with a sprinkle of pistachios and cinnamon.
Chocolate Pasta Pie:
Ingredients: 1 pie crust, store bought or homemade, 8 oz fresh thin egg-pasta, such as tagliatelline or angel hair, 1 1/2 cups, whole blanched almonds, 3/4 cup granulated sugar, Zest of 1 lemon, 1/3 cup finely chopped candied orange peel, 2 tbsp unsweetened cocoa powder, 6 tbsp butter, thinly sliced, 1/3 cup rum.
- Grind the almonds and sugar in a food processor until it resembles coarse sand. Pulse in the zest, candied citron or orange peel, and cocoa powder until well combined. Divide into 3 parts.
- Preheat the oven to 350 degrees F. Line a 9 or 10-in pie pan with the pie crust. Pot lots of holes in the bottom and sides of the crust with a fork.
- Divide the pasta into 3 parts, with one part being slightly larger than the other two.
- Line the pie pan with the larger portion of pasta and sprinkle with 1/3 of the almond mixture. Lift the pasta with the tip of a knife so it loose and free form. Do not press the pasta down. Dot the pasta with thin slices of the butter.
- Top with another layer of pasta sprinkled with a third of the almond mixture and more butter. Repeat for a third and final layer.
- Loosely cover with aluminum foil, bake for 25 min, then remove the foil and continue baking uncovered for another 20-25 min until the top is golden and the center set.
- Remove from the oven and immediately sprinkle the top of the pie with the rum. It will hiss and absorb quickly, with most of the alcohol evaporating, leaving just a lovely aroma and flavor.
- Allow to cool to room temperature. Serve, preferably after its rested overnight or for 24 hours, topped with confectioners’ sugar.