Cocktail Recipes, Spirits, and Local Bars

Our 20 Best-Ever Pasta Recipes

Our 20 Best-Ever Pasta Recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Did you know that there are more than 600 different pasta shapes?

iStock/LauriPatterson

Pasta ranks high on the list of universal favorite foods, right up there with pizza, fried chicken, ice cream, and sushi. However, it wasn't always such a common food in the United States.

Thomas Jefferson first introduced macaroni to the states in 1789. Jefferson had a penchant for mac and cheese and imported both macaroni and Parmesan for his use at his estate in Virginia. In 1802, Jefferson even served "a pie called macaroni" at a state dinner.

American’s love for macaroni and cheese runs deep, but did you know that there are more than 600 different pasta shapes vying for our attention.

The reason there are so many pasta forms is that the weight, texture, size, and shape all contribute to the way in which the build holds onto sauce. For instance, light and creamy sauces cling best to long and skinny pasta strands like spaghetti and linguine, and tubular shapes like rigatoni and penne are better suited for thick, chunky sauces that trap the goodness within their voids.

Whichever shape you prefer, revel in this gift from Italian culture by digging into a bowl of your favorite pasta. Here are 20 of our favorites.

Editor Rachael Pack contributed to this roundup.


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


20 best pasta recipes: part 3

Serves 4
dried linguine 500-600g
olive oil
garlic 2 cloves, finely sliced
red chilli 1 fresh, medium strength, finely chopped
raw tiger prawns 8 medium-sized (4 peeled and reserve the heads)
tomato passata 250ml
fresh mussels 300g
white wine 250ml
white fish fillets (bass/bream/mullet/gurnard) 200g, skinless and
chopped into 2cm dice
squid 2 medium, cleaned, scored and sliced into thin stops, keep the heads too
fresh parsley leaves large handful, unchopped
lemon juice of ½
good quality extra virgin olive oil

Bring a large pan of salted water to the boil, and add the linguine, which should take around 8 minutes as you want to remove it while partially cooked.

In a large flat pan heat 4 tablespoons of olive oil, add the garlic, chilli and the reserved prawn heads and cook for 2 minutes on a high heat, gently squashing the heads with a spoon to release the juices, then add the passata and bring to the boil.

Add the mussels and white wine, keeping the heat on high. Cover with a lid for 2 minutes until the mussels open. Remove the lid and add the prawns and the white fish pieces. Cook for another minute on a high heat.

By this time the linguine should be around 4-5 mins away from being ready. Add to the pan (but keep the cooking water) with the squid, keeping the heat high.

Keep stirring for a minute or two, letting the sauce slowly combine with the pasta and thicken (if you need to add a ladleful of pasta water then do, as it may start to dry out).

When the pasta is ready, add the parsley and the lemon juice. Serve with a good drizzle of extra virgin olive oil.

Sam Harris was chef patron of Zucca, London SE1


Watch the video: Μακαρόνια με κιμά Challenge! (August 2022).