Pasta with potatoes and Provola cheese

• 15 minutes to prepare • 50 minutes to cook • Serves 4

Spaghetti with Pecorino cheese, colatura di alici and artichokes' cream

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

Pasta al forno ( baked pasta)

• 30 minutes to prepare • 90 minutes to cook • Serves 4

 

Fregola pasta with sauteed chicory greens, mussels and sun-dried tomatoes

• 10 minutes to prepare • 10 minutes to cook • Serves 4

Pasta with asparagus and sausage

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

Hazelnuts ragú

• 5 minutes to prepare •  40 minutes to cook  • Serves 4

As gluttonous as Easter time gets

Ok guys, let’s get serious now. Did anyone go full out for Easter?

We all know that when a family holiday falls on a Sunday that we really let loose. So even if you ate your weight in chocolate eggs yesterday, think of tonight as the main event. And this hazelnut ragú should definitely be the MAIN EVENT.

Date night pasta here we come Now, even if I was just planning to treat myself with some vegetarian dish, this would still be on the menu. But if you do have someone you’re trying to impress, I promise this will not disappoint. It’s comforting, rich, sophisticated, and alarmingly easy. The “easy factor” is honestly the most important part of any week dinner. Because no one should be stressed, sweaty, and starving when all they want is some love and comfort. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
100 g hazelnuts
250 g passata di pomodoro
1 clove garlic
1 shallot

dry rosemary
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - cut into 4 pieces - and the clove of garlic, and let them become soft and golden
2. Toast hazelnuts in another pan, with no oil, at minimum heat. It will take about 10 minutes, it is important to move them often, so that they do not get burned
3. Cit hazelnuts roughly with a sharp knife, and add them to the pan with shallot
4. Add the passata di pomodoro, cover with a lid and let it cook for 30 minutes
5. Meanwhile, cook the pasta in boiling salted water
6. Remove the shallot and the garlic from the ragu', add the rosemary, then switch the heat off
7. Drain pasta al dente. Add it to the ragu' sauce. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Malloreddus pasta with zucchini and basil cream, and zucchini alla scapece and tuna bottarga

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

Montecarlo-style pasta

• 5 minutes to prepare •  50 minutes to cook  • Serves 4

As gluttonous as Christmas time gets

Montecarlo-style pasta is a first course with a rich sauce and a creamy consistency.

It is a well-established preparation, with rather uncertain origins. What matters is the end result: that is, a satisfying and delicious dish, perfect for family Sundays and winter  holidays. The Montecarlo sauce has a minced meat sauce base, to which we add a little fresh cream and a few spoonfuls of basil pesto, for a very tasty, enveloping and aromatic dish.

We have chosen to season strozzapreti pasta, ideal for collecting every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
450 g minced meat
150 g fresh cream

500 g passata di pomodoro
100 ml white dry wine

1 carrot
1 shallot
3 tablespoons pesto, prepared like here
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and let it braise until golden. Finally, pour the white wine and let it evaporate
3. Add the passata di pomodoro, cover with a lid and let it cook for 40 minutes
4. Meanwhile, cook the pasta in boiling salted water
5. Add fresh cream to the ragu' and go on with the cooking unitl the sauce boils again, then switch the heat off
6. Drain pasta al dente. Add it to the ragu' sauce and season it with the pesto. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Pasta with pumpkin sauce, burrata cheese and shrimps' tartare

• 20 minutes to prepare • 40 minutes to cook • Serves 4

 

Spaghetti alle vongole (Spaghetti pasta with clams) with grated tuna bottarga

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

Pasta with mussels in tomato sauce

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

Pasta with bacon and asparagus' sauce

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

Taglierini fresh pasta with hazelnut sauce and bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Pasta is tossed in a rich, savory hazelnut sauce and sprinkled with crispy bacon for the perfect autumnal pasta dish in only 10 minutes.

Don’t get me wrong, I love hazelnuts in sweet recipes too, but where I really appreciate them the most is in savory dishes.
I also love fresh long pasta like fettuccine, tagliatelle and pappardelle, so when I saw a package of taglierini with a recipe for this amazing sauce I was SOLD.

To concentrate the flavor of hazelnuts, toast them in your oven at 200 degrees for 10 minutes. This is great to use in all savory dishes for crunchness.
You just need to be careful - if you want to try this - just not to overtoast them, because the taste would easily become sour.
Crispy bacon and creamy butter are perfect compliments to this delicious fall pasta sauce.

Here's what you will need for the 4-serving recipe:
 

320 g Taglierini fresh pasta
100 g toasted hazelnuts
40 g butter
100 g bacon
200 ml dry white wine
1 shallot
EVO oil
salt and pepper

1. Chop coarsely the toasted hazelnuts and mix them with the butter by stirring
2. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
3. Add the bacon and braise it for a couple of minutes. Then, pour the white wine and let it evaporate
4. Finally, add the cream of hazelnuts, salt, and mix well
5. Meanwhile, cook the Taglierini pasta in boiling salted water
6. Drain Taglierini pasta al dente. Add them to the hazelnut sauce and season it with freshly ground pepper, according to your taste

Nutrition Facts of this dish are right below. Data is provided per serving.

Bucatini pasta with sardines and wild fennel

• 10 minutes to prepare • 30 minutes to cook • Serves 4

Spaghetti with lemon and shrimps

• 15 minutes to prepare • 10 minutes to cook • Serves 4

Pasta salad with grilled salmon and avocado pesto

• 10 minutes to prepare • 15 minutes to cook • 1 hour to marinate • Serves 4

Spaghetti all'assassina

• 5 minutes to prepare • 15 minutes to cook • Serves 4

Spaghetti with potatoes and artichokes' cream

• 10 minutes to prepare • 45 minutes to cook • Serves 4

 

Pasta with Pecorino cheese cream and crispy Guanciale bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Gather round.  It’s time that we have a heart-to-heart today about one magical pasta recipe that’s among the nearest and dearest ones to me.

As any of you who follow me know, I have a bit of a thing for Pecorino cheese. I always have it in my fridge.  Usually I eat it as soon as I come back home, cutting a piece for me and one for Nina, while she hugs my legs — a combo that we wholeheartedly recommend. 

It often ends up in a recipe, too. Usually on whichever day of the week feels the craziest, since it’s easy to whip up in any pasta dish and it adds flavour to any ingredient that we have on hand.  And usually — well, let’s make that always — it totally hits the spot.

Anyway, today it's the turn of another add-a-little-of-this-then-maybe-a-little-more-of-that kind of meals.  This week, I added some crispy guanciale and some fresh thyme to the mix. To enhance Pecorino's soft consistency, I melted it in some cream.
I hope you enjoy!

Here's what you will need for the 4-serving recipe:
 

320 g Spaghetti pasta
150 g well-seasoned Pecorino cheese
150 g cream
200 g Guanciale bacon

thyme
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the Guanciale bacon, chopped
2. Once they have become golden, let it drain on paper towel 
3. Prepare the Pecorino cheese cream:  grate the cheese and melt it into the milk cream over low heat. Add freshly ground pepper according to your taste
4. Meanwhile, cook the Spaghetti pasta in boiling salted water
5. Drain Spaghetti pasta al dente. Add pasta and Guanciale bacon to the Pecorino cheese sauce and season it with salt - if needed - according to your taste
6. Serve with some thyme and freshly ground pepper on top

Nutrition Facts of this dish are right below. Data is provided per serving.

Spaghetti with toasted almond milk sauce

• 5 minutes to prepare • 15 minutes to cook • Serves 4