Pasta perfect

Meatballs with risoni

Mangia, Mangia!  This dish will satisfy the healthiest of appetites and warm you on a chilly day
Serves 4
Ingredients

• 500gm beef or pork mince
• ½ cup breadcrumbs
• ½ tsp salt
• 1 egg
• 1 tsp dried Italian herbs
• 2 tbsp grated parmesan cheese, plus extra to serve
• ½ cup plain flour
• 3 tbsp olive oil
• 75gm pancetta, chopped

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 400gm risoni pasta
• 400gm can diced tomatoes
• 1 tbsp tomato paste
• 1 cup red wine
• Salt and pepper
• Finely chopped flat parsley leaves, to serve

​Method

1. In a large bowl, combine mince, breadcrumbs, salt, egg, herbs and parmesan.  Roll tablespoons of mixture into balls then toss in flour.
2. Heat oil in a deep frying pan over medium heat.  Cook meatballs, turning often for about 6 minutes or until golden.  Remove and set aside.  Add pancetta to pan and cook for 2 to 3 minutes until golden.  Reduce heat slightly then add onion and garlic.  Cook for 4 to 5 minutes until softened.
3. Add risoni and stir to coat.  Stir in tomatoes, tomato paste, red wine and 2 cups hot water.  Season to taste and bring to a simmer, stirring occasionally.  Return the meatballs to the pan.  Simmer over low heat for about 15 minutes until the risoni is tender and the liquid is absorbed.
4. Divide among serving bowls and scatter with parmesan and chopped parsley.

​Hints and suggestions
If you don't have breadcrumbs, use two crushed Weetbix (trust me, it works)
Substitute 2 chopped bacon rashers for the pancetta (remember to remove the rind)
For a richer flavour use beef stock instead of water
Stir gently so your meatballs don't break
Recipe credit
Delicious Magazine

Creamy bacon, mushroom and spinach gnocchi

Fast and fabulous!
Serves 4
Preparation + cooking:  20 minutes
Ingredients

• 500gm shop-bought potato gnocchi
• 1 tbsp olive oil
• 200gm diced bacon
• 250gm sliced mushrooms
• 2 tsp minced garlic
• 300ml cream
• 90gm baby spinach leaves
• ⅓ cup grated parmesan cheese
• Salt and freshly ground black pepper

​​Method

1. Cook gnocchi in a large saucepan of boiling salted water until tender.  Drain and set aside.
2. Meanwhile, heat olive oil in a large frying pan over medium heat.  Gently fry the bacon, mushrooms and garlic, stirring until softened.  Stir in cream then bring to boil.  Reduce heat and simmer uncovered until sauce thickens.  Stir in spinach until it is wilted then stir in half of the grated parmesan.  Season to taste with salt and pepper.
3. Add cooked gnocchi to pan and stir gently to combine.  Transfer to serving bowls and serve with remaining parmesan.

Slow cooker chicken, bacon and mushroom carbonara

This is simply the best comfort food, rich and hearty
Serves 8
Ingredients

• 1kg chicken thigh fillets, diced
• 300gm diced bacon
• ​400gm sliced mushrooms
• 1 onion, diced
• 3 tsp minced garlic
• 1 tsp chicken stock powder
• 2 cans condensed cream of chicken soup
• 2 x 600ml cream
• 500gm penne pasta
• Salt and pepper
• Shaved parmesan cheese, to serve

Method

1. Place chicken, bacon, mushrooms, onion, garlic and stock powder into a large (6 litre) slow cooker.
2. Add soup and cream and stir to combine.  Cook on low for 4 hours.
3. Add uncooked pasta to slow cooker then season with salt and pepper.  Stir gently to combine.  Cook on high for a further 1½ hours.
4. Spoon into individual bowls and serve with shaved parmesan.

Notes
Be careful not to overcook the pasta, it may go gluggy
This recipe makes heaps and is very filling
Recipe credit
Channel 7 Lifestyle,17 August 2019

Fettuccine with chilli prawns and garlic

Delicious, quick and easy to make
Serves 4
Ingredients

• 2 tbsp olive oil
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 16 king prawns, peeled and deveined
• ½ cup cream
• Fettuccine pasta, sufficient for 4
• Salt and pepper
• Fresh chopped basil, to garnish

Method

1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until just cooked through.  Stir through cream.
3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns and sauce.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.

​Notes
The quantities above are just a guide.  Add more garlic and chilli, according to your taste
I used home-made fettucine, however, this works very nicely with other pasta varieties

Mediterranean pasta salad

If you love Italian food and deli products, this is the salad for you!  This is without doubt my most requested recipe
Make sure you leave plenty of time for the pasta to cool before serving
Serves 6
Preparation + cooking:  30 minutes plus refrigeration time
Ingredients

• 2 tbsp olive oil + 1 tbsp extra
• 2 tbsp white wine vinegar
• 1 garlic clove, very finely chopped
• 375gm tricolour pasta spirals
• ¾ cup antipasto (semi-dried tomatoes, roasted capsicum or eggplant, marinated mushrooms etc) sliced
• ½ cup pitted kalamata olives, halved
• 100gm shaved parmesan cheese
• 1 can artichoke hearts, drained and quartered
• ½ cup basil leaves, shredded

​Method

1. Combine olive oil, vinegar and garlic in a jar or bottle.  Shake and refrigerate until ready to serve.
2. Meanwhile, cook pasta according to packet directions.  Drain and toss in extra olive oil.  Set aside to cool.
3. Add the antipasto, olives, parmesan, artichokes and basil leaves to the cooled pasta.  Pour the dressing over the mixture and toss to combine.
4. Refrigerate and serve as desired.

Extras
​Chopped anchovies, toasted pine nuts, chopped feta, capers

Basil, pine nut and parmesan pasta salad

Photo coming soon

Serves 4 to 6
Ingredients

• 400gm dried orecchiette or shell pasta
• 1 cup whole egg mayonnaise
• 2 tbsp milk
• ½​ tsp finely grated lemon rind
• 50gm baby spinach leaves
• 1 cup torn basil leaves
• ¼ cup toasted pine nuts
• 50gm grated parmesan cheese
• Salt and pepper
• Shaved parmesan cheese, to serve

​Method

1. Cook pasta according to packet directions until al dente.  Drain and refrigerate until ready to serve.
2. Whisk together the mayonnaise, milk and lemon rind.  Add spinach leaves, basil, pine nuts and parmesan.  Season with salt and pepper.  Add pasta to bowl and toss gently to coat.  Transfer to a large salad bowl and sprinkle with shaved parmesan.  Serve as desired.

Pastitsio

Originating from Greece, this delicious pasta dish is similar to an Italian lasagne
This dish can be time consuming and fiddly to make, however, it is absolutely worth the effort
Preparation + cooking:  2 hours approximately
Serves 6
Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 tsp minced garlic
• 500gm lamb mince
• 400gm can diced tomatoes
• ½ cup white wine
• 2 tbsp tomato paste
• 1½ tsp dried oregano
• ½ tsp cinnamon
• Salt and pepper
• 250gm macaroni pasta
• 80gm butter
• ⅓ cup plain flour
• 2¼ cups milk
• 2/3 cup grated tasty cheese
• 1 egg, lightly beaten

​​Method

1. Heat oil in a deep frying pan over medium heat.  Add onion and garlic and cook for 3 minutes or until onion is soft.  Add mince and cook, stirring often, until browned.
2. Stir tomatoes, wine, tomato paste, oregano and cinnamon into mince mixture.  Season to taste.  Bring to boil and reduce heat.  Simmer for 25 minutes or until thick.  Allow to cool slightly.
3. Meanwhile, cook macaroni in boiling salted water until just tender.  Drain and add to meat sauce.
4. Preheat oven to 180°C (160 fan forced).  Grease an 8 cup (2 litre) baking dish.
5. Melt butter in a saucepan over medium heat.  Add flour and stir until bubbling.  Remove from heat and slowly add milk, stirring until smooth.  Return to heat and stir constantly until mixture comes to the boil.  Reduce heat and simmer for 2 minutes or until thickened.  Add cheese and stir until melted.  Cool for 10 minutes.  Stir beaten egg into sauce.
6. Spoon meat and pasta mixture into prepared dish.  Pour cheese sauce over and spread evenly.  Bake for 40 to 45 minutes or until golden.  Allow to stand for 10 minutes before serving.

Serving suggestion
Enjoy with garlic bread, a selection of your favourite vegetables and a nice glass of vino
Variation
I substituted sweet red wine for the white wine and it was just as nice​
If lamb mince is unavailable, the dish works well with a combination of pork and beef mince
For a nicer presentation, layer the pasta in the dish first, spread the meat sauce over the pasta and finish with cheese sauce

White bean gnocchi with quick balsamic lamb ragu

Fabulous, filling, comfort food
Serves 4
Ingredients

• 2 x 400gm cans white cannellini beans, drained
• 1¼ cups plain flour
• 1 egg
• ¼ cup olive oil
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 500gm lamb mince
• 3 tomatoes, chopped
• ⅓ cup chopped oregano leaves, plus extra to serve
• 2½​​ tbsp balsamic vinegar
• Grated parmesan cheese, to serve

​Method

1. To make gnocchi, process beans, flour, egg, 1 tbsp oil and 1 tsp salt in a food processor until combined.  Enclose dough in plastic wrap and chill for 15 minutes.
2. Heat remaining oil in a deep frypan over medium heat.  Add onion and cook for 3 or 4 minutes until softened.  Add garlic and tomato paste then cook for a further minute until fragrant.  Increase heat to medium-high then add mince.  Cook stirring occasionally for 5 minutes until browned.
3. Add the tomatoes, oregano, balsamic vinegar and 1½ cups water.  Season to taste.  Bring to simmer, reduce heat to medium-low then cook for a further 20 minutes or until sauce thickens.
4. Meanwhile, bring a large saucepan of salted water to the boil.  Roll pasta dough into logs about 1½ cm thick.  Cut into small pillow shapes about 2cm long.  Cook the gnocchi in the boiling water (in batches) for about 5 minutes or until they float to the surface.
5. Remove with a slotted spoon and toss gnocchi through the ragu sauce.
6. Serve with grated parmesan and extra oregano.

​Hints
I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifully
Keep gnocchi small so they cook through
Allow gnocchi to rest in the sauce so it absorbs the flavour
Recipe credit
Delicious Magazine​

Spaghetti with meatballs

Ingredients

• 1 packet spaghetti
• ½ cup grated parmesan cheese, to serve

Meatballs

• 1kg beef mince
• ¾ cup breadcrumbs
• 2 eggs
• 1 cup grated parmesan cheese
• 2 tsp minced garlic
• 2 tsp dried Italian herbs
• Salt and pepper
• Plain flour for rolling

Tomato sauce

• 2 tbsp oil
• 1 onion, finely chopped
• 2 tsp minced garlic
• 2 cans diced tomatoes
• 2 tbs tomato paste
• 1 tsp sugar
• ½​ cup beef stock
• 1 tsp Italian herbs

Method

1. Make meatballs by combining mince, breadcrumbs, eggs, parmesan, garlic and herbs. Season with salt and pepper. Roll tablespoons of mixture into balls. Toss in flour and set aside.
2. Make tomato sauce. Heat oil and gently sauté onion and garlic until soft. Stir in canned tomatoes, tomato paste, sugar, beef stock and herbs. Cover and simmer for 10 mins. Season to taste.
3. Add meatballs to sauce and stir gently to coat the meatballs. Cover and cook on medium for about 20 minutes, or until meatballs are cooked through.
4. Meanwhile, boil spaghetti in accordance with packet directions.  Drain and add to the sauce and meatballs.
5. Transfer to serving bowls and sprinkle with grated cheese.

Bolognese sauce

Bolognese sauce can be used in many ways.  Keep it simple by serving with spaghetti and grated parmesan cheese, create a gorgeous lasagne or serve on a baked potato.  Also, you can use leftovers to create a Bolognese scroll (see my "Marvellous Mains" page for directions).
Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 500gm beef mince
• 1 can diced tomatoes
• 1 cup beef stock
• ½ cup red wine
• 2 tbsp tomato paste
• 1 tbsp dried Italian herbs
• ½​ cup fresh basil leaves
• 1 tsp sugar
• ​Salt and pepper

Basic bolognese

1. Heat oil over low-medium heat.  Gently sauté onion and garlic until soft. Increase heat to medium-high.  Add mince to pan and stir until browned.
2. Add tomatoes, beef stock, red wine, tomato paste, Italian herbs, basil and sugar. Stir to combine.  Cover and simmer for 30 minutes. Season to taste and serve as desired.

Lasagne

1. Preheat oven to 175°C (155 fan forced).  Spread a thin layer of Bolognese sauce over a greased lasagne dish.  Add a layer of instant lasagne sheets and sprinkle with grated parmesan.  Add another layer of sauce, lasagne sheets and parmesan. Continue layering until dish is full.  Finish with a layer of meat sauce.  Top with grated cheese.  Pour ¾ cup water or beef stock around edge of lasagne (this helps the lasagne to cook evenly).
2. Cover loosely with foil and bake for about 30 minutes.  Remove foil and bake for another 30 minutes or until lasagne is cooked through.
3. Serve with garlic bread and a fresh garden salad.

Squid ink linguine with pan fried prawns and sea scallops

Serves 4
A luxurious dish which is simple to make.  I bought the handmade squid ink pasta from my local food markets
Ingredients

• Squid ink linguine pasta
• 2 tbsp olive oil, plus extra for stirring through
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 12 king prawns, peeled and deveined
• 12 sea scallops
• Salt and pepper
• Flat leaf parsley to garnish

Method

1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes, depending on the size of the prawns.  Add scallops and fry for 1 to 2 minutes on each side until opaque on the inside and golden on the outside
3. Meanwhile, cook the linguine according to packet directions.
4. Drain pasta then add to the frying pan with the prawns and scallops.  Drizzle with olive oil then season with salt and pepper.
5. Spoon into individual serving bowls and sprinkle with chopped parsley.

Note
The quantities of chilli and garlic are a guide to creating a mild dish.  Please adjust to suit your taste.

Bacon and mushroom pasta

Simple to make and absolutely delicious served with garlic bread and a side salad
Serves 4
Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 bacon rashers, rind removed and finely chopped
• 400gm chopped mushrooms
• 2 tbsp chopped fresh herbs (chives, parsley etc), plus extra to garnish
• 300ml cream
• Salt and pepper
• 1 packet bow tie pasta
• Shaved parmesan cheese, to serve

​Method

1. Heat oil in a large frying pan over medium heat.  Fry onion until soft.  Stir in garlic and cook for a further minute.
2. Add bacon to pan and cook for 2 to 3 minutes.  Stir in mushrooms and cook for about 4 to 5 minutes until mushrooms start to soften.  Stir in fresh herbs.
3. Reduce heat to low and add cream.  Cover and simmer for 15 to 20 minutes, stirring occasionally.  Add a little milk or water if sauce is too thick.  Season with salt and pepper to taste.
4. Meanwhile, cook the pasta in boiling salted water according to packet directions.
5. Drain pasta and stir into the bacon and mushroom mixture.   Warm through over low heat.
6. Spoon into individual serving dishes topped with shaved parmesan and chopped fresh herbs.

Linguine with anchovy sauce

Photo coming soon

Ingredients

• 2 large onions, finely chopped
• 4 cloves garlic, finely chopped
• 5 tbsp olive oil, plus extra to serve
• 2 tsp brown sugar
• 12 anchovies, or 60gm canned in oil
• 20gm butter
• 1 pinch ground cloves
• Ground pepper
• 1 tbsp water
• 125ml milk
• 500gm linguine pasta
• ½ cup grated parmesan cheese, optional
• ½ cup flat leaf parsley, chopped

Method

1. Heat olive oil in frying pan over medium heat.  Reduce heat and gently saute the onion and garlic for about 10 minutes until soft.  Add the brown sugar and cook, stirring for another minute.
2. Chop anchovies very finely.  Add to pan, stirring until smooth.  Stir in butter, ground cloves and pepper, followed by 1 tbsp water.  Add milk and stir until combined and smooth.  Adjust seasoning to taste and remove from heat.
3. Meanwhile, cook the linguine in boiling salted water according to packet instructions.  Drain pasta, reserving a small amount of the water.  Stir the pasta into the anchovy sauce, adding a little pasta water to achieve desired consistency. 
4. Stir through olive oil.  Transfer to serving bowls and top with parmesan (optional) and parsley.

Notes
Add more garlic, olive oil and anchovies to taste (remembering that the anchovies are salty).  If you are using canned anchovies in oil, add the oil to the sauce, it adds beautiful flavour
​Use a food processor to get a really smooth sauce

Penne gratin with bacon and mushrooms

Photo coming soon

Delicious and hearty pasta
Ingredients

• 250gm penne pasta
• 60gm butter
• 2 tbsp plain flour
• 2 cups milk
• Salt and pepper
• 1 tbsp olive oil
• 100gm diced bacon
• 100gm sliced mushrooms
• 150gm grated parmesan cheese

Method

1. Cook pasta in boiling salted water until al dente, following packet directions.  Drain, cover with cold water and set aside.
2. ​Preheat oven to 180°C (160 fan forced).
3. Melt butter over low to medium heat.  Stir in plain flour and cook, stirring for 2 minutes.  Add milk slowly and stir until sauce bubbles and thickens.  Season to taste and set aside.
4. Heat oil over medium heat and saute bacon and mushrooms until mushrooms start to soften.  Add to sauce.
5. Drain penne and stir through sauce until the pasta is well coated.  Transfer to a large (2.25 litre) ovenproof dish.  Sprinkle with the parmesan cheese.  Bake for about 15 to 20 minutes until golden.  Serve immediately.

Notes
Any leftovers can be kept in an airtight container in the fridge or freezer for storage.  To reheat, add a little olive oil before microwaving.
​Delicious with baked vegetables and garlic bread

Chicken and mushroom pasta

Photo coming soon

Using shop-bought roast chicken makes this a quick and easy meal
Ingredients

• 2 cups dried pasta
• 60gm butter
• 1 onion, chopped
• 1 cup sliced mushrooms
• 2 cups cooked chicken, chopped
• 1 tbsp tomato paste
• 2 tsp chicken stock powder
• 1 cup cream
• 1 tbsp chopped parsley
• Salt and pepper

Method

1. Cook pasta in boiling salted water until al dente, following packet directions.  Drain and set aside.
   
2. Melt butter in a large saucepan, add onion and fry until soft.  Stir in mushrooms and cook for a further 3 minutes until mushrooms begin to soften.  Add chicken, tomato paste, stock powder, cream and parsley then season to taste.
   
3. Add in the cooked pasta and stir until heated through.  Serve immediately.