Pristine Pasta Bowls

Cozy & Comforting Pasta Bowls

Creamy Tomato Vodka Rigatoni (Serves 2)

Ingredients:

• 200g rigatoni pasta
• 2 tbsp extra virgin olive oil
• 1 medium shallot, incredibly finely minced
• 3 cloves garlic, grated or minced
• 4 tbsp double concentrated tomato paste
• 2 tbsp vodka (optional, or swap for an extra splash of pasta water)
• 80 ml double cream
• 45g Parmigiano Reggiano, freshly grated
• 1.5 tbsp unsalted butter
• A handful of fresh sweet basil leaves
• Sea salt and freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the rigatoni until it is just under al dente. Make sure to scoop out about 200 ml of the starchy pasta water right before draining, then set it aside. While the pasta cooks, heat the olive oil in a wide skillet over medium heat and cook the minced shallot and garlic until soft and fragrant. Stir in the tomato paste and fry it for 3 to 4 minutes, stirring constantly until it turns a deep, dark red colour. Pour in the vodka (or 2tbsp pasta water) to deglaze the pan and let it bubble away for about a minute until mostly evaporated.

• Turn the heat down to low, then whisk in the double cream and the butter until a smooth, vibrant orange sauce forms. Tumble the hot, drained rigatoni directly into the skillet along with the freshly grated cheese and a heavy splash of your reserved pasta water. Toss and stir everything vigorously over medium heat for one full minute. This allows the starch in the water to emulsify with the cheese, creating a glossy sauce that clings perfectly to the pasta. Plate it up immediately in a warm bowl, topped with extra cheese, a touch of black pepper, and fresh basil leaves.

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Creamy Garlic and Herb Fettuccine (Serves 2)

Ingredients:

• 200g fettuccine pasta
• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter (split)
• 3 cloves fresh garlic, grated or minced
• 100 ml heavy cream (or double cream)
• 60g Parmigiano Reggiano or Pecorino Romano, freshly finely grated
• A squeeze of fresh lemon juice (about 1 tsp)
• Fresh sweet basil leaves
• Sea salt and freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the fettuccine until it is just under al dente. Make sure to scoop out about 200 ml of the starchy pasta water right before draining, then set it aside. While the pasta cooks, melt 1 tbsp of the butter and heat the olive oil in a wide skillet over medium low heat. Add the minced garlic, cooking for about 1 to 2 minutes until soft and fragrant without letting it brown.

• Turn the heat down to low, then pour in the heavy cream and let it simmer gently for 2 minutes. Tumble the hot, drained fettuccine directly into the skillet along with the freshly grated cheese, the remaining 1 tbsp of cold butter, the fresh greens, the lemon juice, and a heavy splash of your reserved pasta water. Toss and stir everything vigorously over medium heat for one full minute so the cheese and cold butter emulsify into an ultra creamy, glossy sauce. Plate it up immediately in a warm bowl, topped with extra cheese and a generous amount of freshly cracked black pepper.

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Creamy Tuscan Garlic Chicken Fettuccine (Serves 2)

Ingredients:

• 200g fettuccine pasta
• 1 large chicken breast, thinly sliced into bite-sized strips
• 1 tbsp extra virgin olive oil
• 2.5 tbsp unsalted butter (split)
• 3 cloves fresh garlic, grated or minced
• 120 ml heavy cream (or double cream)
• 60g Parmigiano Reggiano, freshly finely grated
• 1/4 tsp onion powder
• Freshly chopped flat leaf parsley (or basil)
• Sea salt and freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the fettuccine until it is just under al dente. Make sure to scoop out about 200 ml of the starchy pasta water right before draining, then set it aside.

• While the pasta cooks, heat the olive oil and 1 tbsp of the butter in a wide skillet over medium high heat. Season the chicken strips with sea salt, black pepper, and the onion powder, then add them to the skillet and sear for 4 to 5 minutes until golden brown and fully cooked through. Remove the chicken from the pan and set it aside on a plate.

• Turn the skillet heat down to low and add another 0.5 tbsp of butter along with the minced garlic, cooking for about 1 minute until fragrant. Pour in the heavy cream and let it simmer gently for 2 minutes, scraping up any delicious browned chicken bits from the bottom of the pan.

• Tumble the hot, drained fettuccine and the cooked chicken straight into the skillet along with the freshly grated cheese, the remaining 1 tbsp of cold butter, the chopped parsley, and a heavy splash of your reserved pasta water. Toss and stir everything vigorously over medium heat for one full minute so the cheese and cold butter emulsify into a rich, glossy sauce that clings to every strand of pasta. Plate it up immediately in a warm bowl, finished with an extra dusting of cheese and black pepper.

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Lemon Basil Pesto Penne with Toasted Walnuts (Serves 2)

Ingredients:

• 200g penne pasta
• 3 tbsp premium store bought or fresh basil pesto
• 1 tbsp extra virgin olive oil
• 30g raw walnuts, roughly chopped
• 45g Parmigiano Reggiano, freshly grated (plus extra for serving)
• 1 tbsp unsalted butter
• A squeeze of fresh lemon juice (about 1 tsp)
• Fresh basil and parsley leaves
• Sea salt and freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the penne until it is just under al dente. Make sure to scoop out about 150 ml of the starchy pasta water right before draining, then set it aside.

• While the pasta cooks, place the chopped walnuts into a wide, dry skillet over medium low heat. Toast them for 3 to 4 minutes, stirring constantly, until they are golden and fragrant. Remove the walnuts from the skillet and set them aside.

• Turn off the heat in the skillet, let it cool for a moment, then add the basil pesto, extra virgin olive oil, and lemon juice.

• Tumble the hot, drained penne straight into the skillet with the pesto. Add the freshly grated cheese, the butter, half of the toasted walnuts, and a heavy splash of your reserved pasta water. Toss and stir everything quickly until the cheese and butter melt, creating a glossy, vibrant green sauce that evenly coats every piece of penne. Plate it up immediately in a warm bowl, scattered with the remaining toasted walnuts, fresh herb leaves, and an extra dusting of cheese and black pepper.

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Classic Rich Spaghetti Bolognese (Serves 2)

Ingredients:

• 200g spaghetti
• 250g lean minced beef
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 small carrot, very finely grated or minced
• 400g high quality passata (or crushed tomatoes)
• 2 tbsp tomato paste
• 60 ml beef stock (or starchy pasta water)
• 45g Parmigiano Reggiano, freshly grated
• Fresh sweet basil leaves
• Sea salt and freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the spaghetti until it is just under al dente. Make sure to scoop out about 150 ml of the starchy pasta water right before draining, then set it aside.

• While the water heats up, warm the olive oil and 1 tbsp of butter in a deep skillet over medium high heat. Add the minced garlic and finely grated carrot, cooking for about 2 minutes until soft and fragrant. Drop in the minced beef, breaking it up with a spoon, and fry for 5 to 6 minutes until it is beautifully browned and cooked through.

• Turn the heat down to medium low, stir in the tomato paste, and let it cook for 1 minute. Pour in the passata and the beef stock, season with a pinch of salt and black pepper, and bring it to a gentle simmer. Cover the pan and let the sauce bubble away for 15 to 20 minutes, stirring occasionally, until it thickens into a rich, deeply flavored ragù.

• Tumble the hot, drained spaghetti straight into the skillet with the Bolognese sauce. Add a heavy splash of your reserved pasta water and half of the grated cheese. Toss and stir everything vigorously over medium heat for one full minute so the pasta absorbs the savory flavors and the sauce tightly binds to the strands. Plate it up immediately in a warm bowl, crowned with the remaining cheese, fresh basil leaves, and an extra twist of black pepper.

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Creamy Garlic Carbonara Style Spaghetti (Serves 2)

Ingredients:

• 200g spaghetti
• 100g pancetta or thick cut bacon, chopped into small strips
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 100 ml heavy cream
• 60g Parmigiano Reggiano or Pecorino Romano, freshly finely grated
• 1 large egg yolk
• Fresh flat leaf parsley leaves
• Sea salt and a generous amount of freshly cracked black pepper

Preparation

• Bring a large pot of water to a rolling boil, salt it generously, and cook the spaghetti until it is just under al dente. Make sure to scoop out about 200 ml of the starchy pasta water right before draining, then set it aside.

• While the pasta cooks, heat the olive oil in a wide skillet over medium heat. Add the chopped pancetta or bacon and fry for 4 to 5 minutes until it becomes crispy and golden brown. Turn the heat down to low, add the minced garlic, and cook for just 1 minute until fragrant.

• In a small bowl, whisk together the heavy cream, egg yolk, and the finely grated cheese until smooth.

• Tumble the hot, drained spaghetti directly into the skillet with the crispy pork and garlic, removing the pan completely from the heat source. Pour the cream and egg mixture over the pasta, along with a heavy splash of your reserved warm pasta water. Stir and toss everything vigorously for one full minute off the heat; the residual heat from the pasta will cook the egg gently and melt the cheese into a rich, glossy, ultra creamy sauce without scrambling. Plate it up immediately in a warm bowl, garnished with fresh parsley leaves and plenty of cracked black pepper.

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