There are a number of different pasta recipes that are perfect for the winter season. From traditional pasta dishes like Mac and cheese and Cacio e pepe to Italian favorites such as Arrabbiata and Ricotta pansotti, there are plenty of pasta recipes to keep you from freezing your buns off!
Pansotti are ravioli-like pasta from Liguria. These are stuffed with ricotta, spinach and chard. They are often served with a walnut pesto sauce. This is one of the easiest vegetarian recipes to make at home and is very popular on Sundays.
To make a pansotti dish, you can cook the pasta on a stovetop or in a pot of boiling water. Once they are cooked, drain and put them into a large bowl to mix with the sauce. Then cover with a sheet of pasta dough and seal it with another sheet of pasta. You can store them in the freezer for a couple of months.
For a more traditional pansoti, you can use ricotta, which is a mild Italian cheese that mellows out strong flavors. It’s the perfect complement to fresh herbs.
To make your own ricotta, start by mixing ricotta and lemon zest together. You can also add mascarpone and egg yolks. Combine the mixture and refrigerate for an hour.
If you are using a ricotta, you should drain it before you begin making the filling. You can add your favorite greens, such as spinach or wild radicchio. Or you can add chard, which is a great counterpoint to the tangy acidity of white wine.
Before cooking, you can freeze the pansotti and store them in a freezer bag. Using them in the future is very easy. Just reheat them in the microwave, but you will have to use a lot of sauce.
Another option is to add a pinch of flour to the surface of the pasta dough to prevent sticking. Then seal the pasta in a freezer-safe plastic bag. Alternatively, you can wrap the whole package in plastic wrap and freeze.
Cacio e pepe
Cacio e pepe is a traditional Italian dish that literally means cheese and pepper. The dish is easy to make and can be a great meal on a busy weeknight. It is quick and requires only five ingredients.
Pecorino Romano is the quintessential ingredient for this pasta recipe. It is made from sheep’s milk and is three times as flavorful as regular Parmesan. You can find this cheese at specialty stores or grocery stores.
In addition to Pecorino Romano, you will also need black pepper. Freshly cracked pepper tastes much better than ground.
To make Cacio e Pepe, you will first need to boil water. This is necessary so that the pasta will cook al dente. Ideally, you will use a large pan for this pasta recipe.
Next, you will need a good quality olive oil. A high-quality extra virgin olive oil will give the dish more flavor. Some people even like to add a lemon zest or wild fennel to the dish.
Once the pasta has been cooked and drained, you will need to make the sauce. Cacio e pepe is based on a mixture of cheese and pepper, so it’s important to choose the right kind of cheese.
When buying cheese, you should avoid using prepackaged cheeses. These contain chemicals that inhibit the cheese from melting. Instead, buy a fresh cheese. Also, make sure you purchase fresh pasta. Old pasta can ruin this recipe.
You can make this recipe on the stove or in the microwave. If you want to store the recipe for later, you should put it in a sealed container and store it in the refrigerator. Keep in mind that this dish can be overcooked and ruined, so don’t leave it in the pan.
If you are looking for a winter pasta recipe that will spice up your weeknight dinner, try making Arrabbiata. This dish originated in the Lazio region around Rome.
There are a few basic ingredients you will need for this dish. First, you will need garlic, red pepper flakes, and oil. Once you have all these, it will take just a few minutes to make the sauce.
The spicy sauce will go well with any type of pasta you choose. Just be sure to cook your pasta al dente.
Another ingredient you will need is parsley. You can use fresh or dried herbs. Make sure you have a container to store the sauce in the refrigerator. It will last for up to four days in there.
Aside from using arrabbiata as a sauce, you can also dip your favorite breadsticks or mozzarella sticks in it. Arrabiata is a great sauce for other Italian dishes too.
For a classic arrabbiata, you’ll need peeled tomatoes, garlic, and olive oil. These ingredients will be cooked together for a little over 20 minutes.
Crushed red chili peppers add a spicy kick to the sauce. Traditionally, fresh red chili peppers are used, but you can substitute dried chilies if you prefer.
When you are ready to serve the dish, you can add a little fresh basil. Arrabbiata is best served over spaghetti. Add any vegetables you like to the sauce. You can even toss it with some garlic bread for a hearty meal.
Arrabbiata is a flavorful pasta dish that is simple to prepare. Unlike other Italian pastas, you don’t need to buy specialty sauces. Using a good brand of tomatoes will give you a more authentic flavor.
Garlicky shrimp is an extremely tasty dish. It can be served over several different types of grains, but the classic garlic bread is the perfect accompaniment. If you are looking for a quick and easy meal, this is the one for you.
The recipe is a combination of simple ingredients that take little effort to execute. This dish can be made in less than half an hour, and can be served warm or chilled in the winter.
One of the most important components of this dish is the olive oil. A little bit of olive oil will prevent the pasta from sticking to each other. Another benefit of this oil is that it will keep the butter from burning.
The sauce is also an essential component to this recipe. It should cling to the pasta and the shrimp, while remaining firm to the bite.
Other key ingredients include red pepper flakes, parmesan cheese, and lemon zest. These should be included in the sauce, as well as the lemon juice. For best results, add the ingredients in stages.
The sauce should be deglazed with white wine. This will release the seasoned bits from the bottom of the pan, making for a much more flavorful dish.
There is no need to use heavy cream. Instead, you can substitute it with half and half. Or, you can try substituting evaporated milk.
While the ingredients above are the most important components of this dish, there are many more to consider. Aside from the obvious, there are also several vegetables to choose from. You can serve this meal over spaghetti, linguine, and other long pastas. Try to use a light colored pasta to help cut through the rich sauce.
Macaroni and cheese
Macaroni and cheese is one of the classic comfort foods. The rich and creamy flavor and texture of the dish can be easily adapted to suit your taste. It can also be made using a variety of ingredients.
In the southern tradition, mac ‘n cheese is typically made with a milk and egg base. However, the recipe is versatile and can be used with a variety of pasta shapes.
Rick Stein’s macaroni and cheese recipe is loaded with creamy cheese and salty smoked bacon. This dish is perfect for New Year’s Eve dinner.
If you’re looking for a lighter version of this classic dish, there’s a vegan cheese sauce. You can make this recipe with cannellini beans, cashews, nutritional yeast, and turmeric. There’s also a za’atar pesto version for the Ottolenghi Test Kitchen.
If you’re looking for something a little more hearty, there are a number of recipes that use a variety of greens. From collards and chard to kale and rapini, these vegetables add nutrients to the recipe.
For a traditional dish, look no further than Martha Stewart’s mac and cheese. She uses two kinds of cheese, sharp white Cheddar and Gruyere. Her recipe also includes milk and breadcrumbs.
Grace Parisi makes a savory version of this pasta dish. The soft, tender leek greens are added to the mix, which cooks quickly, making the noodles tender. Fresh bay leaves also give the dish some extra zing.
While it’s true that there are many ways to enjoy macaroni and cheese, these recipes will help you achieve a perfect balance between richness and nutrition. Plus, they’re all quick and easy. So try some of these recipes the next time you’re craving a bowl of comfort food.