Satisfy Your Italian Food Cravings With These 4 Pasta Recipes
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Who doesn’t love pasta? Everyone loves eating more pasta even when they are stuffed. It is exceptionally versatile along with being fancy and aesthetic. It is a favourite family food and is mostly relished during dinner dates. Pasta is a staple food, beside breads and rice. It is produced in numerous shapes and sizes including wheat, veggie, semolina, gluten-free, and rice. 

Pasta is a quick budget-friendly meal filled with flavour and nutritional value. With low cost and endless variations, pasta fits everyone’s pocket and is indeed Eccelente! Smothered with delicious creamy sauce and cheese, seasoned with love, Pasta, is a never-ending goodness . Simple, easy, and classy pasta are a crowd pleaser and pocket-friendly. They are perfect for lazy weeknight dinners in the summer and are extra special and luxurious. It is full creamy, tangy, herby ranch flavour. So, gobble up these four Italian pastas that get extra creamier in every bite.

Pasta has been the most palatable food of all times, enjoyed by kids and elders alike! It is also enjoyed by cultures throughout the globe. But this 5-letter word, P-A-S-T-A-, has a lengthy record of history. The origin of pasta can be traced back to the 4th century BC, when a group of folks were shown the creation of Pasta by an Etruscan Tomb. In the late 13th Century, Marco Polo introduced pasta to Italy.  Spaghetti came from what Chinese made noodle-like food in 3000 BC. Whereas Grecians say that Vulcan, a Greek god invented a machine which made strings from the dough – the first spaghetti. 

1. Beef Rogu


    2 tablespoons olive oil

    2 pounds chuck beef

    1 onion, diced

    2 carrots, diced

    2 celeries, diced

    4 cloves garlic, minced

    2 tablespoons tomato paste

    2 cups red wine

    28 ounces crushed tomatoes

    2 cups beef broth

    2 sprigs fresh rosemary

    4 sprigs fresh thyme

    1 bay leaf

    1 pound pappardelle pasta, cooked

    1 handful freshly grated Parmesan

    1 handful fresh parsley, chopped

    Salt and pepper


    Season beef with salt and pepper.

    In a large skillet, heat olive oil. Add chuck beef, brown, then remove from the skillet.

    Add onions, carrots and celery. Cook down as much moisture as you can. 

    Add garlic, tomato paste and incorporate.

    Add red wine, beef broth, crushed tomatoes, then return meat and mix.

    Add rosemary, thyme, and bay leaf. Close the lid and simmer for 3 hours. Stirring occasionally.

    Remove herbs, shred beef and stir.

    Add cooked pasta (al dente), stir and coat.

    Serve with freshly grated parmesan and parsley.

2. Mushroom Pesto Fusilli 


For the mushroom pesto fusilli:

    2 tablespoons olive oil

    10 ounces mushrooms, sliced

    2 garlic cloves, minced

    Salt, to taste

    Pepper, to taste

    1 pound fusilli pasta, cooked

    Pesto sauce

For the pesto:

    2 cups fresh basil leaves, packed

    2 garlic cloves

    ⅓ cup pine nuts or walnuts

    ½ cup olive oil

    ½ cup Parmesan cheese

    ¼ teaspoon salt

    ¼ teaspoon pepper

    1 tablespoon lemon juice


For the mushroom pesto fusilli:

    Heat oil, add mushrooms, salt, pepper, and garlic. Cook until most of the water is gone.

    Turn off heat, add cooked fusilli (al dente).

    Add pesto. Toss until evenly coated.

    Slowly add pasta water until you get your desired consistency.

    Serve with additional Parmesan.

For the pesto:

    Combine basil, garlic, pine nuts, and oil in a blender. Use ¼ oil first, then keep adding as necessary. Blend until a paste forms.

    Add cheese, salt, pepper, and lemon juice. Blend until smooth.

    Transfer to a small bowl.

    Serve pesto immediately or store in the fridge for up to five days.

3. Lemon Garlic Butter Shrimp  


    1 pound spaghetti pasta, cooked

    2 tablespoons olive oil

    4 tablespoons unsalted butter

    6 cloves garlic, minced

    1 teaspoon red pepper flakes

    ½ teaspoon black pepper

    1½-2 pounds fresh shrimp

    Salt, to taste

    1 teaspoon dried oregano

    6 cups baby spinach

    ⅓ cup freshly grated Parmesan cheese

    3 tablespoons fresh parsley

    1-2 tablespoons lemon juice


    Heat olive oil and butter. Add crushed red pepper, garlic and black pepper. Cook until fragrant.

    Toss in shrimp and salt to taste. Once shrimp are fully pink, remove from the pot.

    Add oregano and spinach. Cook until wilted.

    Add cooked spaghetti (al dente), then return shrimp to pot.

    Add Parmesan, parsley, and lemon juice. Mix well.

    If it’s dry, add a little bit of pasta water and olive oil.

    Serve while hot. Garnish with additional Parmesan and parsley.

4. Chicken Alfredo Fettuccine 


    2 tablespoons olive oil

    4 tablespoons unsalted butter

    2 chicken breasts, cubed

    Salt, to taste

    Pepper, to taste

    4 cloves garlic, minced

    2 cups heavy cream

    2 cups Parmesan cheese

    1 pound fettuccine pasta, cooked

    1 handful fresh parsley, chopped


    In a large skillet, heat oil and add chicken.

    Season chicken with salt and pepper. Brown chicken, then remove from pan.

    Add butter and garlic, cook until fragrant.

    Stir in heavy cream, Parmesan, bring to a simmer.

    Return chicken to pot, and add cooked pasta (al dente). Toss until evenly coated. If the sauce is too thick, add a little pasta water.

    Garnish with additional Parmesan, pepper and parsley.