All posts tagged: Pasta recipes

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Published by skeptic

Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender. Timings Prep time: 15 minutes, plus marinating time Cook time: 45 minutes  Serves 4 Calories 489 kcal per serving Ingredients 600g skinless, boneless chicken thighs (trimmed of visible fat), cut into chunks 6 tbsp fat-free Greek yoghurt 1 tsp sweet paprika 1 tsp sumac 1 tsp dried mint ¾ tsp ground cumin ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 tbsp lemon juice  olive oil spray For the garlic sauce 2 tbsp light mayonnaise 3 tbsp fat-free Greek yoghurt 1 garlic clove, crushed lemon juice, to loosen the sauce 1½ tsp finely chopped fresh parsley For the pilaf 15g butter 200g dried orzo 1 small onion, diced 360ml hot chicken stock 2 garlic cloves, crushed To serve lemon wedges chopped tomatoes chopped red onion chopped cucumber Method Place the chicken in a bowl with the …

Papardelle with chicken livers recipe

Papardelle with chicken livers recipe

Published by skeptic

Chicken or duck livers make a great base for a pasta sauce, and they are affordable too. There is still a bit of a stigma around eating offal but it’s my favourite of all meats. The livers can be chopped as finely or as coarsely as you wish, and you can add ramsons, also known as wild garlic, to this when available, to give the pasta a seasonal touch. Timings Prep time: 5 minutes Cook time: 25 minutes Serves 4 Ingredients 4 tbsp extra-virgin olive oil 4 small shallots, finely chopped 2 garlic cloves, finely chopped or crushed 300-350g chicken livers, cleaned and chopped into rough 3cm pieces 100ml Marsala 100ml chicken stock 400g pappardelle 60g butter 2 tbsp finely chopped parsley Parmesan, freshly grated, to serve Method Heat 4 tbsp olive oil in a large heavy frying pan and gently cook 4 finely chopped small shallots and 2 finely chopped or crushed garlic cloves without colouring them. Turn up the heat.  Season 300-350g roughly chopped livers and add them to the pan, frying them …

Macaroni ai due formaggi (two-cheese macaroni) recipe

Macaroni ai due formaggi (two-cheese macaroni) recipe

Published by skeptic

This is a rich, straightforward two-cheese pasta that you can make with any tube shape (or indeed any pasta shape you fancy). It’s simple to make as all you need to do is melt mozzarella with Parmesan and cream to make a sauce, and toss this through cooked pasta. A golden crunchy topping of breadcrumbs is a delicious finish. Timings Prep time: 5 minutes  Cook time: 20 minutes Serves 4 Ingredients 500g mascarpone cheese 110g freshly grated Parmesan  220ml double cream 300g macaroni or tubetti (follow the recommended portion size per person for whatever type of pasta you’re using)  1 tbsp finely chopped chives For the topping 40g fresh white breadcrumbs 20g freshly grated Parmesan Method Melt 500g mascarpone with 110g freshly grated Parmesan in a thick-bottomed pan over a low heat and gradually bring it to the boil.  Add 220ml double cream and season with salt and pepper. Simmer for a couple of minutes, whisking so the mixture is smooth, then take off the heat. Meanwhile, cook 300g pasta in boiling, salted water according …

Spaghetti with cockles recipe

Spaghetti with cockles recipe

Published by skeptic

This British take on spaghetti alle vongole uses cockles instead of the traditional clams. The version here is great, but if you can get your hands on three-cornered leek, which is plentiful right now, you can swap out the garlic and parsley and instead add a handful of the leaves, finely chopped, at the same time as the cooked cockles.  Timings Prep time: 10 minutes Cook time: 20 minutes Serves 4 Ingredients 500g spaghetti 100ml cider 1kg cockles, well rinsed 2 large shallots, finely chopped 4 garlic cloves, finely chopped a good pinch of dried chilli flakes or finely chopped fresh chilli 4 tbsp olive oil, plus more as needed 150g butter, plus more as needed 2 tbsp finely chopped parsley Method Cook 500g spaghetti in boiling salted water according to the instructions on the packet until al dente, then drain in a colander, saving a little of the cooking liquid.  Meanwhile, heat 100ml cider in a large saucepan, add 1kg cockles and cook over a medium heat with the lid on, shaking the pan …

Rustic maltagliati pasta with squash and chilli recipe

Rustic maltagliati pasta with squash and chilli recipe

Published by skeptic

Maltagliati is a rough-cut, squarish pasta popular in Italy’s Emilia-Romagna region. Cipriani Food calls its version tagliardi (available online and quick to cook) and I really like using it in vegetable pasta dishes like this or with a meat ragu base.  If you can’t find this, cook lasagne sheets and cut them into irregular squares or rectangles about 2.5-3cm big. You can cut your squash to the size and shape of the pasta. Timings Prep time: 10 minutes Cook time: 20 minutes Serves 4 Ingredients 500g butternut squash, or other sweet orange-fleshed squash variety, peeled and seeds removed (about 300g after prep) 200g maltagliati 1 medium red chilli, finely chopped, seeds and all 100ml extra-virgin olive oil 100g butter 2 tbsp finely chopped parsley 2 tbsp pumpkin seeds, lightly toasted and roughly chopped 50g Parmesan, freshly grated, plus more to serve Method Cut the 300g squash flesh into rough 2.5-3cm squares and then into thin slices so they resemble the pieces of pasta; I use a mandoline for this.  Bring a pan of salted water …

Slow cooker lamb and orzo casserole recipe

Slow cooker lamb and orzo casserole recipe

Published by skeptic

Greek cooking is so much more than feta and olives. Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left to cook all day while you are out, then all you need to do when you get home is stir through the pasta and dinner will be ready in an hour. Serves 4 Timings Prep time: 15 minutes Cook time: 9 hours Ingredients 400g lamb leg steaks 1 x 400g tin crushed tomatoes 2 tbsp tomato purée 125ml beef stock 1 cinnamon stick 2 bay leaves 2 cloves 1 tsp dried oregano handful of flat-leaf parsley, finely chopped 125g orzo or risoni crumbled feta, or shaved Parmesan or pecorino, to serve handful of small basil or marjoram leaves, to serve lemon wedges, to serve Method Heat your slow cooker to low. Trim off any fat from the 400g lamb leg steaks and discard. Cut each lamb steak in half. Combine the 400g tin of crushed tomatoes with 2 tbsp tomato purée, 125ml beef stock, 1 stick of …

Slow cooker bolognese with big pasta recipe

Slow cooker bolognese with big pasta recipe

Published by skeptic

I really like cooking pasta in my slow cooker, not least because it means less equipment and less washing up. The only trick – and this is a good thing for the carb-conscious – is not to add too much pasta. A cup or so will do nicely. Serves 4 Timings Prep time: 15 minutes Cook time: about 2 hours Ingredients 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 500g beef mince 1 tsp dried oregano 1 bay leaf 1 x 400g tin crushed tomatoes 250g cherry tomatoes 750ml tomato passata 80g rigatoni or other large pasta finely grated Parmesan, to serve Method Heat your slow cooker to high. Put 1 tbsp olive oil into a large frying pan and set over a high heat. Add 1 finely chopped onion, 3 finely chopped garlic cloves, 1 small finely chopped carrot and 1 finely chopped celery stalk, and cook for just a couple of minutes, until the onion has softened a …

Tinned cherry tomato orzo recipe

Tinned cherry tomato orzo recipe

Published by skeptic

Whenever I cook with orzo I feel like I’m using some uber-modern hybrid of pasta and rice, but of course it’s not a modern ingredient at all. Orzo cooks so quickly it’s great for speedy dinners. Once you’ve mastered it, play with the ingredients and swap things out for your favourites. Here, the tin of tomatoes is the most important element, providing the base and colour  of the sauce. Timings Prep time: 5 minutes Cook time: 30 minutes Serves 4 Ingredients 1 tbsp olive oil 1 onion, finely chopped a few sprigs of basil, leaves and stalks separated 1 red pepper, chopped 3 garlic cloves, crushed 1 x 400g tin cherry tomatoes or chopped tomatoes 500g orzo 900ml vegetable stock or chicken stock grated Parmesan or vegetarian Italian hard cheese, to serve Method Heat the oil in a large non-stick saucepan or frying pan with a lid. Add the onion and fry until soft and beginning to brown, around 8-10 minutes. Chop the basil stalks while the onion cooks, then tip these into the pan …