Tomato.Use a combinationof tomato paste and diced canned tomatoes to make tomato-based pasta sauce. The tomato paste is used to intensify the tomato flavor already present in canned tomatoes. Chorizo.Use Spanish chorizo in mild, sweet, or spicy variations. Spanish Chorizo is a cured, hard sausage made from coarsely chopped pork and heavily seasoned with paprika. Try our Italian dessert recipes, from summery Amalfi lemon cake to rich semifreddo, we've got lots of treats to end your Italian meal. More Italian dessert recipes here. Classic tiramisu Indulge in Tom Kerridge's ultimate truffle mac 'n' cheese, an amalgamation of all his favourite versions of this classic American dish Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

pasta bake recipes - delicious. magazine 54 best-ever pasta bake recipes - delicious. magazine

Drizzle the pasta with a small amount of broth/pasta water/water (about 1-2 tablespoons) then cover the dish with a microwave-safe lid. Rustle up this easy pesto pasta salad for the family. Customise it by adding your kid's favourite veg Make this granddaddy of pasta bakes with the salty tang of yeast extract, plus mustard and evaporated milk. This is macaroni cheese with added oomph Shoreditch boasts a rather fetching collection of excellent pasta restaurants. Many of which have made it onto this list of the best pasta restaurants in London. The crown jewel of the lot, however. might just be Burro e Salvia. With its pleasant interior and passionate staff, Burro e Salvia is an epitome of a feel good place to eat. Not only is the food made with a helping of love, but each pasta dish is also riddled with the best ingredients. Rich ricotta affumicata and 24 month-aged grated Parmigiano-Reggiano both underline Burro e Salvia's meticulpus attention to detail. The restaurant's signature pasta dish of agnolotti cavour al Burro e Salvia is a prime example of how mixing beef and pork can bring out the best of each meat's respective flavour profiles – but only real Burro e Salvia heads know that the lamb meatballs are another essential. The menu changes every month so pop round often to keep up-to-date with the latest shapes the talented team of pasta makers are throwing. Want to have a go yourself? The affordable pasta workshops are a wonderful chance for you to turn yourself into London's next great sfoglina. Or, at the very least, the best tortellini slinger in Bethnal Green. Add 1 tablespoon of oil to the pan, cook the onion until soft on medium heat, about 3 minutes. Add the garlic and stir just until fragrant. Add the tomato paste, stir for 1 minute. Add sugar and stir to combine.

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Salted water.The purpose of salting the water is to ensure the pasta is seasoned well in and out. For this recipe, I used about 1 tablespoon of kosher salt per 8cups of water. What do you get if you cross an ex-Trullo chef with an ex-Barrafina GM? Legare, that's what. This new Italian restaurant in Tower Bridge from Matt Beardmore and Jay Patel is one of the latest restaurants in London to try its hand at serving up plates of excellent fresh pasta. Four, to be exact. Legare keeps things simple by specialising in just a handful of options. You can opt for the tajarin burro e salvia, the orecchiette with fennel sausage and cavolo nero ragù, the stracci with crab, chilli, garlic, saffron and pangrattato, or the agnolotti with Neal's Yard goats curd and tomato consommé. All are bloody great and worth sampling over multiple visits until you find your absolute fave. When it comes to neighbourhood restaurants capable of delivering as much chic scandi design as cosy comfort, Legare has got the market cornered.

43 Pasta Recipes | olivemagazine

Make entertaining fuss-free with these show-stopping dishes, from whole salmon with crispy potatoes to saffron risotto and an epic vegan wellington Beginning with clear instructions for basic pasta doughs, followed by recipes on meaty, fishy and veggie pasta, as well as bakes, salads and soups, you’ll have a mouth-watering variety of dishes to choose from every time that pasta craving calls. Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside. Chapters cover soups, first courses, fish and shellfish, poultry and game, meat, pasta and rice, vegetables, salads and yes puddings and cakes.Swap the traditional basil and pine nuts for cavolo nero and walnuts to make our cavolo nero pesto. Stir into your favourite pasta to serve Tip the pasta into the pan containing the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and 120ml of the reserved pasta cooking water. Oregano.Oregano goes well with any tomato recipe, such as pasta and pizza. I just used a small amount of dried oregano to add an earthy flavor with a hint of sweetness to the pasta sauce.

Pasta - Posh Journal Creamy Chicken and Chorizo Pasta - Posh Journal

Savurè is the real deal – its debut outpost is in Turin, northern Italy, which means you'll find traditional techniques and top-notch ingredients at its first UK branch in Shoreditch. Its range of daily made pastas include agnolotti, pansotti, tagliatelle, maccheroni, gnocchi di patate, with sauces ranging from pesto Genovese to a hearty beef ragù. The best bit? You can also take the raw pasta home to cook. It doesn't call itself an artisan pasta lab for nothing, y'know.It doesn't get much more Italian than pizza! Here is a selection of our favourite pizza recipes. Sicilian-style aubergine pizzas Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley.

Pasta bake recipes | BBC Good Food 55 Pasta bake recipes | BBC Good Food

You don't have permission to access "http://www.next.co.uk/shop/department-homeware-productaffiliation-tableware/category-dinnerware-type-pastabowl" on this server. From gnudi to gnocchi, panzanella to pasta, here are our favourite primi recipes. Fried gnocchi with broad beans, parma ham, ricotta and sage Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling. Pour in the double cream and enough pasta cooking water to make a sauce that will coat the pasta strands. The consistency should be creamy.

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If you're looking to get yourself a proper taste of Roman cooking without having to go through the hassle of booking an EasyJet abroad, Palatino's your restaurant. Delica squash ravioli bob in sea of butter and sage so rich and evocative it'll have you hearing the gentle gurgle of the Trevi Fountain. Palatino does a fine job at presenting firm favourites on its menu alongside more obscure inclusions. Cuttlefish ragu and veal pajata intestine ragu, for example, are traditional Roman sauces you'll struggle to find elsewhere in London. And you'll struggle to find them ladled over a better plate of snappy pasta than at Palatino.