Render down some ’nduja over a low heat; slowly whisk in double cream and emulsify. Add al dente pasta, a dash or pasta water, and finish together. Off the heat, mix through some fresh parsley. Topped with a breadcrumb, parsley, and Parmesan gratinato.

A simple and very delicious little dish.

Pan -> moderate heat -> sliced garlic -> after 5 minutes add the sliced mushrooms -> another 5 minutes -> add the shrimp -> drizzle with a bit of white wine -> let the wine evaporate -> add 1/2 of prepared parsley -> add some cream (optional) -> add the al dente pasta -> toss -> loosen up with some salted pasta water if needed -> add rest of the parsley -> toss some more to bring the creaminess out -> check for salt and black pepper -> serve

Its sweet, its tangy, it got some kick from the pepper and the star of the show - the fennel seed!!

I had 0 expectations from what i was making.. all i knew that pork goes well with fennel and star anise.

I roasted some fennel seeds with 1/4th of star anise and some black pepper. Then grind them into fine powder.

Chopped some bacon and fried them with some of the powder i made

Sautéed some chopped onion in that bacon grease, added some more fennel seeds, garlic, chopped carrots

Added tomato paste and rest of the powder with some salt, after the raw smell was gone, i added fresh crème , pasta water and origano, added the chopped bacon and pasta

Garnished with some spring onion and some butter

Maybe some basil would work too but i didn't have any.

Will I get the Italian approval ?

Gochujang butter pasta with caramelized onions and chicken topped with Parmesan cheese and chili oil

Recipe from Instagram

https://www.instagram.com/reel/DP4hpeiEvYc/?obrf=MXA5bnYxY2p0ZDBtMA==

thought id leave this here 🙏

We were gifted some of M&S’s Abergavenny Goats’ Cheese by the supplier and for want of something to do with it, I put it through a pasta filling.
Because there was only 125g of it and it’s very soft I used a technique that I found at Appleton’s restaurant.
I mixed the cheese with three medium sized baked potatoes and seasoned with plenty of pecorino and Parmesan to boost its flavour, and a little nutmeg.

The sauce is some braised shallot and chicory with lots of butter and some herbs.

Dressed with a little olive oil and some of the nice leafy bits of chicory.

This was taken around April (I added the egg because I thought it'd be a good taste which it was) and the restaurant is scatterbush in London ON

Just spaghetti and tomato sauce.

Ingredients

* Wholemeal pasta

* Can of chopped tomatoes

* Dried Italian herbs

* A clove of garlic

* Some olive oil

Method

* Boil spaghetti for 9-10 mins

* In heated olive oil, cook chopped garlic and herbs

* Pour can of tomatoes.

* Add pasta water and salt

* Cook for 5-6 mins

* Add cooked spaghetti

* Eat.

Butter, Pecorino, Pepper, Spaghetti.

I tried making red sauce pasta from scratch many times but it does not end up tasting good, maybe its because of the tomatoes i use? (raw tomatoes which is sour and tangy in taste)

Cut the butternut squash in half and roast one half in the oven at 200°C (390°F) for approximately 50 minutes.

Slice the white parts of three leeks into rings and finely chop one shallot. Briefly sauté the shallot in olive oil, then add the leeks. Once the vegetables begin to soften, add salt and fresh sage, making sure they don't brown. Pour in a splash of white wine vinegar and white wine, then reduce until the liquid has almost completely evaporated.

Meanwhile, bring a pot of water to a boil, season with salt, and cook the rigatoni according to the package instructions.

Transfer the roasted squash flesh and softened leeks to a blender. Add a little sour cream, Parmesan, freshly grated nutmeg, butter, and four ladles of pasta cooking water. Blend until completely smooth and silky.

Toss the rigatoni with the sauce and finish with grated Parmesan and finely chopped fresh parsley.

Rendered the guanciale, removed and simmered shallots and minced garlic in the pan. Added tomato sauce and seasoning, heavy cream and a little chicken stock to deglaze. Mixed in perorino and pasta with a little pasta water to finish cooking. Plated with guanciale, more cheese and pesto.

My first attempt and it's pretty bland for the spaghetti. Does anyone has any trick?

With truffle sauce, okra, enoki and king oyster mushrooms.

I wanted to know if anyone has made a Lasagna with sausage but have a more smoky flavor. If so what is the best way to get the he smoky flavor without having to add flavor enhancer?

I always see recipe videos where people add lemon juice/zest to cream-based pasta sauces, but every time I try to do it, it just ends up curdling. Am I missing something?

Had some leftover papperdelle after I made a ragu last week. Sautéed mushrooms and a shallot in butter and olive oil. Deglazed with some white wine. Added cream, then the pasta and Parmesan, some parsley, white pepper and a little salt. 🤤 Drank a Le Galatin 2025 Bandol with it. 🧑🏼‍🍳💋

thought this would fit here:)

For pumpkin or squash ravioli, what consistency do you look for in the filling? Is roasting enough, or do you usually cook the puree down too?

How do you keep the squash flavor without relying on lots of ricotta or breadcrumbs to absorb the moisture?

Made with nutritional yeast and starchy pasta water

Edit: i meant it’s a cheesy and creamy dairy free pasta