4 Guilt-Free Pasta Recipes That Are Absolutely Delicious - Men's Health Magazine Australia

4 Guilt-Free Pasta Recipes That Are Absolutely Delicious

Winner winner, pasta dinner. - by Bobby Palmer

 

Serves two

Ingredients

• Pappardelle, 240g

 Olive oil, 1tbsp

• A yellow onion

• Italian sausages, 3

 Garlic, a clove

• Rosemary, a sprig

• Chilli flakes, a pinch

 Bay leaves, 2

 Tomatoes, a tin

• Butter, a knob

 Parmesan, to taste

Method

Heat the oil in a pan and fry the onions until light brown. Add the sausages, minced garlic, rosemary, metabolism-spiking chilli flakes and bay leaves. When the sausages are cooked, break up into pea-sized pieces with a spoon. Add the tomatoes and simmer for half an hour. Boil the pasta in salted water for two minutes, then mix with the sauce. Add butter and Parmesan and stir. Plate up and top with more Parmesan.

Michael Hedge.

 

Serves two

Ingredients

• Orecchiette, 240g 

• Butter, a knob

• Prosciutto di Parma, 75-90g, thinly sliced and roughly torn

• Cherry tomatoes, 220g

• Wild rocket, a large handful

• Parmesan, to taste

Method

In a large pan over a medium heat, melt the butter until frothy, ensuring it doesn’t burn. Add the prosciutto and cook until crispy. Add immunity-boosting cherry tomatoes, season, then add rocket and toss so the heat wilts it. Boil the pasta for two minutes. Remove and add to the mix. Toss and serve with a sprinkle of Parmesan. “This is also great served as a room-temperature pasta salad,” says Patel.

Michael Hedge.

 

Serves two

Ingredients

 Tagliolini, 240g 

 Anchovy fillets (preferably Ortiz), 6

• Olive oil, 2tbsp

• Garlic, 2 cloves

• Chilli flakes, pinch

• Parsley, large handful

• Butter, a knob

Method

In a large pan, cook the omega-3-rich anchovy fillets in the olive oil until they melt. Add the minced garlic and gently cook through, then add the chilli flakes and fry for a minute. In a separate pan, boil tagliolini in salted water for two minutes, then add to the anchovy, chilli and garlic mixture. Add a splash of pasta water and the chopped parsley, tossing the pasta to emulsify the sauce. Add butter and serve.

Michael Hedge.

 

Serves two

Ingredients

• Tagliatelle, 240g

 Egg yolks, 3

 Parmesan, 75g, grated

• Pancetta, guanciale or thick-cut bacon, 75g-100g, lardons

 Black pepper, lots (we suggest 20 turns of the mill)

Method

“A proper carbonara has no cream,” says Patel. Instead, combine the yolks and Parmesan in a bowl and set aside. Crisp the lardons in a large, dry pan. Add black pepper. Cook the pasta in salted boiling water for two minutes, then add to the lardon pan. Remove the lardon pan from the heat and pour in the Parmesan/egg mixture, stirring to avoid curdling. Add some pasta water if it’s too thick, then serve.

Michael Hedge.

Pasta shapes are best matched to their sauces. Thick, meaty sauces are better when coating pastas with a flat surface – such as pappardelle – while thinner pastas suit lighter, oilier sauces. Here, Jay Patel, founder of London Italian eatery Legare, shares four pasta recipes to match the shapes you’ve learned to make. And if you want an authentically Italian taste, don’t forget to salt the pasta water and – for a deliciously viscous sauce – keep some close by.

More From