8 delicious pasta recipes that avoid the obvious

THE pasta It’s one of the easiest and most delicious recipes to prepare at lunchtime. In addition to being a classic, it leaves nothing to be desired when you want to enrich the dish with different sauces, both with meat and cheese.

It is the ideal pasta to prepare every day or to bring with the family, as it can range from the simplest to the most sophisticated versions. Just be creative and invest in portions depending on how many people are sitting at the table.

Below, we suggest 8 pasta recipes ranging from Bolognese to pesto. We have options for carnivores and vegetarians, so no one will be left out!

Bolognese rosé pasta

Time: 40 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of tagliatelle (500g)
• Salt to taste
• 100g grated parmesan for sprinkling

Sauce

• 4 tablespoons of oil
• 1 onion chopped
• 2 cloves garlic, minced
• 1/2 yellow pepper chopped
• 400 g of minced meat
• 1 chopped courgette
• 2 chopped tomatoes
• 2 cans of tomato sauce (680g)
• 1 cup sliced ​​mushrooms
• Salt and black pepper to taste
• 1 pack of cream (200 g)

Preparation method:

1. Cook the pasta in hot, salted water, leaving it al dente
2. Drain and reserve
3. Meanwhile, for the sauce, in a pan over medium heat, heat the oil and fry the onion, garlic and pepper for 2 minutes or until wilted
4. Add the meat and brown it until the water has dried
5. Add the courgettes, tomatoes, sauce, mushrooms, season with salt and pepper and cook for 5 minutes
6. Add the cream, the cooked pasta and pour into a serving dish.
7. Sprinkle with parmesan and serve immediately.

Tricolor pasta with crazy meat

Time: 1h10

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of tricolor grape pasta (500g)
• Parmesan flakes for sprinkling

Sauce

• 1 piece of beef lizard (1kg)
• 6 tablespoons of olive oil
• 3 onions cut into strips
• 2 cloves garlic, minced
• 1 cube of meat broth
• 1 yellow pepper cut into strips
• 3 chopped tomatoes
• 2 tablespoons of tomato paste
• 1 cup chopped green olives
• Salt, black pepper and chopped green chilli to taste

Preparation method:

1. For the sauce, heat a pressure cooker with half the oil and fry the meat seasoned with salt and pepper until golden brown.
2. Add 1 onion and garlic and sauté for another 2 minutes
3. Add the beef broth, cover with water, cover the pan and cook for 30 minutes from when the pressure started.
4. Turn off, let the pressure release and open the pan
5. Remove the meat, let it cool and shred with a fork.
6. Heat another pan with the remaining oil and fry the remaining onion and pepper until golden brown.
7. Add the shredded meat, tomatoes, extract, olives, season with salt, pepper and green chillies and sauté for another 5 minutes
8. Turn off and set aside
9. In the meantime, cook the pasta according to the instructions on the package, drain it and set it aside.
10. Mix the pasta with the sauce and transfer it to a serving dish.
11. Sprinkle with parmesan and serve immediately.

Macaroni with shredded chicken sauce

Time: 40 minutes

Performance: 6 servings

Difficulty: easy

Ingredients:

• 2 tablespoons of olive oil
• 1/2 tablespoon minced garlic
• 15 tomatoes roughly chopped
• 1 cup (tea) water
• Salt and black pepper to taste
• 1kg boneless skinless chicken thighs
• 5 tablespoons of oil
• 1 onion chopped
• 1 grated carrot
• 1 pack of tagliatelle (500g)
• Grated Parmesan to taste for sprinkling

Preparation method:

1. In a pan over medium heat, heat the olive oil and quickly brown the garlic
2. Add the tomato and sauté for 5 minutes
3. Let it cool and blend in the mixer
4. Put the tomato sauce back in the pan, season with salt and pepper, add water and cook over low heat for 10 minutes.
5. Meanwhile, in a pressure cooker over high heat, add the oil and then sauté the chicken until golden brown.
6. Add the onion, carrot and tomato sauce
7. Close the pan and cook for 20 minutes from when the pressure starts.
8. Wait for all the pressure to release, open the pan and, using a fork, shred the chicken.
9. Place back in the pressure cooker and cook for another 5 minutes over low heat.
10. Cook the pasta according to the package instructions and drain.
11. Arrange in a large baking dish, cover with the sauce
12. Sprinkle with parmesan and serve immediately.

Macaroni with garlic and oil

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of spaghetti (500g)
• Salt and chopped green chilli to taste
• 5 tablespoons of olive oil
• 1 tablespoon butter
• 2 cloves of garlic, sliced
• 1/2 striped red pepper
• 1 carrot cut into strips
• 1 can of drained peas
• 1 can drained corn
• 1 cup cooked and chopped broccoli
• 1 cup sliced ​​green olives
• Basil for sprinkling

Preparation method:

1. Cook the pasta in salted water, leaving it al dente
2. Drain and reserve
3. Meanwhile, heat a pan with olive oil and butter over medium heat and fry the garlic for 1 minute
4. Add the peppers, carrots, peas, corn, broccoli, olives, salt and green chilies and sauté for 5 minutes
5. Add the cooked pasta and mix
6. Transfer to a serving platter and sprinkle with basil to serve immediately.

Pasta with pesto

Time: 15 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 1/2 cups fresh basil leaves, washed and dried
• 1/3 cup (tea) olive oil
• 1 small clove of garlic, diced
• 4 tablespoons pine nuts, Brazil nuts or cashews
• 4 tablespoons of grated pecorino or parmesan
• 1 teaspoon of salt
• 1 pack of spaghetti cooked al dente and drained (500g)
• Grated Parmesan for sprinkling

Preparation method:

1. Blend the basil, olive oil, garlic, pine nuts, cheese and salt in a blender until smooth
2. Drain the pasta, set aside the cooking water and pour it into a serving dish.
3. In the meantime, season with the sauce
4. Clean the wall of the blender with about 1 ladle of the reserved cooking water, shake and pour over the pasta.
5. Mix, sprinkle with Parmesan and serve immediately.

Provençal pasta

Time: 1h20

Performance: 4 servings

Difficulty: easy

Ingredients:

• 500 g of nest pasta
• 2 cans of solid tuna, drained
• 1/2 cup chopped black olives
• 1 glass of cream cheese (200 g)
• 1 cup cream (tea).
• 100 g of grated parmesan
• 1 and 1/2 jars of ready-made tomato sauce
• 1 1/2 cans water (use empty tomato sauce can to measure)
• Oregano to taste for sprinkling
• Olive oil to taste for seasoning

Preparation method:

1. Spread the nests in a large refractory, in a single layer
2. Mix the tuna, olives, cream cheese, cream and parmesan and fill each nest with dough
3. Mix the tomato sauce with water and cover the entire baking dish
4. Cover with aluminum foil and then bake in a preheated medium oven for 30 minutes or until the pasta is cooked.
5. Sprinkle with oregano, drizzle with olive oil and serve immediately.

Macaroni au gratin

Time: 40 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of screw noodles (500 g)
• 1 cup grated mozzarella

Sauce

• 3 tablespoons butter
• 3 tablespoons of wheat flour
• 3 1/2 cups milk
• 1 ½ cups chopped ham
• 1 cup fresh frozen peas
• Salt and nutmeg to taste
• 1 cup grated provolone
• 1 pack of cream (200 g)

Preparation method:

1. Cook the pasta according to the instructions on the package
2. Drain and reserve
3. Meanwhile, for the sauce, heat a pan over medium heat, melt the butter and add the flour.
4. Fry for 2 minutes, stirring constantly
5. Add the milk little by little, stirring continuously until it thickens and forms a cream.
6. Add the ham, peas, season with salt and nutmeg and cook for another 2 minutes
7. Turn off the heat, add the provola and the cream, mix and turn off
8. Mix the cooked pasta with the sauce, arrange it on a plate and cover with the mozzarella
9. Bake in a preheated medium oven for 10 minutes or until golden brown.
10. Remove and serve immediately.

Special baked pasta

Time: 1 hour

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 pack of tagliatelle (500g)
• Salt to taste
• 1/2 cup grated mozzarella
• 4 tablespoons grated parmesan
• 2 tablespoons chopped fresh basil leaves

Sauce

• 1/2 cup diced bacon
• 300g rump strips
• 1 small grated carrot
• 1 large onion chopped
• 5 tablespoons of tomato paste
• 5 ripe tomatoes, peeled and seeded, cut into cubes
• 1 cup (tea) boiling water
• Salt and black pepper to taste

Preparation method:

1. Heat a pan over medium heat and brown the bacon for 3 minutes
2. Add the meat and fry for 5 minutes or until golden brown
3. Add the carrot and onion and sauté for 3 minutes
4. Add the extract and fry for 2 minutes
5. Pour in the tomatoes, boiling water, salt and pepper and cook for 20 minutes
6. In the meantime, mix occasionally
7. Cook the pasta in boiling salted water for the time indicated on the package or al dente
8. Drain, mix the sauce and pour into a medium baking dish
9. Sprinkle with mozzarella and parmesan and place in a preheated high oven for 10 minutes to brown.
10. Sprinkle with basil and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.