No Curd Italian Cheese Sauce And Pasta Food

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

ONE-POT POTATO PASTA (PASTA E PATATE)

Steps:

• Cut onion, carrot and celery into small pieces.
• Peel and cut the potatoes into 3/4-inch chunks.
• Heat the oil in a large sauce pan over medium heat. Stir in the diced vegetables (soffritto), reduce the heat to medium-low, and cook for about 10 minutes until soft. Stir frequently.
• Add the potato chunks, the tomatoes, and salt to the pan, stir well to coat.
• Pour in hot water, cover, increase the heat and cook for a couple of minutes, until the potatoes are almost soft.
• Then add pasta, and cook until al dente, stirring frequently. As soon as the mixture begins to thicken, add a bit of boiling water.
• When the pasta is nearly done, taste and adjust the seasoning. Make sure you're happy with the consistency, if you prefer a soupy potato pasta add more water and give a good stir.
• Turn the heat off, add grated parmesan cheese, parsley, black pepper and stir well.
• Serve with a drizzle of extra virgin olive oil, and extra black pepper, parmesan cheese, and parsley if you wish. Enjoy!

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

NO CURD ITALIAN CHEESE SAUCE AND PASTA

Steps:

• In a large saucepan, Over low heat, mix all ingredients except pasta and marinara sauce. Gently stir together as it heats. Continue to heat Cheese sauce until it completely mixes and melts and becomes somewhat stringy or has an elastic quality and becomes very smooth. Remove from heat and let stand for ten minutes. Stuff pasta shells or manicotti with Cheese Sauce and arrange in a baking pan, cover with prepared marinara sauce as heavy as you like. If baking lasagna, arrange lasagna noodles, cheese sauce and marinara in layers. Put tin foil over top of baking pan and cook at 375 to 400 degrees until its bubbling hot. Baking time will depend on type of dish you are creating, Usually 30 minutes to an hour for shells or manicotti. For lasagna, depending on the size, cooking time may be as long as 1 and ½ to 2 hours.

EASY CHEESY-TOMATO PASTA SAUCE

Steps:

• Heat the oil in a medium-sized non-stick saucepan and gently cook the onion and the cherry tomatoes, then add the garlic until it becomes slightly golden. After this, add the tin of chopped tomatoes. Tip in the celery and grapes (optional: olives). Allow these to cook until they are slightly soft. Then add the grated cheese, allow this to melt into the sauce.
• Allow the sauce to cook for a further 1 minute. Season it to your preference, then serve in bowls topped with basil leaves and the shaved Parmesan and an extra teaspoon of olive oil.