Casarecce with Tomatoes, Chilli and Feta

When Pasta Garofalo asked me to create a recipe with their Casrecce, I wanted to create something with a lighter sauce to match with this pasta shape. So this recipe combines the sweetness of the cherry tomatoes, the salty tanginess of the feta, and a little heat from the chilli flakes, for a simple yet flavoursome dish.

This recipe for Casrecce is simple to make with basic ingredients. Garofalo’s Casarecce is available as; quality durum wheat pasta, gluten free, whole wheat and also organic - you can shop the full range on their Amazon store and it’s also available on Ocado.

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Casarecce with Tomatoes, Chilli and Feta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 35 MinTotal time: 45 Min

The combination of cherry tomatoes with the feta makes this a perfect pasta dish for a lighter lunch or dinner. It's quick and easy to make with simple ingredients.

Ingredients

• 400g cherry tomatoes
• 1tsp oregano
• 1/4 tsp chilli flakes
• 2tbsps of extra virgin olive oil
• 2 garlic cloves
• Small bunch of fresh basil
• 180g Garofalo Casarecce
• 100g feta, diced

Instructions

1. Heat the oven to 160 degrees (fan).
2. Halve the cherry tomatoes and add them to a baking dish.
3. Remove the skin from 2 garlic cloves, gently crush with the back of a knife and add whole to the tomatoes.
4. Season with salt and add the chilli flakes, oregano and olive oil and place on the middle shelf in the oven for 30 - 35 minutes, until the tomatoes are soft and juicy.
5. While the tomatoes are cooking, bring large pan of water to the boil and season with salt.
6. Add 180g of Garofalo Casarecce Pasta and cook according to the instructions on the packet.
7. Once cooked, save yourself a little pasta water before draining using a mug or measuring jug - about 50ml.
8. Drain the pasta and add to the oven dish with the tomatoes. Stir to combine, and if needed add 1 tbsp of the reserved pasta water.
9. Tear in some of the fresh basil and leave some to garnish when served.
10. Crumble 2/3rds of diced feta into the dish.
11. Serve, finish with more torn basil and a final crumble of feta.

Nutrition Facts

Calories

299.68

Fat (grams)

25.06 g

Sat. Fat (grams)

8.62 g

Carbs (grams)

11.53 g

Fibre (grams)

1.82 g

Net carbs

9.7 g

Sugar (grams)

5.06 g

Protein (grams)

9.39 g

Sodium (milligrams)

597.18 mg

Cholesterol (grams)

44.5 mg

Values per whole meal

'Nduja and Cherry Tomato Rigatoni

Adding ‘nduja is an easy way to pack in plenty of flavour without having to do much else. ‘Nduja can be such a versatile ingredient, it can be spread on warm toasted bread, added to pizza, or it melts perfectly into tomato sauces like this one!

‘Nduja is made with pork, chillies and paprika and originates from Calabria in the south Italy . It’s fiery taste means it adds a good hit of spice and heat and the sweetness of the cherry tomatoes in this dish really complement the flavour. Plus the nduja helps the sauce cling to the gorgeous Garofalo Rigatoni pasta.

I’ve used tinned cherry tomatoes in this as I love the tomato juice they come in but you could always make with fresh cherry tomatoes too. This is a great quick, pasta dinner that doesn’t need much thought and is no faff!

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'Nduja and Cherry Tomato Rigatoni

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 20 MinTotal time: 25 Min

Combine fiery 'nduja with sweet cherry tomatoes for a deliciously easy dinner

Ingredients

• 180g Garofalo Rigatoni
• ½ red onion, finely chopped
• 2 x pork sausages, skinned
• 75g 'nduja
• 400g tinned cherry tomatoes
• 2 tbsps Olive Oil
• Salt and Black Pepper
• Parmesan for serving, optional

Instructions

1. Add 2tbsps of olive oil to a flat based pan, add your finely chopped red onion to the pan and season with a little salt. Allow to cook gently on a low heat for 5 minutes.
2. As the onion continues to cook add the meat from two skinned pork sausages. Break up with the back of a wooden spoon or spatula, season with a few grinds of black pepper.
3. Allow the onion to continue cooking with the sausage for another 5 minutes.
4. Meanwhile bring a pan of water to the boil and salt, add your Garofalo Rigatoni pasta and allow to cook for ten minutes.
5. Add your 75g of nduja to the pan with the onion and sausage and allow to start to melt away into the pan.
6. Next add the 400g of tinned cherry tomatoes and stir the sauce together. Allow to simmer gently while the pasta continues to cook.
7. Once the pasta is ready, drain and add the rigatoni to your sauce, including a splash of pasta water. Toss together so the rigatoni is coated in the deliciously juicy tomato sauce.
8. Serve and add a good grating of parmesan and extra drizzle of olive oil

Nutrition Facts

Calories

906.98

Fat (grams)

49.47

Sat. Fat (grams)

14.62

Carbs (grams)

78.28

Fibre (grams)

4.75

Net carbs

73.53

Sugar (grams)

8.66

Protein (grams)

36.35

Sodium (milligrams)

1084.66

Cholesterol (grams)

91.56

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Artichoke, Pea And Speck Lumaca Rigata

This pasta dish combines the fresh tasting flavours of lemon alongside artichoke and peas with the gently spiced, saltiness of speck.

Ready in just over 10 minutes this recipe is perfect for a quick lunch or dinner, particularly in spring or summer.

It uses the pasta shape Lumaca Rigata, known for its distinct shape of looking like a snail shell, which comes from the Italian lumaca for snail! Its distinct ridges are bronze drawn in Gragnano, home of Garofalo Pasta. It’ perfect for soaking up the flavour of the dressing and creating a tasty dish that can be served as a main or even serve it up as a side dish for BBQs and buffets.

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Artichoke, Pea and Speck Lumaca Rigata

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

Lumaca Rigata from Garofalo is the perfect shape for this pasta dish that pairs artichoke and peas with crispy speck

Ingredients

• 180g of Garofalo Lumaca Rigata
• 75g fresh or frozen peas
• 80g speck or prosciutto
• 1 tin of artichoke hearts, quartered
• 1 tbsp garlic olive oil
• 1tsp oregano
• 40ml extra virgin olive oil
• 5ml white wine vinegar
• Juice of half a lemon and zest
• Black Pepper

Instructions

1. Bring a large pan of water to the boil, salt the water once boiling
2. Add your Garofalo Lumaca Rigata to the salted, boiling water. After 8 minutes of the pasta boiling, add the peas to the pasta and boil for a further 2 minutes.
3. Meanwhile prepare the lemon dressing - mix the extra Virgin olive oil, white wine vinegar and lemon juice in a small measuring jug or bowl, and season with black pepper
4. Then using a flat based pan or frying pan, add 1tbsp of garlic flavoured olive oil (or extra virgin olive oil with a crushed garlic clove to flavour, just remember to remove before serving) on a low heat. Add the quartered artichokes with 1tsp of dried oregano, stir to coat in the oil and oregano
5. Tear in the speck to the pan and increase the heat a little and allow the speck to crisp up.
6. Then drain your pasta when cooked, and stir into the artichokes and speck. Drizzle the lemon dressing over and toss together to coat the pasta. Add the zest of half a lemon.
7. Serve and season with black pepper. This dish can be served hot or cold, as a meal on its own or as an accompaniment for grilled chicken or fish - especially from the BBQ!
8. Add some fresh Parmesan to serve if desired.

Nutrition Facts

Calories

695.48

Fat (grams)

36.57

Sat. Fat (grams)

8.23

Carbs (grams)

46.93

Fibre (grams)

5.75

Net carbs

7.67

Sugar (grams)

3.45

Protein (grams)

15.12

Sodium (milligrams)

710.62

Cholesterol (grams)

26.4

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Sun-Dried Tomato and Black Olive Baked Spaghetti

Baked Spaghetti isn’t necessarily an obvious Italian dish, you’re more likely to see a spaghetti frittata which is made using leftover spaghetti, cheese and eggs. I wanted to experiment as it’s not a shape you’d usually turn to for a pasta bake but this combination of sun-dried tomatoes and black olives makes a tasty choice when baked with mozzarella on top.

For this dish I’m using Garofalo’s Spaghettone Gragnanese, which is thicker than your traditional spaghetti, I think it holds the sauce well and makes it perfect for baking in this dish.

To add an extra umami punch of flavour I recommend using the anchovy in this recipe, even if you think you’re not a fan(!), or if you’re vegetarian you can leave it out.

I use creme fraiche in the sauce as I find this combines well (I use reduced fat as my preference) but you could always substitute for cream or a soft cheese like Philadelphia.

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Sun-Dried Tomato and Olive Baked Spaghetti

Servings: 2-3

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 25 MinTotal time: 35 Min

This easy baked spaghetti is a great tasty combination of sun-dried tomatoes and black olives topped with gooey mozzarella

Ingredients

• 200g Garofalo Spaghettone Gragnanese
• Olive oil
• 1 shallot, finely chopped
• 1 garlic, clove finely sliced
• 1 anchovy
• 50g pitted black olives
• 50-60g sun-dried tomatoes
• 1 tsp tomato purée
• 2 tbsps creme fraiche
• 50g grated mozzarella
• Pinch of chilli flakes
• Fresh basil
• Freshly grated parmesan

Instructions

1. Pre-heat the oven to 200 degrees celsius (fan).
2. Bring a large pan of water to the boil, salt the water and add the Spaghettone
3. While the pasta begins cooking, prep your other ingredients.
4. In a small blender add your sun dried tomatoes and give them a quick blitz. Then add 2tbsps of creme fraiche and 1tsp of tomato puree and blitz again for 10 - 15 seconds.
5. Once the pasta has been cooking for 10 minutes, add a good plug (at least 1tbsp of olive oil) to the pan and on a low heat add your shallot and anchovy, allow to cook slowly until the shallot starts to soften.
6. Next add the garlic, a pinch of chilli flakes and the olives. Then add the sun-dried tomato sauce to the pan and a splash of pasta water to loosen it. Tear in some fresh basil leaves and season with black pepper.
7. The pasta should be ready now so ideally using a spaghetti spoon or tongs transfer the spaghettone to the pan so it carries some pasta water with it. Combine together and if needed add another splash (about 25ml) of pasta water to the pan and combine.
8. In an oven dish spoon in half the mixture to cover the base, then scatter with half the grated mozzarella. Add the other half of spaghettone and top with the rest of the mozzarella. Finish by grating a layer of fresh parmesan on top.
9. Place in the oven and cook for 10 minutes until browned on top. Leave to rest for a couple fo minutes before serving.

Nutrition Facts

Calories

341.62

Fat (grams)

23.55

Sat. Fat (grams)

8.55

Carbs (grams)

20.71

Fibre (grams)

4.69

Net carbs

16.02

Sugar (grams)

12.38

Protein (grams)

16.25

Sodium (milligrams)

825.6

Cholesterol (grams)

38.23

Values per whole meal

https://www.cookingandcarafes.co.uk/recipes/baked-spaghetti-sun-dried-tomato-and-olive

baked spaghetti, sun dried tomatoes, spaghetti bake

Spaghetti, Pasta, Pasta Bake

Italian

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Spaghetti Bolognese

There are hundreds of variations of Spaghetti Bolognese recipes, but this is mine. This Bolognese can be cooked in an hour, if you have more time of course leave it simmering low and slow for several hours and just add more tomatoes or stock but I know we don’t always have three hours to cook up the perfect ragu.

I’ve added mushrooms as an optional ingredient, they’re not traditional perhaps but then nor is spaghetti! Ragus are often served with Tagliatelle or Fettucine but we mostly know this classic with spaghetti. I’m sure many of you have family recipes and happy memories of this being cooked at home, it’s a week night staple and is perfect for batch cooking or leftovers (check out my other recipe ideas for leftover bolognese).

You can also add pancetta at the start of the ragu if you want to add an extra layer of flavour.

I shared this recipe in my Cook Along with Garofalo, where we used their spaghetti and tinned tomatoes for the recipe.

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Spaghetti Bolognese

Servings: 4

Recipe by: Cooking & Carafes

Prep time: 10 MinCooking time: 45 MinTotal time: 55 Min

Ingredients

• 400g Garofalo Spaghetti (75 - 100g per person)
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, sliced or pressed
• 500g of minced beef / mince alternative
• 600g of plum/chopped tomatoes plus additional tin or stock
• 1 tbsp tomato puree
• Handful of mushrooms (optional)
• 1 bay leaf
• Mixed Italian Herbs / Oregano
• Red wine
• Olive oil
• Salt & Pepper
• Parmesan (if you have a rind of used parmesan keep it as we’ll use this too!)
• Fresh basil 10 leaves

Instructions

1. Add 2 tbsps of olive oil to your pan on a low heat. Add your onion, celery and carrot to the pan and season with a little salt and add 1tsp of your dried herbs.
2. Cover loosely with a lid to allow the soffritto (the mix of onion, celery and carrot) to cook, stirring occasionally to ensure it doesn’t burn or stick to the pan. Cook for about ten minutes until soft.
3. Add the garlic and cook for a further minute before adding the mince. If you’re adding mushrooms add these too.
4. Increase to a medium heat and stir in 1 tbsp of tomato puree.
5. Add a glass of wine and allow to simmer with the mince.
6. Add 400g of tinned tomatoes, bay leaf and season with pepper. Initially and allow to gently simmer with the lid off.
7. After about 15 minutes you can top up with the remaining 200g of tomatoes or add 100ml of beef stock.
8. Continue to let the ragù simmer for another 30 minutes. If it looks a little dry at any point add more tomatoes or stock.
9. If you have a leftover parmesan rind I recommend adding this now. It will help the sauce become a nice rich, thick consistency.
10. Prepare a saucepan of boiling water, salt it once boiling and when you're ready add your Garofalo Spaghetti and cook for 10 minutes.
11. I recommend turning the heat off your bolognese 5 minutes before your pasta is ready to allow it to rest before serving. If you have them stir in torn, fresh basil leaves.
12. If you're saving some sauce for leftovers split this out first, then add your spaghetti straight to the pan with a splash of pasta water, using tongs or a spoon coat the pasta in the sauce and serve with extra on top and a good grating of parmesan!

Nutrition Facts

Calories

777.24

Fat (grams)

31.81

Sat. Fat (grams)

10.90

Carbs (grams)

61.86

Fibre (grams)

9.21

Net carbs

52.64

Sugar (grams)

17.61

Protein (grams)

53.69

Sodium (milligrams)

315.50

Cholesterol (grams)

137.56

Values per whole meal

Did you make this recipe?

Don't forget to tag @cookingcarafes #

Beef Shin Ragu with Pappardelle

For anyone who asks, Pappardelle is always my answer when it comes to my favourite type of pasta! And what pairs better with Pappardelle than a Beef Shin Ragu. Cooked low and slow, this really is a deliciously simple recipe that you let the cooking do the hard work for you.

After some initial prep all that is left to do is leave the ragu cooking for several hours, allowing the meat to become so tender it falls apart and leaves a rich, flavoursome sauce that just needs some pasta adding to it.

The best bit is this recipe is bound to leave you with leftovers that can be frozen or will taste even better the next day!

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Beef Shin Ragu with Pappardelle

Servings: 4-6

Recipe by: Cooking & Carafes

Prep time: 15 MinCooking time: 3 HourInactive time: 1 HourTotal time: 4 H & 15 M

Beef shin ragu cooked low and slow for the perfect comfort pasta dish

Ingredients

• 400g Pappardelle
• 500g Beef Shin
• 75g diced pancetta
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 white onion, finely chopped
• 1-2 garlic cloves
• 1 tbsp tomato puree
• 1 large glass of red wine
• 750ml beef stock
• 400g chopped tomatoes
• 3 sprigs of fresh rosemary, finely chopped
• 2 bay leaves
• Olive Oil
• Salt and Pepper

Instructions

1. Remove the sinew from the edges of any beef shin before cutting into into chunks
2. Finely chop the onion, carrot and celery for a soffritto base.
3. In a large casserole dish, add the pancetta and cook on a medium heat until starting to brown.
4. Turn the heat down
5. Cook the pancetta until starting to brown
6. Turn the heat right down, add 2tbsps of olive oil and add a soffritto base of finely chopped onion, carrot and celery and cook until soft for about 10 minutes
7. Then add the garlic (crushed), finely chopped rosemary and the beef shin. Stir add let the meat lightly brown.
8. Add 1 tbsp of tomato purée, the wine and 500ml of the beef stock and stir
9. Add 200g of chopped tomatoes, bay leaves and season with salt and pepper.
10. Cook on a low heat on the hob or in the oven (150 degrees) for 2 1/2 - 3 hours.
11. If the dish starts to dry out top up with the remaining stock and chopped tomatoes.
12. Cook until the meat is easily falling apart and the sauce becomes a lovely thick ragu.
13. Once cooked, leave to rest while you cook your pasta.
14. Combine the ragu and pasta together with a splash of pasta water, serve with grated Parmiggiano Reggiano 
15. If you wish to halve the recipe you can freeze the ragu for a delicious meal another time.

Nutrition Facts

Calories

715.80

Fat (grams)

39.51

Sat. Fat (grams)

14.08

Carbs (grams)

36.60

Fibre (grams)

2.23

Net carbs

34.36

Sugar (grams)

5.73

Protein (grams)

45.22

Sodium (milligrams)

26.44

Cholesterol (grams)

155.25

beef shin ragu, beef shin, beef shin pappardelle

Pasta, Italian food, Dinner

Italian

Did you make this recipe?

Don't forget to tag @cookingcarafes #

Cacio e Pepe with Parma Ham

I’ve added my own twist to the traditional Roman dish of Cacio e Pepe, literally meaning cheese and pepper. I’ve added some tasty, crispy Parma Ham on top to bring an extra something to this super simple dish. With just a few ingredients you can make this pasta recipe in no time!

Cacio e Pepe

A Roman dish, with many methods and variations of how to make it. Traditionally made with Pecorino Romano, but I’ve opted for Parmesan in my recipe, purely because it’s what more of you will have readily available in their fridge!

You can mix it up and use both or one or the other; as always use what you have and what you prefer! Some recipes call for you making a cheesy paste with the parmesan and pasta water, others for combining in the pan or on a plate – I’ve opted for altogether in the pan as it’s how I like to make it, but make this dish your own and play around with different methods – it’s the way you’ll perfect your own Cacio e Pepe.

Adding Parma Ham

Parma Ham or Prosciutto di Parma is such a versatile ingredient, it’s sweet and delicate taste makes it perfect for serving on its own, with cheese or combining with other ingredients like melon or fig – perfect for summer starters. Parma Ham is 100% natural, made using only pork, salt, air and time!

Aged for a minimum of 12 months, Parma Ham is produced in the region of Parma and has Protected Designation of Origin (PDO), meaning it has to be produced in this region and meet the quality to display the Ducal crown that you will see on packaging or leg of ham – this means it has met all of the requirements and quality to be Parma Ham.

 Because of its versatile nature it’s great for serving as it is, griddling or BBQ when wrapping produce like asparagus or my Parma Ham BBQ Skewers with cod or chicken, or even in the oven, but for this I have cooked it in a pan on the hob to give it a nice crisp finish, perfect for topping this Cacio e Pepe recipe.

Find out more about Parma Ham

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Cacio e Pepe with Parma Ham

Servings: 2

Recipe by: Cooking & Carafes

Cooking time: 10 MinTotal time: 10 Min

Add a twist to this classic Roman dish with Prosciuttio di Parma

Ingredients

• 80g Parma Ham
• 200g spaghetti
• 25g butter
• 80g Parmesan
• 1 teaspoon of black peppercorn, coarsely ground

Instructions

1. Bring a pan of water to the boil, salt and add the spaghetti 
2. While the spaghetti is cooking, tear the Parma Ham slices into a frying pan, and on a medium heat allow the Parma Ham to crisp up, about 3-4 minutes
3. Once it's crisped up remove from the pan and place on a plate. 
4. In a clean pan, add the butter, allow it to melt a little and then add the ground peppercorns and a splash of pasta water 
5. Let this emulsify a little on a low heat
6. Next drain the pasta when it's cooked al dente and add to the pan coating in the butter and pasta water 
7. Scatter the parmesan on top and allow it to melt into the spaghetti
8. Toss the spaghetti with tongs and add another splash of pasta water as you keep tossing the pasta to create a smooth and silky sauce
9. Serve, top with Parma Ham and extra Parmesan!                                       

Nutrition Facts

Calories

466.09

Fat (grams)

23.96

Sat. Fat (grams)

13.08

Carbs (grams)

36.91

Fibre (grams)

1.55

Net carbs

35.35

Sugar (grams)

1.55

Protein (grams)

25.73

Sodium (milligrams)

1197.80

Cholesterol (grams)

86.88

Did you make this recipe?

Don't forget to tag @cookingcarafes #

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This recipe is part of a paid for collaboration with Parma Ham from one of my Cook Alongs

Butternut Squash Ravioli

A popular and perfect combination for ravioli is butternut squash. Roasted beforehand and left to cool it makes the perfect ravioli filling. In this recipe I have combined the squash with some ricotta for a smoother, creamier finish but you can omit this if you want to, and just use parmesan or a hard cheese.

I love serving this up with a sage butter, drizzled on top to coat each ravioli and scattered with grated parmesan. For a finishing touch, hold back a couple of spoonfuls of the squash to heat through with the butter and serve scattered on top.

If you haven’t made pasta before this recipe walks you through each step, from making the dough to rolling and creating your ravioli shapes.

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Butternut Squash and Ricotta Ravioli

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 1 H & 30 MCooking time: 10 MinInactive time: 30 MinTotal time: 2 H & 10 M

A popular and perfect combination for ravioli is butternut squash.

Ingredients

Pasta Dough

• 200g pasta flour
• 2 large eggs

Butternut Squash and Ricotta filling

• 1 Butternut squash, diced and roasted
• 150g soft ricotta
• 25g grated parmesan cheese
• Freshly grated nutmeg
• Salt and pepper

Sage Butter

• 50g salted butter
• 6 – 10 Sage leaves

Instructions

For the filling

1. Roast your butternut squash ahead of time so it has time to cool. Dice it into 1cm cubed piece, drizzle with olive oil, season with salt and pepper and any freshly chopped herbs such as sage or rosemary. Roast for 35 - 40 minutes in a pre-heated oven at 180 degrees. 
2. Once it has cooled, gently mash your squash using a fork or masher.
3. Then in a bowl add a large spoonful of ricotta and mix with the squash. Depending on the size of your butternut squash you may want to add more ricotta. You want get a smooth texture.
4. Next add the grated parmesan and combine.
5. Season the mixture with salt, pepper and freshly grated nutmeg to taste. You may also want to add a sprinkling of chilli flakes for a little heat.

For the pasta dough

1. The ratio of 100g to each egg always works well, so you can alter as required.
2. I like to use a big wooden board for my pasta dough, but you can use your work surface, a large plate or a bowl, whatever you’re comfortable with.
3. Empty your flour on to the board and make a well in the centre of the flour.
4. Crack the eggs into the well.
5. Using a fork gradually mix the egg and slowly introduce the flour (try to not break the wall if using a board).
6. It will start to form a light batter like mix, keep bringing the flour into the mix until it’s formed enough to use your hands to bring it together. Don’t worry If you haven’t used all the flour.
7. Using your hands, combine it together and using the heel of your palm begin to knead it to form a dough.
8. Push the dough away from you, fold back on itself and rotate 90 degrees and continue this method for 5-10 minutes until you get a nice smooth dough, that springs back when you touch it.
9. Wrap it in BeeBee wrap, or some cling film and leave to rest for about 20-30 minutes.
10. If you’re going to leave it any longer I recommend resting it in the fridge (up to 24 hours)

Make your ravioli

1. If you have a pasta machine this is by far the easiest and quickest way to roll pasta sheets, otherwise a rolling pin will do the job perfectly!
2. Halve the pasta dough to make it easier. If you’re using a machine I usually recommend to start by going to setting 6, as you get more confident you can make your dough thinner. If you’re hand rolling your dough, keep rolling until you have thin sheet of pasta, like a lasagne sheet, about 3mm thick
3. Once your pasta dough is rolled and ready cut two sheets so they’re roughly the same size in length.
4. On one piece, start to place evenly spaced teaspoons of filling along the sheet, use a fork’s width to measure between them.
5. Place the other piece of dough over the top and gently push round the filling pushing out any air as you go. You can also fold the pasta dough over the filling if you find this easier.
6. If you have a stamp use it to cut the raviolis. If these don’t cut through the dough use a pasta cutter wheel to define the shapes and edges and cut them into shape. Alternatively use a knife to cut into squares, and if needed crimp the edges with a fork to seal them.
7. Place on a well floured baking tray, plate or straight on to a tea towel.
8. To cook the ravioli bring a pan of water to the boil, add some salt and add the ravioli to the pan, let cook for approximately 3-5 minutes depending on how thick your dough was.
9. While that’s cooking, melt the butter in a pan and add the sage leaves to flavour.
10. Once the ravioli is cooked, add it to the pan with the butter to coat the ravioli. Serve, drizzle in the remaining butter and grate some parmesan on top.

Nutrition Facts

Calories

646.25

Fat (grams)

15.34

Sat. Fat (grams)

8.63

Carbs (grams)

104.98

Fibre (grams)

10.32

Net carbs

94.66

Sugar (grams)

4.99

Protein (grams)

23.55

Sodium (milligrams)

622.06

Cholesterol (grams)

41.52

https://www.cookingandcarafes.co.uk/recipes/butternut-squash-ravioli

ravioli, butternut squash ravioli, pasta making, homemade ravioli

Pasta

Italian

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

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Puttanesca Pasta

This well known pasta recipe has a few variations and differing stories behind it’s origin! Some say it’s a dish famous in Rome, others say it comes from Naples. Stories range from a meal thrown together in a restaurant with the ingredients that were left over, to originating in the brothels of the Spanish Quarters in Naples (whore is puttana in Italian, hence puttanesca).

Either way it’s delicious and can be ready in as little as 10 minutes. This has become one of my favourite recipes for lunch or a quick dinner because it is packed full of so many great, pungent flavours that all combine together to make a mouthwateringly good dish.

I’ve used Garofalo’s Spaghetti, also straight out of Naples, made in the nearby town of Gragnano.

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Puttanesca Pasta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

A mouthwatering recipe, full of flavour, ready in 10 minutes - this is a quick and tasty spaghetti and puttanesca sauce

Ingredients

• 180g Garofalo Spaghetti 
• 2 garlic cloves, finely sliced 
• 1 red chilli, halved and sliced 
• 4 anchovies, roughly chopped 
• 50g pitted black olives, sliced
• 1 tbsp capers 
• 250g tomatoes, halved and cut into slithers or just halved if using cherry tomatoes 
• Olive oil
• Fresh flat leaf parsley 

Instructions

1. Bring a pan of water to the boil, salt it and add your spaghetti and cook for 10 minutes. 
2. While the pasta is cooking, add a good glug, or at least 2 tbsps of olive oil to a pan on a low heat.
3. Add your anchovies, garlic and chilli and cook for one minute or until the pan starts to gently sizzle and the anchovies are breaking down into the oil.  
4. Add your tomatoes and increase the heat a little to let them break down and start to create a sauce. At this point you can add a splash of pasta water to help the sauce. 
5. Add your olives and capers. 
6. Just before adding your pasta, add the parsley and then add the spaghetti and toss all together coating in the sauce. 
7. Serve - this dish is best served with no parmesan in my opinion as it already has plenty of saltiness from the anchovies and capers and is packed full of flavour.  

Nutrition Facts

Calories

553.82

Fat (grams)

28.11

Sat. Fat (grams)

7.02

Carbs (grams)

49.93

Fibre (grams)

5.03

Net carbs

44.90

Sugar (grams)

7.19

Protein (grams)

26.87

Sodium (milligrams)

1577.27

Cholesterol (grams)

57.20

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

Created using The Recipes Generator

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Lemon Linguine

This creamy lemon linguine will impress your friends for a light lunch or starter. Ready in 10 minutes this recipe is perfect for sunny days. Using just six ingredients this lemon pasta is sure to tantalise your taste buds! The lemon, caper and butter sauce, with a hint of garlic makes the perfect combination, set off with the peppery rocket. There is no need for additional seasoning or parmesan when it comes to this dish - it is simplicity at its best.

If you’re vegan, you can substitute butter for olive oil for a vegan lemon linguine.

Why linguine?

I’ve used Garofalo linguine as my pasta of choice, the flat, long shape lends itself to the creamy lemon sauce, capturing the capers with twirls of strands and perfect for entangling the rocket!

Garofalo pasta is made in a town called Gragnano just outside Naples, renowned for its long steeped history of pasta making, thanks to the towns coastal breeze that gave the perfect conditions for drying pasta while it hung outside. Things have of course moved on since the 19th Century and now Garofalo uses its bronze dies and expert technology coupled with highest quality durum wheat semolina to produce their great tasting pasta.

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Lemon Linguine

Servings: 2

Recipe by: Cooking & Carfes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

This refreshing and light pasta dish would make a great starter or as light lunch or dinner

Ingredients

Lemon Linguine

• 180g Garofalo Linguine 
• 60g salted butter, alternatively you can use 4-5tbsps of extra virgin olive oil 
• 3 tbsp capers 
• 1 garlic clove 
• 1 lemon, and zest 
• 2 handfuls of rocket 

Instructions

1. Bring a pan of water to the boil, and then add salt. 
2. Add your Garofalo linguine to the pan. 
3. After the pasta has been cooking for 5 minutes, add your butter to a pan.
4. Lightly, crush and peel a garlic clove using the back of your knife, add to the butter to flavour it, we will be removing it later. 
5. After one minute add the capers and shake the pan to flavour the butter. 
6. Remove the garlic clove. Add the zest and juice of half a lemon. 
7. Once your pasta is cooked al dente, drain and add straight to the butter and capers. 
8. Add the juice from the remaining half of the lemon. 
9. You may also want to add a little splash of pasta water too, to help the sauce cling to the pasta. Toss together with tongs, and add the rocket so it wilts a little. 
10. Serve, and top with a little extra lemon zest. 

Calories

374.68

Fat (grams)

25.42

Sat. Fat (grams)

15.62

Carbs (grams)

32.84

Fibre (grams)

3.24

Net carbs

29.59

Sugar (grams)

1.65

Protein (grams)

6.33

Sodium (milligrams)

497.78

Cholesterol (grams)

64.50

.https://www.cookingandcarafes.co.uk/recipes/lemon-linguine

lemon linguine, linguine, pasta recipe, linguine recipe, quick pasta recipe

Pasta

Italian

Did you make this recipe?

Don't forget to tag @cookingcarafes #cookingandcarafes

Created using The Recipes Generator

This dish also tastes great served cold, you could always sub linguine for penne for a tasty summer salad to serve as a side with grilled fish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

Gnocchi Pasta Bake with Roasted Veg and Smoked Pancetta

Gnocchi is a great pasta to use for an al forno dish, this means it’s baked in the oven. Here I combine it with roasted vegetables like aubergine with smoked pancetta and chilli flakes for a flavoursome, smoky sauce with a little heat.

If you want to make this dish even quicker just top with mozzarella but if you want to add a later of creaminess and extra comfort make my white sauce to layer on top before finishing with mozzarella.

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 Calories: 643 calories per serving

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Ingredients

• 500g gnocchi
• 75g diced smoked pancetta
• Aubergine, diced 1cm cubed pieces
• Courgette, quartered in slices
• Red Onion, quartered into segments and then halved again into eighths
• 1 tsp chilli flakes
• 1 tsp oregano
• 500g passata
• 1 ball of mozzarella
• Olive Oil

Optional white sauce

• 30g butter
• 30g plain flour
• 300ml milk

Instructions

1. Pre-heat the oven to 190 degrees (fan oven)

2. Add the pancetta to a baking dish, and place in the oven while you prep your veg.

3. Dice the aubergine in to 1 cm cubed piece, quarter the courgette and the red onion, and quarter again.

4. After about 10 minutes the pancetta will have released some lovely fats full of flavour. Add the veg, chilli flakes, and oregano, drizzle in olive oil and combine with the pancetta and fats.

5. Return to the oven to roast for another 10 minutes while you prep the white sauce, or besciamella.

6. Melt the butter in a pan, add the flour and whisk to form a roux. Add half the milk and continue to whisk on a medium heat, as it starts to thicken add the remaining milk.

7. Season with salt and pepper, and you can add fresh grated nutmeg too. Put to one side.

8. Once your veg is roasted, add your gnocchi and half the passata, combine together to everything is well mixed and coated in sauce. Then top with the passata, you might not need it all just make sure all the gnocchi is covered but not brimming over.

9. Then top with your white sauce and tear the mozzarella up and dot across the top. Season with pepper.
10. Turn the heat up on the oven to 200 degrees and return to the oven for 10 minutes until bubbling and browned on top.

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Easy Baked Conchiglioni with Bolognese Sauce

I love making my dishes from scratch using good, simple ingredients. Sometimes I also just want an easy dinner that doesn’t compromise on flavour or quality. Using Garofalo’s Bolognese Sauce paired with their Conchiglioni is the perfect way to make a great tasting, easy dinner using all natural ingredients.

The Conchiglioni is perfect for stuffing and Garofalo’s Bolognese sauce doesn’t contain any artificial flavours or preservatives. It’s made with fresh ripe tomatoes, beef, pork, extra virgin olive oil, onions, carrots, and Parmigiano Reggiano.

I made a simple white, or besciamella, sauce while the pasta cooked and then combined them all together, and topped with torn mozzarella.

You can watch the whole process on reels over on my Instagram @CookingCarafes.

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Easy baked Conchiglioni with Bolognese Sauce

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 3

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Ingredients

• 180g Garofalo Conchiglioni Pasta
• 310g of Garofalo Bolognese Sauce
• 2 tablespoons of olive oil or 25g butter
• 25g flour
• 250ml milk
• 1 ball of mozzarella
• Fresh basil

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Instructions

1. Preheat the oven to 190 degrees (fan oven)

1. Bring a pan of water to the boil, salt your water and add your pasta.

2. Cook the pasta for 13 minutes (3 minutes short of the recommended cooking time)

3. While the pasta is cooking, heat the olive oil or butter in a pan and once warm or melted, stir in the flour with a whisk to create a roux. Stir quickly with the butter to create a golden mixture and add half the cold milk.

4. Whisk together on a medium heat and then add the rest of the milk. Keep stirring with the whisk. Season with salt, pepper and a little grated nutmeg if you have some.

5. Once it has begun to thicken turn off the heat. Line the base of an oven dish with the sauce. Reserve a tablespoon to top some of the shells with.

6. Once the shells are cooked, drain and using a slotted spoon gently lift them out one by one and to the dish with the open shell side up.

7. Add a teaspoon of sauce to each shell so it fills it.

8. Once complete, dot the leftover white sauce on top, and tear the mozzarella ball into various sized pieces and decorate the top, try to pick area where the shells are peaking out and sticking together.

9. Season with black pepper and you can always add some grated parmesan or hard cheese on top.

10. Place in the oven for 15-20 minutes until browned on top and bubbling.

11. Decorate with fresh basil if you wish.

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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Creamy red pepper, prawn and chorizo Mafalda Corta with Garofalo

This is a quick and easy mid week meal. A creamy tomato pasta with a subtle kick of paprika, with a flavoursome combo of red pepper, prawns and chorizo, Garofalo Mafalda Corta works beautifully with this sauce.

Creamy tomato, red pepper, prawn and chorizo Mafalda Corta with Garofalo

Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 653 calorioes per portion (based on 2 servings)

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Ingredients

• 180g – 200g Garofalo Mafalda Corta
• 1 shallot, finely diced
• 100g cherry tomatoes, halved
• ½ red pepper (more if omitting the prawns or chorizo), cut into strips roughly 3cm by 1cm
• 75g chorizo, diced
• 75-100g cooked king prawns, roughly chopped
• 70g crème fraiche
• ½ lemon, zest and juice
• Fresh parsley, finely chopped
• 2 tbsp white wine (optional)
• 1 tsp of paprika
• 1 tsp dried herbs, like oregano or mixed Italian herbs
• 1 tbsp Olive Oil
• Salt

Method

1. Add a tbsp of olive oil to a large flat based pan and add your onion, red pepper, tomatoes. Season with salt and add your dried herbs.

2. Cook on a low heat for 5 minutes, stirring occasionally. While this is cooking, boil your pasta water, salt it and add the Garofalo Mafalda Corta.

3. Add your chorizo, paprika and chopped parsley to the pan, cook for one minute.

4. Add a splash of white wine or pasta water, then add your crème fraiche, lemon zest and juice and combine.

5. Add your prawns and continue to cook on a low heat while the pasta continues to cook until al dente (about 8 minutes). If the sauce starts to thicken too much add a splash of pasta water.

6. When the pasta is ready, drain and add to the sauce and stir together.

7. Serve and garnish with parsley

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon

Taste of Christmas Tagliatelle

This recipe was originally created for a feature with Kitchen Conversations. It was a festive inspired pasta dish, using some of the flavours and foods I love at Christmas, from soft, creamy blue cheese like dolce latte, to crispy pancetta and a twist of cranberry sauce!

Taste of Christmas Tagliatelle

Prep time: 10 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 757 calories per serving

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Ingredients

• 1/2 red onion, finely sliced
• 75g chestnut mushrooms (sliced)
• 75g dolce latte cheese cut roughly into pieces
• 150g - 175g tagliatelle (homemade tagliatelle tastes best!)
• 4 slices of pancetta
• 2 tbsps creme fraiche
• 100ml white wine (optional)
• 1 tsp cranberry sauce
• 2 tbsp breadcrumbs
• Extra virgin olive oil

Method

Pancetta and breadcrumbs If you want to save on washing up I recommend doing this at the start of the dish so you can use the same pan (drain any fat after cooking the pancetta), alternatively use a second frying pan and cook alongside the sauce, and pasta.

1. Add a splash of olive oil in a pan and on a high heat, add the breadcrumbs and cook for 2 minutes until toasted (you can also add finely chopped rosemary or thyme). Put to one side in a small bowl.
2. Fry the pancetta until crispy and place to one side on a plate.

Tagliatelle and sauce

1. Bring a pan of water to the boil for the pasta (you can use dried, fresh or homemade!)
2. Add 2 tbsps of olive oil to a pan on a low heat, add the finely sliced red onions and cook, gently moving around the pan for about 5 minutes, until soft.
3. Add the mushrooms. Once they start to soften add the white wine (or a splash of pasta water) and allow to simmer for 2 minutes.
4. On a low heat, add the dolce latte and creme fraiche to the pan, and stir to create a creamy sauce.
5. Allow the sauce to gently simmer.
6. While preparing the sauce, cook your pasta until al dente.
7. Add 1 tsp of cranberry to the sauce and stir in. If you can get a cranberry sauce with orange, and/or port added to it, it will add that extra festive twist (Tracklements and Stokes do ones like these)
8. Drain your pasta and add to the pan with the sauce, don’t worry if there is a little bit of pasta water still with the pasta, this will help make the sauce even creamer and cling to the pasta.
9. Stir the pasta into the sauce, and plate up.
10. Top with the pancetta and breadcrumbs for a delicious finishing touch.

Mac and Cheese

This mac and cheese recipe can really easily be adapted to add your own favourite ingredients, which I’ve given options for in the ingredients. Mix it up to include things you love, or simple ingredients you have at home.

I’ve been making variations of macaroni cheese for years now, trialling different methods and variations of ingredients, but this is the winner for me. My favourite is using truffle oil, pancetta, porcini mushrooms and topping with coppa; it combines all of my favourites. I’m also a sucker for cauliflower cheese so sometimes I like to add this in too.

Make it your own Mac and Cheese

Prep time: 20 minutes | Cook time: 10-15 minutes | Serves: 3 - 4 | Nutrition: 629 calorioes per portion (based on 4 servings)

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Ingredients

For the cheese sauce

• 1tbsp truffle oil or other flavoured oil (optional)
• 50g butter
• 50g flour
• 500ml milk
• 100g cheddar, grated
• Salt and pepper

For the pasta

• 250g macaroni or other short pasta

Optional ingredients

• 70g diced pancetta
• 100g mushrooms or 15g porcini mushrooms (soaked)
• Broccoli / Cauliflower / Spinach /

For finishing

• 25g breadcrumbs
• Coppa slices (optional) for finishing
• Parmesan for grating
• Fresh herbs like rosemary or thyme

Method

1. Pre-heat the oven to 180 degrees.

2. In an oven dish approx 15cm x 25cm, spread out the pancetta and allow to cook in the oven for five minutes. If you are adding fresh mushrooms, once some of the fat has started to come out, add the mushroom and give a stir in the juice and return to the oven for another 10 minutes while the pancetta continues to cook. Once the pancetta is browning remove from the oven.

3. While that is cooking, bring a large pan of water to the boil. Salt the water and add your pasta. If you’re adding cauliflower of broccoli, add small florets to the pasta water and cook all together. If you’re using fresh spinach, steam this over the pasta at the same time.

4. While the pasta is cooking, on a low heat melt the butter, add the truffle oil and then add the flour and quickly whisk to make a roux. It will turn into a buttery brown paste. Add half of the cold milk and whisk together and increase the heat a little. Keep adding a little milk and gently whisking, to allow the sauce to thicken. As it thickens, add the cheese and continue to stir until a consistency of double cream. Season with salt and pepper.

5. When the pasta is al dente, drain the pasta (and any cauliflower/broccoli), try to reserve a little pasta water so you can easily move around the dish with the pancetta to combine.

6. If you have added cauliflower I recommend returning to the pasta pan first and mashing lightly with a masher before adding to the baking dish.

7. Add the pasta to the baking dish. If you’re using steamed spinach or porcini mushrooms, add these now.

8. Then pour over the cheese sauce and combine together.

9. Top with breadcrumbs, and I like to top with some coppa that will crisp up in the oven. Finally finish with a grating of parmesan and some fresh herbs.

10. Put into the oven for 10-15 minutes until browning on top, you can always increase the heat to 200 degrees for the last 5 minutes.

11. Serve with a simple side salad.