The pasta that is cooked in a pan, salted with the sauce and with a little water or broth is called risotto pasta, just like risotto.
Many restaurants use the technique of risotto pasta to get tastier firsts.
The cooked pasta in this way, in fact releases more starch and makes the seasonings more enveloping.
How to risotto the pasta
According to some, pasta can be restored exactly like rice toasting it and then wetting it with water or broth.
We suggest instead to cook it for a few minutes in boiling water and then complete the cooking in the pan with the sauce by slowly adding cooking water until the pasta is perfectly cooked al dente.
How to season the risotto pasta
We recommend cooking in white, without sauce and tomato sauce.
Try for example to brown the pancetta with a little oil and then add the cooked pasta for a few minutes in boiling water. Add some cooking water and continue to sauté the pasta. At the end stir in some pecorino romano. The result is reminiscent of a very tasty gricia.
If you prefer something lighter and above all vegetarian, make a mixture of sautéed mushrooms or courgettes or peas and then add the pasta as always halfway through cooking and using hot water. Always complete with grated Parmesan to give the dish creaminess.
One pot pasta
This American recipe, often at the center of gastronomic debates, is very close to the idea of risotto: the pasta is put raw in a fairly high pan and covered flush with cold water. Then add oil, salt, basil, sliced onion and cherry tomatoes and cook everything over high heat for 5 minutes with the lid. After this time, cooking is continued, but this time without a lid, stirring constantly to mix all the flavors.
Complete with plenty of Parmesan!
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