Marshal’s Pasta, an irresistible, creamy, easy, and quick first course. This pasta is actually made in a short time (in just over half an hour) and will conquer everyone’s palate, especially the little ones’.
It seems that this recipe was specifically invented by a restaurateur to satisfy the requests of a marshal who entered his establishment late at night with the intention of eating something truly satisfying.
From the result, I would say that he certainly succeeded completely.
Legend or not, this pasta is truly indulgent: whether it’s due to the cream that makes the sauce creamy or the bacon sautéed in extra virgin olive oil with the onion, the fact is that it disappears in no time. Try it to believe it!
But now, let’s see together how to prepare the Marshal’s Pasta. Prepare the ingredients, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty first courses to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz pasta (short – mezzi rigatoni, penne, casarecce …)
- 5.6 oz smoked bacon (or sweet, if you prefer)
- 15.9 oz tomato pulp
- 7 oz cooking cream
- 1 onion (small)
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste parsley
Tools
To make Marshal’s Pasta, you need:
- 1 Frying Pan
- 1 Pot
- 1 Chopper
- 1 Skimmer
Steps
First, heat 3 tablespoons of extra virgin olive oil in a large enough frying pan, add the finely chopped onion using a cord chopper (practical and very fast), and let it turn golden for a few minutes. Then add the diced bacon and lightly brown it for about 2 – 3 minutes.
Then, add the tomato pulp, adjust with salt, cover with a lid and cook for about 10 – 15 minutes: you should obtain a thick sauce, not too liquid.
In the meantime, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the pasta (I used mezzi rigatoni) and cook it for at least 13 minutes (depending on the instructions on the box); drain it al dente.
Meanwhile, while the pasta is cooking, a few minutes before draining it, add the cream to the bacon sauce and mix well. If necessary, add a ladle of pasta cooking water.
Drain the pasta with a skimmer directly into the frying pan, mix well, and toss it over the heat for a few minutes until everything is well combined. Finally, add a handful of chopped parsley, if you like. Uhmmm, delicious!!
Here is Marshal’s Pasta ready. Plate it and serve it hot, and… enjoy your meal!
Until the next recipe.
Simple and delicious.
Storage
I suggest consuming the Marshal’s Pasta immediately after preparation. If there are leftovers (but there won’t be, I assure you), store them in the refrigerator, and before consuming, add 2 – 3 tablespoons of water and heat it up, although it is definitely better freshly cooked.
Tips and Variations
– Instead of tomato pulp, you can also use canned peeled tomatoes or fresh cherry tomatoes for a more summery recipe.
– For an extra touch, add chopped red chili peppers.
– For a vegetarian version, you can substitute the intense flavor of bacon with a sauté of garlic or onion and chili, to which you can then add olives and/or capers.
– Pasta type: short and ridged shapes like Rigatoni, Mezze Penne, or Maccheroni are perfect because they hold the sauce inside and on their ridged surfaces, retaining the creamy texture well.
– Quality tomatoes: choose a good passata or tomato pulp; being a dish “poor” in complex ingredients, the quality of the tomato will make the difference.
– After browning the bacon, you can deglaze with half a small glass of dry white wine. Let the alcohol evaporate completely before adding the tomato. This adds an extra aromatic note.
– Gratinated Marshal’s Pasta: cook the pasta one minute less than required. Toss it with the sauce. Transfer everything to a baking dish, sprinkle with plenty of grated cheese (and, if you like, a few pats of butter), and bake until a golden crust forms. Perfect for a Sunday lunch.
Did you know that…
This way, the pasta won’t stick. If you want the pasta not to stick and be perfectly cooked, don’t pour it all at once into the boiling water, but gradually, so that the water continues to boil and the cooking is uniform. However, remember to stir regularly throughout the duration.
This way, the pasta won’t stick. If you want the pasta not to stick and be perfectly cooked, don’t pour it all at once into the boiling water, but gradually, so that the water continues to boil and the cooking is uniform. However, remember to stir regularly throughout the duration.
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FAQ
Can I replace the cream?
Yes. For a lighter version, you can use ricotta mixed with a little pasta cooking water to create a cream. For a vegan version, use plant-based cream (such as soy, oat, or rice).
How do you make the sauce creamier?
The secret is in the final tossing. After draining the pasta al dente, toss it in the sauce with the cream and add a ladle of cooking water (rich in starch). This will bind the sauce making it perfectly velvety.
Can I use guanciale instead of bacon?
Yes, absolutely! Guanciale will make the dish even richer and more flavorful, thanks to the fat it releases, although with a slightly different taste (more similar to Amatriciana).
Can it be prepared in advance?
It’s advisable to prepare the sauce with tomato and bacon in advance and store it in the refrigerator. Add the cream and cook the pasta only when ready to serve; otherwise, the sauce will tend to dry up too much.
What is the vegetarian variant?
The bacon is replaced with flavorful ingredients such as black (or green) olives, but you can enrich it with mushrooms or zucchini for added texture.
