The creamy and stringy tomato risotto pasta is one of those clever dishes that solves lunch in a few minutes, but with a surprisingly creamy and flavorful result. Cooking the pasta directly in the sauce, without boiling it separately, delivers a more enveloping texture and more intense flavor because the starch released during cooking remains in the pan, creating an irresistible cream.
The final touch of melted cheese with the heat of the pasta makes this dish even more delicious, perfect for those who love simple but satisfying first courses. It is a vegetarian, light, and versatile recipe, ideal when you have little time but don’t want to miss out on something really good. With a few ingredients and just one pan, you bring to the table a creamy pasta, fragrant and ready to conquer everyone. If you love risotto-style first courses, try the pea risoni, the pumpkin stelline, the zucchini risoni or even the creamy stringy pasta with pumpkin!
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OTHER STRINGY FIRST COURSES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Stringy Risotto Pasta
- 11.3 oz small pasta
- 1 onion
- 14.1 oz tomato puree
- to taste salt and chili
- A few leaves basil
- 4 tbsps extra virgin olive oil
- 3.5 oz asiago cheese
Steps for Preparing Stringy Risotto Pasta
Start by sautéing the chopped onion in a casserole with a drizzle of oil. When it turns golden, add the tomato puree, salt, and chili. Let it simmer for a few minutes: it will be the perfect base for a stringy risotto pasta full of flavor.
Pour the pasta directly into the casserole with the sauce and mix well. Gradually add hot water, just like you would for a risotto. This method allows you to get a creamy risotto pasta without cream, thanks to the starch released during cooking.
When the pasta is cooked and still soft, turn off the heat. Add fresh basil, adjust the salt, and add the Asiago cheese cubes (or your preferred cheese). Stir and let rest for a couple of minutes: the result will be a dreamy stringy risotto pasta.
Variations, Tips, and Storage
Variations
Use scamorza, provolone, or mozzarella for a stringier version.
Add olives, capers, or oregano for a Mediterranean touch.
Mix in ricotta for extra creaminess.
Tips
Add the water gradually to achieve perfect creaminess.
Stir often to prevent sticking.
For a more enveloping consistency, add a tablespoon of Parmesan with the heat off.
Storage
Best enjoyed immediately.
It keeps in the fridge for 1 day.
Reheat with a splash of water to make it creamy again.
FAQ (Questions and Answers)
How do you achieve really creamy pasta?
Creaminess depends on the starch released during cooking: add boiling water gradually and stir often. This way, the pasta releases starch directly into the sauce, creating a natural cream without cream.
Can I use another type of cheese instead of Asiago?
Of course. Scamorza, provolone, mozzarella, or any cheese that melts easily works well. The important thing is to add it with the heat off to let it melt without becoming too stringy.
Can you prepare risotto pasta in advance?
It’s better not to: risotto pasta is best right after it’s made, when it’s still creamy and enveloping. If necessary, store it in the fridge and add a splash of water when reheating.
Can I use long pasta instead of short?
Yes, but short pasta cooks more evenly and holds the cream better. If using long pasta, break it slightly and stir more often.
Is boiling water necessary?
Yes, because boiling water doesn’t interrupt cooking and allows the pasta to cook evenly. Cold water would make the pasta sticky and less creamy.
Can I add vegetables?
Absolutely yes. Zucchini, spinach, or diced eggplants are a great addition and make the recipe more complete and lighter.
