I love risottos. They are so warm and creamy. But have you ever tried making risotto-style pasta? I often make creamy risotto-style pasta when I need a little comfort. It’s prepared using the same method as risotto, with short pasta, and it’s really delicious. I’ve enriched it with asiago cheese, but you can either omit the cheese or use whatever you like or have in the fridge. If you like rice, try pizza-style risotto instead.
Let’s get to work and prepare CREAMY RISOTTO-STYLE PASTA together
OTHER CREAMY FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing creamy risotto-style pasta
- 11 1/4 oz small pasta
- 1 onion
- 14 oz tomato sauce
- to taste salt and chili flakes
- A few leaves basil
- 4 tablespoons extra virgin olive oil
- 3 1/2 oz asiago cheese
Tools
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- Casserole
Steps for preparing creamy risotto-style pasta
First, roughly chop an onion. Put it in a pan with a splash of oil. When it sizzles, add the tomato sauce, salt, and chili flakes, and cook for a couple of minutes.
Add the pasta, let it absorb the flavors, and cook it by gradually adding boiling water. I didn’t use broth to keep it light.
Cut the cheese into cubes. Remove the pasta from the heat, keeping it creamy. Add the basil, adjust salt and chili, and mix in the cheese cubes. Let it rest for a couple of minutes to melt the cheese. Serve.
Storage
Store in the fridge for a couple of days at most.
