Pasta risottata

Recipe: Pasta Risotta

Summary: Here’s recipe that’s a fun variation on our June theme, Pasta Risottata:
This dish is so named because its preparation is similar to preparing a risotto by slowing adding broth or water to cook the starch. The result is a rich, creamy dish very much like a risotto.

Ingredients

  • 6 oz pennette rigate
  • 3.5 oz diced pancetta
  • Some saffron ( some saffron may be bought in small quantities like in small bags shaped like tea bags)
  • 2.5 oz Dolcelatte ( a blue veined Italian cheese), also known as Gorganzola Dolce

Instructions

  1. In a large pan sauté the pancetta in a small amount of olive oil (a spoonful)
  2. Place the pasta in the pan too and sauté the uncooked pasta with the pancetta for just a few seconds, and then add hot water. Cover the pan with its lid.
  3. As the water begins to boil add the saffron (one small bag), and continue the cooking without putting the lid back, if more water is needed add a small amount as needed.
  4. A few minutes before the pasta is cooked add the cheese, and ensure that it melts well with the pasta, serve with a little Parmesan sprinkled over the top.

Preparation time: 35 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Italian

Calories: 563

My rating 5 stars:  ★★★★★ 1 review(s)