This risotto-style pasta technique is a game-changer for home cooks, delivering a complete pasta meal in just 20-25 minutes. The sauce develops directly in the pan, making it incredibly efficient and adaptable to any ingredient combination. We’ll explore the fundamental technique, a healthier variation using leftovers, and a unique, flavorful pasta creation.
The core components of this technique are aromatics (vegetables and protein), pasta (any shape), cooking liquid (stock or water), and sauce finishers (grated parmesan, olive oil, tomato paste). We’ll explore variations within these categories as we progress.
For the base technique demonstration, we’ll create an Italian sausage, broccoli, and garlic pasta. Begin by thinly slicing the broccoli and garlic, and dicing cherry hot peppers.
Heat a wok or saucier pan over medium-high heat. The higher, curved edges are ideal for covering the pasta with less water. Add a drizzle of olive oil, then remove the Italian sausage from its casing and add it to the pan. Use a potato masher to break the sausage into small pieces and let it cook down.
Once cooked, remove the sausage, leaving as much fat in the pan as possible. Add the garlic and diced peppers, sautéing for 30 seconds before adding the broccoli and a pinch of salt. Stir and sauté for 2-3 minutes until cooked through, then transfer to the same bowl as the cooked sausage.
Now for the key step: deglaze the pan with a splash of white wine. Add six ounces of dried pasta directly to the wok and immediately cover with hot chicken stock. Since the liquid is already hot, it should quickly come to a boil and begin cooking the pasta.
Stir occasionally and add more liquid if necessary. This risotto-style technique involves cooking the pasta while reducing the liquid into a sauce, utilizing the starches released from the pasta. This requires occasional stirring, but it’s a relatively hands-off process.
After about 13 minutes, the pasta should be cooked and the stock significantly reduced, creating a natural sauce. Now you can enhance the flavor and thickness. For this version, turn off the heat and add 40 grams of grated parmesan cheese, mixing until cohesive and saucy.
Finally, add the sausage and vegetables back to the pan and combine thoroughly. Plate and enjoy a flavorful pasta dish prepared in under 25 minutes.
This technique becomes even faster when using leftovers, eliminating prep time. A high-protein pasta variation can be made with leftover chicken, roasted vegetables, mozzarella cheese, and tomato paste for the sauce.
Add the pasta to the wok over medium heat and pour boiling water over it, just enough to cover. Add a pinch of salt. The process remains the same: cook the pasta until al dente while reducing the liquid. Stir occasionally and add more water as needed.
Once the pasta is cooked (about 10 minutes), reduce the heat to low and add tomato paste, red pepper flakes, and dried rosemary. Mix until thickened. If it’s too thin, cook longer; if too thick, add water.
Remove the pasta from the heat and add the leftover chicken, roasted peppers, and mozzarella. Mix thoroughly. Fresh parsley or a touch of acidity can be added for a final flourish. This version provides a balanced meal with substantial protein.
The beauty of this technique lies in its adaptability. Experiment with different ingredients and flavor combinations. A cheesy, spicy chorizo pasta can be created using chorizo, onions, zucchini, and a blend of cheeses like cheddar, chipotle gouda, and American.
The chorizo adds rich flavor, complemented by a creamy, cheesy sauce.
Two final tips: be mindful of salt levels, especially when using stock, and monitor the sauce texture. It should be slightly thinner before adding other ingredients as it will thicken upon cooling.