Delicious Pasta Recipes to Try 1-Pappardelle Ragu & and mushroom sauce, 2- Dilalini minestrone soup, 3- Spaghetti Alla Puttanesca sauce. Recipes Guide step by step Cooking

By : chef ssentongo Geoffrey

From : Mr Easy Recipes

Here’s a step-by-step guide to three delicious pasta recipes: Pappardelle with Ragù & Mushroom Sauce, Ditalini Minestrone Soup, and Spaghetti Alla Puttanesca.

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1. Pappardelle with Ragù & Mushroom Sauce

Ingredients:

• 250g pappardelle pasta
• 300g ground beef (or a mix of beef and pork)
• 200g mushrooms (cremini or porcini), sliced
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 400g canned tomatoes (crushed or puréed)
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• Olive oil, salt, pepper
• Grated Parmesan (for serving)

Instructions:

1. Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook until soft (5-7 mins).
2. Brown Meat: Add ground meat, breaking it up. Cook until browned. Pour in red wine (if using) and let it reduce.
3. Simmer Sauce: Stir in tomatoes, tomato paste, oregano, bay leaf, salt, and pepper. Simmer on low heat for 1.5–2 hours, stirring occasionally.
4. Cook Mushrooms: In a separate pan, sauté mushrooms in olive oil until golden. Add to the ragù in the last 30 minutes.
5. Cook Pasta: Boil pappardelle in salted water until al dente. Drain and toss with the sauce.
6. Serve: Top with grated Parmesan and fresh herbs.

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2. Ditalini Minestrone Soup

Ingredients:

• 1 cup ditalini pasta (or small shells)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can (400g) diced tomatoes
• 1 can (400g) cannellini beans, drained
• 4 cups vegetable or chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt, pepper
• Grated Pecorino or Parmesan (optional)

Instructions:

1. Sauté Vegetables: Heat olive oil in a pot. Add onion, carrots, celery, and garlic. Cook for 5 mins.
2. Add Veggies & Broth: Stir in zucchini, tomatoes, beans, broth, basil, oregano, salt, and pepper. Simmer for 20 mins.
3. Cook Pasta: Add ditalini and cook for 8–10 mins (or per package instructions).
4. Adjust Seasoning: Add more broth if too thick.
5. Serve: Top with grated cheese and a drizzle of olive oil.

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3. Spaghetti Alla Puttanesca

Ingredients:

• 300g spaghetti
• 3 garlic cloves, minced
• 4 anchovy fillets (optional, but traditional)
• 1/2 tsp red chili flakes
• 400g canned tomatoes (crushed)
• 2 tbsp capers, rinsed
• 1/2 cup pitted Kalamata olives, sliced
• 2 tbsp olive oil
• Fresh parsley, chopped

Instructions:

1. Cook Pasta: Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water.
2. Make Sauce: Heat olive oil in a pan. Add garlic, anchovies (if using), and chili flakes. Sauté until fragrant.
3. Add Tomatoes & Extras: Stir in tomatoes, capers, and olives. Simmer for 10 mins.
4. Combine: Toss spaghetti with the sauce, adding pasta water as needed.
5. Garnish: Sprinkle with parsley and serve immediately.

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Enjoy these hearty and flavorful pasta dishes! Let me know if you’d like any variations or tips. 😊🍝