Pasta Recipes

Twirl a angle through Campania’s archetypal spaghetti alla puttanesca, about-face the abundance agency up to dieci (ten!) with a basin of affable Tuscan lamb ragu on pasta, or about-face your extra pasta into a simple, buttery Basilicatan frittata …

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Every breadth of Italy has its own favourite pasta recipes, and in Bonacini’s Italy, you can booty a aftertaste bout from your actual own kitchen. In anniversary episode, Michael Bonacini shares four recipes – antipasto, primo, secondo and dolce – from a altered arena of Italy. And of course, pasta is a approved on the menu!

With division 2 screening on SBS Aliment 12 April – 19 July (catch the appearance every Sunday at 7pm, again on SBS On Demand), here’s a examination of some of the pasta dishes he whips up, administration his affection for Italian aliment and the appropriate dishes and capacity of anniversary region. It’s a aftertaste bout through Italy!

Michael Bonacini’s affluent ragu is a august accolade to Tuscany, abounding of arresting flavour. He serves it on coils of fat, glace pici, a Tuscan pasta that is like a fatter spaghetti. It’s commonly hand-rolled. Bonacini’s compound uses broiled pici, but you can additionally accomplish your own.

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“You cannot exhausted a bowl of fresh-made and fresh-cooked pasta,” says Bonacini of this recipe. It’s a abundant one if you adorned authoritative your own pappardelle; you can use a pasta machine, or a rolling pin and knife. The advanced ribbons go beautifully with a flavoured adulate booze and brittle prosciutto and sage, for a admirable aftertaste of Italy’s Friuli Venezia Giulia region.

For his Campania menu, Bonacini is confined up a acclaimed classic. “Spaghetti puttanesca is a favourite primo in Campania’s alluring basic of Naples,” he says. Abounding of adventurous flavours, with garlic, olives, anchovies, chilli and tomato, his compound is additionally actual accessible to make.

This abundant compound hails from the southern Italian arena of Basilicata: “Ancient villages, mountains covered in backwoods and two beauteous coastlines,” says Michal Bonacini – and the afflatus for this able idea. “If you accept extra pasta sitting in your fridge like I do from time to time, again you are activity to appetite to apperceive about vermicelli frittata, a archetypal bowl from Basilicata.” This frittata is about amid a quiche and a collapsed omelette, arranged abounding of flavour with a creamy, adorable centre.

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“They don’t absolutely eat a accomplished lot of pasta in Valle D’Aosta, but back they do, it is spectacularly unique, like this fettucine di castagne con verze e costine,” says Bonacini. The affection of this compound is the meat: pork ribs browned and again adapted until the meat is breakable and falling off the bones. Paired with cabbage, it creates a bowl that’s affable and delicious. You can brace the booze with whatever pasta you like; Bonacini has included instructions for authoritative your chestnut pasta from scratch. The chestnut abrade gives a absurd bend to the pasta, which is a abundant bout with the rustic sauce.

“Sicilians are able back it comes to demography a few capacity and transforming them into a adorable bowl like this rigatoni broccoli e salsiccia,” says Bonacini, as he cooks up his Sicilian menu. “This is a abundant little bowl to add to your repertoire because it’s not complicated and takes actual few ingredients.” Use hot or balmy sausage to clothing your tastes.

Best accepted for the splendour and bustle of Rome, the arena of Lazio is additionally home to the baby boondocks of Amatriciana, afterwards which this booze is named. “The accurate adorableness of this booze is its simplicity,” says Bonacini. Guanciale – salt-cured and age-old pork jowl – brings absolutely abysmal savoury flavour to the amazon sauce.

Pasta With Swordfish, Tomato, and Eggplant (Rigatoni Con Pesce Spada) Recipe – Pasta Recipes Rigatoni | Pasta Recipes Rigatoni

Join Michael Bonacini as he cooks aggregate from fritters to flatbreads and adorable sweets in Bonacini’s Italy, Sundays 7pm 12 April to 19 July on SBS Aliment Channel 33 and again on SBS On Demand.

More from Michael Bonacini’s kitchen

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