4 Types of Short Pasta

Mains
Pasta

Easy Level:

Cook Time:

Servings:

2 pax per recipe

As a follow up for our pasta lovers, today we have another four different recipes, this time for short pasta that you can make within 30 minutes.
These recipes are real simple, and perfect for that weekday dinner after work, done with little effort and great results. We used different sorts of short pasta, from Curls, Vegeroni Shapes, Elbows to Fusillini; but leave it to your creativity and create the pasta that suits your preferences for that quick dinner with your loved ones. Share with us what you’re making and have fun while at it!
#themeatmensg #simple #delicious #shortpasta #sanremo


Bolognese Pasta (Curls)
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<strong>Ingredients:</strong><br />
250g San Remo curls<br />
300g minced beef<br />
2 tbsp oil<br />
100g bacon (cut into strips)<br />
½ onion (diced)<br />
100g celery (peeled and diced)<br />
100g carrot (peeled and diced)<br />
3 cloves garlic (minced)<br />
1 sprig rosemary<br />
300g tomato puree<br />
300ml water<br />
1 tbsp worcestershire sauce<br />
Salt and pepper to taste<br />
100g grated parmesan<br />
<strong>Steps:</strong></p><ol><li style=Boil 5 liters of water with 1 tbsp of salt.

  • Cook San Remo curls for 10 minutes.
  • Strain pasta and set aside.
  • In a deep pan with 2 tbsp oil at medium heat, cook bacon until lightly golden brown.
  • Add in diced onions, celery and carrots. cook until translucent and  in minced garlic.
  • Add in minced beef and let it cook for about 5 minutes.
  • Add rosemary and tomato puree, mix well then add water
  • Bring to boil. Season with salt, pepper and worcestershire sauce .
  • Add in cooked pasta and mix well.
  • Grate in parmesan and and evenly coat pasta.
  •  
    Caprese Pasta Salad (Vegeroni Shapes)
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<strong>Ingredients:</strong><br />
250g San Remo vegeroni shapes<br />
1 tsp italian seasoning<br />
200g cherry tomatoes (cut into halves)<br />
200g small fresh mozzarella balls<br />
20g basil leaves<br />
Dressing:<br />
6 tbsp extra virgin olive oil<br />
3 tbsp balsamic vinegar reduction<br />
1 clove garlic<br />
Salt and pepper to taste<br />
<strong>Steps:</strong></p><ol><li style=Boil 5 liters of water with 1 tbsp of salt.

  • Cook San Remo Vegeroni Shapes for 10 minutes.
  • Strain pasta and let it to cool.
  • In a blender, add in extra virgin olive oil, balsamic vinegar, garlic, salt and pepper. Blitz until dressing is emulsified.
  • In a bowl mix cooked pasta, dressing,cherry tomatoes, fresh mozzarella, italian seasoning, basil leaves.
  •  
    Macaroni Cream Mushroom (Elbows)
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<strong>Ingredients:</strong><br />
250g San Remo elbows<br />
3 tbsp oil<br />
½ onion (diced)<br />
2 cloves garlic (minced)<br />
200g button mushroom (sliced)<br />
60g unsalted butter<br />
350g cream<br />
Salt and pepper to taste<br />
100g grated parmesan<br />
10g parsley (chopped)<br />
<strong>Steps:</strong></p><ol><li style=Boil 5 liters of water with 1 tbsp of salt.

  • Cook San Remo elbows for 8 minutes.
  • Strain pasta and set aside.
  • In a deep pan with 3 tbsp oil at medium heat, add diced onions and minced garlic.Cook until translucent
  • Add sliced button mushrooms and cook until golden brown.
  • Add in butter and cream, bring it to boil.
  • Season with salt and pepper to taste
  • Add the cooked pasta into the sauce and mix well.
  • Grate in parmesan, stir and evenly coat pasta with sauce.
  • Add chopped parsley and serve.
  •  
    Chicken Basil Pesto (Fusillini)
     /><br />
<strong>Ingredients:</strong><br />
250g San Remo fusillini<br />
2 chicken breast (cut into cubes)<br />
200g cherry tomatoes<br />
3 tbsp cooking oil<br />
salt and pepper to taste<br />
Grated parmesan to taste<br />
Pesto:<br />
100g basil leaves<br />
3 tbsp pine nuts<br />
1 clove garlic<br />
200g grated parmesan<br />
150g extra virgin olive oil<br />
salt and pepper to taste<br />
<strong>Steps:</strong></p><ol><li style=Boil 5 liters of water with 1 tbsp of salt.

  • Cook San Remo fusillini for 8 minutes.
  • Strain pasta and set aside.
  • In a food processor, blend basil, pine nuts, garlic, grated parmesan, extra virgin olive oil, salt and pepper. Set aside.
  • In a pan with oil, heat pan at medium high heat.
  • Season chicken breast with salt and pepper. Cook until golden brown.
  • Remove from heat and add in cooked pasta, pesto and tomatoes.
  • Mix well and serve with grated parmesan to taste.
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