Toasted Pasta - Pasta Risotto Style; A New Taste Sensation You'll Love
Pasta Dish Add-Ins are Endless
People waste a lot of pasta because they toss out all the little chips and pieces that broke in the bag or box it came in. There’s never enough to make something with, and saving them seems pointless. However, if you do save the bits from every bag or box you open and collect them in an air-tight container, they will build up until there’s enough for a family meal.
Pasta is filling, nutritious and delicious, and it can be served in a myriad of ways, and saving the broken bits is essential in cutting down on food waste. Here’s a special recipe just for using those broken bits.
If you’ve ever made Rice-a-Roni, you already know how to brown or toast the pasta. Rice-a-Roni isn’t just rice, it has pasta in it, too (it‘s the ‘Roni‘), and that’s what you’re browning in the first steps of following the directions on the box.
It’s so delicious that one family in Oregon buys spaghetti noodles and purposely breaks up the whole bag into 1 - 2 inch pieces. After the recipe you’ll find suggestions for different ways of using the toasted pasta. Right now we’ll make the entrée in the same manner as one would use to make risotto.
Ingredients for Toasted Pasta: You Will Need
- Angel Hair, Spaghetti, or Pasta of Choice Enough for the number of ppl you're serving
- 1 cup Dry White Wine
- 2 Tbsp Butter, Margarine or EVOO, EVOO=Extra Virgin Olive Oil
- 3 cans or boxes Chicken or Beef Stock, 3 cans is enough for a large amount
- 2 cups Parmesan Cheese, Grated
- You Will Need These Instruments
- 1 Large Frying pan or Dutch Oven
- 1 Spatula
- 1 Ladle, To ladle stock into toasted pasta
- 1 Sauce pan, For heating stock before use
- To taste Sea Salt, Regular salt works, too
- To taste Black Pepper, Freshly cracked is best
Super Easy Instructions
- Get everything out, open and ready to use before starting this dish. You will need at least fifteen minutes (maybe more, but no less) to make this and stirring it constantly means you can’t stop to do something else.
- Put 3 tablespoons olive oil (more if needed) in the frying pan and turn the heat up to medium high.
- Put the chicken stock in a sauce pan and heat it up on another burner.
- When the butter in the frying pan is melted ad the pasta bits and stir to coat the pasta with butter evenly.
- It’ll take a few minutes for the pasta to begin browning, but once it does begin, it’ll go fast. Again, don’t leave the stove, it burns unbelievably fast.
- When all the pasta is the desired shade of golden brown, add the cup of wine with three ladle-fuls of the chicken stock and stir well.
- Keep stirring gently until the pasta has absorbed all the liquid. Drag the spatula across the pan so it leaves a trail in the pasta. If no liquid runs in to fill the trail, then add one more ladle-ful of stock. If the stock and wine you added run in to fill in the trail, it’s not quite ready for it’s second addition. In doing this you are building layers of flavors and bringing out the starch in a manner that will leave it creamy and delicious.
- Every time the liquid is absorbed, add another ladle-ful of stock and stir. Keep doing this until the pasta is done.
- Check to see if the pasta is slightly toothy, or al dente. Many people have a certain way to tell if the pasta is done; some throw it on the wall to see if it sticks, others look at the color to tell when it’s done, and others may do something else, but the only true way to see if any pasta is done is to eat a piece.
- When it’s at your desired softness, remove the pasta from the heat source right away. It should be creamy and still move a bit when putting a spoonful on the plate. If it doesn’t move, it’s too dry.
- Pour the Parmesan over the pasta and stir in.
Serve While Hot
You can also just boil the broken bits like you would any pasta and add your favorite sauce. It makes the same recipes, only the pasta now has a nutty, delicious flavor layer.
These are really good being eaten as a snack, too, but putting them atop baked potatoes, salads and casseroles is yummy goodness at its best. It isn’t salty and it needs no salt added. It’s just good.
Mark Bittman Does Pasta Risotto Style
Change it Up!
Also, this recipe is delectable as it is, but there are so many different ingredients to add that'll make this dish scream "Eat Me, Eat Me!" Put what you like in, change the cheese used, or add leftover meats and veggies. Use heavy cream at the end, or add brussel sprouts, corn and diced red peppers for a beautiful dish. Be creative and this recipe can be the base for a ton of impressive dishes.
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