My officemate clued me into the fact that pasta can be cooked using the risotto technique, for richer flavor. Normally, one would use pastina -- a smaller pasta variety like orzo, acini di pepe, or rosmarino -- but my colleague explained that, in a pinch, one can quickly shatter spaghetti by wrapping it in a towel and running it around a table's edge. This trick was not so easy with my fettuccini, since it was thick, but the result was good nevertheless.
Inspired by the "top ten" risottos on Risotto Rules, I opted for bell peppers and pine nuts. That turned out to be a wonderful combination! To make sure that the peppers were soft, I sauteed them in a separate pan, adding to the "risotto" together with broth, after the onions have caramelized, the pasta got heated, and the wine has boiled off.
- 2.5 cups broth
- olive oil
- a red and a green bell pepper
- onion and/or garlic
- 0.5 lb / 225 g pasta
- dash of white wine
Inspired by the "top ten" risottos on Risotto Rules, I opted for bell peppers and pine nuts. That turned out to be a wonderful combination! To make sure that the peppers were soft, I sauteed them in a separate pan, adding to the "risotto" together with broth, after the onions have caramelized, the pasta got heated, and the wine has boiled off.
- 2.5 cups broth
- olive oil
- a red and a green bell pepper
- onion and/or garlic
- 0.5 lb / 225 g pasta
- dash of white wine