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One Pot Fettuccine Alfredo Recipe

There are only a few dishes I would consider as comforting and simple as Fettuccine Alfredo and this One Pot Fettuccine Alfredo Recipe takes the simplicity factor to the next level. I love this recipe so much. It’s the perfect one pot pasta recipe for a weeknight meal thats easy to throw together after a very long day and with only a handful of basic ingredients. I also love this recipe because it’s a little…

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The post One Pot Fettuccine Alfredo Recipe appeared first on Spoon Fork Bacon.

Fettuccine Alfredo in a bowl and twirled on a fork.

There are only a few dishes I would consider as comforting and simple as Fettuccine Alfredo and this One Pot Fettuccine Alfredo Recipe takes the simplicity factor to the next level. I love this recipe so much. It’s the perfect one pot pasta recipe for a weeknight meal thats easy to throw together after a very long day and with only a handful of basic ingredients.

I also love this recipe because it’s a little lighter than the standard version because of the mixture of milk and chicken stock used for the sauce, replacing heavy cream. Although any dry fettuccine will work, I love using this brand! It’s a little more expensive than other brands, but the texture is almost like fresh pasta when cooked.

How to Make Our One Pot Fettuccine Alfredo

Ingredients

The beauty of Fettuccine Alfredo is the simplicity of the ingredients. You only need a handful of ingredients to make this indulgent recipe.

Ingredients in our One Pot Fettuccine Alfredo recipe.

Process

  1. Add all of the ingredients, except Parmesan, into a large pot.
One pot fettuccine alfredo in pot with a wooden spoon.
  1. Bring the mixture to a boil over medium-high heat. Once mixture is boiling, reduce the heat to medium and simmer, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente. Remove the pot from the heat and add Parmesan.
  2. Stir in the Parmesan until the sauce is thick and creamy.
Fettuccine alfredo with fresh parmesan on top to be mixed in.
Close up of fettuccine alfredo with a wooden spoon.
  1. Season with salt and pepper as needed, top with more Parmesan and serve.
A close up of one pot fettuccine alfredo with cracked black pepper and a fork.

Tips and Tricks for one pot Fettuccine Alfredo success!

  • Using unsalted chicken stock (or broth) will allow you to control the amount of salt in the dish, ensuring that the final product won’t be too salty.
  • Using full or partial fat milk will help to ensure a creamy and thick sauce, while still being a little healthier then heavy cream.
  • It’s important to frequently stir the dish throughout the simmering process so that the pasta cooks evenly and doesn’t stick to the bottom of the pot or to itself.

FAQs

What is Fettuccine Alfredo?

Fettuccine Alfredo is a simple Italian pasta dish that consists of (ideally fresh) fettuccine noodles tossed with butter and parmesan cheese. When the cheese and butter melt together, it makes a delicious and creamy Alfredo sauce.

Is Alfredo actually a sauce in Italy?

Many people outside of Italy are surprised to learn that ‘alfredo sauce’ doesn’t actually exist in Italy. Although there are many cheese and butter sauces, the term Alfredo sauce only came about when a restaurant owner in Rome, Alfredo di Lelio, who was popular with American tourists decided to name his butter, cheese and linguine dish after himself.

Two bowls of fettuccine alfredo with a fork in one.

Variations

  • Broccoli: Stir frozen broccoli (no need to thaw!) into the mixture about 5 minutes before adding Parmesan to sauce.
  • Chicken: Begin by adding 2 tablespoons oil to the pot. Season 2 thinly sliced chicken breasts with salt and pepper and sear on each side for about 5 minutes. Remove from pot and allow chicken to rest. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, chop chicken into bite sized pieces and toss into pasta.
  • Peas: About 3 minutes before Parmesan is added to sauce, stir in 1 cup frozen peas (no need to thaw!).
  • Shrimp: Begin by adding 2 tablespoons oil to the pot. Season 12 large shrimp (already peeled and deveined) with salt and pepper and sear on each side for about 3 minutes. Add 1/4 cup water or stock and cover to steam, about 1 minute. Remove shrimp from pot and set aside. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, toss shrimp into pasta.
One pot fettuccine alfredo in a bowl with a fork in the pasta.

More Delicious Pasta Recipes You Will Love

A recipe for one pot fettuccine alfredo in a bowl with a fork.
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One Pot Fettuccine Alfredo recipe

This creamy One Pot Fettuccine Alfredo is the perfect comfort food, that's both delicious and so easy to make! We love one pot pasta recipes because they make weeknight dinners a breeze and this one is at the top of our list!
Course dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 429kcal

Ingredients

  • 2 cups milk
  • 1 cup chicken stock
  • 8 oz dried Fettuccine
  • 3 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • cup grated parmesan cheese plus more for garnish

Instructions

  • Place all ingredients, except Parmesan, into a Dutch oven or large skillet.
  • Place pot over medium-high heat and bring mixture to a boil. Should take about 4 to 5 minutes to reach a boil.
  • Once liquid is boiling, reduce heat to medium and simmer for 15 to 20 minutes, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente.
  • Remove from heat and stir in Parmesan until sauce is thick and creamy. Season with more salt and pepper as needed.
  • Top pasta with more Parmesan and serve.

Video

Notes

Tips
  • Using unsalted chicken stock (or broth) will allow you to control the amount of salt in the dish, ensuring that the final product won’t be too salty.
  • Using full or partial fat milk will help to ensure a creamy and thick sauce, while still being a little healthier then heavy cream.
  • It’s important to frequently stir the dish throughout the simmering process so that the pasta cooks evenly and doesn’t stick to the bottom of the pot or to itself.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 49g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 860mg | Potassium: 373mg | Fiber: 2g | Sugar: 8g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg

The post One Pot Fettuccine Alfredo Recipe appeared first on Spoon Fork Bacon.

One Pot Pasta Recipe (with Zucchini and Sausage)

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky…

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The post One Pot Pasta Recipe (with Zucchini and Sausage) appeared first on Spoon Fork Bacon.

One pot pasta with sausage and zucchini.

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.

While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.

How to Make Our One Pot Pasta Recipe

Ingredients

One pot pasta recipe ingredients on a kitchen counter.

Process

  1. Place a large pot over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
  2. Add onions and sauté for 4 to 5 minutes.
Sausage cooking in a pot.
Sausage and onions cooking in a pot to make one pot pasta.
  1. Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
  2. Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Sausage and onions in a pot with zucchini.
One pot pasta recipe cooking in a pot.
  1. Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
  2. Top with freshly grated parmesan and toss together.
Pasta with zucchini and sausage.
One pot pasta with parmesan on top.
  1. Adjust seasonings and serve with more fresh grated parmesan and thyme.
One pot pasta in a couple of bowls with a fork in it.

Tips for the BEST One Pot Pasta

Follow these tips for the best sausage and zucchini one-pot pasta dinner!

  • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
  • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
  • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.

Variations

To mix things up a bit or use what you have, try these easy variations:

  • Use yellow summer squash instead of or in addition to the zucchini.
  • Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
  • Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
  • If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
  • Can swap the chicken stock with vegetable stock if needed.
Two bowls of one pot pasta recipe.

Delicious Side Dishes to Serve with Our One Pot Pasta

While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:

Storing and Reheating Leftovers

To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!

Close up on a bowl of one pot pasta.

More Delicious Pasta Recipes You Will Love

One pot pasta recipe in a bowl with a fork.
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One Pot Pasta Recipe (with Sausage and Zucchini)

Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Course dinner, Main Course
Cuisine Italian, Italian-american
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 618kcal

Ingredients

  • 3 tablespoons olive oil divided
  • 2 spicy Italian sausages casings removed
  • 1 chopped yellow onion
  • 2 zucchini sliced lengthwise, then thinly sliced (into 1/2 circles)
  • 2 minced garlic cloves
  • 1 1/2 tablespoons minced thyme
  • 2 1/2 cups chicken stock
  • 1/2 pound bucatini
  • 1/2 cup freshly grated Parmesan
  • salt and pepper to taste

Instructions

  • Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
  • Add oninos and sauté for 4 to 5 minutes.
  • Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour stock into the pot and bring to a boil.
  • Add pasta and lower heat to medium.
  • Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
  • Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.

Notes

Follow these tips for the best sausage and zucchini one-pot pasta dinner!
    • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
    • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
    • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating Leftovers
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
 

Nutrition

Calories: 618kcal | Carbohydrates: 55g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 1544mg | Potassium: 783mg | Fiber: 4g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 27mg | Calcium: 222mg | Iron: 3mg

The post One Pot Pasta Recipe (with Zucchini and Sausage) appeared first on Spoon Fork Bacon.

Cacio e Pepe Recipe

I’ve been on such a simple pasta kick lately and this Cacio e Pepe Recipe is high on that list. I love everything about this pasta – the simplicity, minimal ingredient list, how delicious it is, and how fast it comes together! I promise you’ll love this no brainer, delicious, super quick recipe for your next weeknight dinner! What is Cacio e Pepe? Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish…

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The post Cacio e Pepe Recipe appeared first on Spoon Fork Bacon.

A close up of a swirled pile of cacio e pepe.

I’ve been on such a simple pasta kick lately and this Cacio e Pepe Recipe is high on that list. I love everything about this pasta – the simplicity, minimal ingredient list, how delicious it is, and how fast it comes together! I promise you’ll love this no brainer, delicious, super quick recipe for your next weeknight dinner!

What is Cacio e Pepe?

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. The simple dish consists of spaghetti, black pepper and Pecorino Romano (and in our case a little butter too!)

How to Make Our Cacio e Pepe Recipe

Ingredients

Ingredients for cacio e pepe.

Ingredients to Note:

  • Pecorino Romano: We love using a microplane to grate the cheese. It’s fine grate helps the cheese to melt into the dish really evenly. See our Cacio E Pepe Variations below for alternatives to this cheese.
  • Pasta: Bucatini is kind of like spaghetti, except it’s slightly thicker and is in the form of a tube.
Block of cheese, cup of grated cheese, and a microplane.
Close up of uncooked bucatini noodles.

Process

  1. Bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.
  2. Drain pasta in a colander.
Uncooked bucatini noodles in a pot of water on stovetop.
Glass measuring cup with pasta water.
  1. Reserve some pasta water.
Cooked bucatini noodles in a strainer.
  1. Place skillet (or same pot used to cook pasta) over medium heat and add pasta back into pot.
  2. Add reserved pasta water and butter.
Bucatini noodles in a skillet.
Cooked bucatini noodles in a skillet with pads of butter.
  1. Toss together.
  2. Add grated cheese and black pepper and continue to toss together until sauce comes together and is smooth and creamy.
A close up of cooked bucatini noodles.
Bucatini in a skillet with parmesan.
  1. Top with more grated cheese and serve.
A close up of finished cacio e pepe.

Tools You Will Need

Cacio e Pepe Variations

  • Pecorino Romano is a hard, Italian sheep’s milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don’t have it or can’t find it Parmigiano-Reggiano is a totally acceptable alternative.
  • Make this recipe gluten free by swapping out your favorite gluten free pasta.
  • Add a protein to the pasta like sautéed shrimp or grilled chicken.
  • Keep it vegetarian friendly, but bulk it up with some vegetables like steamed peas or steamed/sautéed broccoli.
  • Bring some heat to the dish with a pinch of crushed red pepper flakes.
  • Add some texture to the dish by topping it off with some butter toasted breadcrumbs.

Tips and Tricks for Cacio e Pepe Success

This is such a simple recipe, we’re confident anyone can successfully make this dish! The one issue we see people running into when making this dish is the cheese clumping up when tossing it together with the pasta. The addition of warm pasta water is the answer! The starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta.

A close up of a bowl of cacio e pepe, twirled on a fork.

What to Serve with Our Cacio e Pepe Recipe

This cacio e pepe recipe is a simple but rich dish so we like to pair it with leafy greens tossed in a light dressing. We also like to serve this with some simple Roasted Root Vegetables, our Grilled Avocado Salad and our Balsamic Grilled Baby Carrots.

Reheating Leftovers

We rarely have any leftovers with this dish because we tend to inhale the entire thing in one sitting, but if you do happen to have leftovers, we have a couple of easy ways to reheat them to ensure it’s just as good as when you made it fresh! Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.

To Reheat on Stovetop

Place your leftover pasta in the skillet with a splash of water to help loosen things up. Cook on medium low – and just long enough to heat through. You don’t want to dry out the pasta. Top with more cheese if you have it and serve.

To Reheat in a Microwave

Place your leftover pasta in a microwave safe bowl. Splash a little water into the bowl and microwave for 45 seconds. Take it out and give it a little stir. Don’t worry if it’s still a little watery, this will help steam the pasta back to life. Return to microwave and head for another minute or until fully cooked through. Make sure you don’t overheat this dish, or you will dry the pasta out!

Bowl of Cacio e Pepe with a fork and spoon.

This cacio e pepe recipe is the perfect weeknight dinner to throw together, especially if you’re in a pinch for time and ingredients. I love using this brand of pasta, but you can use any pasta of your choice.

Bowl of Cacio e Pepe with a fork and spoon.

More Delicious Pasta Recipes You Will Love

A close up of a swirled pile of cacio e pepe.
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Cacio e Pepe Recipe

We love this Cacio e Pepe Recipe because it requires only 4 ingredients! It's also really quick to make which makes this perfect for weeknight dinners. This dish is truly indulgent and packs a ton of flavor.
Course dinner
Cuisine Italian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 621kcal

Ingredients

  • 8 oz dried bucatini or spaghetti
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Pecorino Romano plus more for garnish
  • ½ tsp cracked black pepper toasted

Instructions

  • Fill a large pot with water and bring to a boil over high heat.
  • Add a small handful of salt and pasta to boiling water.
  • Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.
  • Drain pasta, reserving 2/3 cup pasta water.
  • Pour pasta back into pot or into a large skillet and place over low heat.
  • Add pasta water and butter and toss together until butter just melts.
  • Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.
  • Top with more grated cheese and serve.

Video

Notes

Tips and Tricks for Success
This is such a simple recipe, we’re confident anyone can successfully make this dish! The one issue we see people running into when making this dish is the cheese clumping up when tossing it together with the pasta. The addition of warm pasta water is the answer! The starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta.

Nutrition

Serving: 1g | Calories: 621kcal | Carbohydrates: 86g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 459IU | Calcium: 290mg | Iron: 2mg

The post Cacio e Pepe Recipe appeared first on Spoon Fork Bacon.

Hawaiian Macaroni Salad

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time! Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and…

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The post Hawaiian Macaroni Salad appeared first on Spoon Fork Bacon.

Hawaiian style macaroni salad in a bowl with serving bowls nearby.

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!

Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and very delicious Hawaiian macaroni salad!

How to Make Hawaiian Macaroni Salad

Ingredients

Hawaiian Macaroni Salad ingredients on a kitchen counter.

Process

  1. Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  2. Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper.
Cooked elbow macaroni in a colander.
The start of making Hawaiian style macaroni salad.
  1. Stir together.
  2. In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
Making Hawaiian style macaroni salad.
Hawaiian style macaroni salad ingredients in a bowl.
  1. Fold together until thoroughly mixed together. Season with salt and pepper. Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Hawaiian style macaroni salad in a bowl.

Tools You Will Need

Macaroni salad made in the Hawaiian style in a bowl with a spoon in it.

Why Add Tuna?

I know the addition of canned tuna might sound strange, but it adds a really nice touch of savory, delicious yet subtle umami flavor to the overall dish – without making the macaroni salad taste fishy at all (I promise!). It’s what makes our Hawaiian macaroni salad truly special!

Variations for our Hawaiian Macaroni Salad

  • If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
  • Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
  • You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
  • For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative, like Good Catch.
Hawaiian style macaroni salad in a bowl with some served.

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or some whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

What to Serve with Hawaiian Macaroni Salad

The creamy side dish goes really well with a variety of dishes. Some of our favorite dishes to serve our mac salad with are:

Close up on a big bowl of Hawaiian Macaroni Salad recipe.

More Delicious Side Dishes You Will Love

Hawaiian style macaroni salad in a bowl with serving bowls nearby.
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Hawaiian Macaroni Salad

A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
Course Side Dish
Cuisine hawaiian
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 6
Calories 343kcal

Ingredients

  • ½ pound elbow macaroni
  • 1 small carrot peeled and diced
  • 1 celery stalk trimmed and diced
  • 2 tablespoons finely diced red onion
  • 1 1/2 cups mayonnaise
  • 2 1/2 tablespoons canned tuna drained
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  • Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
  • In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
  • Fold together until thoroughly mixed together. Season with salt and pepper.
  • Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.

Notes

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

Nutrition

Calories: 343kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The post Hawaiian Macaroni Salad appeared first on Spoon Fork Bacon.

Garlic and Lemon Pasta

Simple and delicious meals that can be made in under 30 minutes is one of our favorite things to make and our Garlic and Lemon Pasta never fails to make it into both our bi-weekly meal rotations! I really love how simple, but flavorful this pasta always turns out! One of my favorite components about this pasta is the buttery breadcrumb topping. The breadcrumbs add such a nice texture contrast to the soft pasta. It’s…

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Garlic Lemon Pasta recipe in a bowl with a fork.

Simple and delicious meals that can be made in under 30 minutes is one of our favorite things to make and our Garlic and Lemon Pasta never fails to make it into both our bi-weekly meal rotations! I really love how simple, but flavorful this pasta always turns out!

One of my favorite components about this pasta is the buttery breadcrumb topping. The breadcrumbs add such a nice texture contrast to the soft pasta. It’s one of our favorite quick weeknight meals along with our Romesco Sauce Rigatoni (another quick and easy pasta dish)!

Why We Love This Garlic and Lemon Pasta Recipe

We seriously love this pasta so much! It’s one of our favorite meals to make for our families for so many reasons.

  • It comes together in just 20 minutes – making it a perfect quick and easy weeknight meal!
  • Our pasta uses only a handful of basic ingredients (which you probably already have in your pantry and refrigerator).
  • It’s a minimal effort meal, which always makes us happy.
  • It’s very easy to tweak and make your own based on personal preference!

How to Make Garlic and Lemon Pasta

Ingredients

Process

Breadcrumb Topping

Lemon pasta topping ingredients.
  1. Place a large pan over medium heat and melt butter.
  2. Add breadcrumbs and toast for 1 minute.
Melted butter in a skillet with breadcrumbs.
Breadcrumbs toasting in a skillet with butter.
  1. Stir in salt and chives. Remove from heat, transfer to a bowl and set aside.
Breadcrumbs with chives in a skillet tp sprinkle over lemon pasta.

Pasta

Lemon pasta ingredients on a counter.
  1. Place a large pot over high heat and bring to a boil. Once water is boiling, add a small handful of salt and spaghetti. Cook spaghetti for 6 to 7 minutes, stirring occasionally, until pasta is al dente. Strain pasta into a colander, reserving 1/2 cup pasta water.
  2. Using a paper towel, wipe out the same pan used for breadcrumbs. Place pan over medium heat and add oil. Add shallots and garlic and sauté for 30 seconds, just until the mixture becomes fragrant, but hasn’t started to brown.
Pasta cooked and drained in a colander.
Garlic and shallots cooking in a skillet with butter and oil.
  1. Add lemon zest, juice and crushed pepper flakes and continue to cook for another 30seconds.
  2. Add pasta and pasta water and toss together. Cook until half the liquid has evaporated, about 1 minute. Add parmesan then season with salt and pepper and toss together until pasta is evenly coated.
Pasta sauce for lemon pasta cooking in a skillet.
Garlic and lemon pasta being tossed together in a skillet.
  1. Transfer pasta to serving bowls or plates and top with breadcrumb mixture, more lemon zest and more grated parmesan. Serve.
Lemon pasta in a bowl with breadcrumbs on top.

Lemon Pasta Tips and Tricks for Success

  • Don’t forget to add a little bit of pasta water to the dish. It really helps to bring the dish together and add a slight creaminess to the overall meal.
  • Use fresh lemons for the juice/zest! The lemon flavor is such a big part of this pasta, that it really needs the fresh lemon to make it shine.

Variations

  • Mix up the citrus that’s used. Oranges and limes both make great alternatives (or even additions) to the pasta!
  • Use Italian breadcrumbs instead of panko, if you want more of a subtle crunch from the topping.
  • Swap the oil out for butter and add a splash of cream to the mixture (and slightly reduce) before adding the pasta for a creamy sauce.
  • Boost the flavor even more for some fresh herbs like minced thyme, torn basil or even thinly sliced chives.
  • Add some protein like some sautéed chicken or buttery shrimp!
Lemon pasta up close in a bowl.

Storing Leftovers and Reheating Garlic and Lemon Pasta

Our lemon pasta can be stored in an airtight container, in the refrigerator, for up to 3 days. To reheat, transfer pasta to a pan with a little bit of water and heat over medium-low heat until pasta has warmed through.

More Delicious Pasta Recipes You Will Love

Garlic lemon pasta being eaten with a fork.
Garlic Lemon Pasta in a bowl with a fork.
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Garlic and Lemon Pasta

A quick, easy and delicious Garlic and Lemon Pasta dish that can be made in just 20 minutes! We love this simple, minimal ingredient, flavor packed dish! It's the perfect weeknight meal, especially on those extra busy nights.
Course dinner, lunch, Main Course, main dish
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 565kcal

Ingredients

breadcrumb topping

  • 3 tablespoons unsalted butter
  • 2/3 cup panko breadcrumbs
  • 1 tablespoon thinly sliced chives
  • 1/2 teaspoon salt

pasta

  • 12 ounces dry spaghetti or bucatini
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 4 thinly sliced garlic cloves
  • 1 lemon zested and juiced plus more zest for garnish
  • 1/2 teaspoon crushed red pepper flakes
  • 2 ounces freshly grated Parmesan plus more for garnish

Instructions

breadcrumb topping

  • Place a large pan over medium heat and melt butter.
  • Add breadcrumbs and toast for 1 minute.
  • Stir in salt and chives. Remove from heat, transfer to a bowl and set aside.

pasta

  • Place a large pot over high heat and bring to a boil. Once water is boiling, add a small handful of salt and spaghetti.
  • Cook spaghetti for 6 to 7 minutes, stirring occasionally, until pasta is al dente. Strain pasta into a colander, reserving 1/2 cup pasta water.
  • Using a paper towel, wipe out the same pan used for breadcrumbs. Place pan over medium heat and add oil.
  • Add shallots and garlic and sauté for 30 seconds, just until the mixture becomes fragrant, but hasn’t started to brown.
  • Add lemon zest, juice and crushed pepper flakes and continue to cook for another 30seconds.
  • Add pasta and pasta water and toss together. Cook until half the liquid has evaporated, about 1 minute. Add parmesan then season with salt and pepper and toss together until pasta is evenly coated.
  • Transfer pasta to serving bowls or plates and top with breadcrumb mixture, more lemon zest and more grated parmesan. Serve.

Notes

Tips and Tricks for Success
  • Don’t forget to add a little bit of pasta water to the dish. It really helps to bring the dish together and add a slight creaminess to the overall meal.
  • Use fresh lemons for the juice/zest! The lemon flavor is such a big part of this pasta, that it really needs the fresh lemon to make it shine.
Storing Leftovers and Reheating 
Our lemon pasta can be stored in an airtight container, in the refrigerator, for up to 3 days. To reheat, transfer pasta to a pan with a little bit of water and heat over medium-low heat until pasta has warmed through.

Nutrition

Calories: 565kcal | Carbohydrates: 76g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 603mg | Potassium: 298mg | Fiber: 4g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 16mg | Calcium: 223mg | Iron: 2mg

The post Garlic and Lemon Pasta appeared first on Spoon Fork Bacon.

Budae Jjigae (Korean Army Stew)

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew. Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine. History of…

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The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

Korean Army Stew or Budae Jjigae in a pot ready to be served.

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew.

Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine.

History of Budae Jjigae

Budae Jjigae also known as Korean army stew is a dish that was developed after the Korean war. It was during a time when food was scarce in Korea and people were dealing with famine.

It’s an inexpensive stew made up of American processed meats such as Spam and hot dogs left behind from American solider rations. Since resources were scarce during the time, any cheap ingredient was added into the stew to ultimately create a delicious, rich, flavorful stew that could feed an entire family.

Today you can find this stew served at many Korean restaurants that serve bar type foods like Korean Fried Chicken. It’s also incredibly easy to make at home with hundreds of variations based on personal preferences.

Budae Jjigae being served with chopsticks.

How to Make Budae Jjigae

Ingredients

Process

  1. Place all paste ingredients into a small bowl. Whisk together. Set aside. 
Korean army stew sauce mixed together in a bowl.
  1. In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
  2. Top with paste mixture.
Korean army stew with ingredients in a skillet.
Korean army stew in a skillet with paste over it.
  1. Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
  2. Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
Korean Army Stew simmering in a skillet.
Budae Jjigae with noodles cooking in a skillet.
  1. Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.
Budae Jjigae finished in a skillet ready to be served.

Tips and Tricks for Making the BEST Budae Jjigae

  • The spicy paste sets the foundation for the overall stew, so you don’t want to skimp on the ingredients. It’s especially important to use gochujang for the authentic (slightly) sweet and spicy umami flavor it provides. (If you’re interested to learn more about gochujang and my preferred brands you can find more information in our Gochujang Noodles recipe post.)
  • Keep things cheap and simple, like the dish was originally intended to be. It will truly give you the best flavor and experience!
  • Eat it immediately after making it to ensure the noodles and rice cakes don’t bloat and become soggy.
Budae Jjigae being mixed together with chopsticks.
Budae Jjigae being served into bowls.

Variations for Korean Army Stew

There are so many versions of Budae Jjigae out there and if you want to mix things up you can add:

  • kimchi – which will add an additional spicy, fermented kick to the dish. If I add kimchi, I usually omit the green cabbage.
  • Korean dumplings (mandu) – on occasion, when I want to ‘beef’ the dish up even more I add a few frozen mandu to the stew and it really makes a fantastic addition.
  • canned baked beans – I’ve never added this into my Korean army stew, but know that it was one of the ingredients added back in the day and could see how the sweet, tangy and creamy flavors and textures would be a good fit!
  • (cut up) hot dogs – which are more commonly used than the lil smokies we use in our recipe. Whichever you use, you won’t be disappointed.
  • other quick cooking vegetables – I love bulking this stew up even more with simple vegetables – my favorites being julienne carrots and thinly sliced zucchini.
Korean army stew or Budae Jjigae being ladled into a bowl.
Budae Jjigae in two bowls.

More Delicious Korean Recipes You Will Love

Korean Army Stew or Budae Jjigae in a pot ready to be served.
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Budae Jjigae (Korean Army Stew)

A delicious Korean stew originally created post Korean war due to necessity and limited resources, Budae Jjigae is enjoyed today by many as an inexpensive kitchen sink type Korean stew with deep, rich flavors.
Course Breakfast, dinner, lunch
Cuisine korean, Korean-American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 240kcal

Ingredients

sauce paste

  • 2 1/2 tablespoons gochujang (Korean hot pepper paste )
  • 2 tablespoons water
  • 1 1/2 tablespoons gochugaru (Korean hot pepper flakes)
  • 2 tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons sugar

stew

  • 7 ounces drained firm tofu cut into thin squares
  • 6 ounces (1/2 can) Spam cut into thin squares
  • 1 cup chopped green cabbage
  • 1/2 pound tteok (oval shaped rice cakes)
  • 5 ounces enoki or snow white mushrooms, trimmed
  • 5 cups water
  • 1 pack instant ramen noodles (without flavor packet)
  • 2 slices American cheese
  • 2 green onions thinly sliced on a bias

Instructions

  • Place all paste ingredients into a small bowl.
  • Whisk together. Set aside. 
  • In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
  • Top with paste mixture.
  • Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
  • Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
  • Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1022mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 2mg

The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

Gochujang Noodles

I love these Gochujang Noodles SO much! They’re creamy, spicy with a touch of umami goodness. They also only take 20 minutes to throw together, which is a huge plus and makes them a fantastic quick and easy weeknight dinner. What is Gochujang? Gochujang is a fermented Korean chili paste that is spicy and savory with a touch of sweetness. It’s made from gochugaru (Korean chili powder), sweet glutinous rice, meju powder, and salt. Some…

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The post Gochujang Noodles appeared first on Spoon Fork Bacon.

Creamy gochujang noodles in a bowl.

I love these Gochujang Noodles SO much! They’re creamy, spicy with a touch of umami goodness. They also only take 20 minutes to throw together, which is a huge plus and makes them a fantastic quick and easy weeknight dinner.

What is Gochujang?

Gochujang is a fermented Korean chili paste that is spicy and savory with a touch of sweetness. It’s made from gochugaru (Korean chili powder), sweet glutinous rice, meju powder, and salt. Some variations also contain sweeteners (like brown rice syrup, malt syrup or corn syrup).

How to Find the Best Quality Gochujang?

It’s best to look at the ingredients for quality with the best gochujang’s main ingredients consisting of gochugaru, rice, meju powder, and salt. As mentioned above, some brands contians sweeteners and if you can only find ones that do, you want to try to find ones that contain grain syrups and steer away from ones containing corn syrup or other artificial sweeteners.

I like to buy gochujangs that are made in Korean and one of my favorite brands is Gusdam because it’s made as closely to the traditional way of making gochujang.

Another brand I love and buy often is Sempio brand. Not only is this brand widely available in the states and pretty affordable, they use natural ingredients. The only downside for me is there use of corn syrup. I prefer grain syrups or malt syrup to corn syrup for a more subtly sweet and pleasant flavor.

Finally Chung Jung One Hot Pepper Paste is another widely available, affordable brand I really enjoy using. Their gochujang uses brown rice instead of white rice, giving their paste a distinct nuttiness to it.

How to Make Gochujang Noodles

Ingredients

Ingredients for gochujang pasta.

Process

  1. Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta. Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
  2. Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
Cooked bucatini for gochujang pasta.
Shallots cooking in a skillet with butter.
  1. Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
  2. Stir in reserved pasta water until mixture is smooth and bring to a simmer.
Gochujang added to a skillet for pasta.
Gochujang pasta mixed with pasta water.
  1. Stir in heavy cream and simmer for 1 minute.
  2. Add grated Parmesan and continue to simmer until sauce slightly thickens.
Creamy gochujang pasta in skillet.
Creamy gochujang pasta with parmesan added in.
  1. Toss pasta into sauce until evenly coated.
  2. Divide gochugang noodles into bowls and top each with more grated Parmesan and Furikake.
Creamy gochujang pasta in a skillet with a spoon.
Gochujang pasta in a bowl.

Variations

  • Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
  • Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
  • Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
  • Toss in some sautéed shrimp or shredded chicken for some added protein.
  • Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!
Creamy Gochujang Noodles recipe.

More Delicious Noodle Recipes You Will Love

Gochujang pasta in a bowl.
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Gochujang Noodles

The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
Course dinner, Main Course
Cuisine Korean-American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 748kcal

Ingredients

  • 6 ounces dry bucatini or fresh udon
  • 1 tablespoon unsalted butter
  • 1/2 small shallot, diced (about 2 tablespoons)
  • 1 minced garlic clove (about 1 teaspoon)
  • 3 tablespoons gochujang
  • 2/3 cup heavy cream
  • 1 1/2 ounces freshly grated Parmesan (about 3 tablespoons) plus more for garnish
  • 1 tablespoon Furikake seasoning for garnish

Instructions

  • Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.
  • Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.
  • Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.
  • Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.
  • Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.
  • Toss pasta into sauce until evenly coated.
  • Divide pasta into bowls and top each with more grated Parmesan and Furikake.

Video

Notes

**Nutrition facts are based on the use of bucatini**
Variations
  • Try switching up the noodles/pasta you use. I like to use fusilli for our gochujang noodles when we have it on hand as well as wheat based egg noodles.
  • Trying using tube shaped rice cakes, like the ones used for tteok-bboki! The chewy rice cakes taste delicious swimming in the creamy and spicy sauce!
  • Add an extra tablespoon of gochujang or a couple teaspoons of gochugaru for an even bigger spicy kick. Alternatively half the gochujang for a more milk flavor.
  • Toss in some sautéed shrimp or shredded chicken for some added protein.
  • Stir some spinach, sautéed mushrooms or blanched broccoli florets to bulk the gochujang noodles up with some veg!

Nutrition

Calories: 748kcal | Carbohydrates: 74g | Protein: 22g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 373mg | Potassium: 396mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1555IU | Vitamin C: 5mg | Calcium: 331mg | Iron: 2mg

The post Gochujang Noodles appeared first on Spoon Fork Bacon.

Butter Roasted Cherry Tomato Pasta

BUTTER ROASTED CHERRY TOMATO PASTAOne of my favorite things to make during the summer is this Butter Roasted Cherry Tomato Pasta! This recipe is a great way to use up a lot of super ripe and seasonal cherry tomatoes that are readily available during th…

BUTTER ROASTED CHERRY TOMATO PASTA
One of my favorite things to make during the summer is this Butter Roasted Cherry Tomato Pasta! This recipe is a great way to use up a lot of super ripe and seasonal cherry tomatoes that are readily available during the summer months. It’s also a simple…

Frutti Di Mare

There are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think. It’s a really great and impressive dish to serve guests. They’ll think you slaved over the stove for hours, when in fact it takes just 30 minutes to create this beautiful dish!…

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The post Frutti Di Mare appeared first on Spoon Fork Bacon.

Frutti Di Mare recipe on a platter.

There are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think.

It’s a really great and impressive dish to serve guests. They’ll think you slaved over the stove for hours, when in fact it takes just 30 minutes to create this beautiful dish!

What is Frutti Di Mare?

Frutti Di Mare literally translates to “fruit of the sea” (referring to seafood) It’s a popular Italian pasta dish made with spaghetti, arrabiata sauce and filled with a variety of seafood such as (but not limited to) mussels, clams, shrimp, scallops, squid, and/or octopus.

In our version we use bucatini, a homemade arrabiata sauce (spicy marinara sauce), black mussels, shrimp, squid, bay scallops, and finish the dish with fresh basil leaves.

How to Make Frutti Di Mare

Ingredients

Frutti Di Mare ingredients all laid out.

Process

Pasta

  1. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta. Boil pasta until al dente. Strain pasta into a colander and rinse in cool water until pasta is no longer hot.
Cooked pasta in a colander.

Spicy Seafood Sauce

  1. Place a large, high sided sauté pan over medium heat. Add oil and sliced garlic and cook.
  2. Add mussels and toss together with oil and garlic.
Garlic cooking in a pot with oil.
Mussels cooking in a pot with garlic and oil to make Frutti Di Mare.
  1. Increase heat to medium-high, add wine and cover pan with lid. Keep pan covered until mussels open up. Remove lid.
  2. Add shrimp and cover again until shrimp turns opaque. Remove lid once again.
Cooked mussels in a pot with oil and garlic.
Mussels with shrimp in a pot to make seafood pasta.
  1. Add bay scallops and squid bodies and tentacles. Cover one last time until tentacles curl. Season with salt and pepper and toss together.
  2. Remove lid and add sauce into the seafood mixture.
Seafood being cooked in a pot to make frutti di mare.
Frutti di mare in a pot about to be stirred together.
  1. Stir together. Lower heat to medium and simmer sauce.
Frutti di Mare simmering in a pot.

Assembly

  1. Add cooked pasta to the pan.
  2. Toss together until everything is evenly coated.
Frutti di mare with pasta being added to the pot.
Frutti di mare recipe in a pot.
  1. Finish pasta with fresh basil leaves and serve. 
Frutti Di Mare recipe on a platter with basil leaves on the side.

Tools You Will Need

Tips and Tricks for Success

  • Don’t add the seafood to the pan all at once. You’ll notice we add the seafood in stages in our recipe. We do this because each type of seafood cooked up differently, so to prevent them from overcooking we add them according to how quickly they cook up.
  • Don’t overdo it on the wine. Some of the seafood we use (like mussels and scallops) release a lot of liquid once they cook up, so you want to add just enough wine in the beginning to deglaze the pan and help the mussels steam and open up. If you add too much wine, the alcohol won’t be able to cook off and the sauce in the end will be too thin and unable to coat the overall dish well.

Variations

  • Change up the type of pasta depending on personal preference! We’ve used thicker pastas like fettuccine and pappardelle as well as shaped pastas like fusilli and cavatappi and have loved them all!
  • Switch up the seafood you use! Other great options we’ve used are: fresh crab meat, manila clams, octopus, sea scallops instead of bay scallops, etc!
  • If spicy isn’t your thing you can definitely use a simple marinara sauce.

Wine Recommendations for Frutti Di Mare

Although red sauce pasta dishes are traditionally served with red wine, we actually prefer enjoying this dish with a nice crisp pinot grigio. The fruit forward flavor of pinot grigio goes really well with the variety of seafood in the dish.

We also enjoy serving our frutti di mare with a refreshing and crisp rosé which also goes well with the shellfish and doesn’t combat the heavy garlic flavors.

Frutti Di Mare served onto two plates.

More Delicious Pasta Recipes You Will Love

Frutti Di Mare recipe on a platter with basil leaves on the side.
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Frutti Di Mare

The best homemade Frutti Di Mare you'll ever taste! Our recipe for this spicy seafood pasta is simple, delicious and packed with tons of fresh seafood! It only takes 30 minutes to make and makes such a satisfying dinner!
Course dinner, Main Course, main dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 695kcal

Ingredients

pasta

  • 1 pound bucatini

spicy seafood sauce

  • 3 tablespoons extra virgin olive oil
  • 2 thinly sliced garlic cloves
  • 1 pound black mussels, scrubbed and beards removed
  • 1/3 cup dry white wine
  • 1/2 pound extra large shrimp, peeled, deveined with tails intact
  • 1/4 pound bay scallops
  • 1/4 pound squid bodies (thinly sliced) and tentacles
  • 1 recipe arrabiata sauce
  • salt and pepper to taste

garnish

  • fresh basil leaves

Instructions

pasta

  • Fill a large pot with water and bring to a boil.Add a small handful of salt and add pasta. Boil pasta, stirring occasionally until al dente. Strain pasta into a colander and gently rinse in cool water until pasta is no longer hot. Set aside.

spicy seafood sauce

  • Place a large, high sided sauté pan over medium heat. Add oil and sliced garlic and cook for 1 minute.
  • Add mussels and toss together with oil and garlic.
  • Increase heat to medium-high, add wine and cover pan with lid. Keep pan covered for about 2 minutes or until mussels open up.
  • Remove lid, add shrimp and cover again for about 2 to 3 minutes or until shrimp turns opaque.
  • Remove lid once again, add bay scallops and squid bodies and tentacles. Cover one last time for about 30 seconds to 1 minute or until tentacles curl. Season with salt and pepper and toss together.
  • Remove lid and stir sauce into the seafood mixture.
  • Lower heat to medium and simmer sauce for about 2 minutes.

assembly

  • Add cooked pasta to the pan and toss together until everything is evenly coated.
  • Finish pasta with fresh basil leaves and serve. 

Notes

Tips and Tricks 
  • Don’t add the seafood to the pan all at once. You’ll notice we add the seafood in stages in our recipe. We do this because each type of seafood cooked up differently, so to prevent them from overcooking we add them according to how quickly they cook up.
  • Don’t overdo it on the wine. Some of the seafood we use (like mussels and scallops) release a lot of liquid once they cook up, so you want to add just enough wine in the beginning to deglaze the pan and help the mussels steam and open up. If you add too much wine, the alcohol won’t be able to cook off and the sauce in the end will be too thin and unable to coat the overall dish well.
Wine Recommendations for Frutti Di Mare
Although red sauce pasta dishes are traditionally served with red wine, we actually prefer enjoying this dish with a nice crisp pinot grigio. The fruit forward flavor of pinot grigio goes really well with the variety of seafood in the dish.
We also enjoy serving our frutti di mare with a refreshing and crisp rosé which also goes well with the shellfish and doesn’t combat the heavy garlic flavors.

Nutrition

Calories: 695kcal | Carbohydrates: 96g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 2028mg | Potassium: 987mg | Fiber: 5g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 5mg

The post Frutti Di Mare appeared first on Spoon Fork Bacon.

Arrabiata Sauce

ARRABIATA SAUCEWhen it comes to pasta sauces Arrabiata Sauce might be one of my favorite ones out there. I love that for such a simple tomato sauce with only a handful of basic ingredients, it packs in so much delicious flavor. The crushed red pepper f…

ARRABIATA SAUCE
When it comes to pasta sauces Arrabiata Sauce might be one of my favorite ones out there. I love that for such a simple tomato sauce with only a handful of basic ingredients, it packs in so much delicious flavor. The crushed red pepper flakes add a…