6 Delightfully Quick Pasta Recipes

People get sad all the time.

My first line would probably be a “disconnect” for today’s topic but let me get to my point first, shall we?

When people get sad, they tend to do things that make them comfortable, at ease and forget about the things that made them sad in the first place. Some people sleep through their sadness, some find comfort from the loved ones and friends, and some do crazy things alone. However, most of the people, when they’re down, they tend to eat their favorite food.

Eating your favorite food is scientifically logical to people whose down since food activates “happy” hormones that could help a person get back up again and at the same time satisfies the emptiness of the stomach.

Now, if you ask me what’s are my top food choices when I am on a “stress eating” state, I would definitely, outright answer spaghetti. Call me a kid or worse, immature, but for me, spaghetti never fails to make me happy especially during the times when I am sad and stressed out. I know that I am sharing this not so unusual craving to a lot of people out there. In fact spaghetti, a kind of pasta dish, is one of the most preferred dish to be eaten in the whole world. Having said earlier, it is most likely the favorite dish of kids and probably by a good number of Italians.

Preparing pasta dishes are rather simple, methodical, and fun. They are technically 12 known types of pasta in the world and a hundreds of recipes that can be made from them. Most of the pasta recipes require sauce and sauce varies with preference as well. The sweetness or sourness of the sauce also depends on what you are preparing or where are your roots.

In order to appreciate this heavenly dish, a dish that could take the sadness away, we have some of the easiest and quickest pasta recipes shared by chefs and cooks all over the world. I invite everyone to make their own pasta dishes and fulfill their hearts out with it.

Pasta with Blistered Cherry Tomato Sauce

Cooking Time: 12Minutes
Serving Size: 4 to 6 Persons

• 1 pound of dry pasta
• 1 ½ pounds of cherry tomatoes
• 4 medium sized garlic cloves (thinly sliced)
• 6 tablespoons of extra virgin olive oil
• 1 cup of fresh basil leaves (chopped)
• kosher salt
• freshly ground black pepper
• parmesan cheese
1. In a large skillet, place pasta and an ample amount of water then add a pinch of salt. Bring to boil and stir occasionally.
2. Meanwhile, put a 12-inch skillet over medium heat. Pour the 4 tablespoons of extra virgin olive oil and add the sliced garlic pieces. Stir frequently for about 3 minutes until the garlic is softened.
3. Add the tomatoes to the heated garlic and cook. Stir until tomatoes start to come apart. You can press the tomatoes using the back of a wooden spoon as they become softer.
4. Continue to cook the tomato sauce for about 5 minutes until it is rich and creamy.
5. Add the basil to the sauce then season with pepper and salt.
6. When the pasta is cooked enough, reserve at least a cup of pasta water then drain the rest.
7. Place the cooked pasta to the tomato sauce and increase heat to medium high.
8. Cook the pasta and sauce together with constant stirring and tossing. You may add the reserve cup of pasta water to achieve nice and creamy consistency.
9. When the desired consistency is attained, remove the skillet from heat and stir in the remaining 2 tablespoons of olive oil.
10. Sprinkle the pasta with grated Parmesan cheese and serve immediately.

Spaghetti and Shrimp with Spicy Tomato Sauce

Cooking Time: 30 Minutes
Serving Size: 4 Persons

• 1 pound of spaghetti
• ¾ pounds of large shrimp (shelled and deveined, do not discard the shells)
• 1 can of whole peeled tomatoes with juice(coarsely pureed)
• 6 tablespoons of extra virgin olive oil
• 11/2 teaspoons of dried oregano
• ¼ cup of flat leaf parsley leaves (minced)
• 4 medium sized garlic cloves (thinly sliced)
• ½ cup of bottled clam juice
• ½ teaspoon of kosher salt
• 1-2 teaspoons of red chili flakes
• 2 tablespoons of brandy (optional)
• big pinch of baking soda
1. Pour water and salt on a large pot and bring to boil.
2. For the meantime, mix the baking soda and ½ teaspoon of salt in a medium bowl. Add the shrimp and toss well. Set aside.
3. Place a large skillet over a medium high heat, and then add 4 tablespoons of extra virgin olive oil. Put the reserved shrimp shells on the heated oil and stir constantly for about 4 minutes until the shells become reddish in color. Remove the skillet from the heat and take out the cooked shells and let the oil from the shells drained back to the skillet completely. Discard the shells.
4. Heat again the skillet over a medium low temperature. Place the sliced garlic pieces, dried oregano and chili flakes. Cook and stir for about 3 minutes until the garlic turns golden in color. If you have the brandy, add the 2 tablespoons of it and cook until the brandy is almost fully evaporated. Add the clam juice and pureed tomatoes, season with salt then bring to simmer.
5. Place the spaghetti in the large pot with water and salt. Boil until firmly cooked. Drain the pasta and reserve about a cup of pasta water.
6. Add the well-drained pasta to the tomato sauce along with the reserved pasta water. Also, add the coated shrimp and cook over a medium high heat. Cook and stir constantly until the sauce thickens and shrimp are fully heated. Add the minced parsley and the 2 tablespoons of oil. Serve immediately.

Macaroni and Cheese

Cooking Time: 8 Minutes
Serving Size: 2 Persons

• 6 ounces of elbow macaroni pasta
• 6 ounces of evaporated milk
• 6 ounces of cheddar cheese (grated)
1. In a medium sized saucepan, place the macaroni and cover with generous amount of cold water then add a pinch of salt. Bring to boil over high temperature and stir frequently for about 6 minutes until water has been almost completely absorbed by the macaroni.
2. Instantaneously pour the 6 ounces of evaporated milk to the cooked macaroni and let it boil.
3. Reduce heat to low, add the grated cheddar cheese and stir constantly for about 2 minutes until the cheese is melted the sauce is creamy.
4. Season with salt and serve right away.

Spaghetti Carbonara

Cooking Time: 30 Minutes
Serving Size: 4 Persons

• 1 pound of spaghetti
• 8 slices of bacon (cut into 1 inch thick, crosswise)
• 3 large sized eggs
• ¾ cup of Parmesan cheese (grated)
• coarse salt
• freshly ground pepper
1. Bring a large pot of water to boil.
2. Meanwhile, in a large skillet, place the bacon strips and cook over a medium heat. Stir sporadically for about 8-12 minutes until bacon is crisp. Transfer the crisp bacon to a paper lined plate to drain oil from it.
3. Add salt to the large pot of boiling water then place the pasta and cook until al dente.
4. In a large bowl, put the eggs and grated Parmesan cheese then whisk together.
5. Drain the pasta yet leave some water onto it.
6. Add the hot pasta to the egg and cheese mixture.
7. Add the bacon and season with salt and freshly ground pepper. Toss all to combine.
8. Serve right away with extra Parmesan cheese if desired.

Pasta with Tomato-Mushroom Sauce

Cooking Time: 30 Minutes
Serving Size: 4 Persons

• 1 pound of penne pasta
• 28 ounces can of crushed tomatoes
• 8 ounces of button mushrooms (sliced)
• 2 medium sized onions (diced)
• 3 garlic cloves (minced)
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• 4 cups of shredded escarole (optional)
• 1/3 cup of dry red wine
• ¾ cup of fresh herbs (chopped)
• 1 cup of basil leaves (thinly sliced)
• 1/2 cup of Parmesan cheese (freshly grated)
1. In a large pot of water, place the penne pasta and bring to boil until firmly cooked.
2. Over a medium heat, add the oil, onions, ½ teaspoon of salt, and ¼ teaspoon of ground pepper into a large saucepan. Cover and cook for about 8 minutes until the onions are tender enough.
3. Add the minced garlic and sliced mushroom portions. Cook and cover for another 6 minutes.
4. Pour the 1/3 cup of wine and cook uncovered for about 3 minutes.
5. Mix in the chopped herbs, escarole and remaining pepper and salt. Cook for 4 minutes more.
6. Add the crushed tomatoes and stir in the basil.
7. Transfer on serving plate and drizzle the sauce on top. Sprinkle with the grated Parmean cheese.

Penne with Melted-Vegetable Paste

Cooking Time: 30 Minutes
Serving Size: 4 Persons

• 1 pound of penne pasta
• 12 ounces of russet potato (peeled and sliced into ¼ inch cube)
• 3 ounces of string beans (trimmed and cut into ¼ inch cube)
• 2 medium sized carrots (peeled and sliced into ¼ inch cube)
• ½ small sized fennel bulb (trimmed and cut into ¼ inch cube)
• 1 red onion (sliced into ¼ inch dice)
• 2-4 medium sized garlic cloves (minced)
• ¾ cup of extra virgin olive oil
• ¼ cup of parsley (minced)
• kosher salt
• freshly ground black pepper
• Parmigiano-Reggiano cheese (grated)
1. Cook the penne pasta according to the packaging instructions.
2. In a medium sized pot filled with salted boiling water, add the potato slices and cook for 5 minutes until fork tender. Drain the water out of the potatoes using a fine strainer; transfer the cooked potatoes to a large mixing bowl.
3. Repeat steps consistently for each of the remaining vegetables – carrots, fennel, string beans and onion.
4. Add the minced garlic, extra virgin olive oil and minced parsley to the cooked vegetables. Blend thoroughly until the potato cubes have broken down and forming a chunky puree. Season the vegetable mixture with kosher salt and freshly ground black pepper.
5. Add the well-drained penne and grated Parmigiano-Reggiano cheese to vegetable sauce and mix to coat and combine. You may add cooking water if sauce is too thick.
6. Place the sauce coated penne and top with additional cheese. Serve immediately.

Fettuccine Alfredo

Cooking Time: 30 Minutes
Serving Size: 4 Persons

• 1 pound of fresh Fettuccine
• 5 ounces of Parmigiano Reggiano (grated)
• 2 tablespoons of heavy cream
• 1 teaspoon of cornstarch
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of unsalted butter
• 1 large sized egg
• 1 teaspoon of garlic (minced)
• ½ teaspoon of lemon zest
• fresh parsley (minced)
• kosher salt
• freshly ground black pepper
1. In a large bowl, put together heavy cream, cheese, egg, cornstarch, lemon zest and olive oil. Season fairly with salt and heavily with freshly ground black pepper. Whisk to combine well and set aside.
2. Put a large saucepan or Dutch oven over high heat, and bring to boil 2 quarts of water and 2 tablespoons of kosher salt.
3. Put the pasta to the boiling water and stir frequently for about 45 seconds until firmly cooked.
4. Using a colander, drain the pasta and place it on a large bowl. Reserve 2 cups of pasta water and discard the remaining volume.
5. Transfer the pasta on an empty bowl and coat it evenly with garlic and butter.
6. Slowly pour the 1 ½ cups of reserved pasta water to the cheese mixture and whisk constantly.
7. Pour the cheese mixture to a cooking pot and cook it for 45 seconds. Stir constantly using a rubber spatula until the consistency thickens. Season with salt and pepper.
8. Place the pasta to the cooked sauce and fold to coat equally.
9. Upon serving, stir in remaining reserved pasta water to loosen thick consistency of the sauce.
10. Topped with minced parsley, cheese and black pepper. Drizzled everything with olive oil.