Creamy Risotto-Style Spaghetti
Creamy, but made without cream. The spaghetti is cooked directly in the sauce, a technique called risottare, cooking pasta like rice. The potato and garlic dissolve into velvety delight.
Serves2 to 3
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course, Side Dish
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCheesy, Creamy, Rich
Type of DishPasta
- 1 large potato
- 4 tablespoons olive oil
- 2 to 3 garlic cloves, crushed
- 1/2 pound spaghetti, preferably Felicetti Monograno
- 6 heaping tablespoons grated Parmesan or other aged cheese
- 6 heaping tablespoons chopped parsley
- Dried red chili pepper flakes
Peel the potato and cut into tiny cubes.
Fry the garlic and oil into a medium saucepan over low heat until the garlic golden, then add the potatoes and cook, stirring occasionally, until they start to break up a bit, about 10 minutes. Add about 2 cups of hot water, just enough to cover the potatoes in 1/2 inch of water. Raise the heat, bring to a boil and then simmer for 10 minutes until the potatoes are very soft.
Break the spaghetti into pieces, and stir in until combined. Simmer over medium heat until the spaghetti is almost al dente.
Stir in the parsley and cheese and cook for another minute, adding hot water, if needed. Season with salt, serve topped with a sprinkle of red chili pepper flakes.
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2013 Francine Segan