Weeknight cooking often means juggling work, traffic, kids’ homework—and still wanting a meal that feels satisfying. Pasta offers a perfect solution: it cooks fast, pairs well with all kinds of flavours, and—in the right hands—can give you a restaurant-style dinner in 20 minutes.
In this guide, you’ll find five pasta recipes that share these qualities: minimal prep, strong flavour, easy substitutions, and ingredients that Indian kitchens tend to have.
Why Choosing the Right Pasta Makes a Difference
Most people think pasta is just pasta. Boil it, add sauce, done. But any chef will tell you: the pasta itself decides how the dish is eaten. Good pasta starts with good wheat. Italian pasta like Riscossa is made with 100% durum wheat semolina. Durum has a higher protein content — around 12–14% compared to 8–10% in softer flours. That extra gluten strength means the pasta holds its shape, cooks evenly, and gives you that perfect al dente bite.
Then there’s how it’s made. Bronze-cut pasta isn’t about tradition for the sake of it. The rough surface it creates makes the sauce stick better. Industrial Teflon-extruded pasta is smooth, so the sauce slides right off. In side-by-side tests, bronze-cut pasta absorbs up to 30% more sauce by weight.
Finally, cooking quality matters. A high-protein pasta won’t bloat or turn mushy when you reheat it, which is why restaurants can finish pasta in the pan without losing texture.
So yes, pasta is just flour and water. But the right flour, the right cut, and the right method turn it into a quality dish.
Recipe 1 – Spaghetti Aglio e Olio with Parsley
Ingredients (Serves 2)
- 200 g Riscossa Gluten Free Spaghetti Pasta
- 4 tablespoons Dolce Vita extra virgin olive oil
- 4-5 garlic cloves, thinly sliced
- 1 teaspoon red chilli flakes (adjust to taste)
- 1–2 tablespoons brine from a jar of olives (optional, variation)
- Salt, to taste
- ½ cup fresh parsley, finely chopped
- Grated Parmesan (optional, for serving)
Method
- Bring a large pot of salted water to the boil. Cook the spaghetti until al dente (around 9–10 minutes). Reserve ½ cup pasta water, then drain.
- In a large pan, gently heat the olive oil. Add the sliced garlic and sauté on low until golden and fragrant — don’t let it burn.
- Stir in the chilli flakes, then add the drained spaghetti straight into the pan. If using, splash in the olive brine along with a little pasta water. Toss well until the sauce coats the pasta.
- Add the parsley and season with salt. Toss again until glossy.
- Serve immediately, drizzled with a little extra olive oil and sprinkled with Parmesan if desired.
Why It Works
This pasta is all about balance. Good olive oil, garlic cooked just right, and pasta with the right bite. That’s the foundation. Dolce Vita Extra Virgin Olive Oil gives you the richness and fruit, while Riscossa spaghetti, being bronze-cut, holds onto the sauce instead of letting it slip off.
But the real secret is the olive brine. A spoonful from Kouzina olives adds umami, salt, and depth you don’t get from oil alone.
Recipe 2 – Penne Arrabbiata
Ingredients (Serves 2-3)
- 250 g Riscossa Penne Zite Rigate Bronze-cut Pasta
- 2 tablespoons Sol 100% Spanish Olive Oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 400 g Dolce Vita Pomodori Pelati (peeled tomatoes), crushed by hand or lightly blended
- 1 teaspoon Sol Italian Mix Herbs and Spices
- Salt & freshly ground black pepper, to taste
- Fresh basil for garnish
Method
- Bring a large pot of salted water to boil. Add the penne and cook until al dente (10–11 minutes). Reserve about ½ cup of pasta water, then drain.
- In a wide pan, heat the olive oil over medium heat. Add the onion and sauté until soft and golden. Add the garlic and cook for about 30 seconds until fragrant.
- Add the crushed peeled tomatoes, Sol Italian Mix Herbs and Spices, and chilli flakes. Season with salt and pepper. Let it simmer for 10–12 minutes, stirring occasionally, until sauce thickens and flavours meld.
- Toss the drained penne into the sauce. If the sauce seems too thick or tight, add a splash of the reserved pasta water to loosen and help the sauce coat the pasta.
- Serve hot, garnished with fresh basil leaves and a drizzle of Sol olive oil.
Why It Works
Ever wonder why the pasta you cook at home doesn’t taste quite the same as in restaurants? The difference is in the sauce. Most home kitchens rely on fresh tomato purée, which often turns out watery and flat in flavour.
For a true restaurant-style Arrabbiata, use Dolce Vita Pomodori Pelati. These peeled Italian tomatoes have thick flesh, fewer seeds, and less water content than ordinary varieties. They cook down into a richer, more concentrated sauce that tastes authentically Italian.
Recipe 3 – Fusilli with Spinach-Mint Pesto
Ingredients (Serves 2)
- 200 g Riscossa Fusilli Bronze-cut Pasta
- 1 generous cup fresh spinach, washed
- ½ cup fresh mint leaves
- 2 tablespoons pine nuts (or walnuts)
- 2 garlic cloves
- 3 tablespoons Dolce Vita Italian EVOO
- 2 tablespoons grated Parmesan (or hard cheese)
- Salt & freshly ground black pepper, to taste
- Lemon juice, a squeeze
Method
- Cook the fusilli in salted water until al dente (around 10 minutes). Reserve ½ cup pasta water, then drain.
- In a blender or food processor, combine spinach, mint, nuts, garlic, Parmesan, lemon juice, salt, and pepper. Blend until smooth but still slightly textured.
- With the motor running, drizzle in the olive oil. Add a splash of pasta water if needed to loosen the pesto and give it a silky finish.
- Toss the hot fusilli with the pesto, adding more pasta water as required to coat evenly.
- Serve immediately, topped with extra cheese or nuts if you like.
Why It Works
The combination of spinach and mint makes a pesto that’s lighter and fresher than the traditional basil version. Riscossa Fusilli, bronze-cut for that rough surface, holds the pesto beautifully so every bite is coated. Toasted nuts add depth and creaminess, while Parmesan gives savoury richness. A touch of lemon balances it all, keeping the dish vibrant and full of flavour.
Recipe 4 – Fettuccine with Creamy Mushroom & Peppercorn Sauce
Ingredients (Serves 2–3)
- 250 g Riscossa Fettuccine Pasta
- 2 tablespoons butter
- 1 tablespoon of Dolce Vita pure olive oil
- 200 g mushrooms (button or cremini), sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon crushed black peppercorns (freshly cracked)
- ½ cup fresh cream (or ¾ cup milk + 1 tsp cornflour for lighter version)
- ½ cup grated Parmesan (or similar hard cheese)
- Salt to taste
- Fresh parsley or coriander, chopped for garnish
Method
- Bring a large pot of salted water to boil. Add fettuccine and cook until al dente (around 9–10 minutes). Reserve ½ cup pasta water before draining.
- In a wide pan, heat butter and olive oil together. Add onions and sauté until translucent, then garlic until fragrant.
- Add mushrooms and cook until they release moisture and start to caramelise at the edges.
- Stir in crushed black peppercorns, salt, and cream. Simmer for 2 minutes. If the sauce feels too thick, add a splash of pasta water.
- Toss drained fettuccine into the sauce. Add Parmesan, stir well until glossy. Finish with chopped parsley.
Why It Works
The success of this dish lies in the pasta itself. Riscossa Fettuccine is made in Italy from high-quality durum wheat semolina, which gives the pasta its firm texture and golden colour. When cooked al dente, it holds its shape and soaks up the sauce without turning soft or sticky. That is exactly what you want for a restaurant-style plate of pasta at home.
Recipe 5 – Gnocchi in Tomato-Basil Sauce with Fresh Mozzarella
Ingredients (Serves 2–3)
- 400 g La Gnoccheria Potato Gnocchi Pasta
- 2 tablespoons Dolce Vita extra virgin olive oil
- 3 garlic cloves, finely chopped
- 400 g Rodolfi Mansueto Rodolfi Ardita Tomato Puree
- 1 teaspoon chilli powder (for colour and mild spice)
- 1 teaspoon dried oregano or mixed Italian herbs
- Salt & pepper to taste
- 100 g mozzarella
- Handful of fresh basil leaves
Method
- Bring a pot of salted water to boil. Add gnocchi; cook until they float to the surface (2–3 minutes). Drain and set aside.
- Heat olive oil in a pan. Add garlic and sauté for 1 minute. Stir in tomato purée, chilli powder, oregano, salt, and pepper. Simmer for 5–6 minutes until the sauce thickens slightly.
- Add cooked gnocchi and mozzarella into the sauce. Toss gently until coated. If the sauce is too thick, loosen with a splash of pasta water.
- Garnish with fresh basil. Serve immediately with a drizzle of Dolce Vita extra virgin olive oil.
Why It Works
The heart of this dish is its simplicity, which means the quality of ingredients makes all the difference. A good extra virgin olive oil is non-negotiable here. Dolce Vita Extra Virgin Olive Oil adds richness, fruitiness, and that peppery finish that lifts even the most straightforward tomato sauce.
The second key is the tomato base. Rodolfi purée is made from sun-ripened Italian tomatoes, giving the sauce depth, natural sweetness, and authentic Mediterranean flavour. That’s what makes this gnocchi truly authentic.
Tips for Stretching Time & Ingredients
When evenings are busy, small changes help:
- Use one pot for both cooking sauce & pasta water when possible.
- Chop vegetables ahead in bulk, freeze in portions.
- Keep Chenab Gourmet pastas in airtight containers – durum wheat pastas retain texture well.
- Use frozen or canned vegetables/shrimp to avoid prep time.
Conclusion
These five pasta recipes prove that quick cooking doesn’t mean boring meals. With the right pasta shape—spaghetti, penne, fusilli—you can build flavourful dishes using few ingredients and minimal effort. Pick your favourite pasta shape and get cooking tonight. Explore the pasta selection from Chenab Gourmet here: Chenab Gourmet Pasta Collection .
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