Category: Pasta > Recipes > Pasta


Use arborio rice, a delicious large-grained Italian variety, for this tasty dish. You’ll find it in on the rice shelf of most supermarkets.


  • 1 and 1/2 cups arborio rice
  • 1/4 cup of parmesan cheese, grated
  • 1 shallot finely chopped
  • 4 cups of low sodium chicken stock, store bought or homemade 
  • 3 garlic cloves, whole
  • 1 tablespoon unsalted butter
  • 6 medium mushrooms
  • freshly ground pepper

Directions: Put the butter, garlic, shallot, and mushrooms into a deep pot and cook over medium heat for 5 minutes or so. Add the rice and 2 cups of the stock and stir to combine. As the stock cooks down add a cup at a time of the remaining stock until the rice is done. This will take about 30 minutes. When the rice is cooked, add the cheese and stir until smooth. Add freshly ground pepper to taste.

Spaghetti Pomodoro

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
1 pinch crushed red pepper flakes
4 medium tomatoes pureed in a blender
1 teaspoon dried basil
1 pound spaghetti
4 tablespoons grated Parmesan or Pecorino

Heat olive oil in a skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes and cook for 1 minute more. Increase heat to medium, add puréed tomatoes and the basil. Cook, stirring occasionally until sauce thickens and the flavors meld, come together about 20 minutes. Meanwhile, bring water to a boil in a large pot. Add spaghetti and cook, stirring occasionally, until done. Drain the pasta and toss it with the sauce in a large bowl. When serving sprinkle 1 tablespoon of cheese over each plate. Serves 4 to 6