Pasta in a multivariate

Italians call pasta all pasta dishes. You can cook it in different ways by changing the combination of ingredients of the sauce. More than 300 types of Italian pasta are known. Belonging to their community implies the presence of flour and water in the recipe in different proportions with different cooking techniques, product sizes and specific additives. You can quickly and easily cook pasta in a slow cooker.

Pasta Bolognese in a multicooker: original recipe

Pasta bolognese in a slow cooker: original recipe

Composition:

  1. Minced meat - 300 g
  2. Champignons - 300 g
  3. Spaghetti - 400 g
  4. Garlic - 3 cloves
  5. Onions - 1 pc.
  6. Tomatoes - 2 pcs.
  7. Carrots - 1 pc.
  8. A mixture of Italian herbs - 1 tsp.
  9. Salt and pepper to taste
  10. Greens - for decoration
  11. Olive oil

Cooking:

  • Peel all the vegetables. Finely chop the onion, grate the carrots.
  • Put the vegetables in the multicooker bowl. Set the "Frying" mode, add a little olive oil.
  • Mushrooms cut into plates or small cubes, add to vegetables.
  • Put the minced meat, mix and fry the ingredients for 10 minutes.
  • Tomatoes gently peel off the skin, finely chop and send to the slow cooker.
  • Pass the garlic through the press, add salt, pepper and a mixture of Italian herbs. Continue frying all the ingredients together with the lid closed for 10 minutes.
  • If desired, you can add cream to the sauce. When it is ready, transfer it to a separate dish, cover with a lid and proceed to cooking pasta.
  • Pour about 1 liter of water into the multicooker bowl, add 1 tsp. olive oil and salt to taste. Put the spaghetti, set the "Pasta" and cook for 8 minutes.
  • Strain the spaghetti through a colander and rinse with plenty of water.
  • Put the bolognese sauce and spaghetti in a slow cooker, mix and turn on the heating mode. Leave the paste in this mode for 15 to 20 minutes.
  • Serve the finished dish to the table, garnished with chopped greens.

Pasta Carbonarapo Italian

Pasta carbonara in a slow cooker

Composition:

  1. Spaghetti - 300 g
  2. Breast - 300 g
  3. Fatty cream (30%) - 250 ml
  4. Garlic - 4 cloves
  5. Ketchup or tomato paste - 2 tbsp.
  6. Hard cheese - 200 g
  7. Salt, pepper and basil - to taste
  8. Olive oil

Cooking:

  • Cut the bacon into strips, fry it in the bowl of the slow cooker without oil for about 10 minutes. Peel the garlic, pass it through the press. Add to roast brisket, mix and fry for another couple of minutes.
  • Next, put the ketchup, cream, salt and spices to taste. Mix everything, bring to a boil in "Baking" mode until the sauce thickens.
  • Grate the cheese on a medium or fine grater. When the sauce thickens, add the grated cheese and mix.
  • Break the spaghetti, put in the bowl of the slow cooker to the sauce, fill with hot water so that all the pasta is covered.
  • Close the lid and wait a few minutes for the pasta to soften (Baking mode should work).
  • Then open the lid, mix the pasta, turn on the "Pilaf" or "Pasta" mode and cook for 20-30 minutes.
  • Serve the finished carbonara paste with the sauce.

Read also: Tomato Pasta Pasta Sauce: Recipes

Tomato paste: Italian dish in the Russian way

Tomato paste in a slow cooker

Composition:

  1. Pasta - 300 g
  2. Tomatoes - 3 pcs.
  3. Chilli - 1 pc.
  4. Garlic - 3 cloves
  5. Salt and spices - to taste
  6. Olive oil

Cooking:

  • Cut tomatoes, pepper and garlic into small cubes. Pour about 1 liter of water into the multicooker bowl, close it with a lid, select the Paste program, set the time to 10 minutes.
  • When you hear a beep, open the lid, lay out the pasta, set the pasta mode again and cook for 10 to 15 minutes.
  • When the pasta is ready, open the lid, drain the water, strain through a colander and rinse with cold water.
  • Add the rest of the ingredients, a little olive oil, mix thoroughly. Close the lid, set the "Paste" mode and cook for 20 minutes.
  • Serve the tomato paste to the table, sprinkle with chopped greens.

Delicate Fettuccine Paste

Fetuchini pasta in a slow cooker

Composition:

  1. Beef - 400 g
  2. Pastapetuchini - 250 g
  3. Cherry tomatoes - 10 pcs.
  4. Onions - 2 pcs.
  5. Carrots - 1 pc.
  6. Salt and spices - to taste

Cooking:

  • Cut the beef into small cubes.
  • Peel the onions and carrots. Cut the onion into half rings, rub the carrot on a coarse grater.
  • Finely chop the cherry tomatoes.
  • Pour 1 liter of water into the bowl of the multicooker, close with a lid, set the program "Pasta" or "Pasta" for 15 minutes.
  • After 15 minutes, when the water boils, put all the ingredients in the water, add salt and spices, mix. Close the lid and cook for 20 minutes. If the water does not boil off all, drain it.
  • Decorate ready-made fettuccine pasta with cherry tomatoes and serve.

Farfalle Pasta with Salmon

Farfalle Pasta with Salmon

Composition:

  1. Farfalle (butterfly) - 350 g
  2. Water - 1.5 L
  3. Salmon fillet - 300 g
  4. Tomato paste - 200 g
  5. Parmesan cheese - 100 g
  6. Garlic - 5 cloves
  7. Chilli - ½ pcs.
  8. Chicken broth - 150 ml
  9. Dry white wine - 100 ml
  10. Cream (30%) - 100 ml
  11. Salt and spices - to taste
  12. Greens to taste
  13. Olive oil

Cooking:

  • Pour water into the bowl of the multicooker, salt, mix, close the lid. Set the cooking program for 10 minutes.
  • Put the pasta farfalle and cook until the end of the program. Discard the prepared paste in a colander and let excess liquid flow down. While the water is flowing, prepare the sauce.
  • Rinse the salmon fillet, cut into small cubes. Chilli, garlic and greens finely chop with a knife.
  • Put the fillet in the bowl of the multicooker, add olive oil, set the program "Frying" and cook for 5 - 7 minutes.
  • Pour the wine into the bowl, add the chopped vegetables and mix.
  • 3 minutes before cooking is complete, add cream, salt, spices and tomato paste to the bowl. 2 minutes before the end of cooking, put the pasta in, pour the broth, add the grated cheese and mix.
  • Cook the pasta with the lid open, stirring occasionally.

Pasta with seafood

Pasta with seafood in a slow cooker

Composition:

  1. Spaghetti - 300 g
  2. Shrimp - 250 g
  3. Mussels - 150 g
  4. Tomato paste - 3 tbsp.
  5. Garlic - 5 cloves
  6. Parmesan cheese - 100 g
  7. Sugar - 1 tsp.
  8. Salt and aromatic herbs - to taste
  9. Olive oil

Cooking:

  • Boil the spaghetti in salted water until tender. While they are cooking, prepare the sauce.
  • Pour olive oil into the multicooker bowl, turn on the Baking program and set the cooking time for 20 minutes.
  • Peel the garlic and pass it through the press. Put chopped garlic and tomato paste in a bowl, mix.
  • After about 2 minutes, add the peeled shrimps and mussels. If seafood is large, you can cut them in half. Pour in water, mix well.
  • When the spaghetti is cooked, fold them into a colander and put the multicookers in the pan, stir.
  • Grate the grated cheese. Add it to the slow cooker to the rest of the ingredients, add salt and sugar and herbs.
  • Mix everything well, turn on the “Heating” mode for 5-7 minutes. Then open the lid, mix it again and serve to the table.

Pasta is a traditional dish of Italians. There are a huge number of pasta recipes, so everyone can find a special option for themselves. Cooking this dish in a slow cooker not only improves its taste, but also allows you to save cooking time.

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