Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)

Name: Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 400 g canneroni pasta; 200 g bolognese sauce; 1 white onion; 100 g fresh peas; 100 g cooked ham; 200 g mushrooms; 150 ml fresh cream; 3 tablespoon extra virgin olive oil; salt; black pepper; fresh parsley

User Reviews

5.0

75 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
799 kcal
Course
Main Course
Cuisine
Italian

Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)

Daisy Meyer

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This hearty pasta dish from the beautiful Dolomite mountain region in North East Italy is a brilliant recipe for using up leftover ragu. So next time you are planning to make a lasagna or pasta Bolognese make extra sauce and cook once but eat twice!

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Ingredients

Servings

400 g canneroni pasta (i4oz) or maccheroni
200 g bolognese sauce (7oz)
1 white onion peeled and chopped
100 g fresh peas (3.5) or frozen
100 g cooked ham cut into small cubes
200 g mushrooms (70z) I used white button mushrooms
150 ml fresh cream (5 fl oz)
3 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste
fresh parsley chopped for serving

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Instructions

If you aren't using leftover Bolognese sauce follow the recipe in the link in the recipe notes to make Bolognese. This sauce takes a while to cook but you can make it the day before and I'd suggest making enough for 2 meals.
Peel and chop the onion, clean and slice the mushrooms and shell the peas if using fresh peas.
Cook the onion in some olive oil in a deep frying pan until it starts to soften. Add the mushrooms, ham and peas and cook covered, on a low heat, for approx. 20- 15 minutes. If the sauce seems dry add a little stock or water. Fresh peas may need slightly longer. Check they are cooked before adding the ragu.
Meanwhile bring a pot of water to the boil for the pasta, add salt when it starts to boil and add the pasta once it starts to boil again. Cook the pasta al dente according to the instructions on the packet.
When the peas, ham and mushrooms are ready, add salt and pepper to taste. Then add the meat sauce and the cream.
When the pasta is ready, drain it and add it to the sauce. Mix everything together well and then sprinkle with chopped parsley and serve.

Notes

For Bolognese sauce you can follow the recipe for tagliatelle Bolognese. Click HERE
Cooking times do not include the time it takes to make the Bolognese.
You can use any type of pasta tube with in this recipe. I would suggest maccheroni, sedoni, rigatoni, penne rigate or tortiglioni.

Nutrition Information

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Calories 799kcal (40%) Carbohydrates 84g (28%) Protein 31g (62%) Fat 38g (58%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 96mg (32%) Sodium 343mg (14%) Potassium 724mg (21%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 746IU (15%) Vitamin C 19mg (21%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 799 kcal

% Daily Value*

Calories	799kcal	40%
Carbohydrates	84g	28%
Protein	31g	62%
Fat	38g	58%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	96mg	32%
Sodium	343mg	14%
Potassium	724mg	15%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	746IU	15%
Vitamin C	19mg	21%
Calcium	71mg	7%
Iron	3mg	17%