Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
799 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)
Description
This recipe uses cannelloni, maccheroni, or similar tube pasta cooked al dente and mixed into a sauce of bolognese, peas, diced ham, and sliced mushrooms. The onions are softened in olive oil before adding mushrooms, ham, and peas, which are cooked covered on low heat until tender. The addition of fresh cream and pre-made or leftover bolognese enriches the sauce, combining meaty, sweet, and earthy flavors.
The dish is completed by seasoning with salt and black pepper and garnishing with fresh parsley. The texture balances the softness of pasta with the slight bite of peas and the heartiness of ham and mushrooms, creating a layered, comforting pasta meal evocative of the South Tyrol region.
Cook times for bolognese sauce are separate, and this recipe suggests allowing the sauce to be made ahead. The recipe is versatile regarding pasta tube shapes such as penne, rigatoni, sedoni, or tortiglioni. The creamy sauce and protein components make it suitable for a filling lunch or dinner.
Ingredients
- 400 g canneroni pasta (i4oz) or maccheroni
- 200 g bolognese sauce (7oz)
- 1 white onion peeled and chopped
- 100 g peas 3.5) or frozen, fresh
- 100 g ham cut into small cubes, cooked
- 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
- parsley chopped for serving, fresh
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
- Prepare bolognese sauce in advance following your preferred recipe; cooking times for the sauce are not included here.
- Use any tube pasta such as cannelloni, maccheroni, sedoni, rigatoni, or tortiglioni according to preference or availability.
- Fresh peas require slightly longer cooking than frozen; check tenderness before adding the sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
