5.0 from 75 votes
Pasta alla Pastora, Recipe from Alto Adige (South Tyrol)
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 799 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.