Pasta del Maresciallo, irresistible first course: creamy, easy and quick. This pasta is made in a very short time (practically a little more than half an hour) and everyone will love it, kids included.
It seems that this recipe was created by a chef to satisfy the requests of a marshal who entered his restaurant late in the evening with the intention of eating something truly satisfying. I would say that he certainly succeeded completely.
Legend or not, this pasta is truly delicious: either because of the presence of the cream which makes the sauce creamy, or because of the bacon browned in extra virgin olive oil with the onion, the fact is that it disappears in no time. Seeing is believing!
Pasta del maresciallo can be made with any type of short pasta you prefer: I used mezzi rigatoni, but penne, casarecce, tortiglioni are also good alternatives.
It’s ready in just about 35 minutes and is a real treat for the taste buds.
If you are looking for a first course, easy but delicious that makes you look good with your guests, then this pasta is just what you need.
Now let’s see how to make Pasta del Maresciallo recipe! So let’s get started.
Other tasty recipes to try:
Ingredients
Tools
Steps
First, heat 3 tablespoons of extra virgin olive oil in a fairly large pan, add the finely chopped onion and let it brown for a few minutes, then add the diced pancetta and brown it, lightly for about 2 – 3 minutes.
Then, add the tomato pulp, season with salt, cover with a lid and cook for about 10 – 15 minutes: you should obtain a thick sauce, not too much liquid.
2)
In the meantime, put a pan with plenty of water on the heat and bring to the boil. When the water boils, add the pasta (I used half rigatoni) and cook it for at least 13 minutes (depending on the directions on the box); drain it al dente.
Whilst pasta is cooking, a few minutes before pouring it, add the cooking cream to the sauce with the bacon and mix well. If necessary, add a ladle of pasta cooking water.
3)
Drain the pasta with a skimmer directly into the pan, mix well and stir on the heat for a few minutes, until everything is well mixed and finally, add a handful of chopped parsley, if you like. Uhmmm, very good!!
Here it is. Pasta del maresciallo is ready. Buon appetito!
Enjoy.
Storage
You can store Pasta del maresciallo in the refrigerator for up to 2 days, closed in an airtight container even if I recommend eating it right away.
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Varied doses for servings
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