Introduction
Risoni pasta, also known as orzo, is a delightful and versatile ingredient that can elevate any dish with its small shape and comforting texture. This creamy roasted red pepper risoni dish combines a medley of flavors, including tangy goat cheese, briny olives, and fresh basil, making it a perfect choice for a warm meal or an impressive side dish. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to please everyone at the table.
Detailed Ingredients with measures
– 250g (8 oz) risoni pasta (orzo) or other small pasta (e.g., ditalini, tiny stars)
– 2 teaspoons kosher salt (for cooking the pasta)
– 2 tablespoons extra virgin olive oil
– 1 red onion, halved and sliced into thin strips
– 2 garlic cloves, finely minced
– 310g (10 oz) jar fire-roasted red peppers, drained and chopped into 1-inch pieces
– 2 cups tomato passata (tomato purée)
– 1/2 cup sliced Kalamata olives or other briny ingredient (e.g., chopped pickles)
– 1/4 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 120g (4 oz) creamy goat cheese (or feta-style goat cheese)
– 1 cup fresh basil leaves, packed (or 1 tablespoon chopped parsley, plus extra for garnish)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Instructions
1. Cook the Pasta:
– Bring a pot of water to a boil. Add 2 teaspoons of kosher salt and cook the risoni until just under al dente (about 8 minutes).
– Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and rinse briefly under cold water.
2. Prepare the Sauce:
– Heat 2 tablespoons of extra virgin olive oil in a large 12-inch non-stick skillet over high heat.
– Add the sliced red onion and sauté for 2 minutes until it starts to soften.
– Add the minced garlic and chopped roasted red peppers. Cook for another 2 minutes until the onion is softened.
– Stir in 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives. Reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
3. Combine and Finish:
– Add the cooked risoni to the sauce along with 1/4 teaspoon each of kosher salt and black pepper. Stir to combine.
– Add most of the 120g of creamy goat cheese (reserving some for garnish) and stir until it melts into the sauce.
– Stir in the fresh basil leaves or chopped parsley just before serving.
4. Serve:
– Divide the risoni among serving bowls.
– Crumble the reserved goat cheese over the top and sprinkle with extra basil or parsley for garnish.
– Serve immediately and enjoy.
Detailed Directions and Instructions
Cook the Pasta:
– Bring a pot of water to a boil.
– Add 2 teaspoons of kosher salt and cook the risoni until just under al dente (about 8 minutes).
– Before draining, reserve 1/2 cup of the pasta cooking water.
– Drain the pasta and rinse briefly under cold water.
Prepare the Sauce:
– Heat 2 tablespoons of extra virgin olive oil in a large 12-inch non-stick skillet over high heat.
– Add the sliced red onion and sauté for 2 minutes until it starts to soften.
– Add the minced garlic and chopped roasted red peppers. Cook for another 2 minutes until the onion is softened.
– Stir in 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives. Reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
Combine and Finish:
– Add the cooked risoni to the sauce along with 1/4 teaspoon each of kosher salt and black pepper. Stir to combine.
– Add most of the 120g of creamy goat cheese (reserving some for garnish) and stir until it melts into the sauce.
– Stir in the fresh basil leaves or chopped parsley just before serving.
Serve:
– Divide the risoni among serving bowls.
– Crumble the reserved goat cheese over the top and sprinkle with extra basil or parsley for garnish.
– Serve immediately and enjoy.
Notes
Pasta Choice:
– Risoni can be substituted with other small pasta types like ditalini or tiny stars, adjusting cooking time as necessary.
Olive Variations:
– If Kalamata olives are unavailable, other briny ingredients like chopped pickles can be used.
Cheese Options:
– While creamy goat cheese is recommended, feta-style goat cheese works as a suitable alternative.
Basil Substitute:
– If fresh basil is not available, chopped parsley can be used for flavor.
Cook techniques
Cooking Pasta
To cook risoni pasta, bring a pot of salted water to a boil. Add the pasta and cook until just under al dente. Be sure to reserve some pasta cooking water before draining for later use.
Sautéing Ingredients
In a large skillet, heat olive oil over high heat and add sliced onions. Sauté until they start to soften, then add minced garlic and roasted red peppers for additional flavor.
Simmering Sauce
After adding the tomato passata and olives to the sautéed mixture, reduce the heat to medium. Allow the sauce to simmer for several minutes, stirring occasionally to blend the flavors.
Combining Components
After preparing the sauce, incorporate the cooked risoni along with seasonings. Add in the creamy goat cheese, ensuring it melts into the sauce for a rich texture.
Garnishing and Serving
When serving, divide the risoni into bowls and top with crumbled goat cheese and additional herbs for enhanced flavor and presentation.
FAQ
Can I use a different type of pasta?
Yes, you can substitute risoni with other small pasta types like ditalini or tiny stars.
What can I use instead of goat cheese?
Feta-style goat cheese or other creamy cheeses can be used as alternatives.
Is it necessary to reserve pasta water?
Yes, reserving pasta water is important as it can help adjust the sauce’s consistency.
Can this dish be made ahead of time?
Yes, you can prepare the sauce in advance and combine it with the pasta before serving.
How can I adjust the spiciness of the dish?
To adjust spiciness, consider adding red pepper flakes or leaving out the Kalamata olives which can add additional flavor.
Conclusion
This dish beautifully combines the robust flavors of fire-roasted red peppers, creamy goat cheese, and fresh basil, all mingled with tender risoni pasta. It’s a delicious and satisfying meal that’s perfect for any occasion, whether as a cozy family dinner or a quick weeknight meal.
More recipes suggestions and combination
Risoni Salad
Combine risoni with cherry tomatoes, cucumbers, feta cheese, and lemon vinaigrette for a refreshing salad.
Vegetable Stir-Fry
Add sautéed seasonal vegetables such as zucchini, bell peppers, and broccoli to the risoni for a colorful, nutritious twist.
Chickpea and Spinach Risoni
Mix in canned chickpeas and fresh spinach or kale to boost the protein and add a pop of green.
Sun-Dried Tomato and Artichoke Pasta
Substitute the roasted red peppers with sun-dried tomatoes and add marinated artichokes for a zesty flavor profile.
Pesto Risoni
Toss the cooked risoni with basil pesto and a sprinkle of parmesan cheese for a quick and fragrant dish.
Seafood Risoni
Incorporate shrimp or scallops into the sauce for a seafood variation that elevates this pasta dish.
