Originally published in print September 2020.

 

Who doesn’t love pasta? It’s quick, it’s easy, and—with just a few ingredients—it tastes great! Below are three of my favourite, easy pasta dishes that I’m sure you’ll love.

 

Penne with Vodka Sauce

 

Penne vodka is one of my favorite foods, so you can imagine my dismay when I couldn’t find a single restaurant in Dublin that made it. After scouring the internet and watching numerous Youtube tutorials, I ended up with this recipe. It became an instant hit with my friends (who now ask that I bring my “vodka pasta” to every party) and I’m sure it will be with yours too!

 

Servings: 6-8

Ingredients:

• 1 medium onion
•  4 cloves of garlic
• 1 tube tomato purée 
•  2 tbsp olive oil
• Salt
• Pepper
• 60 ml vodka
• 180 ml cream 
• Parmesan cheese
• Penne pasta

 

Steps:

1. Start by dicing your onion and the 4 cloves of garlic. Combine in a bowl with salt and pepper.
2. Pour 2 tablespoons of olive oil into a large pot. Over medium heat, add your garlic and onion mixture. Sweat the onions for around 5 to 7 minutes.
3.  Empty the tube of tomato purée into the pot and stir to combine.
4. Continue stirring occasionally until the purée turns a darker red, usually after around 7 minutes. Simultaneously, bring a separate pot of salted water to a boil.
5. Slowly add the 60 ml of vodka to the tomato purée. Reduce to medium-low heat and stir regularly.
6. Add your pasta to the boiling water. Cook until al dente while stirring occasionally to ensure that no pasta gets stuck together. Remove from heat, separate out 60 ml of pasta water, and then drain the rest.
7. Slowly add the pasta water you removed in step 6 to your cream. Then, slowly pour your cream/water mixture into the tomato purée and combine. A light orange sauce will begin to form.
8. Add parmesan as you desire to the sauce, stirring to incorporate.
9. Combine your pasta and sauce.

 

Mac and Cheese

 

This dish is probably the perfect comfort food. It’s rich, creamy, cheesy goodness—and, luckily, it’s not too complicated either. Plus, you can always spice it up by adding whatever leftover veg you have sitting in the fridge.

 

Servings 6-8

Ingredients:

• Conchiglie pasta
• 2 tbsp flour
• 2 tbsp butter
• Salt
• Pepper
• 355 ml milk
• 200-250 g cheddar cheese

 

Steps:

1. Bring a pot of salted water to a boil over high heat.
2. While the water is heating up, add 2 tablespoons of butter to a separate pot over medium heat and allow the butter to melt.
3. Into the melted butter, add 2 tablespoons of flour, as well as salt and pepper to taste. Stir to combine.
4. Reduce to low heat. Slowly pour 355 ml of milk into your pot and stir. Keep stirring to ensure that the milk doesn’t burn. The mixture should begin to thicken, creating a roux; this will serve as the base of your cheese sauce.
5. At this point, your salted water should be beginning to boil. Add your pasta and stir occasionally, cooking until al dente.
6. While the pasta cooks, return to your base. Add the cheese one handful at a time and stir. The cheese will melt, turning your sauce yellow.
7. Drain your pasta and return it to the original pot.
8. Combine your pasta and the cheese sauce.

 

Spaghetti Carbonara

 

Carbonara is way more delicious than it has any right to be. Incredibly simple, this delectable dish can be made with ingredients that most university students will already have in their kitchen. Traditionally made with guanciale, I’ve substituted pancetta here as it’s much easier to come by, and the final product tastes just as good!

 

Servings: 6-8

Ingredients:

• Spaghetti
• 3 large eggs
• 1 large egg yolk
• Black pepper
• 110 g Pecorino Romano
• 130 g diced pancetta

 

Steps:

1. Begin by beating 3 large eggs and 1 large egg yolk in a mixing bowl.  Add cheese—either a full 110 grams of Pecorino Romano, or a combination of Pecorino and Parmesan—and as much black pepper as you desire. Beat the mixture until smooth.
2. Bring a pot of salted water to a boil. Add spaghetti. Stir occasionally.
3. While your pasta cooks, add 130 g of diced pancetta to a cold pan. Bring the pan up to medium heat and cook the pancetta until it turns golden brown. Remove from the heat but leave the pancetta and the rendered oil in the pan.
4. After the pasta has cooked, drain it. Then, return to the original pot.
5. Pour the contents of the pan—both pancetta and oil—into the pasta pot. Coat the spaghetti.
6. Add your egg and cheese mixture to the pot. Stir vigorously. The goal is to use the residual heat of the pasta to emulsify the eggs into a creamy sauce.
7. Serve and enjoy!