This way of cooking pasta – pasta risottata– is actually quite the new, friendly, cool and chic thing. Have you ever come across this way of cooking pasta? The generic word “Pasta” refers to the product which you can choose easily among several types and the “risottata” part refers to the method, not the pasta or the end result. Risotto pasta is an original way to cook a pasta dish. The pasta is cooked directly on a cast iron pan, as if it were a risotto. This methodology allows a better gelatinisation of the starch making it more digestible and dietetic. Using the Ghisanativa pot makes everything pleasant and enriches the colours of the vegetables and the taste of the ingredients. Thanks to the diffusion of heat inside the pot, you can keep the heat at the optimal temperature during the different phases.

Ingredients for four people:

• 320 g of short pasta (penne)
• 1 red onion in thick slices
• 3 “Corno di Bue” peppers in small square pieces
• 6/8 filets of anchovies
• 30 g extra virgin olive oil
• 20 g fine salt
• 40 g. Parmesan cheese
• 10 leaves of fresh marjoram per dish
• 1,5 lt of hot water

3 main phases:

• Prepare the sauce and add the pasta without boiling it apart

• Cook the pasta slowly and add hot water from time to time

• Sautéing the pasta bringing it into a creamy consistency Preparation method:

On a low flame, undo the anchovies and place in the extra virgin olive oil.

Then add the coarsely chopped onion (1), and the diced peppers (2). We chose “Corno di Bue” peppers because of delicate their skin making it easier to digest.

Salt the vegetables lightly and after 3 or 4 minutes, add a glass of water to stew them.

Stew for about five minutes, then add the pasta, stir frequently and then add water until the sauce and the pasta is covered. At this stage it may be necessary to adjust the flame more briskly to keep it boiling. (3)

Continue adding water as it boils off and add a pinch of salt, stirring frequently. (4)

The cooking of risotto-style pasta takes approximately twice the time it takes boiling the pasta separately from the sauce but the taste is completely different. Cooking time can be reduced by using the lid.

The quantity of water can also vary depending on the type of pasta and the liquid content of the sauce, so it is important to use unsalted water and then salt the pasta separately.

It is important to taste the pasta from time to time.

When the pasta has reached the desired consistency and creaminess, add Parmesan and mix, stirring for at least one minute. (5)

Be careful not to cook the pasta more than “al dente” because naked cast iron retains and quickly releases the heat and therefore can overcook the food. Finish your cooking before the pasta gets tender.

Garnish with marjoram leaves (6)

This recipe is made with