3 Pro Chefs Make Their EASIEST 15-Minute Pasta Recipes

Josh, Nicole, and Trevor are making their best go-to homemade pasta recipes!

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Closed Captioning provided by Rev

Timecodes:
———————-
Josh’s – 0:50
Nicole’s – 9:49
Trevor’s – 17:03

Recipes:
———————-
Josh—Cajun Chicken Fettuccine Alfredo
Ingredients
8 oz dried fettuccine
¼ cup butter
1 Tbsp Tony Chachere’s
1 Tbsp paprika
¼ diced onion
4 cloves minced garlic
2 Tbsp flour
12 ounces whole milk
1 Tbsp tomato paste
1 Tbsp hot sauce
Parmesan cheese
1 chicken breast

Put pasta in boiling water
Add butter to a large sautee pan
Sautee onion and garlic until translucent then add Tony Chachere’s and paprika
Butterfly chicken breast, season with tony Chachere’s, and add to a sautee pan with a squirt of oil.
Add flour to the onion and garlic and stir for 2 minutes before adding milk, and tomato paste.
Drain the pasta, flip the chicken, sautee the pasta in the sauce and add some parm, slice the chicken, toss pasta in a bowl, top with chicken and chives.

Equipment
Cutting board
Knife
Sautee pan
Tongs
Wooden spoon

Nicole- Triple S Rigatoni (it’s spicy, it’s sultry, it’s sexy!)
Ingredients
1 lb rigatoni rigate, dry
2 tablespoons butter
2 tablespoons good olive oil
5 anchovy filets
1 shallot, diced
3 tablespoons tomato paste
2 garlic cloves
3 jarred calabrian chilis
⅓ cup cherry tomatoes
3 tablespoons tomato passata
¼ cup hand grated pecorino
1 burrata ball
Pepper
Salt
Olive oil
1 bunch pretty basil

Toss pasta into salted, boiling water. Allow to cook for 7 minutes.
Add butter and olive oil to a pan.
Add in anchovy. Tilt the pan to one side, away from your face. Allow anchovies to dissolve in the fat.
Add the shallot. Cook until translucent. Add tomato paste. Stir and cook for about 2 minutes.
Create a paste with the calabrian chili, garlic, and salt on the cutting board.
Add spicy garlic paste to the pan. Cook . Add cherry tomatoes. Add passata. Squish them down as they cook.
While the sauce is cooking, add a ladle of pasta water.
Emulsify.
Toss in the pasta. Add the pecorino.
Emulsify some more. Add more pasta water if it looks too tacky.
Plate up.
Add burrata.
Sprinkle pepper, salt, and olive oil on the top of the burrata.
Top with basil leaves.

Equipment
1 large pot boiling water
Spider
Large pan
Silicone spatula
Cutting board
Knife
Ladle
Plate

Trevor – Creamy Pancetta Pasta

½ lb diced pancetta
3 garlic cloves minced
1 cup heavy cream
Salt
Pepper
1 Block Parmigiano Reggiano
1 Serving Cooked Spaghetti

Add pancetta and garlic to a pan and cook until pancetta is crispy and the fat has rendered.
Scoop out pancetta and garlic and set aside. Add cream to pan and heat over very low heat.
Grate in a hefty amount of cheese and add salt and pepper.
Add in cooked pasta and pancetta and garlic and toss.
Boom skiddly bop, pasta’s done.

Equipment
Large Saute pan
Wooden spoon
Tongs
Microplane