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I was told that there's a request for a Parmigiano Pasta recipe, so I made sure I worked in the kitchen over the weekend for a simple and fresh Parmigiano Pasta recipe. It was actually easy, Parmigiano being a kind of Italian hard cheese that we Filipinos know better as Parmesan cheese. The cheese goes by the long name of Parmigiano Reggiano, as it is named after two of the places in Italy where this particular type of cheese is produced—Parma and Reggio Emilia—and grated Parmesan cheese goes with any pasta with a tomato-based sauce or a meat sauce, but who's to stop you if you enjoy it with seafood?
To make it easier to prepare, I used a store-bought pouch of Parmesan Cheese spaghetti sauce and fusilli or spiral pasta, but you can use any other variant of spaghetti sauce that you like and certainly any other shape of pasta that you prefer. My husband Raff prefers spaghetti, but I looked in our pantry and saw that the fusilli will expire earlier than the spaghetti in there, so I used it. I also made this very light and vegetarian by adding only button mushrooms, a slice of Vegetarian BBQ Pork cut into strips and fresh basil chiffonade, but you can vary by sautéing chicken strips or ground beef with the button mushrooms. Sliced sausages should work well, too. Experiment and see how you like it best.
PARMESAN-MUSRHROOM PASTA
Parmesan-Mushroom Pasta
Ingredients
250 grams Fusilli Pasta
2 tbsps. olive oil
2-3 cloves garlic, minced
1 small can sliced button mushrooms, drained
1-2 slices Hin Hsin Vegetarian BBQ Pork, cut into strips
1 pouch Spaghetti Sauce, Parmesan Cheese variant
dried basil and oregano
pinches of chicken powder or vegetarian chicken powder
1/4 cup fresh basil leaves, chiffonade*
grated Parmesan cheese
Procedure
1. Cook pasta according to package directions. Remove, drain and set aside.
2. In a pan, heat olive oil. Add garlic and sauté until aroma is released. Add button mushrooms, followed by Vegetarian BBQ Pork strips.
3. Pour in spaghetti sauce.
4. Season with dashes of dried basil, dried oregano and chicken powder.
5. When sauce is almost done, add in basil chiffonade (*very finely sliced fresh basil leaves). Mix in.
6. Add pasta to sauce, and toss well to make sure pasta is well coated with sauce.
7. Sprinkle with Parmesan cheese and mix in.
8. Plate a generous portion of pasta, sprinkle top with more grated Parmesan cheese, and serve.
Serves 4 to 5.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.
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