Pasta recipes: Oodles of noodles

Skip the boring spaghetti bolognese and try these nine pasta recipes by Singapore chefs.

They’re not that hard to whip up and they’re such great savoury options. Whether you’re cooking seafood or sirloin steak to go with your ravioli, linguine or fusili, these ten recipes will please lovers of carbohydrates. 

INGREDIENTS
2 cloves garlic, chopped
1 small onion, chopped
2 dried red chillies
1 tbsp extra virgin olive oil
30g bacon or pancetta
4 large portobello or porcini mushrooms, sliced
8 cherry tomatoes
220g wagyu sirloin steak, cut into bitesized pieces 150g tomato puree
400g rigatoni (tube-shaped) pasta, cooked and drained 60g smoked mozzarella
20g parmesan cheese
80g burrata cheese*
20g basil
10g parsley
Salt and pepper, to taste 

DIRECTIONS

DIRECTIONS

3. CARAMELISED ONION VERMICELLI WITH GARLIC ROSEMARY CHICKEN
by Jeremy Cheok, co-owner of Jam private dining, www.oooh-jam.com.
 

INGREDIENTS
For chicken marinade:
2 cloves garlic
1 tsp of dried rosemary
1 chilli padi
1 tbsp light soya sauce
2 tbsp extra virgin olive oil
A pinch of salt and pepper
2 chicken thighs, deboned
2 chicken drumsticks, deboned
1 tin anchovy fillets
2 tbsp cooking oil
2 large red onions, diced
1 tbsp balsamic vinegar
400g vermicelli, cooked and drained
1 cup of water from the pasta pot
A handful of arugula, torn into bite-sized pieces 

DIRECTIONS

Featured left, clockwise: Caramelised onion vermicelli with garlic rosemary chicken, chili crab ravioli and leek and dill fusilli.


4. LEEK AND DILL FUSILLI
by Ming Tan, co-owner of Jam private dining 

INGREDIENTS
½ cup pine nuts
2 tbsp extra virgin olive oil
3 large leeks, light green portions, thinly sliced Salt and pepper, to taste
2 tbsp white wine
1 sprig fresh dill, finely chopped
2 tbsp sour cream
2 tsp lime zest
250g fusilli, cooked and drained 

DIRECTIONS

5. CHILLI CRAB RAVIOLI
by Adrian Fun, host mentor at Institute of Culinary Arts, Shatec Institutes 

INGREDIENTS
For vegetable stock:
1 carrot, cut into chunks
1 celery, cut into chunks
2 onions, cut into small chunks
2 cloves garlic, crushed
800ml water
1 tbsp cooking oil
1 packet Prima Taste Chili Crab Paste
150g crab meat
3 eggs, beaten (set aside ½ cup to seal the ravioli) 24 prawn dumpling skins 

DIRECTIONS

INGREDIENTS
1 shallot, chopped
1 can (400g) chopped tomatoes
½ cup vodka cup
2/3 cup chicken broth
A handful of dill and thyme, chopped
400g salmon fillet, cut into bite-sized pieces
2/3 cup pure cream
400g penne, cooked and drained 

DIRECTIONS

7. FETTUCINE CARBONARA WITH BOURSIN CHEESE
by Hellene Fok, marketing manager 

INGREDIENTS
2 blocks of Boursin cheese*
1 cup of ham
2/3 cup of chicken broth
½ cup of milk
½ cup of pure cream
400g of fettucine 

DIRECTION

*Available at Cold Storage and Fairprice Finest

INGREDIENTS
200g of mentaiko (spicy cod roe)
1½ tbsp of softened butter
1 clove of garlic, sliced
½ cup of shimeji mushrooms
2 tbsp of sake
A pinch of salt and pepper
Dried seaweed (for toppings)
400g of spaghetti 

DIRECTIONS

9. SPAGHETTI WITH LOBSTER
by Joe Soo, Chef de Cuisine at Raffles Courtyard, Raffles Hotel Singapore, 1 Beach Road, Singapore 189673, tel: 6412-1816.

INGREDIENTS
1 dried red chili and garlic
200ml of extra virgin olive oil
200g of tomatoes, skin removed, deseeded and chopped
200g of lobster, cut into parts
A pinch of salt
1 cup of water
400g of spaghetti
Basil (for garnishing) 

DIRECTIONS

10. SPAGHETTI AGLIO OLIO WITH RAISINS
by Luca Carrino, head cheef of Capricci, 27 Tanjong Pagar Road, Singapore 088450, tel: 6221-6761, website: www.capricci.com.sg. 

INGREDIENTS
4 tbsp extra virgin olive oil
4 cloves of crushed garlic
20g of breadcrumbs
120g of raisins
5 tbsp of water
80g of almond flakes
20g of parmesan cheese
2 chopped chili padi
Olive oil
Chopped parsley
400g of spaghetti 

DIRECTIONS

This article was originally published in SimplyHer March 2011.