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. 

1. BAKED RIGATONI PASTA
Oodlesnoodles_bakedrigatoni1.jpgby Angelo Ciccone, restaurant chef at Basilico, The Regent Singapore, One Cuscaden Road, 249715, Singapore, tel: 6725-3232.
 

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

  1. Preheat the oven to 190 deg C.
  2. Saute the garlic, onions and dried red chillies in heated olive oil until fragrant.
  3. Add the bacon, mushrooms and cherry tomatoes and cook for 2min.
  4. Add the wagyu sirloin and toss to mix well.
  5. Add the tomato puree and cook for another 5min.
  6. Place the pasta, tomato mixture, cheeses, basil and parsley in an oven-proof dish. Add the salt and pepper. Bake for 10min.

*Burrata cheese can be found at Culina: Blk 8, Dempsey Road, #01-13, Dempsey Hill, Singapore 247696. Or you can substitute it with Parmesan cheese.

2. SEAFOOD LINGUINE
Oodlesnoodles_seafoodlinguine2.jpgby Angelo Ciccone, restaurant chef at Basilico, The Regent Singapore

INGREDIENTS
1 clove garlic, chopped
1 red chilli, chopped
2 tinned salted anchovy fillets
1 tbsp olive oil
100g king crab, cleaned and cut into parts
100g tiger prawn, shelled and deveined
100g white clam, cleaned
30ml white wine
6 cherry tomatoes, quartered
½ small broccoli, cut into bite-sized pieces
400g linguine, cooked and drained
A handful of parsley, chopped 

DIRECTIONS

  1. Saute the garlic, chilli and anchovy fillets in heated oil in a frying pan until fragrant.
  2. Add the crab, prawns and clams and cook for another 2min, until the clams open. (Discard any clams that don’t open). Add the white wine and cook over low heat until it evaporates.
  3. Add the tomatoes, broccoli and cook for 5min.
  4. Toss the linguine in the sauce and top with the parsley.

 

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

Oodlesnoodles_caramelnleekdill3n4.jpg

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

  1. Blend the ingredients for the marinade into a smooth paste. Spread it evenly on the chicken and under the skin. Chill for at least an hour.
  2. Preheat the oven to 140 deg C. Bake the chicken for 25min, then grill it to crisp the skin.
  3. In a frying pan over low heat, crumble the anchovy fillets into the oil. Add the onions and cook for 10min. Add the balsamic vinegar and cook for 5min.
  4. Add the vermicelli and cook for 1min. Add the water from the pasta pot and cook until almost dry.
  5. Mix in the arugula and serve with the chicken.

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

  1. Lightly toast the pine nuts in a frying pan for 2min, stirring constantly. Set aside.
  2. Heat the oil in a pan over medium heat. Add the leeks and season with salt and pepper. Cook for 4min, turning constantly, until the leeks are soft and translucent.
  3. Add the white wine and cook for 3min on low heat. Transfer into a bowl and mix with the dill, sour cream and lime zest.
  4. Mix into the cooked pasta and top with pine nuts.

 

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

Oodlesnoodles_chilicrabravioli5.jpg

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

  1. Simmer all the ingredients for the vegetable stock in the water until the vegetables are soft. Strain and set aside.
  2. Heat the oil in a pan. Cook the chilli crab paste over low heat until fragrant.
  3. Add 150ml of the vegetable stock and simmer until it thickens slightly. Add the crab meat and cook for 5min. Remove the crab meat and set aside.
  4. Add the eggs slowly into the pan in a circular motion and turn up the heat. When the eggs are cooked, turn off the heat and set aside the sauce.
  5. To make the ravioli, sandwich 1 tsp of the cooked crabmeat between 2 pieces of prawn dumpling skin. Press lightly to remove all the air between the skins and seal the edges with the beaten egg. Cook the ravioli in a pot of salted boiling water and drain.
  6. Add the ravioli to the cooked chilli crab sauce and combine over high heat until well mixed.


6. PENNE WITH SALMON IN VODKA SAUCE

Oodlesnoodles_pennesalmon6.jpgby Hellene Fok, marketing manager 

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

  1. Saute the shallots until fragrant. Add the tomatoes and vodka and cook for 2min.
  2. Add the chicken broth, dill and thyme and mix well. Add the salmon fillet and cook for 5min.
  3. Add the pure cream and cook for another 2min. Mix well with the penne.

 

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

Oodlesnoodles_Carbonaracheese7.jpg

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

  1. Melt the Bourbon cheese in a pan over low heat.
  2. Add ham, chicken broth and stir to combine.
  3. Add pure cream, milk and cook until it thickens slightly.
  4. Mix well with the cooked fettucine.

*Available at Cold Storage and Fairprice Finest

 

8. MENTAIKO PASTA
Oodlesnoodles_mentaikopasta8.jpgby Megumi Wettstein, co-owner of Restore Living, 124 Tanjong Pagar Road, Singapore 088533, tel: 6222 3510, website:
restoreliving.blogspot.com.

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

  1. Mix the mentaiko with the softened butter in a big bowl.
  2. Fry the sliced garlic until fragrant.
  3. Add shimeji mushrooms, sake, salt and pepper and cook for 1 minute. Add the mixture and cooked spaghetti to the bowl of mentaiko and butter and mix well.
  4. Top with dried seaweed.

 


9. SPAGHETTI WITH LOBSTER

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

Oodlesnoodles_spaghettilobster9.jpg

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

  1. Saute the dried red chili and garlic in the extra virgin olive oil until fragrant.
  2. Add the tomatoes and cook until softened.
  3. Add the lobster, a pinch of salt, and water. Cook until the sauce thickens slightly and the lobster turns red.
  4. Add the cooked spaghetti, toss and top with basil to garnish.

 

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. 

Oodlesnoodles_raisinspaghetti10.jpg

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

  1. Place the extra virgin olive oil and crushed garlic in a 60 deg C oven for 20min to flavour the oil.
  2. Pan-fry 20g of breadcrumbs lightly in olive oil. Remove and set aside.
  3. Add the garlic-flavoured oil into the pan, add the cooked spaghetti and raisins. Add 5 tbsp of water from cooking the pasta and toss over medium heat until almost dry.
  4. Top with almond flakes, grated parmesan cheese, chopped chili padi and chopped parsley.

This article was originally published in SimplyHer March 2011.