De Cecco Pasta Recipes: Delicious Italian Classics

Pasta is a beloved staple in Italian cuisine, known for its versatility, taste, and the comfort it brings to the table. De Cecco, a renowned brand in the world of pasta, offers a variety of shapes and sizes, each with its unique charm. Whether you’re craving a classic spaghetti dish or a rich, creamy fettuccine, De Cecco pasta can elevate your meal to an authentic Italian dining experience. Therefore, this article will explore a range of De Cecco pasta recipes, delving into their ingredients, preparation methods, and tips to make each dish perfect.

Introduction to De Cecco Pasta

A Legacy of Quality and Tradition

De Cecco is synonymous with quality and tradition in the pasta-making industry. Established in 1886, the brand has become a household name, revered for its dedication to producing high-quality pasta using traditional methods. The company uses only the finest durum wheat and pure mountain spring water, ensuring that every pasta shape retains its unique texture and flavor. This commitment to quality is what makes De Cecco pasta recipes stand out.

Why Choose De Cecco Pasta?

• Quality Ingredients: De Cecco uses top-quality durum wheat semolina, which provides the perfect al dente texture that pasta lovers crave.
• Traditional Methods: Their pasta is dried slowly at low temperatures, preserving the natural flavor and nutrients.
• Wide Range of Options: From classic spaghetti to penne rigate, De Cecco offers a variety of shapes to suit any sauce or culinary creation.
• Authenticity: The brand’s commitment to tradition ensures an authentic Italian taste in every bite.

De Cecco Pasta Recipes: A Culinary Journey

Let’s embark on a culinary journey exploring some delectable De Cecco pasta recipes that are sure to delight your taste buds and bring the flavors of Italy into your kitchen.

1. De Cecco Spaghetti Carbonara

Ingredients

• 12 oz De Cecco Spaghetti
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 4 oz pancetta or guanciale, diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Cook the Spaghetti: First, boil a large pot of salted water and cook the De Cecco Spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
2. Prepare the Sauce: Next, in a bowl, whisk together eggs and Pecorino Romano cheese until smooth.
3. Cook the Pancetta: In a large skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Then, add garlic and cook for another minute.
4. Combine Ingredients: Add the cooked spaghetti to the skillet and toss to coat with the pancetta and garlic. Remove from heat.
5. Finish the Dish: Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water if needed to achieve the desired consistency.
6. Season and Serve: Finally, season with salt, pepper, and parsley. Serve immediately.

Tips for Perfect Carbonara

• Use Fresh Eggs: Fresh eggs are crucial for achieving a creamy sauce without scrambling.
• Pasta Water: The starchy pasta water helps create a silky sauce, so don’t forget to reserve some before draining the pasta.
• Timing: Combine the eggs and cheese with the pasta off the heat to prevent curdling.

2. De Cecco Penne Arrabbiata

Ingredients

• 12 oz De Cecco Penne Rigate
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Penne: To begin, boil a large pot of salted water and cook the De Cecco Penne Rigate according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: Meanwhile, heat olive oil in a pan over medium heat. Add garlic and red pepper flakes, sautéing until garlic is golden.
3. Add Tomatoes: Stir in the crushed tomatoes and simmer for 10-15 minutes. Season with salt to taste.
4. Combine and Serve: Add the cooked penne to the sauce and toss well to coat. Garnish with fresh basil leaves before serving.

Tips for Arrabbiata

• Adjust Heat: Control the spice level by varying the amount of red pepper flakes.
• Fresh Basil: Fresh basil adds a fragrant note and enhances the overall flavor of the dish.
• Extra Virgin Olive Oil: Use high-quality olive oil for the best taste and aroma.

3. De Cecco Fettuccine Alfredo

Ingredients

• 12 oz De Cecco Fettuccine
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives for garnish

Instructions

1. Cook the Fettuccine: First, boil a large pot of salted water and cook the De Cecco Fettuccine according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: Next, in a large saucepan, melt butter over medium heat. Add heavy cream and simmer for 2-3 minutes.
3. Add Cheese: Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Combine and Serve: Toss the cooked fettuccine with the Alfredo sauce until well coated. Garnish with fresh parsley or chives before serving.

Tips for Alfredo Sauce

• Quality Cheese: Use freshly grated Parmesan cheese for the best texture and flavor.
• Simmer Gently: Avoid boiling the cream to prevent separation.
• Customize: Add cooked chicken or shrimp for a heartier dish.

4. De Cecco Farfalle Primavera

Ingredients

• 12 oz De Cecco Farfalle
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions

1. Cook the Farfalle: First, boil a large pot of salted water and cook the De Cecco Farfalle according to package instructions until al dente. Drain and set aside.
2. Sauté Vegetables: Meanwhile, heat olive oil in a skillet over medium heat. Add garlic, zucchini, and bell pepper, cooking until tender.
3. Add Tomatoes and Spinach: Stir in cherry tomatoes and spinach, cooking until the spinach wilts. Season with salt and pepper.
4. Combine and Serve: Toss the cooked farfalle with the vegetable mixture. Serve with grated Parmesan cheese.

Tips for Primavera

• Fresh Vegetables: Use seasonal vegetables for the freshest flavor.
• Colorful Presentation: Mix different colored vegetables for a visually appealing dish.
• Light Sauce: Keep the sauce light to let the natural flavors of the vegetables shine.

5. De Cecco Linguine with Clam Sauce

Ingredients

• 12 oz De Cecco Linguine
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup white wine
• 2 cans (10 oz each) chopped clams, with juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Cook the Linguine: Initially, boil a large pot of salted water and cook the De Cecco Linguine according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet over medium heat, heat olive oil. Add garlic and sauté until fragrant.
3. Add Wine and Clams: Pour in white wine and clam juice, simmering for 5 minutes. Add clams and heat through.
4. Combine and Serve: Toss the cooked linguine with the clam sauce. Season with salt, pepper, and parsley. Serve with lemon wedges.

Tips for Clam Sauce

• Fresh Clams: Use fresh clams if available for a more authentic flavor.
• Wine Selection: Choose a dry white wine that you enjoy drinking for the best taste.
• Garnish: Fresh lemon juice enhances the seafood flavor.

6. De Cecco Rigatoni with Sausage and Broccoli Rabe

Ingredients

• 12 oz De Cecco Rigatoni
• 1 lb Italian sausage, casing removed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 bunch broccoli rabe, trimmed and chopped
• 1/4 cup chicken broth
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions

1. Cook the Rigatoni: To start, boil a large pot of salted water and cook the De Cecco Rigatoni according to package instructions until al dente. Drain and set aside.
2. Cook the Sausage: Meanwhile, in a large skillet, heat olive oil over medium heat. Add sausage, breaking it up with a spoon, and cook until browned.
3. Add Broccoli Rabe: Stir in garlic and broccoli rabe, cooking until the broccoli rabe is tender. Add chicken broth and simmer for 2-3 minutes.
4. Combine and Serve: Toss the cooked rigatoni with the sausage and broccoli rabe mixture. Season with salt, pepper, and Parmesan cheese.

Tips for Rigatoni with Sausage

• Sausage Selection: Use sweet or spicy Italian sausage depending on your preference.
• Broccoli Rabe: Blanch the broccoli rabe before adding it to the skillet to reduce bitterness.
• Flavor Enhancement: Add a pinch of red pepper flakes for a spicy kick.

7. De Cecco Lasagna Bolognese

Ingredients

• 12 sheets De Cecco Lasagna
• 1 lb ground beef
• 1 lb ground pork
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1/2 cup red wine
• 2 cups béchamel sauce
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Prepare the Meat Sauce: First, heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic, sautéing until softened. Add ground beef and pork, cooking until browned.
2. Add Tomatoes and Wine: Stir in crushed tomatoes, beef broth, and red wine. Simmer for 1-2 hours until the sauce thickens. Season with salt and pepper.
3. Cook the Lasagna Sheets: Boil a large pot of salted water and cook the De Cecco Lasagna sheets for 5 minutes. Drain and lay flat on a towel.
4. Assemble the Lasagna: In a baking dish, spread a layer of meat sauce, followed by a layer of lasagna sheets, béchamel sauce, and Parmesan cheese. Repeat layers until ingredients are used up.
5. Bake and Serve: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until golden and bubbly. Garnish with fresh basil before serving.

Tips for Lasagna

• Layering: Ensure even layers for a balanced flavor and texture.
• Resting Time: Allow the lasagna to rest for 10-15 minutes before slicing for easier serving.
• Béchamel Sauce: Use homemade béchamel for a richer taste.

8. De Cecco Orecchiette with Sausage and Broccoli

Ingredients

• 12 oz De Cecco Orecchiette
• 1 lb Italian sausage, casing removed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 head broccoli, cut into florets
• 1/4 cup chicken broth
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions

1. Cook the Orecchiette: Initially, boil a large pot of salted water and cook the De Cecco Orecchiette according to package instructions until al dente. Drain and set aside.
2. Cook the Sausage: Meanwhile, in a large skillet, heat olive oil over medium heat. Add sausage, breaking it up with a spoon, and cook until browned.
3. Add Broccoli: Stir in garlic and broccoli, cooking until the broccoli is tender. Add chicken broth and simmer for 2-3 minutes.
4. Combine and Serve: Toss the cooked orecchiette with the sausage and broccoli mixture. Season with salt, pepper, and Parmesan cheese.

Tips for Orecchiette

• Sausage Selection: Choose sweet or spicy sausage according to your taste preference.
• Broccoli: Blanch the broccoli for a few minutes before adding to the skillet for enhanced color and texture.
• Cheese: Grate Parmesan cheese fresh for the best flavor.

9. De Cecco Spaghetti Puttanesca

Ingredients

• 12 oz De Cecco Spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup pitted black olives, sliced
• 2 tbsp capers, drained
• 2 anchovy fillets, chopped
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Spaghetti: To start, boil a large pot of salted water and cook the De Cecco Spaghetti according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: Meanwhile, heat olive oil in a skillet over medium heat. Add garlic, anchovies, and red pepper flakes, sautéing until fragrant.
3. Add Tomatoes and Olives: Stir in diced tomatoes, olives, and capers. Simmer for 10-15 minutes, seasoning with salt and pepper.
4. Combine and Serve: Toss the cooked spaghetti with the puttanesca sauce. Garnish with fresh parsley before serving.

Tips for Puttanesca

• Anchovy Flavor: The anchovies dissolve into the sauce, providing depth without an overwhelming fishy taste.
• Olives: Use high-quality olives for the best flavor.
• Adjust Spice: Increase or decrease red pepper flakes based on your spice tolerance.

10. De Cecco Bucatini Amatriciana

Ingredients

• 12 oz De Cecco Bucatini
• 4 oz pancetta, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1/4 cup white wine
• Salt and pepper to taste
• Pecorino Romano cheese for serving

Instructions

1. Cook the Bucatini: First, boil a large pot of salted water and cook the De Cecco Bucatini according to package instructions until al dente. Drain and set aside.
2. Cook the Pancetta: Meanwhile, in a skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove and set aside.
3. Prepare the Sauce: In the same skillet, add onion and sauté until translucent. Add white wine and crushed tomatoes, simmering for 10-15 minutes.
4. Combine and Serve: Toss the cooked bucatini with the amatriciana sauce and pancetta. Serve with grated Pecorino Romano cheese.

Tips for Amatriciana

• Pancetta: For a smokier flavor, substitute pancetta with guanciale if available.
• Pasta Water: Use reserved pasta water to adjust the sauce consistency if needed.
• Cheese: Freshly grated Pecorino Romano enhances the authentic flavor.

Conclusion

De Cecco pasta recipes bring the heart and soul of Italian cuisine to your kitchen, offering a variety of dishes that celebrate traditional flavors and modern tastes. Whether you’re preparing a quick weekday dinner or hosting a special gathering, these De Cecco pasta recipes showcase the versatility and quality of De Cecco pasta. From classic favorites like Carbonara and Alfredo to bold and spicy Arrabbiata, there’s a dish for every palate. Therefore, explore these delicious recipes and experience the joy of authentic Italian cooking at home.