Recipe Review: Twist on Pasta

By Kiara Bean, Editor-in-Chief

            When somebody mentions pasta, many people immediately imagine different Italian recipes that generally involve pasta with some kind of sauce, like a creamy Alfredo, Marinera, Pesto, or some others. However, this recipe does not include any sauce. Today, I will introduce a twist on pasta where you will be able to enjoy your pasta even without a sauce.


1 1-lb. box of pasta (I prefer Farfalle, also known as bow ties)

6 – 7 medium sized potatoes

1 medium onion, sliced in thin strips

About 10 Tbsp stick butter

1/2 tsp turmeric (adjust as needed for taste)

1/2 tsp red paprika (adjust as needed for taste)

Salt to taste

  1. In a five-quart pot, cook the pasta in boiling water with salt (to taste) to the desired softness.
  2. While the pasta is cooking, peel the potatoes and wash them thoroughly.
  3. Cut the potatoes into little cubes, about 1 cm by 1 cm.
  4. When the pasta is at the desired softness, drain it and set it aside.
  5. In a three-quart pot, add the potatoes and salt to boiling water and cook to desired softness.
  6. While the potatoes are cooking, clean and dice the onion.
  7. In the five-quart pot where we previously cooked the pasta (make sure the pot is washed from pasta water), cook the onion on two Tbsp butter on low until the onion has a yellowish tan.
  8. When the onion is yellowish, add an additional eight Tbsp butter (you can add less or more, depending on how wet you like your food), turmeric, red paprika, and salt, and cook for an additional 3–4 minutes.
  9. When the potatoes are at the desired softness, drain the potatoes.
  10. Add the potatoes and pasta to the pot with the cooked onions. Mix well.
  11. Serve warm or cold. Depends on how you like your food.

This meal is great because it’s very versatile. You can eat it as it is, or you can serve it with pickles and/or pickled beets. You can even serve it as a side dish with meat and vegetables! It’s very good with baked chicken. If you don’t like meat, you can eat it with baked beans.

If the turmeric has too strong taste for you, you can totally omit it. There are some days when I use just the red Paprika and salt, and it’s still very good. Also, if you are a potato-lover, or the opposite – a pasta-lover – you can adjust the ratio of both to your desired taste. There was a time when I was making this recipe with just pasta.

I’m very glad that I had a chance to try this recipe. Now, I can enjoy my pasta with or without the sauce! For its versatility and excellent taste, this recipe definitely deserves 5/5 stars.