Daydreaming about that salty breeze blowing your hair, the sand tickling your feet and the taste of that creamy pasta sticking to your tastebuds? Mamma Mia , there we go again! This particular daydream of vacationing in Italy, indulging in all the pasta in the world and finishing off with gelato at night, is shared by many! Now, we can’t really ask for leaves from your workplace or arrange the funding for your dream Italian vacation but what we can do is…. bring the taste of Italy to you. Vamos to all who guessed it right (no surprises there). We have created a selection of recipes that is going to cater to your pasta loving sensibilities. Pasta is no hard dish if you do it right, and to help you bring that authentic flavour; the following recipes are for you.

Creamy Tuscan Pasta

Ingredients:

• 1 pound chicken breasts, boneless
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter, unsalted
• 1 ½ cloves garlic, minced
• ½ cup sun-dried tomatoes, roughly chopped
• ½ tablespoon Italian seasoning
• ½ cup heavy cream
• 1 cup milk
• ½ cup Parmesan cheese, grated
• 6 ounces penne or macaroni, uncooked
• 1 ½ cups baby spinach
• ½ teaspoon kosher salt
• 2 medium onions, finely chopped
• 1 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. In a large skillet, heat the olive oil over medium-low heat.
2. Place the chicken thighs on a heated skillet after seasoning them on both sides with salt and pepper. After 8 to 10 minutes on each side, the thighs should be golden and no longer pink in the middle.
3. When placed close to the middle, an instant-read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius). Take the chicken thighs out of the pan and place them aside.
4. Add the garlic and onion to the skillet and lower the heat to low. Cook for approximately five minutes, stirring, until softened.
5. Add the white wine and scrape off any browned bits from the pan's bottom with a wooden spoon. Cook for 3 to 5 minutes, or until the wine has nearly evaporated.
6. Sauté for one minute after adding the sun-dried tomatoes. Mix in the chicken broth and Italian seasonings. Bring to a simmer and cook for approximately five minutes, or until the mixture has somewhat reduced.
7. Cook the spinach in the skillet for one to two minutes, or until you notice that it has wilted to a certain extent.
8. Turn down the heat to low and mix in the heavy cream and cheese until thoroughly blended. Add the lemon juice and stir. Sprinkle it with salt and ground black pepper to taste.
9. Put the chicken thighs back in the skillet and cook for 5 to 7 minutes, or until they are heated enough. Cooling will cause the sauce to thicken.
10. Meanwhile, heat a large pot of lightly salted water to a rolling boil. Add the pasta and bring it back to a boil. Cook pasta uncovered for 7 to 8 minutes, stirring occasionally, until it is firm to the bite but still soft; drain.
11. To serve, divide spaghetti among four bowls and place chicken thighs and sauce on top of each. Enjoy the pasta hot!

Creamy Pesto Pasta Bake

Ingredients:

• 2 cups fresh basil (80g)
• 1 clove garlic
• ¼ cup pine nuts (32g)
• ⅓ cup heavy cream (100ml)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 oz fusilli pasta (170g), al dente
• ½ cup cherry tomato (100g), halved
• ½ cup grated Parmesan cheese (55g)
• 4 oz mozzarella ball (115g)
• ½ cup grated Parmesan cheese (40g), grated
• ½ cup olive oil (60ml)
• ¼ cup cold water (60ml)
• Garlic bread (for garnish, optional)

Preparation:

1. In a food processor, combine the basil, garlic, pine nuts, parmesan, heavy cream, cold water, salt, and pepper for approximately 30 seconds to create the pesto (sauce/paste).
2. Pour in some olive oil. Mix until well blended, then set aside.
3. Cook fusilli until it is al dente, or approximately 3-4 minutes before the package’s exact cooking time, then drain. The fusilli should be firm but not too hard after you cook it.
4. Cut cherry tomatoes in half.
5. Combine fusilli, pesto, and cherry tomatoes in a skillet or baking pan.
6. Add mozzarella balls and grated Parmesan on top.
7. Bake for 10 to 15 minutes at 400° F, or until the mozzarella is melted.
8. Add more Parmesan and fresh basil as garnish. Serve right away with garlic bread (optional!)

Fettuccine Alfredo

Ingredients:

• 4 ounces uncooked fettuccine
• 3 tablespoons butter, cubed
• 1 garlic clove, minced
• Pinch of salt
• Pinch of black pepper
• Pinch of ground nutmeg
• Fresh parsley, minced (optional)
• 1 cup heavy whipping cream
• ¼ cup grated Parmigiano Reggiano cheese, divided
• ¾ cup grated Romano cheese

Preparation:

1. Follow the directions on the package to prepare the fettuccine. Meanwhile, melt the butter in a large saucepan over medium heat.
2. Cook and stir the garlic for one minute. Stir in cream slowly and be careful to not rush this step! Bring it to a low boil.
3. Reduce the heat and simmer, uncovered, for three to five minutes, stirring continuously, until slightly thickened. Again, turn the heat down to low. In this recipe, you have to be very careful about the temperature of the stove.
4. Add the corresponding amounts of Romano and Parmigiano Reggiano cheeses gradually while whisking. Bring back to a simmer. The mixture should be thick enough to cover a metal spoon after cooking and stirring.
5. Add the nutmeg, salt, and pepper and stir.
6. After draining the fettuccine, add it to the sauce and toss to coat. If preferred, add parsley and the remaining grated Parmigiano Reggiano.