Pasta Night: Pasta Cooker & 12" Fry Pan

The Pasta Night bundle pairs two pieces that split the job cleanly: the pasta cooker's strainer insert handles the boil and drain in one motion, while the 12" fry pan builds the sauce alongside it. Here are five familiar favorites that put both pieces to work.

Weeknight Spaghetti Bolognese

Serves 4 · About 50 minutes

Ingredients: 450g spaghetti, 450g ground beef, 1 onion (diced), 2 cloves garlic (minced), 1 carrot (finely diced), 796mL canned crushed tomatoes, 2 tbsp tomato paste, 1/2 cup red wine (optional), 1 tsp dried oregano, salt, pepper, olive oil, parmesan to serve.

1. Pasta cooker: Fill with salted water and bring to a boil.
2. Fry pan: Heat olive oil, sauté onion, garlic, and carrot until soft, about 5 minutes.
3. Fry pan: Add ground beef, break apart, and cook until browned throughout and no longer pink, about 8 minutes (internal temperature 71°C / 160°F).
4. Fry pan: Add wine if using and reduce by half. Stir in crushed tomatoes, tomato paste, and oregano. Simmer uncovered 20-30 minutes, stirring occasionally, for a streamlined weeknight version of the sauce.
5. Pasta cooker: Once boiling, add spaghetti and cook per package time. Lift the strainer insert to drain.
6. Toss drained spaghetti with the sauce in the fry pan. Serve with parmesan.

Shrimp Scampi Linguine

Serves 4 · About 25 minutes

Ingredients: 450g linguine, 450g shrimp (peeled and deveined), 4 cloves garlic (minced), 4 tbsp butter, 2 tbsp olive oil, 1/2 cup dry white wine (or chicken broth), juice of 1 lemon, 1/4 cup chopped parsley, chili flakes (optional), salt, pepper.

1. Pasta cooker: Boil salted water and cook linguine to package time. Reserve 1/2 cup pasta water before draining.
2. Fry pan: While pasta cooks, heat olive oil and half the butter. Sauté garlic 30 seconds, don't let it brown.
3. Fry pan: Add shrimp, cook 2 minutes per side until opaque and just cooked through. Remove and set aside.
4. Fry pan: Add wine, reduce by half. Stir in remaining butter, lemon juice, and reserved pasta water.
5. Fry pan: Return shrimp to the pan, add drained linguine, and toss to coat. Finish with parsley and chili flakes.

Fettuccine Alfredo

Serves 4 · About 25 minutes

Ingredients: 450g fettuccine, 1/2 cup butter, 2 cups heavy cream, 1.5 cups grated parmesan, 2 cloves garlic (minced, optional), salt, black pepper, pinch of nutmeg (optional).

1. Pasta cooker: Boil salted water and cook fettuccine to package time. Reserve 1/2 cup pasta water.
2. Fry pan: Melt butter over medium heat, add garlic if using, 30 seconds.
3. Fry pan: Pour in cream and bring to a gentle simmer (don't let it boil hard), 3-4 minutes.
4. Fry pan: Whisk in parmesan gradually until smooth. Season with pepper and nutmeg.
5. Fry pan: Drain fettuccine, add to the sauce, and toss, loosening with reserved pasta water as needed.

Spaghetti Carbonara

Serves 4 · About 25 minutes

Ingredients: 450g spaghetti, 200g pancetta or bacon (diced), 4 large eggs (pasteurized, since the eggs are not cooked to a set temperature in this method), 1 cup grated pecorino romano or parmesan, 2 cloves garlic (minced), black pepper, salt.

1. Pasta cooker: Boil salted water and cook spaghetti to package time. Reserve 1 cup pasta water.
2. Fry pan: Crisp pancetta over medium heat, about 6-8 minutes. Add garlic in the last 30 seconds. Remove from heat.
3. Whisk eggs, cheese, and a generous amount of black pepper together in a bowl.
4. Drain spaghetti and add to the fry pan with the pancetta (off heat, pan should be warm, not hot).
5. Pour the egg mixture over the pasta and toss quickly and continuously, adding pasta water a splash at a time, until creamy. Don't return the pan to heat, or the eggs will scramble.

Baked Ziti

Serves 6 · About 1 hour 15 minutes

Ingredients: 450g ziti, 500g ground beef or Italian sausage, 700mL marinara sauce, 500g ricotta, 2 cups shredded mozzarella, 1/2 cup grated parmesan, 1 egg, basil, salt, pepper.

1. Pasta cooker: Boil salted water and cook ziti 2 minutes short of package time (it finishes in the oven). Drain.
2. Fry pan: Brown the beef or sausage until cooked through (internal temperature 71°C / 160°F), then drain excess fat. Stir in marinara and simmer 10 minutes.
3. Mix ricotta, egg, half the parmesan, basil, salt, and pepper in a bowl.
4. Combine the drained ziti, meat sauce, and ricotta mixture in an oven-safe dish.
5. Top with mozzarella and remaining parmesan.
6. Oven: Bake at 190°C (375°F) for 25-30 minutes until bubbling and golden. Rest 5 minutes before serving.

Get the set: Shop the Pasta Cooker and the 12" Fry Pan. Not sure if the 12" is the right size for your kitchen? Our Fry Pan Size Guide breaks down all three sizes.

Download the Free Recipe eBook

All five recipes above, laid out with full ingredient lists, nutrition info, and step-by-step instructions in one printable PDF.

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The Elmly Family