📝 About This Recipe
This elevated take on a childhood classic transforms simple alphabet pasta into a sophisticated, savory side dish bursting with garden-fresh aromatics. Simmered in a rich, butter-enriched tomato and vegetable broth, the tiny pasta letters absorb deep flavors while maintaining a perfect al dente bite. It is the ultimate comfort side dish that brings a touch of whimsical elegance to any dinner table.
🥗 Ingredients
The Pasta Base
- 1.5 cups Alphabet Pasta (dry, uncooked)
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
Aromatics and Flavor
- 1/2 cup Yellow Onion (finely minced)
- 1 small Carrot (peeled and finely grated)
- 2 pieces Garlic Cloves (pressed or minced)
- 2 tablespoons Tomato Paste (double concentrated if possible)
- 4 cups Low-Sodium Chicken or Vegetable Stock (warm)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
Finishing Touches
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is foamy.
-
2
Add the finely minced onion and grated carrot to the pan. Sauté for 4-5 minutes until the onion is translucent and the carrot has softened.
-
3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
-
4
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells slightly sweet.
-
5
Pour in the dry alphabet pasta directly into the vegetable mixture. Stir for 1-2 minutes to lightly toast the pasta shapes in the flavored oil.
-
6
Slowly pour in the warm stock while stirring to deglaze the bottom of the pan, ensuring no tomato paste is stuck to the surface.
-
7
Add the dried oregano and smoked paprika. Increase the heat to medium-high and bring the liquid to a gentle boil.
-
8
Once boiling, reduce the heat to low to maintain a steady simmer. Cover the pot partially with a lid.
-
9
Simmer for 8-10 minutes. Stir occasionally to prevent the tiny pasta letters from clumping or sticking to the bottom.
-
10
Check the pasta at the 8-minute mark; it should be tender but still hold its shape perfectly. The liquid should be thick and saucy but not completely absorbed.
-
11
Remove from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese until melted and creamy.
-
12
Taste and adjust seasoning with sea salt and freshly cracked black pepper.
-
13
Let the dish rest for 2 minutes; the pasta will continue to absorb a bit more liquid, creating a luscious, velvety texture.
-
14
Garnish with fresh parsley and an extra sprinkle of Parmesan before serving warm.
💡 Chef's Tips
Toasting the dry pasta in the butter and aromatics before adding liquid prevents the letters from becoming mushy. Always use warm stock to keep the cooking temperature consistent and ensure even pasta hydration. If the pasta absorbs too much liquid before serving, stir in a splash of warm broth to loosen the sauce. Grating the carrot finely allows it to melt into the sauce, providing sweetness without chunky texture. For a vegan version, substitute the butter with a high-quality vegan butter and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Serve alongside a grilled cheese sandwich made with sharp cheddar and sourdough for the ultimate comfort meal. Pair as a side dish to roasted chicken or pan-seared pork chops. Accompany with a crisp green garden salad dressed in a light lemon vinaigrette to balance the richness. Serve in small warmed bowls with a side of crusty garlic bread for dipping. Pairs beautifully with a chilled glass of Sauvignon Blanc or a light sparkling water with lime.