Kamil Perry
Red pasta, or pasta in tomato sauce, is a classic dish that is loved by many. To elevate this dish, it is common to add cheese, but what kind of cheese is the best? There are many options to choose from, each with its own unique characteristics.
Parmesan, or Parmigiano-Reggiano, is a classic choice that can complement any recipe. It is a hard cheese with a nutty, savoury, and slightly fruity taste, perfect for grating and melting. It is commonly used in tomato-based pasta dishes such as spaghetti bolognese and is also called for in traditional alfredo, carbonara, and lasagna recipes.
Mozzarella, made from buffalo or cow's milk, is another popular option for red pasta. It is a soft Italian cheese with a mild, creamy flavour and a stretchy, melted texture. Mozzarella is perfect for baked pasta dishes that require a creamy base, such as lasagna or tuna pasta bake.
Other cheese options for red pasta include ricotta, pecorino romano, gorgonzola, asiago, and provolone. The choice of cheese depends on personal preference and the specific recipe being prepared.
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmesan, Mozzarella, Ricotta, Pecorino Romano, Gorgonzola, Cheddar, Grana Padano, Asiago, Fiore Sardo, Caciocavallo, Provolone Piccante, Piave, Gruyere |
| Texture | Hard, semi-hard, soft, creamy, crumbly, stretchy, smooth, thick, dry, salty, tangy, nutty, fruity, sweet, spicy, smoky, piquant |
| Flavour | Savoury, salty, tangy, nutty, fruity, sweet, spicy, smoky, piquant, earthy |
| Melting Properties | Melts remarkably well, good melting cheese, excellent melting cheese |
| Origin | Italian, English, Greek, French, Swiss, American, Sardinian, Japanese |
| Colour | Pale-yellow |
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Parmesan (Parmigiano-Reggiano)
Parmigiano-Reggiano is the perfect cheese to grate over pasta, melting beautifully and imparting an umami-rich complexity to the dish. It is a versatile cheese that can be used in a variety of red pasta recipes, including spaghetti bolognese, fettuccine alfredo, spaghetti carbonara, pasta primavera, and lasagne.
In addition to its use in pasta dishes, Parmigiano-Reggiano can also be grated over a Caesar salad or used as a simple, yet delicious topping for bread. When shopping for Parmigiano-Reggiano, it is important to note that only cheese from designated areas of Italy can be labelled as such; elsewhere, the cheese is simply referred to as Parmesan.
When using Parmigiano-Reggiano in pasta, it is best to grate the cheese yourself, as pre-grated varieties tend to be less flavourful. The amount of cheese grated over the pasta can vary depending on personal preference, but it is generally recommended to start with a small amount and adjust to taste.
Parmigiano-Reggiano is a quintessential cheese for pasta dishes, adding a depth of flavour and texture that is sure to elevate your culinary creations.
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Mozzarella
When adding mozzarella to pasta, it is best to add it at the end when the pasta is still hot. It can be cut, shredded, or torn into small pieces and added gradually to prevent it from forming into a ball. It can also be baked with the pasta, layered with sauce, or mixed with the sauce while it is heating on the stove.
When making a mozzarella sauce, it is best to use low-moisture mozzarella to prevent the sauce from becoming clumpy and stringy. Fresh mozzarella can be used, but it may make the sauce watery. Grating the cheese yourself is also recommended, as pre-grated cheese may not melt as well.
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Ricotta
If you're short on time, a simple pasta and ricotta dish can be made in under 30 minutes. Simply add the ricotta to your cooked pasta with some salt and pasta water. You can also add a tomato sauce to your ricotta for a more complex flavour. For a simple tomato sauce, gently simmer crushed or whole canned tomatoes with olive oil, a garlic clove, basil, and a pinch of salt for 10-15 minutes. Then, add your cooked pasta to the sauce, followed by a few dollops of ricotta, and mix. You can also top with grated parmesan.
For a more indulgent meal, you can add some cooked chicken, shrimp, or bacon to the dish for extra protein. You can also bulk it up with vegetables such as spinach, mushrooms, or asparagus.
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Pecorino Romano
To make Cacio e Pepe, start by cooking spaghetti in a skillet with just enough water to cover it. This method helps concentrate the starch in the water, making the sauce smoother. While the pasta is cooking, heat olive oil, butter, and black pepper in a separate skillet. Once the pasta is al dente, transfer it to the skillet with the olive oil, butter, and pepper mixture. Add the grated Pecorino Romano cheese and stir until it melts, creating a creamy sauce. If the sauce becomes too thick, you can adjust the consistency by adding some of the pasta cooking water.
In addition to Cacio e Pepe, Pecorino Romano can be used in other pasta dishes as well. It is a great choice for adding a strong, salty flavour to pasta dishes like ragu or bolognese. Its strong flavour can also stand up to other bold ingredients, making it a good option for pasta with sausage or meatballs.
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Cheddar
While Italian chefs may not approve of using cheddar on pasta, it is a matter of personal preference.
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Frequently asked questions
Parmesan is the classic choice for red pasta. It is a versatile, hard cheese that is perfect for grating and melting.
Other good cheese options for red pasta include mozzarella, pecorino romano, ricotta, gorgonzola, and asiago.
Yes, you can use non-Italian cheeses such as cheddar, gruyere, or emmental.
The amount of cheese to use depends on your preference, but a common rule of thumb is to use 1-2 tablespoons of grated cheese per serving.
The cheese can be grated or shredded and added to the pasta before serving. It can also be melted into the sauce or used as a topping for baked pasta dishes.
