This Pasta Dish Wants to have a Foursome with You: Pot Luck 4-Way Pasta

By Mikka Wee/December 13, 2012

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Pasta is a staple component to any holiday feast. Whether it’s the complex kind such as your favorite childhood spaghetti that was salvaged from last night’s leftovers, or a classy upscale variety, you’re sure to see a dish or two lying around.

So here’s an idea: why not tantalize your guests’ taste buds by bringing over not just one kind of pasta, not just two, but four. Don’t worry, you don’t have to make a mess in your kitchen because this no-brainer pasta recipe is a mix-and-match Italian spread that’ll be ready in a jiffy.

We made sure that the basic pasta recipe was loaded with mountains of garlic and laced with just the right amount of anchovies, sundried tomatoes, and Parmesan cheese so that when incorporated with the red and white (or both!) sauces, you’ll still get that aromatic garlicky taste in every forkful.

This fourplay of pasta sauces brings a lot of variety and spice to the dinner table, so we suggest you double your output, pack on the rigatoni, and watch it disappear in a flash. It’s quite an amusing sight, really.

Pot Luck 4-Way Pasta

Yield: 6 servings

Ingredients for the Garlic Pasta with Sun-dried Tomatoes

  • 400g uncooked rigatoni, cooked as directed in package
  • 1 cup sun-dried tomato slices
  • 1 small can anchovies
  • 3/4 cup chopped garlic
  • 3/4 cup extra virgin olive oil
  • Salt and pepper
  • 1/3 cup parmesan cheese

Ingredients for the Red Sauce

  • 1 can crushed tomatoes
  • 1 pc chicken bouillon cube

Ingredients for the White Sauce

  • 1 can nestle cream
  • 1 pc chicken bouillon cube
  • 1/4 cup parsley

Procedure for Garlic Pasta with Sun-dried Tomatoes

  1. Heat olive oil in a pan.
  2. Sauté garlic and anchovies until anchovies have melted.
  3. Add in sun-dried tomatoes.
  4. Toss in rigatoni pasta.
  5. Mix well.
  6. Season with cheese, salt and pepper.
  7. Turn off fire.
  8. Transfer to casserole.
  9. Serve with cream and tomato sauce on the side.

Procedure for Red Sauce

  1. Boil together crushed tomatoes and chicken bouillon cube in a sauce pan until seasoning is dissolved.
  2. Turn off fire and mix in chopped parsley.
  3. Set aside.

Procedure for White Sauce

  1. Boil together ingredients in a sauce pan until seasoning is dissolved.
  2. Sprinkle with parsley after turning off the heat.
  3. Set aside.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • http://www.facebook.com/jasperferrer Jasper Ferrer

    what are the speckles in the white sauce?

    • http://twitter.com/mylenechung Mylene Chung

      They’re chopped parsley!:)

  • Johann

    Yay, another pasta recipe to try out!

    (ps. the new photos are so funny!)

    • http://twitter.com/mylenechung Mylene Chung

      You didn’t know? We actually look like this in real life now! XD

  • Joer

    Is it wrong that I really like the cute wooden forks? lol

    • http://twitter.com/mylenechung Mylene Chung

      It’s not wrong at all! Those are one of my favorite prop finds evah! haha!

  • http://twitter.com/irenesharie irenesharie

    Sounds easy to do. Will try this out soon!

  • jelly andrews

    Wow! These foods look so yummy. I really love to try these recipes. I hope I could get it right. Thanks for sharing.

    Corp-Plan.com

  • http://www.facebook.com/nikki.te.336 Nikki Te

    Wheeee! Made this for lunch today! It was awesome!!! Happy belly!!