Gourmet Pane Pasta
[Home Cooking Recipe] Crispy Outside, Tender Inside! How to Make Pane Pasta with a Perfectly Balanced Toumbar Sauce
Sharing a recipe that can be transformed into Toumbar Pasta when enjoyed without the bread, or upgraded into luxurious Pane Pasta when the bread is added! The measurements are for one serving, so feel free to scale up the ingredients according to the number of people.
Main Ingredients- 1 round loaf of bread or pane pasta bread
- 100g fettuccine pasta
- 300ml heavy cream
- 4-5 button mushrooms
- 4-5 shrimp (peeled and deveined)
- 50g unsalted butter
- 3/4 tsp tomato ketchup
- 1 tsp chicken stock
Flavorful Toumbar Sauce- 3/4 tsp paprika powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish (Optional)- Fresh parsley, chopped, for garnish
- Grated Parmigiano Reggiano cheese, for garnish
- Scallions, thinly sliced, for garnish
- 3/4 tsp paprika powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish (Optional)- Fresh parsley, chopped, for garnish
- Grated Parmigiano Reggiano cheese, for garnish
- Scallions, thinly sliced, for garnish
Cooking Instructions
Step 1
First, let’s prepare all the ingredients! 1. Thaw the shrimp in salt water and then rinse. Slice the button mushrooms into 4 or 8 wedges. 2. For the sauce, combine the dry seasoning powders (paprika, onion, garlic, salt, pepper) with the heavy cream and mix well in advance. 3. Since fettuccine noodles are a bit thicker, cook them in boiling, salted water for about 8 minutes until al dente. (Check the package instructions, but slightly undercooking is recommended for pasta that will be further cooked in sauce.)
Step 2
Cut the bread loaf in half horizontally. Gently hollow out the center of each half to create a bowl shape, being careful not to puncture the bottom. Place the hollowed-out bread bowls on a baking sheet and toast lightly in a preheated oven (around 180°C or 350°F) for a few minutes until slightly golden and crispier. This step helps the bread hold its shape and prevents it from getting soggy too quickly when filled with sauce.
Step 3
Now, let’s start cooking the pasta! Melt the butter in a large pan over medium heat. Add the prepared shrimp and sauté until they turn pink and are cooked through, about 2-3 minutes per side.
Step 4
When the shrimp are almost cooked, stir in the tomato ketchup. This adds a subtle sweetness and tanginess that complements the other flavors.
Step 5
Add the sliced button mushrooms to the pan and continue to sauté until they soften and release their moisture. Stir everything together to coat the shrimp and mushrooms with the ketchup mixture.
Step 6
Pour the prepared cream sauce mixture into the pan. Bring it to a gentle simmer, stirring constantly. Let the sauce thicken slightly, which should take about 3-5 minutes. Adjust the heat to low to prevent scorching.
Step 7
Add the cooked fettuccine noodles to the sauce and toss gently to coat them evenly. Cook for just another minute or two to allow the pasta to absorb some of the sauce, but be careful not to overcook it. If using scallions, add them now for a touch of freshness and color. At this point, you have a delicious Toumbar Pasta!
Step 8
Generously spoon the creamy Toumbar Pasta into the prepared toasted bread bowls, filling them to the brim. For an extra touch of elegance and flavor, garnish with chopped fresh parsley and a sprinkle of grated Parmigiano Reggiano cheese. (We skipped the garnish this time due to time constraints, but it truly elevates the dish!) Even without the garnish, this dish is incredibly delicious. Enjoy your amazing Pane Pasta!
