Gino D’Acampo’s recipes for pasta, pizza, and risotto bring the heart of Italian home cooking to your kitchen with simple ingredients and authentic flavors. These dishes work because they balance fresh, quality produce with straightforward techniques, delivering comforting meals that anyone can master. Whether you’re craving a quick pasta, a crispy pizza, or a creamy risotto, Gino’s recipes offer reliable methods and delicious results.
Ingredients
- For the Pasta Arrabbiata:
- 400g dried penne pasta
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 tsp dried chili flakes (adjust to taste)
- 400g canned chopped tomatoes
- Fresh basil leaves, a handful
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, to serve
- For the Classic Margherita Pizza:
- 250g strong white bread flour
- 1 tsp instant dried yeast
- 150ml warm water
- 1 tbsp olive oil
- 150g canned San Marzano tomatoes or passata
- 125g fresh mozzarella, sliced
- Fresh basil leaves
- Salt, to taste
- For the Mushroom Risotto:
- 300g Arborio rice
- 1L hot vegetable or chicken stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 250g mixed mushrooms, sliced
- 100ml dry white wine (optional)
- 50g unsalted butter
- 50g Parmesan cheese, grated
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Pasta Arrabbiata:
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente (usually 10-12 minutes). Drain and set aside.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the chopped garlic and chili flakes, cooking gently for 1-2 minutes until fragrant but not browned.
- Add the canned chopped tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
- Toss the cooked pasta into the sauce, add fresh basil leaves, and combine well to coat.
- Serve immediately topped with freshly grated Parmesan cheese.
- Classic Margherita Pizza:
- In a large bowl, combine the flour and instant yeast. Gradually add the warm water and olive oil, mixing to form a soft dough.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave to rise in a warm spot for about 1 hour or until doubled in size.
- Preheat your oven to 250°C (480°F) or as high as it will go, ideally with a pizza stone inside.
- Roll out the dough on a floured surface to a 30cm (12 inch) circle. Transfer to a pizza peel or baking sheet.
- Spread the San Marzano tomatoes or passata evenly over the base, season lightly with salt.
- Arrange the sliced mozzarella on top and add a few basil leaves.
- Bake in the oven for 7-10 minutes until the crust is golden and cheese bubbly and slightly browned.
- Remove from the oven, scatter with extra fresh basil, slice, and serve hot.
- Mushroom Risotto:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking gently for 5 minutes until softened but not browned.
- Add the sliced mushrooms and cook for 5 more minutes until they release their moisture and start to brown.
- Add the Arborio rice and stir well to coat the grains in oil and mushrooms.
- If using, pour in the white wine and cook until mostly absorbed.
- Begin adding the hot stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Remove from heat, stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve immediately.
Tips
- Substitutions: For a gluten-free option, use gluten-free pasta and pizza flour blends. Arborio rice may be replaced with Carnaroli or Vialone Nano for risotto, which have similar creamy textures.
- Storage: Leftover pasta and risotto store well in airtight containers in the fridge for up to 2 days. Pizza is best eaten fresh but can be refrigerated for 1-2 days and reheated.
- Common Mistakes: Avoid overcooking pasta; it should be al dente to hold its shape in the sauce. For risotto, don’t rush adding stock—adding it gradually and stirring is key to creaminess.
- Pizza Dough: If short on time, use a ready-made pizza dough or base but allow it to come to room temperature before topping to avoid sogginess.
Serving Suggestions
Gino’s pasta arrabbiata pairs beautifully with a crisp green salad dressed with lemon and olive oil for a light contrast. For the pizza, serve alongside a simple arugula salad tossed with shaved Parmesan and balsamic glaze. The mushroom risotto is excellent with roasted asparagus or grilled chicken breast for a hearty meal. A glass of Italian red wine like Chianti or a chilled Pinot Grigio complements all three dishes perfectly.
Variations
You can customize these recipes easily according to your taste. For the pasta arrabbiata, add cooked Italian sausage or prawns for extra protein. Try different pizza toppings such as prosciutto, olives, or roasted vegetables to suit your preferences. The mushroom risotto can be enriched by adding truffle oil or swapping mushrooms for butternut squash or peas in season. Experiment with fresh herbs like thyme or rosemary to add layers of flavor.
Storage and Reheating
Store leftover pasta and risotto in airtight containers in the refrigerator for up to 2 days. To reheat pasta, warm gently in a pan with a splash of water or extra sauce to prevent drying out. Risotto reheats best on the stove over low heat with a little stock or water stirred in to restore creaminess. Pizza can be reheated in a hot oven (180°C/350°F) for 5-7 minutes to refresh the crust. Avoid microwaving pizza if possible, as it tends to make the base soggy.
Frequently Asked Questions
- Can I prepare the pizza dough in advance?
- Yes, pizza dough can be made ahead and refrigerated for up to 24 hours to develop more flavor. Bring it to room temperature before stretching to make it easier to work with.
- What type of rice is best for risotto?
- Arborio rice is the most widely used risotto rice due to its high starch content, which creates the creamy texture risotto is known for. Carnaroli and Vialone Nano are excellent alternatives that also yield a creamy consistency.
- How spicy is Arrabbiata sauce?
- Arrabbiata means “angry” in Italian, referring to its spicy kick from chili flakes. You can adjust the heat by adding more or less chili depending on your tolerance.
- Can I use fresh tomatoes instead of canned for the pasta sauce?
- Fresh tomatoes can be used but should be peeled and cooked down thoroughly to achieve the right sauce consistency. Canned San Marzano tomatoes are preferred for their sweetness and convenience.
- How do I know when risotto is perfectly cooked?
- Risotto should be creamy and slightly loose, with the rice grains tender but still firm to the bite (al dente). Taste frequently near the end of cooking to avoid overcooking.
- Is it necessary to use a pizza stone?
- A pizza stone helps achieve a crispier crust by evenly distributing heat and absorbing moisture. If you don’t have one, use a preheated baking sheet or pizza pan, but results may be slightly less crispy.
By following these classic Gino D’Acampo recipes and tips, you can enjoy authentic Italian pasta, pizza, and risotto dishes that are both approachable and delicious. With quality ingredients and a bit of practice, you’ll be creating Italian favorites that impress family and friends.
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