The trend of baking pasta in pizza ovens gained momentum as chefs sought to infuse pasta dishes with the distinct smoky flavors and unique textures that can be achieved in a pizza oven. The high heat of the oven allows for quick and even cooking, creating a perfectly al dente texture while adding a subtle smoky undertone to the dish. The concept of baking pasta in a pizza oven aligns with the overall trend of wood-fired cooking, which has become increasingly popular in modern cuisine. Wood-fired cooking imparts a distinct flavor and aroma to dishes, and it provides a unique sensory experience for diners.
Prep Time 30 minsCook Time 5 minsTotal Time 35 mins
Author Peter Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Category Meat , Pasta , Pork Ingredients
Sauce
200 g tomato pasata
1 garlic
1 tbsp olive oil
fresh basil
Assembly
200 g penne pasta
200 g sauce
50 g sausage or bacon
100 g grated cheese
black pepper
drizzle of olive oil
Directions
1 For this recipe it's important to use pizza oven, high heat and smoke is the key. Load half of the fuel basket in to the ooni and preheat shortly.
Preparation
2
Baking
3
Ingredients Sauce
200 g tomato pasata
1 garlic
1 tbsp olive oil
fresh basil
Assembly
200 g penne pasta
200 g sauce
50 g sausage or bacon
100 g grated cheese
black pepper
drizzle of olive oil
Directions 1 For this recipe it's important to use pizza oven, high heat and smoke is the key. Load half of the fuel basket in to the ooni and preheat shortly.
Preparation
2
Baking
3
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