Pasta Ring

Photo: James Carrier

Notes: Shape the pasta in a plain ring mold that holds 6 to 12 cups. If making up to 1 day ahead, cover pasta in mold and chill.

This recipe goes with Beef Stroganoff

Yield: Makes 5 or 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 9.3%
  • Protein: 9.7g
  • Fat: 3.1g
  • Saturated fat: 1.4g
  • Carbohydrate: 57g
  • Fiber: 1.8g
  • Sodium: 25mg
  • Cholesterol: 5.2mg

Ingredients

  • 1 pound dried spaghetti
  • 1 tablespoon butter or olive oil

Preparation

  1. 1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 10 to 12 minutes.
  2. 2. Drain pasta and immerse in cold water; when cool enough to touch, in about 1 minute, drain again. Mix with butter.
  3. 3. Lift pasta, a handful at a time, and let strands shake out until fairly straight; lay neatly around the center of a ring mold (see notes). Repeat, using all the pasta; pat to make level. Let stand at least 1 hour (see notes).
  4. 4. Invert a flat, rimmed microwave-safe plate over mold. Holding containers together, flip over and lift off mold.
  5. 5. Cover pasta with microwave-safe plastic wrap. Heat in a microwave oven on full power (100%) until pasta is hot, about 5 minutes. Uncover and fill with beef stroganoff.
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