Move over Rachel Ray, because charcuterie connoisseurs have 30 minute meals beat.
Just check out these tips for repurposing your leftover preserved meats, cheeses and sides into a filling pasta dinner in no time!
Your charcuterie will determine what type of pasta you’ll want to buy. If you’re repurposing chicken, turkey or seafood, go with a classic penne. If you’re using pork, beef or any other type of red meat, consider fettucine or spaghetti noodles.
Your meat and pasta will obviously need some sauce. Sauce is truly the star of every Italian dish, so choose wisely. You can create a delicious seafood Alfredo, venison with tomato sauce or even a clam sauce. Lemon, garlic and mushrooms also make great bases for creating an unforgettable sauce that will moisten your preserved meat and enhance the already strong flavors.
You won’t need to heavily season your sauce, because the charcuterie you are adding to it will already be heavily seasoned.
Vegetables like broccoli and carrots taste great in Alfredo! Use your leftover veggies as a side dish or directly in your pasta creation.
Melt your leftover artisan cheeses and combine with cream for a rich cheese sauce, pop your cheese cubes inside ravioli with leftover beef or simply grate it over top any type of pasta dish!
Sop up the sauce left on the bottom of your bowl with your leftover baguettes and breads.