Risotto-Style Creamy SpaghettiThis recipe for creamy pasta made without actual cream is courtesy the Monograno Felicetti Pasta Company. Felicetti is the world’s largest producer of 100% organic pasta. Monograno Felicetti is made with organically grown mono origin grains: Farro, Kamut & “Matt,” a special strain of durum wheat.

In this Risotto-Style Creamy Spaghetti, matt spaghetti is cooked directly in the sauce, a technique called “risottare,” cooking pasta like rice. The potato and garlic dissolve into velvety delight.





1 large potato

4 tablespoons olive oil

2 garlic cloves, crushed

1/2 pound Felicetti Monograno Organic Matt Spaghetti

6 tablespoons grated Parmesan

6 tablespoons chopped parsley


Dried red chili pepper flakes



Peel the potato and cut into tiny cubes.

Saute the garlic in oil in a medium saucepan over low heat until golden, then add the potatoes and cook, stirring occasionally, until they start to break up a bit, about 10 minutes.

Add about 2 cups of hot water, just enough to cover the potatoes in 1/2 inch of water. Raise the heat, bring to a boil and then simmer for 10 minutes until the potatoes are very soft.

Break the spaghetti into pieces, and stir in until combined. Simmer over medium heat until the spaghetti is almost al dente.

Stir in the parsley and cheese and cook for another minute, adding hot water, if needed.

Season with salt, serve topped with a sprinkle of red chili pepper flakes.

Serves 2 to 3

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Risotto-Style Creamy Spaghetti
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