Making more pantry pasta could help you cut down on grocery costs.
Lately, with inflation pushing essentials to all-time highs, grocery shopping has become a drag. I’ll fill up my basket and head to the self-checkout, confident that I’ve stayed within my budget. Once I’ve finished scanning, though, I’m met with a shockingly high final total despite the paltry size of the pile of groceries I bag and carry home.
Therefore, I’ve been trying to get better at working with what I already have at home instead of running to the grocery store whenever I realize I’m missing what seems like an important ingredient. And if there’s one dish that I can nearly always pull off, no matter how bare my fridge and pantry seem, it’s pantry pasta.
When you’re following a recipe, you don’t have to think about what ingredients, spices and flavors go together. All that work has already been done for you. But when you’re making a pantry pasta, you have to think more deeply about what you’re cooking.
If you ask me, chili crisp is also an invaluable ingredient to include in a good pantry pasta, but it’s not absolutely essential. Spice lovers can add crushed chili flakes or diced jalapeño to their pasta to give it the heat they crave. And if you decide not to opt for an oil-heavy chili crisp, you’ll likely want to add some fat to your pasta. Olive oil and butter are the standards, but you can get creative with lard or chicken fat if you happen to have some on hand.
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