PritiEats

PritiEats Trained Chef sharing what I cook at home

08/11/2026

a bowl of pasta with sweet corn agnolotti 🌽

Filled with seasonal raw sweet corn, ricotta and parm, then finished in butter and more parm. These look far more technical than they actually are—and you can freeze a batch to cook straight from frozen whenever you want homemade pasta.

Full recipe coming to Substack this week.

08/06/2026

But who doesn’t?

08/05/2026

The only recipe you need pinned on my page!

08/04/2026

Good mushrooms deserve better than a heavy cream sauce.

The trick is letting them cook long enough for all of their moisture to evaporate before adding just a splash of cream. That’s when they begin to caramelize, and that’s where the flavor comes from.

Finished with crispy roasted mushrooms, porcini powder, parmesan, and chives.

The full recipe is on my Substack today. 🍄

07/31/2026

The creamiest sauce has no cream 🌽 💛

07/28/2026

I’m pretty sure my mom invented this recipe, and in our house it was always just called pepper pasta. The trick is giving the peppers plenty of time to cook down until they become the sauce. Finished with crispy eggplant, parsley, and a generous amount of Romano.

The full recipe is on my Substack today. 🍝

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