Campagnolo's spaghetti all'amatriciana and Fagor's pasta e fagioli are two good pasta recipes suitable for induction cooktops. The spaghetti sauce is slowly sweetened on the induction cooktop, using the precise temperature controls for a consistent final product. The pasta e fagioli is ready in under 30 minutes, thanks to the faster cook time of induction cooktops.
To make Campagnolo's spaghetti all'amatriciana, combine 40 ounces of canned tomatoes, 1 carrot, 1 green bell pepper, 1 red bell pepper and 1 small onion with 4 cups of water. Add 1/2 cup of olive oil and 2 tablespoons of salt, and then puree until smooth. Set the cooktop to about 180 degrees Fahrenheit, add the puree, and cook for 30 minutes. Stir occasionally, and add water if the sauce becomes clumpy.
Meanwhile, cook 2 tablespoons of Guanciale lardons in 1 tablespoon of olive oil at 180 degrees Fahrenheit until crisp for each serving of pasta. Add thinly-sliced garlic and dried red chili pepper, lower the temperature to 120 degrees Fahrenheit, add 2 cups of the sauce, and leave to simmer. Cook spaghetti in a pot of salted water, drain, and add to the pan. Simmer for 2 to 3 minutes, drizzle with olive oil, garnish with parsley, top with Pecorino, and serve.
Fagor's pasta e fagioli uses 1 1/2 cup of premade pasta sauce and canned cannelloni beans for a quick dish. In a 3-quart saucepan, cook 3 cloves of minced garlic, 1/2 teaspoon of pepper flakes and 1 tablespoon of oregano in 2 tablespoon of olive oil. Add the pasta sauce and 2 cups of vegetable stock, and then cover and bring to a boil. Once boiling, add 3/4 cup of ditalini pasta, and cook for 15 minutes. Add the cannelloni beans, heat through, and serve with grated cheese.