Tag Archives: Penne

Sausage Penne Bolognese

Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.

INGREDIENTS:

  • 2 pork sausages
  • 1 small handful of frozen peas
  • 2 inches of a medium carrot, diced finely
  • a quarter of an onion, diced finely
  • 1 small small knob of butter
  • 1 clove of garlic, minced
  • chilli, minced (optional)
  • 2 tsp of double concentrate tomato puree
  • a pinch of dried basil
  • sea salt, freshly ground
  • black pepper, freshly ground
  • freshly grated Parmesan,
  • a couple of fresh basil leaves
  • 2 handfuls of quick cook penne
COOKING:
  1. Get your pasta boiling in a pot.
  2. In a hot wok, toss the peas in.
  3. Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
  4. Then add the garlic and onions. Let them fry away happily, tossing occasionally.
  5. If you want it slightly spicy, add in the chilli now.
  6. Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
  7. Scoop out some of the starchy pasta cooking water and pour into the wok.
  8. Stir in the tomato puree and add more pasta cooking water accordingly.
  9. When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
  10. Drain pasta.
  11. Serve with bolognese. Garnish with Parmesan and fresh basil leaves.

15-minute meal for the famished soul.

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Asparagus & Bacon Penne

Remember King’s Asparagus? We know from that meal that bacon and asparagus are a match made in heaven. Now, we’re gonna have it with pasta.

Here’s what you’ll need:

  • 2 streaks of smoked bacon, cut up into one-inch bits
  • 3 large stalks of asparagus, sliced in half lengthways (Don’t be like me and forget to buy asparagus. I used dwarf beans instead. I am ashamed.)
  • a quarter of a yellow pepper cut into bite sized pieces
  • 2 handfuls of quick-cook penne
  • 1 tsp of vegetable oil
  • 1 small small knob of butter
  • Cheddar, finely grated
  • dried basil
  • dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • chilli, minced (optional)

Here’s how you do it:

  1. Get the pasta cooking in a pot of boiling water.
  2. In a hot skillet with vegetable oil, toss in the bacon to render the fat out.
  3. Then, in goes the butter, garlic and asparagus.
  4. If you like spice, now’s the time to toss in the chilli.
  5. Fry till bacon browns and asparagus wilts slightly.
  6. Welcome the Aroma Fairies into your kitchen, they’ve missed you sorely.
  7. Season with basil, oregano, salt and pepper.
  8. Drain the pasta and mix it altogether in the skillet.
  9. Add more salt if necessary.
  10. Serve with an abundance of shaved Cheddar atop.