INGREDIENTS:
- 12 oz/350g dried fusilli
- 3 tbsp olive oil
- 12 oz/350 g wild mushrooms or white mushrooms, sliced
- 1 garlic clove, finely chopped
- 1 3/4 cups heavy cream
- 9 oz/250g gorgonzola cheese, crumbled
- salt and pepper
- 2 tbsp chopped fresh flat-leaf parsley to garnish
METHOD:
1. Bring a large pan of lightly salted water to a boil. Add the pasta return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
2. Meanwhile, heat the olive oil in a heavy-bottom pan. Add the mushrooms and cook over low heat, stirring frequently for 5 minutes. Add garlic and cook for an additional 2 minutes.
3. Add the cream, bring to a boil, and cook for 1 minute until slightly thickened. Stir in the cheese and cook over low heat until it has melted.
4. Do not allow the sauce to boil, once the cheese has been added, season to taste with salt and pepper and remove the pan from the heat.
5. Drain the pasta and tip it into the sauce, toss well to coat, then serve immediately, garnished with the parsley.
INGREDIENTS
- 3 tbsp olive oil
- 1 onion chopped
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper seeded and diced
- 1 lb 12oz/800g canned chopped tomatoes
- 1 tbsp sun-dried tomato paste
- 1 tsp paprika
- 8oz/225g pepperoni sliced
- 2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
- 1 lb/450g dried garganelli
- salt and pepper
- mixed salad greens, to serve
METHOD
- heat 2 tablespoons of the olive oil in a large heavy bottom skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until softened. add the red and orange bell peppers, tomatoes and their can juices, sun-dried tomato paste, and paprika to the pan and bring to a boil.
- Add the pepperoni and parsley and season to taste with salt and pepper. Stir well and bring to a boil then reduce the heat and simmer for 10-15 minutes.
- Meanwhile bring a large heavy bottom pan of lightly salted water to a boil. Add the pasta return to a boil, and cook for 8-10 minutes or until tender but still firm to the bite.
- drain well and transfer to a warmed serving dish. add the remaining olive oil and toss. Add the sauce and toss again. Sprinkle with parsley and serve immediately with mixed salad greens.
INGREDIENTS
- 1 lb/450g dried spaghetti
- 1 tbsp olive oil
- 8 oz/225g rind-less pancetta or lean bacon, chopped
- 4 eggs
- 5 tbsp light cream
- Salt and pepper
METHOD
- Bring a large, heavy-bottom pan of light salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes or until tender but still firm to the bite.
- Meanwhile heat the olive oil in a heavy bottom skillet. Add the chopped pancetta and cook over medium heat, stirring frequently for 8-10 minutes.
- Beat the eggs with the cream in a small bowl and season to taste with salt and pepper. Drain the pasta and return it to the pan. Tip in the contents of the skillet, then add the egg mixture and half the Parmesan cheese. Stir well then transfer to a warmed serving dish. Serve immediately sprinkled with the remaining Parmesan cheese.
Halevittles 