Tomato and chorizo pasta bake

 

 

• Serves: 4
• Prep time: 10 mins
• Cooking time: 18 mins
• Total time: 28 mins
• Skill level: Easy peasy

 

Ingredients

• 1 750g jar Bolognese sauce
• 1 tbsp olive oil
• 350g chorizo sausage, sliced or diced
• 12 pitted black olives
• 4 sun-dried tomatoes, chopped
• 6 tbsp dry white wine
• 2 tbsp freshly chopped oregano
• 1 tbsp freshly chopped parsley
• 400g rigatoni or penne pasta
• 1 x 150g packet mozzarella cheese, drained and diced finely
• 40g fresh Parmesan cheese, grated

Method

1. Heat the oil in a frying pan adding the chorizo and fry for 4-5 minutes on a medium heat or until cooked through and lightly crispy.
2. Stir in the olives, sun-dried tomatoes, white wine and Bolognese sauce - season to taste. Cook the sauce for about 15 mins or until thick.
3. In the meantime, cook the pasta as directed on the packet until al dente. Drain the pasta well and stir into the tomato sauce.
4. Preheat your grill. Spoon the mixture into a heat-proof dish. Sprinkle over the cheese and grill until golden brown and piping hot. Garnish with freshly chopped flat leaf parsley.

Source:http://www.goodtoknow.co.uk/recipes/525396/tomato-and-chorizo-pasta-bake

 

Pasta recipes

Ingredients

• 1 1/2 cup(s) grape tomatoes

• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) thyme leaves
• Kosher salt and freshly ground pepper
• 3/4 pound(s) linguine
• 1 cup(s) heavy cream
• 3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
• 2 teaspoon(s) fresh lemon juice
• 1 teaspoon(s) finely grated lemon zest
• 1 tablespoon(s) coarsely chopped flat-leaf parsley

Directions

1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

Source:http://www.delish.com/recipefinder/linguine-shrimp-creamy-roasted-tomatoes-recipe

 

Pasta with a chilli, bacon and tomato sauce

 

 

• Serves: 4
• Prep time: 5 mins
• Cooking time: 25 mins
• Total time: 30 mins
• Skill level: Easy peasy
• Costs: Cheap as chips

 

Ingredients

• 400g bucatini (thick spaghetti-like pasta)
• 80g pecorino, freshly grated (Italian hard cheese) 

For the sauce:

• 130g guanciale, cut into small cubes (unsmoked Italian bacon)
• 1 small onion, finely chopped
• 3–4 tbsp extra virgin olive oil
• 1 hot dried red chilli, finely chopped
• 2 tbsp dry white wine
• 500g tomatoes, cut into quarters

Method

1. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4–5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.
2. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce.
3. Serve sprinkled generously with the freshly grated pecorino.

Source:http://www.goodtoknow.co.uk/recipes/534175/antonio-carluccio-s-pasta-with-a-chilli-bacon-and-tomato-sauce

 

 

Gino D'Acampo's macaroni cheese

 

 

 

• Serves: 4
• Prep time: 15 mins
• Cooking time: 20 mins
• Total time: 35 mins
• Skill level: Easy peasy
  
  
  Ingredients

  • 300g dried penne rigate or macaroni
  • 150ml double cream
  • 100g strong Cheddar cheese, grated
  • 100g Gorgonzola, cut into small chunks
  • ½ teaspoon paprika
  • 2 mozzarella balls, drained and cut into chunks
  • 3 egg yolks
  • 150g frozen peas, defrosted
  • 100g freshly grated Parmesan cheese
  • Salt to taste

  
  
  

  Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Fill a large saucepan at least three-quarters full with water. Add in 2 tablespoons of salt and bring to the boil. Cook the pasta in the boiling water until al dente, stirring every minute or so. To get the al dente perfect bite, cook the pasta for 1 minute less than indicated in the packet instructions. Drain and return the pasta to the same pan, away from the heat.
  3. Pour in the cream, along with the Cheddar and Gorgonzola cheeses then put the saucepan back over a very low heat and with the help of a wooden spoon start to mix the ingredients together for 30 seconds.
  4. Take the pan off the heat again and add the paprika, mozzarella, egg yolks, peas and half the Parmesan cheese. Season with a little salt and stir everything together for 30 seconds.
  5. Tip the pasta into a 25cm round ovenproof dish (or similar sized rectangular one) with sides at least 5cm deep. Sprinkle the top with the remaining Parmesan.
  6. Bake in the middle of the oven for 20 minutes until it is bubbling and blistering on top.
  7. Leave the maccheroni to rest out of the oven for 3 minutes before serving to your friends and family.

  
  
  

  
  

  Source:http://www.goodtoknow.co.uk/recipes/530876/gino-d-acampo-s-macaroni-cheese

   
  
  
  
  

Penne with spicy tomato and mozzarella sauce

 

 

 

 

 

 Ingredients

• 2 tsp olive oil
• 1 onion, peeled, finely chopped
• 3 garlic cloves, peeled, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 1 x 400g/14oz can chopped tomatoes
• splash red wine vinegar
• 1 tbsp tomato purée
• Tabasco sauce, to taste
• 1 tsp sugar
• small bunch fresh basil leaves, torn
• salt and freshly ground black pepper
• 1 x 125g/4½oz ball fresh buffalo mozzarella, crumbled
• 400g/14oz dried penne pasta, cooked according to packet instructions, drained
• grated parmesan, to serve

Preparation method

1. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour.
   
2. Add the garlic and chilli and continue to fry for 1-2 minutes.
   
3. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season, to taste, with salt and freshly ground black pepper.
   
4. Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume.
   
5. Just before serving, stir the crumbled mozzarella into the spicy tomato sauce. Stir the drained pasta into the sauce.
   
6. To serve, divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining torn basil leaves and the grated parmesan.
   
   
   
   
   Source:http://www.bbc.co.uk/food/recipes/pennewithspicytomato_92443