Pasta pronto - recipes


Pasta is a great store cupboard ingredient which can get you dinner on the table in less than 45 minutes. Try these quick and easy recipes from Angela Day.


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Picture: Matthews Baloyi 2014/01/15Angela Day Pasta.158
Picture: Matthews Baloyi 2014/01/15Angela Day Pasta.096
Picture: Matthews Baloyi 2014/01/15Angela Day Pasta.185
Picture: Matthews Baloyi 2014/01/15Angela Day Pasta.172
Picture: Matthews Baloyi 2014/01/15


Serves 6-8

60ml olive oil

250g chipolata sausages

2 red onions, halved and thinly sliced

1 red chilli, seeded and chopped

1kg ripe tomatoes, skinned and diced

180ml white wine

15ml tomato paste

5 ml dried oreganum

5ml sugar

salt and pepper

250g penne pasta

Parmesan shavings to serve

Heat 15ml of the oil in a frying pan and cook the sausages. Drain on paper towel and set aside.

Heat 30ml of the oil in a frying pan and cook the onion over a medium heat until soft. Add the chilli, tomatoes, wine, tomato paste, oreganum and sugar.

Simmer for about 10 minutes until the sauce has thickened but not too dry. Slice the sausages into pieces and add to the sauce. Season well.

Cook the penne according to instructions, drain and combine with the sauce.

Serve immediately topped with Parmesan shavings.

* We used a combination of chicken and pork chipolata sausages.



Serves 4-6

1-2 courgettes, sliced diagonally

125g baby tomatoes

200g butternut, cut into small cubes

500ml risoni pasta

500ml vegetable stock

125ml white wine

salt and pepper

125ml frozen peas

125ml chopped sundried tomatoes

125g chilli coriander pesto

60ml grated Parmesan cheese

In a pot combine the courgettes, tomatoes, butternut, pasta, stock and wine.

Bring to the boil.

Turn down the heat and simmer, stirring frequently for 15 minutes until the butternut is soft and most of the liquid has been absorbed.

Remove from the heat and season to taste.

Stir in the peas, sundried tomatoes and pesto.

Transfer the mixture into an ovenproof baking dish.

Sprinkle with Parmesan and bake in a pre-heated oven at 180°C for 15 minutes until cheese has melted.

Remove and serve immediately.



Serves 4

250g farfalle pasta

15ml olive oil

1-2 courgettes, thinly sliced into ribbons

250g asparagus, cut into 5cm pieces and blanched

250ml sour cream

10ml grated lemon zest

30ml lemon juice

salt and black pepper

150g smoked salmon or trout, roughly chopped

15ml chopped dill

Cook the pasta in boiling salted water until al dente. Drain and reserve about 80ml of the cooking liquid.

Heat the oil in a large pan and gently fry the courgette and asparagus for a minute.

Stir in the sour cream, lemon zest and juice. Bring to the boil. Add the drained pasta and season.

Stir in the smoked salmon and dill and heat. If the sauce is too thick, add a little of the reserved pasta cooking liquid to thin it down.

Serve immediately.



Serves 4-6

500g chicken mince

45ml chopped parsley

45ml chopped chives

200ml fresh breadcrumbs

15ml grated lemon rind

half a red onion, very finely chopped

salt and pepper

olive oil for frying


15ml olive oil

15ml flour

250g sliced mushrooms

10ml chopped garlic

250ml chicken stock

250ml cream

60ml white wine

20ml wholegrain mustard

60ml grated Parmesan cheese

60ml sundried tomatoes, drained and sliced

125g broccoli florets, blanched

60ml chopped parsley

250g wholewheat linguine

Combine the chicken mince, herbs, breadcrumbs, lemon rind, onion and seasoning and mix well.

Shape the mixture into balls.

Heat a little olive oil in a pan and fry the chicken balls over a medium heat until golden brown and cooked through.

Remove and set aside.

SAUCE: Heat a little more oil in the pan and fry the mushrooms and garlic for a few minutes.

Stir in the flour and cook for a few seconds.

Stir in the stock, cream, wine and mustard and cook, stirring until the mixture boil and thickens slightly.

Stir in the Parmesan.

Return the meatballs to the pan and add the sundried tomatoes, broccoli and parsley.

Cook the pasta according to the directions and drain.

Serve the pasta topped with the chicken balls and sauce.



Serves 4-6

500g rump or sirloin steak

10ml Dijon mustard

15ml mixed peppercorns, crushed


30ml olive oil

2 red onions, halved and sliced

10ml chopped garlic

1 red pepper, seeded and sliced

250ml cream

15ml extra Dijon mustard

grated rind and juice of 1 lemon

15ml Worcestershire sauce

salt and pepper

125g baby rocket leaves

250g tagliatelle

Rub the steak on both sides with mustard. Press in peppercorns and season with salt.

Heat 15ml olive oil in a pan and fry the steak until done to your liking. Remove and set aside, covered.

When rested, slice into strips.

Heat the remaining oil in the pan and fry the onion, garlic and red pepper until soft.

Add the cream, extra mustard, lemon rind and juice, Worcestershire sauce and seasoning.

Bring to the boil and simmer until the sauce has slightly thickened.

In the meantime, cook the pasta in salted boiling water until al dente. Drain and add to the sauce.

Stir until well coated.

Stir in the rocket.

Divide the pasta into serving dishes and top with sliced steak. - The Star

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