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.
SPICY SAUSAGE PASTA
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
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.
RISONI VEGETABLE BAKE
1-2 courgettes, sliced diagonally
125g baby tomatoes
200g butternut, cut into small cubes
500ml risoni pasta
500ml vegetable stock
125ml white wine
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.
CREAMY SMOKED SALMON AND ASPARAGUS PASTA
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.
LINGUINE WITH CHICKEN MEATBALLS
500g chicken mince
45ml chopped parsley
45ml chopped chives
200ml fresh breadcrumbs
15ml grated lemon rind
half a red onion, very finely chopped
olive oil for frying
250g sliced mushrooms
10ml chopped garlic
250ml chicken stock
60ml white wine
20ml wholegrain mustard
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.
PEPPER STEAK WITH LEMONY PASTA
500g rump or sirloin steak
10ml Dijon mustard
15ml mixed peppercorns, crushed
30ml olive oil
2 red onions, halved and sliced
1 red pepper, seeded and sliced
15ml extra Dijon mustard
grated rind and juice of 1 lemon
15ml Worcestershire sauce
125g baby rocket leaves
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