Angela Day
SPICY SAUSAGE PASTA
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
5ml dried oregano
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, toma-toes, wine, tomato paste, oregano 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 pasta according to instructions, drain and combine with the sauce. Serve immedia-tely topped with Parmesan shavings. We used a combi-nation of chicken and pork chipolata sausages.
CHICKEN AND ASPARAGUS LASAGNE
Serves 4-6
30ml olive oil
1 red onion, chopped
10ml chopped garlic
600g chicken mince
5ml dried oregano
125ml chicken stock
125ml white wine (optional)
10ml grated lemon rind
salt and pepper
60ml chopped parsley
dried spinach lasagne sheets
300g asparagus tips, blanched
125ml grated cheddar cheese
125ml grated mozzarella cheese
WHITE SAUCE
80g butter
80ml flour
750ml milk
salt and pepper
60ml grated Parmesan cheese
Heat the oil and fry the onion and garlic until soft. Add the mince and cook, stirring to break up any lumps. Add the oregano, stock and wine and simmer until all the liquid has evaporated. Remove from heat and stir in the lemon rind, seasoning and chopped parsley. Add three-quarters of white sauce to the chicken mixture. Reserve the rest for the top of the lasagne. Put a layer of lasagne sheets in an oiled ovenproof dish. Add half of the chicken mixture. Top with half of the asparagus spears.
Add another layer of lasagne, then chicken and then asparagus. Add another layer of lasagne and top with the reserved white sauce.
Sprinkle with the cheeses and bake at 180°C for 20-30 minutes until golden brown on top.
Sauce: Melt the butter, stir in the flour and cook for a minute. Gradually stir in the milk and cook, stirring, until the mixture boils and thickens. Season and stir in the Parmesan.
CREAMY SMOKED SALMON AND ASPARAGUS PASTA
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. Serve immediately.
RISONI VEGETABLE BAKE
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 chili 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 to an ovenproof baking dish. Sprinkle with Parmesan and bake in a pre-heated oven at 180ºC for 15 minutes until the cheese has melted.
Remove and serve immediately.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.