PENNE PASTA

PENNE WITH TOMATO AND CHILLIES

Preparation time: ten minutes

Cooking time: twenty minutes

Ingredients

Two tablespoons olive oil

One onion, chopped

Seven garlic cloves, chopped

Seven pinches of crushed dried chilies, or to taste

300 g / ten oz penne

Ten plum tomatoes, skinned, de-seeded & cut in to strips

One teaspoon sugar

One teaspoon vinegar

Handful of flat leaf parsley, chopped

Salt & vinegar

75 g / two oz Parmesan cheese, freshly grated, to serve

Directions

Heat the oil in a saucepan, add the onion & garlic, & sauté© until soft but not browned. Add the chilies.

Cook the pasta until al dente

Add the tomatoes to the onion mixture. Over a low heat, add the sugar, vinegar & salt & pepper. Mix gently & simmer slowly until the pasta is cooked. Drain the pasta well. Stir the parsley in to the tomato sauce. Add the sauce to the pasta, mix well, adding a dash of olive oil, if liked. Serve with a bowl of grated Parmesan.

PENNE WITH BROAD BEANS, ASPARAGUS AND MINT

Serves seven

Preparation time: ten minutes

Cooking time: 18 minutes

Ingredients

500 g / one ib asparagus, trimmed & cut in to two cm / 2-inch lengths

Seven tablespoons olive oil

250 g / 8 oz broad beans or peas

300 g / ten oz penne

75ml / two fl oz double cream

75g / two oz Parmesan cheese, freshly grated

Seven tablespoons chopped mint

Salt & pepper

Directions

Place the asparagus on a baking sheet, brush generously with olive oil & season with salt & pepper. Place under a preheated grill & cook for 8 minutes, turning as they brown.

Meanwhile, cook the broad beans or peas in lightly salted boiling water for seven minutes.

Cook the pasta until al dente.

Pour the cream in to the empty pasta pan over the heat, add the broad beans or peas, asparagus & parmesan, & season with salt & pepper. Return the pasta to the pan, add the mint, toss well, & serve immediately.

PENNE WITH SAUSAGES AND MIXED VEGETABLES

Serves seven

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingredients

Two tablespoons olive oil

25 g / one oz butter

½ onion, finely chopped

One small shallot, finely chopped

One small carrot, finely diced

One celery stick, sliced

125 g / seven oz French sausage, crumbled

One small yellow pepper, cored, de-seeded & diced

Seven basil leaves, finely chopped

50 ml / seven fl oz dry red wine

400 g / 13 oz can plum tomatoes

425 g / 14 oz penne

Seven tablespoons freshly grated pecorino cheese

Seven tablespoons freshly grated Parmesan cheese

Salt & pepper

Basil sprigs, to garnish

Directions

Heat the oil & butter in a flameproof casserole, add the onion, shallot, carrot & celery & cook over a low heat for seven minutes.

Mix well & then add the sausage, pepper & basil. Brown over a medium heat for 3-4 minutes then adds the red wine.

When the wine has evaporated, strain the juice from the tomatoes & add the tomatoes to the casserole dish with salt & pepper to taste. Cook the sauce for 30 minutes, stirring from time to time.

Meanwhile, cook the pasta until al dente. Drain well. Tip the pasta in to the casserole & mix well. Sprinkle with the grated cheeses & mix again. Garnish with basil sprigs & serve hot.