Recipes

Creamy bacon Casereccia with poached eggs

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)
  • 400g dried Casereccia pasta
  • 2 tbs white vinegar
  • 4 fresh eggs
  • 4 bacon rashers, rind removed, cut into thin strips
  • 3 garlic cloves, crushed
  • 250ml (1 cup) thickened cream
  • 3 shallots, ends trimmed, thinly sliced
  • 2 tbs chopped fresh continental parsley
Method
  1. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain.Return to the pan.
  2. Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl.Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centreof the whirlpool.Cook for 4 minutes for a soft yolk or until cooked to your liking.Use a slotted spoon to transfer to a plate.Cover with foil to keep warm. Repeat with the remaining eggs.
  3. Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.
  4. Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls.Top with the poached eggs to serve.

Galletti alla Carbonara

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)
  • 1 tbs olive oil
  • 150g thickly sliced pancetta, cut into thin matchsticks
  • 500g Galletti pasta
  • 6 free-range egg yolks
  • 100ml thickened cream
  • 30g unsalted butter
  • 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
  • 2/3 cup (50g) grated pecorino
  • 2/3 cup (50g) grated parmesan, plus extra to serve
Method
  1. Heat oil in a large non-stick frypan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp.
  2. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
  3. Lightly whisk eggs and cream in a bowl.
  4. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine - the pasta's heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley.

Penne or Rigatoni alla Boscaiola

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)
  • 1 tbs olive oil
  • 250g short cut bacon
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 300g button mushrooms, thinly sliced
  • 300ml thickened cream
  • 1 cup frozen peas
  • 350g Penne or Rigatoni
  • 1/2 cup chopped fresh parsley
  • Grated parmesan and crusty bread, to serve
Method
  1. Heat oil in a large frying pan. Slice bacon and cook with onion and garlic, stirring occasionally, for about 5 minutes, or until onions are soft and bacon is lightly browned.
  2. Add mushrooms and cook for further 5 minutes. Add cream and peas and simmer until peas are tender.Season to taste.
  3. Meanwhile, cook pasta in a large pan of salted, boiling water, until just tender. Drain.
  4. Add pasta and parsley to pan with sauce, and toss until well combined. Serve immediately with parmesan and crusty bread.

Creamy asparagus and salmon Farfalle Fantasia (bow Ties)

Make it easy on yourself with this six-ingredient pasta main in under 30 minutes!

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)
  • 375g dried Farfalle Fantazia (bow-tie) pasta
  • bunch asparagus, cut into 3cm pieces
  • 1 cup light thickened cream
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh chives
  • 415g can Paramount red salmon, drained, skin and bones removed, flaked
Method
  1. Cook the Bow-Ties in a large saucepan of boiling salted water, following packet directions, until tender, adding asparagus for the last 3 minutes of cooking. Drain.
  2. Return pasta and asparagus to pan. Add cream, lemon rind, lemon juice, chives and salmon. Season with salt and pepper. Toss to combine. Serve.

Stuffed Sobreroni

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)
  • 12-14 Sombreroni
  • 1 qty oven-baked bolognese (see related recipe)
  • 6 buffalo mozzarella balls (see note) (about 120g each) or 700g bocconcini, dried on paper towel,sliced 1cm thick
  • 2 cups (160g) grated parmesan
  • Bechamel sauce
  • 1L (4 cups) milk
  • 2 onion
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 garlic clove, bruised
  • 100g unsalted butter
  • 2/3 cup (100g) plain flour
  • 1/2 tsp freshly grated nutmeg
Method
  1. For bechamel, place milk in a saucepan over medium-high heat with onion, bay leaves, thyme and garlic,then bring to just below boiling point. Remove pan from heat, set aside for 30 minutes to infuse, then strain into a jug, discarding solids.
  2. Melt butter in the cleaned pan over low heat. Add flour and cook for 3-4 minutes, stirring constantly to prevent browning. Gradually pour in the milk, whisking constantly to prevent lumps from forming, then cook, stirring, for 5 minutes or until mixture is thick and smooth. Add nutmeg and season with salt and pepper. Cover surface closely with baking paper to prevent a skin forming, then leave to cool.
  3. Preheat the oven to 180°C. Grease a 5cm deep, 23 x 30cm ceramic or glass baking dish. Completely cover base with a layer of Sombreroni - if needed, soak pasta in hot water for 3 minutes. Spread with a third each of the bolognese and bechamel. Cover with half the mozzarella slices, then sprinkle with 4 tbs parmesan. Cover with more pasta and repeat each of these layers, then finish with the remaining pasta,bolognese and bechamel (reserve remaining parmesan).
  4. Cover dish with baking paper, then foil. Bake Sombreroni for 1 hour, then sprinkle top with the remaining parmesan. Bake, uncovered, for a further 20 minutes or until the top is bubbling and golden. Allow to rest for at least 20 minutes (this will ensure the Sombreroni holds together better), then slice and serve.

Lingua di Suocera Pasta with Tunna

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)
  • 375g dried thin Lingua di Suocera pasta
  • 1/3 cup pine nuts
  • 425g can Safcol tuna in springwater, drained, flaked
  • 2 tablespoons olive oil
  • 3 teaspoons finely grated lemon rind
  • 1/3 cup roughly chopped fresh flat-leaf parsley leaves
  • lemon zest, to serve
Method
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  2. Meanwhile, place pine nuts in a frying pan over medium heat. Cook for 1 to 2 minutes or until light golden.
  3. Place tuna in a bowl. Add oil, parsley, pine nuts and pasta. Season with salt and pepper. Toss to combine. Serve topped with lemon zest. Buon Appetito

Cornucopie with pasta with crab, chilli and tomato

Making a tasty seafood pasta is even easier than you thought with this simple and fast recipe.

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 4)
  • 90ml extra virgin olive oil
  • 3 cloves garlic, finely diced
  • 2 red chillies, de-seeded and finely diced
  • 250g fresh tomatoes, diced
  • 150ml cream
  • 350g raw crab meat
  • 450g Cornucopie
  • 3 tbsp fresh basil, chopped
Method
  1. Place a large saucepan of salted water on to boil.
  2. Pour the olive oil into a large, heavy frypan. Add the garlic, chilli and tomato, then cook over a medium heat for 1 minute.
  3. Increase the heat, add the cream and bring to the boil. Add the crab meat, tossing it so it cooks evenly. Cook for a further 1 minute. Meanwhile, cook the Cornucopie pasta until its al dente, drain, and place in saucepan with crab mixture. Sprinkle with basil, season with sea salt and cracked black pepper, toss and serve immediately. Buon Appetito