Tagliatelle with Napoletana Sauce

I just love the versatility of using a tomato based sauce. It works beautifully on its own as simple passata with seasoning or you can amp it up and throw a heap of veggies in, or pretty much any kind of meat and maybe even some cheese!

So the Sunday night ritual continues and the dilemma of how can I make an amped up sauce that suits one who doesn’t like cheese, one who won’t eat a non meat dish and the other who wants more than “just” bolognese.

I’ve over killed it with mince at the moment so decided not to use it and went with chorizo instead as the meat option. I love the flavour it gives the dish and it’s a bit more substantial than bacon or pancetta. I also used Barilla Napoletana Sauce as my tomato base and added in a heap of veg to make it an even more nutritious meal.

To make this a complete dish, I used Barilla Egg Tagliatelle as the base and to mix through the chunky sauce! I love the texture it has and it holds the sauce really well. It also cooks really quick (5 minutes in boiling water).

So if you’re salivating and to want to give this dish a go, keep on reading for the recipe!

Tagliatelle with Napoletana Sauce (serves 4-5)

What you’re going to need

250g pack Barilla Egg Tagliatelle

1 jar Barilla Napoletana Sauce

125 g chorizo, sliced evenly (1 sausage)

3 medium cup mushrooms, sliced thinly

generous handful baby spinach

1/3 medium zucchini, finely grated

1/3 medium carrot, finely grated

handful pitted kalamata olives

6 basil leaves, roughly chopped

salt and pepper to season

1 tablespoon olive oil for frying

Method

  1. Prepare a large saucepan with salted water and place on a low heat.
  2. In a large frypan, add the olive oil and bring up to a medium heat. Once hot, add the carrot and zucchini and fry for 2-3 minutes. Once softened, add the napoletana sauce. Before discarding the jar, half fill with water and shake with the lid on to get the extra sauce stuck to the sides of the jar. Add the water from the jar to the sauce. Stir well and bring to a simmer.
  3. Once simmering, add the sliced mushrooms and spinach and reduce to a low heat.
  4. In a small frypan, fry the chorizo until cooked. Drain on some paper towel and set aside.
  5. Once water is boiling, cook the pasta as per packet instructions. Whilst the pasta is cooking, add the chorizo and olives to the sauce. With 1 minute to go, add the basil.
  6. Serve immediately on warmed plates. (your choice if you want to mix the pasta through the sauce or serve the sauce on top)

Disclaimer: The Barilla Pasta and Napoletana Sauce were provided as a gift. I only support and endorse products that I have used or cooked with myself. 

 

 

 

Sausage Pasta Bake

Even though the weather is getting warmer, I am still persistent on baking most of my meals! Especially coming towards the end of the year with my first accounting exam and last colour belt grading for martial arts, I am willing to do just about anything to make the cooking process more efficient. I would love to spend hours in the kitchen but at the moment, I just can’t. Alas, I still want to create tasty meals for my family and keep up with my Sunday family dinner routine.

If you trawl back through some of my older posts, you’ll see I have already shared a few pasta bake recipes however this is my first tomato based one. I kept it simple and whipped up the sauce and ingredients all in one pan! (separate saucepan for boiling pasta though). If you’re super hungry and want to eat it quicker, you can skip the baking step! However if you’re all about the gooey cheese factor, then would strongly recommend finishing it off in the oven. It also makes it easier to portion for leftovers (which I accidentally catered for 6 people instead of 4 so now I have enough for lunches, yay!)

Sausage Pasta Bake (serves 4-6)

What you’re going to need

300 grams large spiral pasta (I used San Remo)

6 medium sized beef sausages

1 400g bottle Passata

1/2 zucchini, finely grated

1/2 carrot, finely grated

1 clove garlic, grated with Microplane or minced

4 small cup mushrooms, thinly sliced

handful basil leaves

salt and pepper to season

olive oil for frying

grated cheese for topping

Method

  1. Boil a large pot of water with salt and cook pasta until just under al dente (still a bit firm as it will further cook in the oven). Set aside.
  2. In a large fry pan, heat up the olive oil on a medium heat. Brown the sausages in the pan for 2-3 minutes. Remove and set aside on a chopping board.
  3. Reduce the heat in the pan to low, add a bit more olive oil and then add the carrot, zucchini and garlic. Stir and leave to become fragrant. Whilst this is happening, go back to the sausages and cut them into 2 cm sliced chunks.
  4. Once pan is fragrant, add the Passata, sausages and mushrooms. Mix well and season. Leave to simmer for 10 minutes. Whilst simmering, turn on your oven to 200 degrees Celcius.
  5. Once the Passata has reduced, add the cooked pasta and basil. Stir well to ensure all pasta is adequately coated in the sauce.
  6. In a large baking dish, carefully spoon all the pasta mix into the dish and spread evenly. Top with a generous helping of grated cheese.
  7. Bake in the oven for 10 minutes. Serve hot. *

Sausage Pasta Bake

*Recipe is freezer friendly if there are leftovers.

 

Prawn Linguine

The Sunday night dinner cooking slot at my house is all mine. I have free rein to make whatever I want. I am using it as an opportunity to practice cooking meat and seafood since I don’t normally cook meat/seafood based dishes for a single portion (tinned tuna does not count).

Having an abundance of pasta at home at the moment (Thank you San Remo) , I thought it would be good to whip up one of my favourite dishes, Prawn Linguine! A key component of this dish and one of my new cooking skills that I have taught myself is the prawn oil. This became the sauce of the dish and it is incredible how much flavour you can infuse into plain olive oil.

Since a lot of my friends are in Europe at the moment and I am having mega nostalgia from my trips in the past, I went with a Mediterranean theme for the complementary ingredients.

So let’s hop to it. Here is the recipe for you to give it a go!

Prawn Linguine (serves 4)

What you’re going to need

Pasta

250g Linguine (the one I used can be found here )

1/2 kilo green prawns, peeled and deveined (save the shells)

handful cherry tomatoes

handful baby spinach

1 tablespoon baby capers

Prawn Oil

Prawn shells and tails saved from the 1/2 kilo prawns

1/2 cup olive oil

1/2 brown onion, roughly chopped (big chunks)

1 clove garlic, crushed with knife blade and not peeled

pinch salt

Method

  1. Preheat your oven to 160 degrees Celcius. In a small baking tray, add the cherry tomatoes with a light drizzle of oil and a pinch of salt. Pop in the oven and bake for 15 minutes.
  2. Fill a large saucepan with water and add a generous pinch of salt. Bring up to the boil.
  3. Whilst the tomatoes are baking and pasta water is heating, heat up 1 tablespoon of olive oil in a medium saucepan on a medium heat. Add the onion, salt and prawn heads and shells. Cook until aromatic (approximately 3 minutes). Once shells have turned orange, add the remaining olive oil and reduce to a low heat. Cook on low for 15-20 minutes.
  4. Cook pasta in boiling water until just al dente. Whilst waiting for the pasta to cook, strain the prawn oil in a jug and discard the solid bits. Set aside.
  5. With 2 minutes left for your pasta to cook (“just al dente”), heat up a tablespoon of olive oil in a fry pan. Once hot, cook the prawns for 1 minute per side. Reduce to a very low heat and add the strained pasta, tomatoes, spinach and prawn oil to the pan. Mix well and ensure the prawn oil coats all the ingredients. Add the capers at the last moment before serving. Serve immediately.

Prawn Linguine

 

 

Barilla Cooking Class

On Saturday, I was lucky enough to be invited to a Northern Italian Winter pasta cooking class at Casa Barilla in Annandale, NSW. It was my first ever Italian cooking class and I was super excited. I entered the room and was warmly welcomed by all the Barilla staff and was served an aperitif. Then, it was time to meet the chef. Executive Chef Andrea Tranchero hosts all of the cooking classes at Casa Barilla and has done demonstrations at multiple food festivals and venues including the recent Good Food and Wine Festival in Sydney.

The class size was intimate giving a warm communal feel rather than a large industrial style class. We watched the chef create the two dishes we were to prepare ourselves later today and we were so amazed. The room smelled amazing and he made dishes that might seem complicated to the eye but are quite easy for anyone to prepare at home.

Andrea Tranchero plating up both courses.

So then it was our turn. First course was Cuttlefish Casserole in Red Wine and Garlic Sauce with Soft Polenta. I haven’t really cooked with a lot of seafood (tinned tuna does NOT count) but I love to eat it . So first up was preparing the cuttlefish. The cuttlefish was purchased from the fish markets earlier in the morning and was already cleaned (perfect). We pan fried it with some fresh garlic and the Barilla red wine and garlic sauce. Next step, the polenta. I really enjoy polenta but struggle to get it right. Thankfully, there is a pre prepared polenta that only takes 5 minutes to cook on the stove top! To finish it off, a mix through of some marscapone.

Progress shots from Course 1 and plate up

Second course was Three Cheese Tortellini with Pumpkin, Crispy Guanciale and Sage. I had never really thought to eat puree with pasta but it just works SO well. Good way to get in extra veggies as well. So first we started with the pumpkin and leek puree. Really simple ingredients that complement each other perfectly. With the addition of freshly made chicken stock courtesy of Andrea, the puree was smooth and flavoursome. Next up was the sage butter sauce. We melted some butter in the pan until it was golden brown before adding freshly chopped sage. Once the tortellini was cooked, we added them into the butter with a generous serving of parmesan cheese. Once well combined, it was time for plating. Puree. Tortellini. Crispy Guanciale (similar to prosciutto and was fried in olive oil to get it extra crispy). Finished off with a drizzle of olive oil!

Progress shots from Course 2 and plate up

Each course was paired with beautiful Italian wine. After devouring our two courses that we freshly prepared, we had some Pure Gelato mini ice cream cones for dessert. Yum!

Overall, I thoroughly enjoyed this cooking experience. Cooking classes give you a chance to learn a new skill, refine old ones and better yet, try out some flavour combinations you may not have even thought of! Would highly recommend you give one a go!


If you are interested in participating in one of Barilla Australia’s cooking classes, follow the link provided here – Barilla Pasta Cooking Class 

Click the links below for more info on Barilla Australia and Andrea Tranchero

@barillaaus

@andreatrancherochef

 

 

Vegetarian Stuffed Pasta Shells

Hope everyone is having a great Easter long weekend! I have been cooking away and experimenting a fair bit and I’m excited to share another recipe with you all.

I aim to make my work lunches with tuna or make them vegetarian just because meat is so expensive! I have been on a bit of a streak lately where I have come up with some tasty, filling and cheap lunch options. There were some odds and ends around the kitchen today. I wanted to use up the bits of food we had leftover both in the fridge and pantry to make this dish. I decided to substitute the meat in this dish with potato. It worked well and gave the dish the substance to make it a complete dish. I have also developed the flavours with cheese, garlic and Barilla Basilico Pasta Sauce.

Vegetarian Stuffed Pasta Shells (serves 2)

What you’re going to need

10 giant pasta shells (these were from a local food market which sells an abundance of Italian food products)

1 medium potato, diced

100 grams baby spinach

50 grams feta

1 clove garlic

1/2 cup Italian pasta sauce (I used Barilla Basilico Pasta Sauce)

100 grams cheddar, grated (I used Mersey Valley)

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. In a small saucepan, add the diced potato to cold water and bring to the boil. In a medium saucepan, bring a pot of water and salt (1/2 tablespoon) to the boil. Once boiling, add pasta and cook until al dente.
  3. In a food processor, blitz the spinach, feta, garlic, salt and pepper until coarse. (you don’t want to blitz it for too long and end up with a dip…)
  4. Mash the potato to remove the large lumps and then combine with the spinach mixture.
  5. Have a small baking dish ready. Place a heaped spoon of the filling into each of the giant pasta shells and place in one layer in the baking dish until all the shells are filled. Spoon pasta sauce over the shells and cover the top and around the sides. Place the grated cheddar on the top evenly.
  6. Place in the preheated oven and bake for 20-25 minutes. Serve hot.

Stuffed Pasta Shells