Prawn and Leek Pasta Shells
Cook the pasta in a large pan of boiling salted water for 12-15 minutes or until al dente (tender but still firm to the bite). Meanwhile melt the… Read More »
Vegetable Lasagne
Chop the carrot; slice the onion. Halve, core and deseed the pepper, then chop. Cut the aubergine into large chunks; slice the mushrooms and courgettes. Heat the oil… Read More »
Lasagne
Spoon one third of the Bolognese Sauce into the base of a 2.5 litre (4 pint) ovenproof dish. Cover with a layer of lasagne, then spread over enough… Read More »
Spinach and Ricotta Cannelloni
To make the sauce, heat half the oil in a heavy-based saucepan, add half the onion and fry for 5—10 minutes or until very soft. Add the tomato… Read More »
Pasta, Veal and Rosemary Gratin
Finely chop the onion, carrot and celery. Halve, core and deseed the pepper, then chop finely. Heat the oil in large saute pan, add the onion, carrot, celery… Read More »
Pasta with Bacon Sauce
Cook the pasta in a large pan of boiling salted water for about 10 minutes until al dente (tender but still firm to the bite). Meanwhile, roughly chop… Read More »
Pasta and Aubergine Gratin
Roughly chop the aubergine; chop the onion. Heat the oil in a heavy-based saucepan and fry the onion and garlic until softened. Add the paprika and tomato puree… Read More »
Pasta with Mushroom and Leek Sauce
Thinly slice the mushrooms; thickly slice the leeks. Remove the rind from the pancetta or bacon, then chop roughly. Cook the pasta in a large pan of boiling… Read More »
Spring Vegetable Pasta
Finely chop the onion; thinly slice the leeks diagonally. Thinly slice the mushrooms. Cut the asparagus or French beans into 5 cm (2 inch) lengths and briefly blanch… Read More »
Pasta with Spicy Sausage and Tomato Sauce
Skin the tomatoes, then chop the flesh, discarding the seeds. Heat the oil in a large pan and add the onion, oregano and garlic. Cook, stirring, for 2-3… Read More »
