This recipe is a new Pampered Chef one and simply HAS to be tried! It is so simple and very tasty. It even tastes fantastic the next day in a lunchbox! I have made this with both 1/4 tsp chillies and another time with 1/8 tsp. For me, the 1/4 tsp was just warm and was enough for the kids to notice it but not be reaching for the water or complaining/ crying that it was too hot!! With 1/8tsp it really is just a background warmth, though makes the lunchbox option less strong.
1 green pepper, deseeded
400 g uncooked fresh Italian- or Sicilian-flavoured sausages (see Chef’s Corner)
1 tablespoon sunflower oil
2 cloves garlic, pressed
1/4 teaspoon dried crushed chillies
325 g uncooked dried penne pasta
700 ml cold water
1 jar (500 g) tomato-based bolognese pasta sauce
25 g Parmigiano Reggiano cheese
50 g full fat soft cheese
100 g grated mozzarella cheese
1 tablespoon finely chopped parsley (optional)
Finely chop onion on Cutting Board using Food Chopper. Dice green pepper using Chef’s Knife. Remove casings from sausages using Professional Shears; cut sausages in half lengthways, then cut widthways into 1-cm nuggets. Heat sunflower oil in Executive 30-cm Skillet over medium heat 1–2 minutes or until hot. Add sausage nuggets; cook 6–8 minutes or until golden brown, stirring occasionally with Bamboo Spoon.
Add onion and green pepper to Skillet; cook 2–3 minutes or until vegetables are tender. Add garlic pressed with Garlic Press and crushed chillies; cook and stir 10–20 seconds or until fragrant. Stir in pasta, water and pasta sauce. Bring to the boil over medium-high heat, stirring occasionally. Reduce heat to a simmer; cover and cook 12–14 minutes or until pasta is tender, stirring occasionally.
Meanwhile, grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater; set aside. Remove Skillet from heat. Stir in soft cheese until well mixed. Sprinkle Parmigiano Reggiano cheese over top, followed by grated mozzarella. Cover; let stand 2–3 minutes or until cheeses are melted. Serve on warmed plates, garnished with parsley, if desired.
Yield: Serves 6
Per serving: Energy 2055kJ/490kcal; Protein 20.8g; Carbohydrate 47.5g; Sugars 7.8g; Fat 25.5g; Saturated Fat 10.9g; Fibre 1g; Salt 2.5g
Cook’s Tip: Italian- or Sicilian-style sausages are flavoured with fennel, garlic and herbs. If you cannot find them, use any good quality, spicy fresh pork sausages instead.
Two cans (200 g each) tuna, drained and flaked, can be substituted for the sausages. In step 1, prepare onion and green pepper; heat oil as directed (omit sausages). Continue as recipe directs in step 2, cooking pasta for 9 minutes, then stir flaked tuna into Skillet; cook an additional 3–5 minutes or until pasta is tender. Continue as recipe directs in step 3.
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