Category Archives: Pasta

Jamie Oliver’s Brilliant Bacon Pasta


My blog has developed into having 2 purposes.  The original reason that I began writing was to have an easy reference place for my Pampered Chef customers to find as many brilliant Pampered Chef recipes in one place as possible.   Along the way a secondary, and very pleasing, purpose has blossomed into life.  My 2 eldest girls are now 11 & 13 years old and I have realised that I really do need to get on with teaching them how to cook before they get up and leave home!!  So, this blog has also turned into a repository of recipes that I make so that they can learn and make our favourite home recipes.

So, this is how you find a Jamie Oliver recipe joining the Pampered Chef ones!  This recipe is a really simple one pot recipe and, in the (longed for!) summer months is a great recipe for courgettes which allotment owners will appreciate!


Serves 4 (easily)


250g Smoked Streaky Bacon
2  Courgettes
2 Garlic Cloves
40g medium mature Cheddar
200ml Creme Fraiche
400g pasta (whatever shape takes your fancy!) I use Wholewheat pasta for the extra fibre.


1. Boil a large pan of salted water and cook 400g  pasta , following pack instructions.

2. Slice 250g Smoked streaky bacon and fry in a Family Skillet (large frying) Pan until golden brown.  Slice 2 cloves of garlic using Garlic Slicer and add for the last minute or so.

3. Slice courgettes lengthways into quarters and cut into chunks. Add to the frying pan and cook for a couple of minutes with the bacon and garlic until they are slightly softened.

4. Once the pasta is cooked, drain in a colander, then put back in the pan. Add about half a tub of crème fraîche, some freshly ground black pepper and a handful of grated Cheddar. Mix together.

5. Gently fold the bacon and courgette mixture into the pasta and grate the remaining cheese on top.

6. Eat and Enjoy!


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Filed under Bacon, Cheese, Cream, Easy Cooking, Family Cooking, Garlic, Jamie Oliver, Microplane Grater, Pans, Pasta, Quick Cooking, Super Quick cooking!

Pampered Chef RockCrok® Tomato and Red Wine Pork Ragout Recipe©

IMG_5387Here in the UK, The Pampered Chef are just about to launch a brand new type of Stoneware.  It claims to cook just as fabulously as normal Stoneware but it is able to cook on a hob, on a BBQ, under the grill and be washed up in the dishwasher!  Obviously, I needed to check these claims out and decided the best way was to try one of the recipes that comes with the “Dutch Oven Rockcrok”. As I had to feed at least 8 people I decided to start with this recipe.

This recipe is brilliant because it is quite simple, with a bit of pre-prep on the hob and then left to slowly cook in the oven until the pork melts and the sauce is absolutely gorgeous.  Everyone in the family LOVED this.  Suffice to say, I shall be making it again.  And the RockCrok???  So far, so absolutely amazing!  Plus putting it in the dishwasher afterwards was very pleasing!

Serves 10


3 tbps, plus 1 tsp sunflower oil, divided
1 large onion, finely chopped with Food Chopper
2 carrots, peeled and sliced (about 240g)
2 celery sticks, sliced (about 125g)
2 cloves garlic, pressed with Garlic Press
1.5kg diced lean casserole pork (I used Pork shoulder steaks as they were on offer!)
6 rashers rindless lean back bacon (150g prepared weight) cut into 5cm pieces
50g plain flour
250ml dry red wine (such as Cabernet Sauvignon)
2 tins (400g each) plum tomatoes
1 tbps dried mixed herbs
Chopped fresh parsley, to garnish (optional)


    1. Preheat oven to 170C/ fan150C/ Gas 3.  Heat 1 tbps of oil in RockCrok Dutch Oven over medium heat for 3-5 mins or until hot.  Add onion, carrots, celery and garlic.  Cook for 2-3 mins or until tender, stirring occasionally. Remove vegetables to a plate; set aside.
    2. Add 1 tbsp of remaining oil to Dutch Oven.  Add one quarter of the pork, cook uncovered, 3-4 minutes or until lightly sealed, stirring occasionally.  Remove to a large dish.  Repeat sealing of remaining pork, in 3 batches, adding 1 tsp of oil for each batch.  Set pork aside.
    3. Add remaining oil to Dutch Oven, cook bacon, uncovered, 2-3 mins until lightly browned, stirring occasionally.
    4. Return pork to Dutch Oven, stir in flour, mix well.  Cook 1-2 mins or until lightly browned, stirring continuously.  Stir in veg, wine, dried herbs and tomatoes.  Chop tomatoes using Mix ‘N Chop.  Increase heat to med-high; bring to the boil, stirring continuously.  Cover; transfer to oven, bake 1.5-2hrs or until pork is tender.IMG_5386


  1. Remove from oven.  Garnish with chopped parsley if desired.  Serve with cooked pasta (I went for tagliatelle).

Nutrients per serving:  Energy 1333kj. 319 kcal; Protein 36.3g; Carbohydrate 10.1g; Sugars 5.4g; Fat 13.1g; Saturated Fat 3.6g; Fibre 1.8g; Salt 1g.

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Filed under Easy Cooking, Food Chopper, Garlic, Garlic Press, Pasta, Pork, RockCrok, Tomato

Nigel Slater’s Sausage and Mustard Pasta

This is a recipe I do quite frequently at home but, weirdly, I don’t have a photo of it??!  Really, really simple and very tasty.  Don’t be put off by the amount of mustard in here, my children have NEVER commented about it and always ask for seconds!

Ingredients (for Family of 4/5 but very easily adapted for more or less people)

Good Knob of butter (maybe 1 or 2 ozs)
2 or 3 large Onions, sliced
Sausages (I use 6 for a family of 4/5)
2 types of Mustard (I use wholegrain and dijon)
1/2 pint cream
400g Pasta (I use wholegrain fusilli usually)
Fresh Parsley, chopped, divided.


Melt the butter in the 30cm Family Skillet over a low heat.  Add all the onions, sprinkle with salt, stir and cover.  Sweat for at least 10 minutes until onions begin to caramelise.

Bring a pan of salted water to the boil.

Skin the sausages and add small chunks to the onions.  Then add the pasta to the pan of boiling water, cook for the time directed on the pasta packet.

Occasionally stir the sausages and onions.  When sausage is cooked through add a “good dollop” of each mustard (I use a large a Tbps of each) and most of the parsley.

By now the pasta should be cooked – drain it.

Stir the cream into the sausage mixture and add the drained pasta.

Serve garnished with the remaining parsley.

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Filed under Cream, Other, Pans, Pasta, Sausages, Super Quick cooking!

Pampered Chef Creamy One Pot Pasta

So, I thought I would try out a new recipe for my family and turned to the Pampered Chef for something simple but tasty.  This is what I tried and everyone LOVED it!  It tastes fantastic and is so easy to prepare too which means I love it twice!!

The Pampered Chef ® Creamy One-Pot Pasta Recipe

1 jar (280 g) sun-dried tomatoes in oil
2-4 large cloves garlic, peeled
1.4 litres hot vegetable stock
450 g dried penne pasta
200-225 g broccoli florets
2 carrots, peeled
1 packet (200 g) full fat soft cheese
Finely grated fresh Parmesan cheese and shredded fresh basil leaves, to serve (optional)

Drain sun-dried tomatoes using 18-cm Strainer placed over Small Batter Bowl (you need about 170 g drained weight of tomatoes); reserve 1 tablespoon of the oil (discard remaining oil). Thinly slice garlic using Garlic Slicer. Place garlic and reserved oil in Executive 7.6-Litre Stockpot; cook over medium heat 2–3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add stock to pan, return to heat, cover and bring to the boil. Stir in pasta; bring back to the boil, cover and simmer 8–10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Master Scraper.
Meanwhile, cut broccoli into small florets; place in Classic Batter Bowl. Cut carrots in half lengthways; thinly slice widthways on the diagonal using Santoku Knife. Pat sun-dried tomatoes dry with kitchen paper; slice tomatoes into thin strips. Add carrots and sun-dried tomatoes to batter bowl.
Add prepared vegetables and soft cheese to Stockpot; stir over medium heat until cheese is melted and fully combined. Bring back to the boil, cover and simmer 5–6 minutes or until vegetables are just tender. Serve immediately in Simple Additions® Dots Large Round Bowl. Sprinkle with grated Parmesan cheese and shredded basil, if desired.
Yield: Serves 6–8

Per serving: per serving (serving 8): Energy 1810kJ/432kcal; Protein 12.3g; Carbohydrate 48.2g; Sugars 3.7g; Fat 22.5g; Saturated Fat 11.6g; Fibre 1.7g; Salt 0.4g

Cook’s Tip: For an Italian flavour variation, stir 3–4 tablespoons tomato or basil pesto into the sauce just before serving.

For a meat version, stir in 2–3 diced cooked chicken breasts or 60–85 g salami slices cut into quarters, at the beginning of step 3.


© null The Pampered Chef used under license.

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Filed under Batter Bowl, Cheese, Microplane Grater, Pans, Pasta, Super Quick cooking!

Pampered Chef Creamy Broccoli and Sun-Dried Tomato Orzotto Recipe

The whole family loves this recipe.  My only problem with it is that there is never enough for all the seconds asked for!!

1 Small Onion
2 tsp Olive Oil
2 Cloves Garlic, pressed
200g uncooked Dried Orzo Pasta (I use Conchigliette as haven’t yet found orzo pasta)
575ml Hot Chicken (or Veg) Stock
100ml Dry White Wine (such as Chardonnay)
100g Sun-dried Tomatoes in oil (drained weight), drained and patted dry
125g Broccoli Florets
40g Parmigian Reggiano Cheese
75g Mascarpone Cheese, at room temperature (drain off any thin liquid if present on top, before use)
Chopped Fresh Parsley to garnish (optional)

1. Finely chop onion on Cutting Board using Food Chopper. Heat olive oil in Executive 24cm Skillet over medium heat 1-2 mins or until hot. Add onion and garlic pressed with Garlic Press; cook 30-45 secs or until tender but not browned. Remove Skillet from heat; stir in orzo, stock and wine using Bamboo Spatula. Return Skillet to heat; bring to the boil over medium-high heat, uncovered, stirring occasionally. Reduce to a gentle simmer; cook, uncovered, 12-14 mins or until almost all liquid is absorbed and orzo is just tender. Remove Skillet from heat.

2. Meanwhile, fill Executive 2.8 Litre Saucepan about one-third full with water; cover and bring to the boil over medium heat. Cut sun-dried tomatoes into thin strips using Professional Shears and cut broccoli into small (bite-sized) florist using Utility Knife; set aside. Grate Parmigiano Reggiano cheese using Microplane Grater, set aside.

3. During last 5 mins of orzotto cooking time; add broccoli to pan of boiling water; cook, uncovered, about 3 minutes or until tender-crisp. Remove pan from heat, drain broccoli using small Stainless Mesh Colander. Place sun-dried tomatoes in Small Micro-Cooker; microwave, covered on HIGH 2 mins or until hot, stirring halfway through.

4. Add cheeses to cooked orzo; mix well using Bamboo Spatula. Stir in sun-dried tomatoes and broccoli. Garnish with chopped parsley, if desired; serve immediately.

Serves 4

Per Serving: Energy 1461kg/ 351kcal; Protein 8.7g; Carbohydrate 21g; Sugars 2.2g; Fat 24.6g; Saturated Fat 8g; Fibre 1.1g; Salt 1.3g;

Susie Evans
Independent Director for The Pampered Chef
07854 241575

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Filed under Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Other, Pans, Pasta

Net’s Slop! 5 ingredients only recipe


1 red Onion
Punnet of Cherry Tomatoes
300ml Creme fraiche
1 jar of red or green pesto
4 chicken breasts
Garlic clove or two (optional)


Preheat oven to 100˚C.Put all the ingredients in Square Baker; Deep Dish Baker or Deep Covered Baker.Mix Well.

Cook for 2-3 hrs stirring occasionally

It will curdle as it cooks but don’t worry!

Serve with crusty bread & pasta or rice.


Yield: Serves 4

Susie Evans
Independent Director for The Pampered Chef
07854 241575

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Filed under Batter Bowl, Chicken, Deep Covered Baker, Deep Dish Baker, Garlic, Garlic Press, Other, Pasta, Rice, Square Baker

The Pampered Chef ® Pronto Pasta & Sausage Skillet Recipe

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 onion
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.

© null The Pampered Chef used under license.

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Filed under Cheese, Chilli, Food Chopper, Garlic, Garlic Press, Microplane Grater, Pans, Pasta, Pepper

Gill’s Tuna Pasta Bake

This pasta bake always amazes me at how yummy it is with so little effort!!

Cooked Pasta for 4 to 6 people

300g Cream Cheese

1/2 Pint Veg Stock

1 tin drained Tuna

Cheddar for grating

Cook the pasta according to packet instructions, when cooked drain and tip into stoneware baker.  Mix the Cream Cheese, Stock & Tuna in Batter Bowl, add to the baker and stir well.  Grate cheddar over the top.

Cook in the oven at 200C for approx 20 mins until crispy golden on top.

I serve with peas and sweetcorn.

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Filed under Batter Bowl, Cheese, Deep Covered Baker, Microplane Grater, Pasta, Square Baker, Tuna