Tag 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!

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!

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

Pampered Chef Skillet Lasagne

Serves 6

2 tubs (350g) chilled fresh napoletana (rich tomato) pasta sauce
750ml water
225g dried saw-edged pappardelle pasta
450g (uncooked) spicy sausages, casings removed
2 cloves garlic, pressed
55g fresh Parmesan cheese, finely grated
2 tbsp chopped fresh parsley, divided
225g ricotta cheese
50g mozzarella cheese
freshly ground black pepper, to taste
Additional grated fresh Parmesan cheese, to serve (optional)

Combine pasta sauce and water in 30cm Skillet. Cover, bring to the boil

Stir pappardelle pasta into sauce. Cover, reduce heat and cook gently 14-18 mins or until pasta is tender, stirring occasionally using Bamboo Spatula

As pasta cooks, place sausagemeat into 24cm Skillet; cook and stir over medium-high heat 10-12 minutes or until sausagemeat is cooked and no longer pink, turning occasionally and breaking into smaller pieces using Mix ‘N Chop. Press garlic into skillet using Garlic Press; cook 1 minute. Remove from heat. Stir sausagemeat into pasta and sauce.

Meanwhile, finely grate Parmesan using Coarse Microplane Grater. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in Small Batter Bowl. Scoop cheese mixture over pasta mixture using Medium Scoop. Cover skillet and cook gently about 5 minutes or until ricotta mixture is heated through and cheese is melting.

To serve, sprinkle lasagne with reserved parsley and additional parmesan cheese, if desired.

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Filed under Garlic Press, Microplane Grater, Pans

Creamy Broccoli and Sun-Dried Tomato Orzotto

The Pampered Chef ®
Creamy Broccoli & Sun-Dried Tomato Orzotto

1 small onion
2 teaspoons olive oil
2 cloves garlic, pressed
200 g uncooked dried orzo pasta
575 ml hot chicken stock
100 ml dry white wine (such as Chardonnay)
100 g sun-dried tomatoes in oil (drained weight), drained and patted dry
125 g broccoli florets
40 g Parmigiano Reggiano cheese
75 g mascarpone cheese, at room temperature (drain off any thin liquid if present on top, before use)
Chopped fresh parsley, to garnish (optional)

Finely chop onion on Cutting Board using Food Chopper. Heat olive oil in Executive 24-cm Skillet over medium heat 1–2 minutes or until hot. Add onion and garlic pressed with Garlic Press; cook 30–45 seconds 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 minutes or until almost all liquid is absorbed and orzo is just tender. Remove Skillet from heat.

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

During last 5 minutes 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 minutes or until hot, stirring halfway through.

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.

Yield: Serves 4

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

Cook’s Tip: An addtional 100 ml chicken stock can be substituted for the wine, if desired.

© null The Pampered Chef used under license.

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Filed under Food Chopper, Garlic Press, Microplane Grater, Pans

One-Pot Bacon and Tomato Linguine

I LOVE this recipe. It says serves 6 – I would say it serves 4/5 but then we probably all have far too big portions! The only extra comment i would make is I have to simmer for 10-12 mins at the end as the lovely Dave likes it really creamy rather than too much sauce.

12 rashers rindless smoked streaky bacon (about 200 g in total), divided

1 tablespoon plus 2 teaspoons olive oil, divided
1 onion
2 clove garlic, pressed
1 litre hot chicken stock
2 cans (400 g each) chopped tomatoes in rich tomato juice
1 teaspoon dried Italian herb seasoning
350 g dried linguine
25 g Parmigiano Reggiano cheese
200 g baby plum or cherry tomatoes
100 g full fat soft cheese
4 tablespoons finely chopped fresh flat-leaf parsley, divided
Freshly ground black pepper, to taste

Cut bacon widthways into 6-mm strips on Large Grooved Cutting Board using Santoku Knife. Measure 2 teaspoons olive oil into Stainless 30-cm Skillet and add bacon; cook over medium heat 7–8 minutes or until bacon is crisp, stirring frequently. Remove Skillet from heat. Remove bacon from Skillet using Slotted Spoon; drain on kitchen paper and set aside.

On clean cutting board, finely chop onion using Food Chopper. Return Skillet to medium heat; add remaining 1 tablespoon oil, the onion and garlic pressed with Garlic Press. Cook 1–2 minutes or until onion is tender, stirring occasionally. Add stock, canned tomatoes, dried herbs and half of the bacon; bring to the boil. Add linguine; bring sauce back to the boil, stirring occasionally to prevent pasta from sticking. Cover Skillet; reduce heat and simmer 7–8 minutes or until pasta is just tender, stirring occasionally.

Meanwhile, grate Parmigiano Reggiano cheese using Rotary Grater; set aside. Cut tomatoes in half using Chef’s Knife. Remove Skillet from heat. Add soft cheese, tomatoes and 3 tablespoons of the parsley to pasta mixture; stir and combine ingredients using Chef’s Tongs until soft cheese has completely melted. Cover Skillet; let stand 5 minutes or until pasta is tender and sauce has thickened. Season with black pepper. Serve sprinkled with remaining bacon, remaining chopped parsley and the grated cheese. Serve with a crisp green salad, if desired.

Yield: Serves 6

Per serving: Energy 1261kJ/303kcal; Protein 12.5g; Carbohydrate 21.2g; Sugars 5.8g; Fat 19.2g; Saturated Fat 7.8g; Fibre 2.3g; Salt 1.4g

Cook’s Tip: The smoked bacon can be substituted with unsmoked streaky bacon, if desired.

If desired, flat-leaf parsley can be substituted with fresh curly parsley or basil.

© null The Pampered Chef used under license.

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Filed under Food Chopper, Garlic Press, Microplane Grater, Pans