Name: Pasta sauces two ways
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Napolitana sauce; 2 tablespoon olive oil; 1 small onion, finely chopped; 1 clove garlic, crushed; 1 teaspoon chilli flakes; 1 400g can diced tomatoes; 500 gram penne, cooked, drained; shaved parmesan, to serve; basil leaves, to serve; Creamy chicken sauce; 2 tablespoon olive oil; 1 chicken breast, chopped into cubes; 200 gram mushrooms, sliced; 2 teaspoon thyme leaves; 1 clove garlic, finely chopped; 1/2 cup white wine; 3/4 cup cream; fettuccine, cooked, drained; shaved parmesan, to serve

Pasta sauces two ways

The two classic pasta sauce bases in Italian cooking are tomato and cream based - why not serve up both at your next dinner party? The traditional Napolitana sauce is beautiful served with perfectly cooked penne and fresh basil leaves, while the creamy chicken and mushroom sauce is wonderful tossed through al dente fettuccine to create a nourishing, hearty meal.

Serves 6

Prep

20M

Cook

20M

Total

40M

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Ingredients

Napolitana sauce

2 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, crushed

1 teaspoon chilli flakes

1 400g can diced tomatoes

500 gram penne, cooked, drained

shaved parmesan, to serve

basil leaves, to serve

Creamy chicken sauce

2 tablespoon olive oil

1 chicken breast, chopped into cubes

200 gram mushrooms, sliced

2 teaspoon thyme leaves

1 clove garlic, finely chopped

1/2 cup white wine

3/4 cup cream

fettuccine, cooked, drained

shaved parmesan, to serve

Method

1.Napolitana: heat oil in a large saucepan on medium. Saute onion, garlic and chilli 3-4 minutes, stirring, until tender. Add tomatoes and bring to the boil. Reduce heat to low. Simmer 4-5 minutes, to thicken slightly Season to taste. Toss through penne. Top with parmesan and basil.

2.Creamy chicken: Heat oil in a large frying pan on medium-high. Saute chicken 3-4 minutes, until golden. Remove from pan. Cook mushrooms 2-3 minutes. Return chicken to pan with thyme and garlic. Cook 1 minute. Add wine to pan. Stir in cream. Simmer 2-3 minutes. Season to taste. Toss through fettuccine. Top with parmesan.

Cook pasta in a large saucepan of boiling, salted water following packet instructions, until al dente. Drain.
Note

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Ingredients

Method

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