Conchiglioni Rigati Pasta in Garlic and Basil Sauce

WHAT YOU NEED:

150g of Conchiglioni Rigati Pasta
3 x Tsp Tomato Puree
3 x Cloves of Garlic (crushed)
Handful of Button Mushrooms
2 x Tbsp Balsamic vinegar
Handful fresh Basil leaves
1 x Tinned Tomatoes plus half tin of Water
Half Tsp Dried Oregano
Half Onion ( Sliced)
Pinch of Salt and pepper

In a large pan boil some salted water, add the pasta (they are like giant shells to look at).

Meanwhile in another pan, put in your Button mushrooms, Tinned Tomatoes and water. Heat, then add Garlic, Oregano, Balsamic vinegar, Onions and Tomato Puree and finally salt and pepper. Reheat and allow the sauce and thicken. Add the cooked pasta to the sauce add the Fresh Basil and stir. The juices will stick to the pasta. Its ready to serve with Garlic Bread.

Comments

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Easy Meatballs in Italian style Sauce

YOU NEED: 1 Pack of Sausages 1 Cooking Onion (Finely chopped) 2 Tins Plum Tomatoes 1 Tsp Dried Oregano 1 Tsp Dried Basil 2 Cloves Garlic (grated) 1 Tbsp Balsamic Vinegar 1 Red Onion (sliced) Salt Ground Black Pepper Firstly strip back the sausages removing all the outer skins. Place this meat into a small bowl, add your finely chopped onion and mix together adding salt and pepper. Make into balls however size you like and place on a baking tray. Oven cook for about 10mins, until browning. These will finish off in the sauce. SAUCE In a skillet, Empty tins of tomatoes chop the plums into chunks (not too small). Add Garlic, Balsamic vinegar, herbs and Red onion, gently simmering. This needs to reduce and slightly thicken, most of the juices will evaporate. Add salt and pepper. Combine the meatballs to the sauce and cover for about 5 minutes. Serve with pasta of choice. If you want spicy meatballs add some hot paprika to the sausage mixture.

Strawberry Sorbet

YOU NEED: 1 Punnet of Strawberries 2 tbsp. Honey 4 tbsp. Plain yoghurt Of course you can use frozen and this will be done almost instantly, without having to freeze. You can also use different fruits most will turn out just fine. Cut tops off your strawberries (if using fresh), place into your food processor. add the other ingredients and whizz on max until all strawberries have virtually disintegrated into the yoghurt and honey. Freeze until needed.

Ruth can Cook

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