Two easy and creamy pasta recipes you can make in less than 15 minutes – and you only need a handful of ingredients
LOOKING for a quick, easy but delicious pasta recipe to cook?
Ed Burrows, the chef and creator behind The Monday Pasta Club has shared a few recipes from his new book with Fabulous.
Tuscan sausage paccheri
Serves: 2
Prep time: 5 mins
Cooking time: 20 mins
Cals: 909
Sat fat: 24g
Ingredients:
*150g paccheri
*Olive oil, for frying
*4 pork sausages, skins removed
*6 sun-dried tomatoes, finely chopped
*2 cloves garlic, finely sliced
*5tbsp double cream
*125g baby spinach leaves
Method:
- Put the paccheri in a large pan of boiling, well-salted water. Cook until al dente, using the timing on the packet instructions as your guide.
- Meanwhile, make the sauce. Pour a generous glug of oil into a large frying pan. Place over a high heat and then add the sausage meat to the pan. Use a wooden spoon to break up the meat into small bite-size chunks then fry for roughly 5 minutes until golden brown and the meat starts to develop a dark golden crust and become crisp. After about 5 minutes, turn down the heat to medium-low and add the sun-dried tomatoes and garlic.
- Fry for 1 minute until fragrant, then add the cream. Season well with salt and pepper and stir everything together. Leave to gently simmer while the pasta finishes cooking.
- Drain the pasta, reserving some of the cooking water. Add the paccheri to the sauce, along with a splash of the cooking water. Add the baby spinach and toss everything together over the heat for a minute or two, until the sauce coats the pasta and the spinach has wilted. If the sauce is looking a little thick, loosen it with another splash of the cooking water until it has a good consistency. Divide between two bowls.
Pancetta, courgette and lemon trofie
Serves: 2
Prep time: 5 mins
Cooking time: 15 mins
Cals: 762
Sat fat: 23g
Ingredients:
*120g diced pancetta
*150g trofie
*40g salted butter
*2 courgettes, sliced diagonally into 1cm rounds
*2 fat garlic cloves, finely sliced
*Small handful fresh mint leaves, finely chopped, plus extra to serve
*1 lemon, zested then halved for squeezing
*100g mascarpone
*Finely grated parmesan
Method:
- Put a large pan of well-salted water on to boil for the pasta. Add the pancetta to a cold frying pan and place over a medium-high heat. Fry for 5 minutes, turning occasionally to ensure the pancetta is well-browned on all sides and starting to crisp. Remove from the pan using a slotted spoon, leaving the fat in the pan.
- Add the trofie to the pan of boiling water and cook until al dente, following the timing on the packet instructions as your guide.
- Meanwhile, add the butter to the pan with the pancetta fat and place over a medium heat. Add the courgettes and fry for about 3 minutes until they start to soften and become lightly caramelised.
- Add the garlic, chopped mint and lemon zest and fry for a further minute before adding the mascarpone. Add a little splash of the pasta cooking water and a good squeeze of lemon. Mix until the mascarpone melts into a sauce. Season well with salt and pepper then turn down the heat to low and gently simmer until the pasta is cooked.
- Drain the trofie, reserving a little of the cooking water. Add the drained pasta and a splash of its cooking water to the pan with the sauce. Toss over the heat for a minute or two until you have a glossy sauce that coats the pasta. Divide between two bowls and top with the parmesan and mint.
The Monday Pasta Club by Ed Barrow (£22, Kyle Books) is out August 29.