Difficulty:
Preparation Time: 15 mins
Cooking Time: 90 - 60 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Penne
Nidi Bronzato Egg Noodle No75 Pappardelle 375g
San Remo Reg No1 Linguine 500g
San Remo Reg No56 Fusilli 500g
Preparation Time: 15 mins
Cooking Time: 90 - 60 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Penne
| Substitute Shape: | Zita Penne, Rigatoni, Large Rigatoni |
Ingredients
1 tsp dried basil
1 large red and 1 large green capsicum chopped
2 small fresh red chillies, chopped
1 clove garlic, crushed
1 leek, sliced
2 onions, chopped
2 tbsp olive oil
2 chicken stock cubes, crumbled
1 tsp sugar
150g sliced prosciutto
1 tsp dried oregano leaves
2 x 410 g tins tomatoes, undrained, crushed
½ cup dry wine
2 tbsp tomato paste
Visit our website
sanremo.com.au
Visit us on Facebook
facebook.com/sanremopasta
San Remo Products
you may be interested in
Nidi Bronzato Egg Noodle No75 Pappardelle 375g
San Remo Reg No1 Linguine 500g
San Remo Reg No56 Fusilli 500g
Method
- Heat oil in pan, add onions, leek, garlic and chillies. Cook, stirring until onions and leek are soft. Add capsicums, herbs, tomatoes with juice, wine, tomato paste, stock cubes and sugar. Mix well, bring to boil and simmer, uncovered, for 20 minutes.
- Cook pasta until just tender and drain.
- Spoon one third of tomato mixture into shallow 6-cup ovenproof dish. Top with half of the pasta. Place half of the prosciutto over the pasta. Repeat layering, ending with the tomato mixture.
- Bake covered in moderate oven for about 30 minutes, or until heated through.
To add this Recipe to My Recipe Book please login above.
New User? Register here.
To add the ingredients to your shopping list please login above.
New User? Register here.
