Penne with Bacon, Tomato & Spinach

I needed something quick and easy to make for my son for dinner so I decided to make this pasta dish.  It's really simple to make and it tastes delicious.

Ingredients:

2 x Tablespoons oil
1 x Onion, diced
1 x Tablespoon Garlic, Crushed
1 x Teaspoon Sugar
2 x Tablespoons mixed herbs
1 x Packet Bacon, sliced
1 x Can Chopped tomatoes
1/2 packet Penne Pasta, cooked
50g Spinached, chopped
Crumbled Feta Cheese

Method:

Fry the bacon for about 4 minutes.
Add the onion, garlic and herbs and cook for a further minute or until soft.
Add the can of Tomatoes.
Add the teaspoon of sugar.
Bring to the boil and then reduce heat.
Allow to simmer for about 5 minutes.
Keep a little of the spinach and feta aside.
Add the already cooked pasta, spinach and feta and stir well.
Remove from heat and transfer to a pyrex dish.
Sprinkle with remaining spinach and feta and serve.
Enjoy!

The Bacon and Tomato base

Ready to serve

Chilli Penne with Bacon and Sausage

I have been cooking lots of pasta dishes recently because my stove is on its way out (I only have the use of one plate and a very temperamental grill) at the moment and pasta is always quick and easy to do.  This recipe is really nice and I used Chilli Penne instead of normal Pasta so that made a nice change. 

Ingredients:

2 x Tablespoons Oil

1 x Packet Chipolata Sausages

½ x Packet Bacon, sliced

1 x Can tomatoes, Chopped

2 x Tablespoons Basil, dried

1 x Teaspoon Sugar

1 x Cup Grated Mozzarella Cheese

½ x Packet Chilli Penne

Salt and Pepper to taste

Method:

Heat the oil in a pan.

Add the sausages and cook until brown.

Add the bacon and cook for a further 2 minutes, stirring continuously.

Add the can of chopped tomatoes, teaspoon of sugar and basil.

Bring to the boil.

Reduce heat and allow to simmer for about 10 minutes.

Remove from heat and pour over the already cooked pasta.

Add the Mozzarella Cheese (keep some aside) and mix well.

Transfer to a baking dish.

Sprinkle with remaining cheese and grill / bake until cheese has melted.

Serve with a side salad.

Please note:

If you can’t get Chilli Penne but like Chilli’s just add a teaspoon of crushed chilli’s to the mixture.

Tuna Pennoni

As some of you may already know, my stove died on me a couple of weeks ago.  I am now down to one plate and a very temperamental grill.  The other 3 plates and the oven no longer work.  I have been told that it would cost £200.00 + to repair which is the cost of a new one.  As I can’t afford to repair or replace it I am going back to basics.  It’s not easy but hey ho. 

This recipe is quick and easy to make and it’s really delicious. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

½ onion, diced

1 x Teaspoon Garlic, diced

2 x Tablespoons mixed herbs, dried

1 x Can chopped tomatoes

2 x Tablespoons Tomato Puree

1 x Teaspoon Sugar

1 x Can Tuna, drained

½ bag Pasta, already cooked according to packet instructions

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 2 – 3 minutes.

Add the tinned tomatoes, tomato puree and sugar and bring to the boil.

Reduce heat and add the tuna.

Allow to simmer for about 10 minutes.

Transfer mixture to a bowl and mix in the already cooked pasta.

Allow to stand for 2 – 3 minutes.

Garnish with fresh herbs and serve.

Italian Sausage & Bean Casserole

If you are looking for something different to do with your sausages then why not try this recipe.  It’s simple to make, it tastes great and Cannellini Beans are a great source protein and fiber.

Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

8 x Sausages

1 x Teaspoon Garlic, diced

1 x Tablespoon Mixed Herbs

1 x Teaspoon Sugar

1 x Can Tomatoes, chopped

1 x Bay Leaf

1 x Can Cannellini Beans

Salt and Pepper to taste

Method:

Heat the oil in a pot. 

Brown the sausages.

Reduce heat slightly and add the onion, garlic and herbs.

Allow to cook for 2 – 3 minutes.

Add the tinned tomatoes and bay leaf and bring to the boil.

Reduce heat to a gentle simmer.

Add the teaspoon of sugar and can of Cannellini Beans.

Allow to simmer for about 10 mins.

Season to taste.

Serve on a bed of rice.

Bacon, Spinach & Potato Frittata

I love Frittata’s.  They are easy to make, are very versatile and they taste great!  Can be eaten hot or cold as a snack or as a light dinner.  Enjoy!

Original recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Tablespoon oil

1 x Onion

1 x Teaspoon Garlic, diced

2 x Tablespoons Mixed Herbs, dried

4 x Rashers bacon, sliced

3 x Medium Sized Potatoes, cut into cubes and par boiled.

3 x Handfuls Spinach

6 x Eggs, beaten

1 x Cup Cheese, grated.

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and gently sauté for 2 – 3 mins.

Remove from the heat and put mixture into another bowl.

Return pot to the heat and add the spinach. 

Cook gently until slightly wilted.

Remove from heat and add to the onion mixture.

Add the already parboiled potatoes to the onion and spinach mixture.

Spray and cook a baking dish and pour the onion mixture into it.

Pour the beaten eggs on top of the onion and sprinkle with the cheese.

Bake at around 180 degrees for 15 – 20 mins.

Serve with a side salad.

Spaghetti ala Mandi

I invented this recipe about 14 years ago and cooked it as one of my dishes for my Culinary Arts practical exam.  I have modified it a bit since then but not by much.  My children love this dish and they often ask me to make it.

Recipe and Pictures by Amanzi Fundu

Ingredients:

2 x Tablespoons oil

1 x Onion, diced

1 x Teaspoon garlic, crushed

1 x Tablespoon mixed herbs, dried

1 x Teaspoon sugar

1 x Box Passata

½ x pack Bacon, sliced

¼ x Chorizo sausage, casing removed and sliced

1 x Tablespoon cheese, grated

1 x Teaspoon fresh herbs (I used Thyme)

Salt and pepper to taste

Spaghetti, prepared according to packet instructions.

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs.

Cook for about 2 – 3 minutes.

Add the bacon and cook for a further 2 – 3 minutes.

Add the chorizo.

Add the Passata and a dash of water.

Bring to the boil.

Add the teaspoon of sugar and reduce heat.

Allow to simmer for 10 – 15 mins.

Remove from heat.

Place on a bed of spaghetti and top with a sprinkle of cheese and fresh herbs.

Baked Penne with Meatballs, Mozarella and Marinara Sauce

I am a big fan of “Come Dine With Me” and watch it every chance I get.  On the Manchester South episode an Italian Man called Gio cooked a dish very similar to this one.  I looked for the recipe online but wasn’t able to find it so I recreated it from memory. 

Ingredients:

1 x bag Penne Pasta, cooked and drained
20 x Meatballs, already prepared

1 x Teaspoon Garlic, chopped

2 x Teaspoons Mixed Herbs, Dried

1 x Teaspoon Sugar

3 x Tablespoons Oil

1 x Box Passata (Italian sieved Tomatoes)

1 x Ball Mozzarella, chopped

6 x Slices Pepperoni, Sliced into 4

6 x Tablespoons Crème Fraiche

Method:

For the Marinara Sauce:

Heat the oil, add the onion and gently fry for 5 mins.

Add the garlic and herbs.

Add the box of Passata.

Bring to the boil then reduce heat.

Add the teaspoon of sugar.

Allow to simmer.

Assemble the dish:

Place the cooked and drained pasta into a casserole dish.

Place the meatballs in amongst the pasta (randomly)

Place the mozzarella and pepperoni in (randomly)

Top with dollops of crème Fraiche.

Pour the Marinara sauce over the pasta.

Sprinkle with cheese.

Bake for 20 mins.

Italian Wedding Soup

There are endless variations on this soup, but the main elements are meatballs and greens. In my recipe, I make beef meatball and add plenty of kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.

Ingredients

Meatballs
1 pound ground beef
1/3 cup dried bread crumbs
3 tablespoons chopped flat-leaf parsley
3 tablespoons grated Parmesan
2 tablespoons chopped garlic
2 tablespoons chopped oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten

Soup
2 tablespoons unsalted butter
3/4 cup chopped white onions
3/4 cup chopped carrots
2 tablespoons chopped garlic

2 Tablespoons mixed herbs

1 Teaspoon sugar
Salt and pepper to taste
1 Pint chicken stock
1 (28-ounce) can chopped tomatoes
1 cup uncooked orzo (or any pasta you have)
2 cups shredded kale

Method

For the meatballs, put beef, bread crumbs, parsley, Parmesan, garlic, oregano, salt, pepper and egg into a large bowl and use your hands to mix well. Use a teaspoon to measure out meat for even sized meatballs. With damp hands, shape them into 1-inch balls and transfer them to a large plate. Cover and refrigerate until ready to cook.

For the soup, melt butter in a large soup pot over medium heat. Add onions, carrots, garlic, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in broth, tomatoes, and 2 cups water. Cover and cook 10 minutes over medium heat or until soup comes to a boil.

Add meatballs and Pasta to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale. Test a meatball and a piece of orzo to ensure that they are fully cooked. Season according to taste.

Pepperoni & Chorizo Pizza

I have never been a big fan of Pizza (strange considering I am half Italian!) but my children love it so we had an Italian themed evening with home made pizza to start and pasta for our main course.

Ingredients:

(For the dough)

Strong, plain flour 500g
Fine sea salt 1 tsp
Dried yeast 7g sachet
Sugar a pinch
Warm water 250ml

Method:

Tip the flour and salt into a large mixing bowl. Pour in the dried yeast, sugar and as much of the water as you need to make a smooth, slightly sticky dough. Tip out on to a floured board and knead until it is no longer sticky.

Place in a floured bowl covered with a clean, damp tea towel and leave in a warm place for an hour or until the dough has risen to twice its size.

Turn the dough out and press it down with your fist. It is now ready to roll out and cover with your toppings.  I used pepperoni, chorizo, grated cheese, tomato puree, chilli, garlic and herbs.