The perfect sauce for every pasta
By Hannah Lewry
Easy
To make the pasta
- Cook the pasta of your choice in a large saucepan of generously salted boiling water until al dente.
- Reserve ½–1 cup of the pasta cooking water before draining.
- Add the hot, drained pasta to the warm sauce and toss to coat, season to taste and sprinkle with grated hard cheese.
- Add ½ cup of the reserved pasta water, toss to combine and serve immediately sprinkled with more grated hard cheese.
Basil pesto fusilli
Combine:
Ingredients:
- 1 x 125 g tub Woolworths Basil Pesto
- 250 g cooked fusilli
- ½–1 cup pasta water
- 30 g grated hard cheese, plus extra for sprinkling
- Fresh basil, for serving
- Sea salt and freshly ground black pepper, to taste
Pepronata penne
Combine:
Ingredients:
- 250 g cooked penne
- 1 x 370 ml jar Woolworths Peperonata Pasta Sauce
- 2–3 green or red chillies, chopped or sliced
- 30 g grated hard cheese, plus extra for sprinkling
- Sea salt and freshly ground black pepper, to taste
Creamy prawn linguine
Combine:
Ingredients:
- 250 g cooked linguine
- 500 g cooked prawns
- 1 cup garlic-infused cream
- 20 g grated Parmesan, plus extra for serving
- Fresh parsley, chopped, for serving
- Sea salt and freshly ground black pepper, to taste
Sundried tomato farfalloni broth
Combine:
Ingredients
- 250 g cooked farfalloni
- 1 x 140 g jar Woolworths Sun-dried Tomato Stir Through Pasta Sauce
- 1 x 500 ml carton Woolworths Organic Chicken Stock
- Chopped parsley, for serving
- Chilli oil, for serving
- Balsamic vinegar a dash, for serving
- Sea salt and freshly ground black pepper, to taste
- Serve with oven-baked meatballs