Spaghetti with Salami and Capsicum Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 45.00 | ml | Olive oil |
| 300.00 | g | Onions |
| 3.00 | g | Garlic flakes |
| 350.00 | g | Salami, Swiss |
| 800.00 | g | Pepper, red |
| 1.50 | kg | KNORR Tomato Pronto 6 x 2kg |
| 250.00 | ml | Wine, white |
| 2.00 | g | ROBERTSONS Italian Herb Seasoning 6 x 200g |
| 2.00 | g | ROBERTSONS Parsley 6 x 150g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 500.00 | g | KNORR Spaghetti 1 x 3kg |
| 100.00 | g | MRS BALLS Tomato Chutney 3 x 8 x 460g |
Preparation
1. Heat the oilin heay based frying pan.
2. Add the onions, garlic and the salami cut into strips. Cook for 5 minutes, stirring oer medium heat.
3. Add the red pepper, cover the pan and cook for a few minutes.
4. Add tomato pronto, wine, chutney and herbs. Simmer uncovered for 10 minutes until sauce has reduced consistency.
5. Adjust seasoning with salt and pepper.
6. Add the pasta to a large pot of boiling water and cook until al dente. Drain.
7. Serve sauce tossed with pasta.
8. Garnish: Grate parmesan cheese and basil leaves
Recipe review
(0 Ratings, 0 Reviews)
