Penne with vegetable bolognese and ricotta sauce
Nov 30, 1976 1:00pm- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Penne with vegetable bolognese and ricotta sauce
- 375 gram penne pasta
- 1 small_piece (100g) red onion, chopped finely
- 1 (150g) small red capsicum, chopped finely
- 2 fresh small red thai (serrano) chillies, sliced thinly
- 2 tablespoon fresh basil, finely chopped
- 400 gram bottled ricotta pasta sauce
Method
Penne with vegetable bolognese and ricotta sauce
- 1Cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan.
- 2Meanwhile, heat oiled large frying pan; cook onion, capsicum, chilli and basil until vegetables are softened.
- 3Add sauce to vegetable mixture; bring to the boil. Combine sauce mixture with pasta; season to taste.
- 4Serve pasta topped with fresh basil leaves and flaked parmesan.
Notes
Use your preference of bottled pasta cheese sauce in this recipe.
