Recipe

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
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan.
  • 2
    Meanwhile, heat oiled large frying pan; cook onion, capsicum, chilli and basil until vegetables are softened.
  • 3
    Add sauce to vegetable mixture; bring to the boil. Combine sauce mixture with pasta; season to taste.
  • 4
    Serve pasta topped with fresh basil leaves and flaked parmesan.

Notes

Use your preference of bottled pasta cheese sauce in this recipe.

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