Name: Penne with vegetable bolognese and ricotta sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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