Saturday, October 29, 2011

Pasta Milano

I am a little slow at posting this recipe as I have been flat out with work.  We actually enjoyed this last week and I can still remember the flavour (actually I am fancying more).

This was a delicious pasta dish - packed with flavour, filling and very comforting. Although a little high on ProPoints but well worth them.

I saw a recipe for Rigatoni Milano on and knew that it would go down a treat even it I made a few ingredient changes.  I didn't have any Italian sausages so I used pork mince and additional herbs.

Pasta Milano
(recipe adapted from

Serves: 6
ProPoints per serve: 13

1 tablespoon olive oil
2 red onions, sliced
500g pork mince
1 tablespoon dried oregano
1 tablespoon dried parsley
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaves
1/4 teaspoon dried chillies flakes
1 cup tomato passata
1 cup beef stock
freshly ground black pepper
400 grams spiral pasta (or pasta of your choice)
1/3 cup chopped flat-leaf parsley leaves
100ml reduced fat thickened cream
80g parmesan, grated

Heat oil in a large pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until light golden.

Add pork mince, oregano, dried parsley and garlic to pan and cook for 3-4 minutes, breaking the meat up with a wooden spoon, until browned.

Add rosemary, chilli, passata and stock. Season with salt and pepper, reduce heat to low and cook for 15-20 minutes until meat is cooked.

Meanwhile, cook pasta according to packet instructions. Drain.

Add to sauce. Stir parsley and cream into sauce just before serving. Scatter with parmesan.

(click here for a printable version of this recipe)

1 comment:

Anonymous said...

Hmmmn... Italian sausage vs pork mince? I would have shopped for the sausage. And there is a rigatoni pasta also. So your recipe is more a pork mince pasta really.