Spicy Pepper Penne

This is my favorite pasta dish of all time. It is fast, easy and so dangerously delicious that I think I could eat the whole pan every time I make it. The ingredients may not seem remarkable but once you taste it I am sure it will become a staple meal in your household too!

1 (16 ounce) package penne pasta (I use whole wheat penne)
1/2 teaspoon dried rosemary
7 ounces sliced pepperoni, halved
1 jar (7 ounces) roasted red sweet peppers, drained and chopped
3 1/2 cups water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese

Instructions

In a large skillet layer the pasta, rosemary, pepperoni, and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Yield: About 6 servings.

Healthier Mac n' Cheese

This delicious recipe comes from the Avoca Cafe cookbook. Avoca is one of my favorite stores/cafes in Dublin. This is a great way to make a healthier macaroni and cheese.

75 ml butter
75 g flour
850 ml milk
225 g grated mature cheddar cheese
350 g macaroni
1 head of cauliflower, blanched and divided into florets
2 large tomatoes, sliced
bunch of fresh basil, roughly chopped

Instructions:

Preheat oven to 180 C/350 F. Melt the butter, add the flour and cook, stirring constantly over a low heat for 5 minutes. Add the milk and bring to a boil slowly, stirring all the time. Cook for 5 minutes, taking care it doesn't burn on the bottom, and set aside.Stir in three quarters of the cheese, keeping the rest for the top.

Cook the pasta until just done. Blanch a head of cauliflower, divided into florets, until just done, drain and refresh under cold water and combine with the pasta. Add the pasta and cauliflower mixture to the cheese sauce. Pour into a buttered ovenproof dish, top with remaining cheese and bake in the preheated oven for 20 minutes, or until golden and bubbling. Remove from oven, top with tomato slices and basil.

Yield: Serves 4

Variation: The cookbook suggests a variation of stirring in 2 tins of drained tuna and 1 can of sweetcorn instead of the cauliflower, tomato, and basil.

"Mqarrun Il-Forn" Maltese Baked Macaroni

This recipe is from one of the cookbooks I bought while in Malta earlier this year. I was intrigued by the use of egg in the pasta and thought I would try it. It turned out well.

1/2 kilo macaroni (just over a pound)
1/2 kilo mixed ground pork and ground beef (just over a pound)
2 onions
2 beaten eggs
2 tablespoons tomato paste
4 tablespoons grated Parmesan
salt and pepper
oil

Instructions:

Lightly fry the finely chopped onions until golden, add the minced meat, allow it to brown and season with salt and pepper. Mix the tomato paste with a tumbler of warm water, pour into the pan with the meat, and cook slowly for about an hour.

Boil the macaroni in salted water making sure you leave them slightly hard to the bite. Drain the macaroni and transfer them to a large bowl. After the macaroni has cooled a bit, mix it well with the eggs and 3 tablespoons of the cheese.

When the meat sauce is ready, add this too and mix thoroughly. Transfer everything to a buttered oven-proof dish. Sprinkle with the rest of the grated cheese and bake on medium for about half an hour, until the macaroni at the top of the dish becomes quite dark and crunchy.

Yield: About 6 servings.

Italian Faralle with Lemon

This dish sounds too simple to be anything special but believe me the flavor is fantastic! Enjoy with a nice salad and your favorite wine.

400 grams farfalle (butterfly-shaped pasta)
the juice of 1 and a half lemons
1 bunch of basil
1 bunch of chives
1 cup of cream
50 grams of butter
salt & pepper
fresh Parmesan cheese

Instructions:
Cut the butter into pieces and allow to soften out of the fridge. Mix in a large serving dish with the lemon juice and cream to obtain a soft creamy sauce. Flavor with salt, pepper and finely chopped aromatic herbs.

Boil the farfalle in plentiful salted water, drain when al dente; transfer to the serving dish with the lemon butter sauce and mix carefully before serving. Serve with fresh Parmesan cheese for sprinkling.

Yield: 2-3 servings.

Tip: I also make this dish hot by melting the butter over medium heat in a saucepan over the stove. I then add the cream, lemon juice, and salt and pepper to taste, stirring to combine. I toss the pasta in the warm sauce, adding the herbs and Parmesan cheese.