Bacon, Pea & Ricotta Linguine

Firstly, I must apologise for the super large time lapse since my last post, it’s been an incredibly busy few months.

My busy schedule plus lack of a regular weekly routine means that quick, easy & healthy home cooked meals are a necessity to ensure that I steer clear of the ready meal aisle in the supermarket.

The bonus of this though is that sometimes the simplest of suppers are the most satisfying and this recipe in particular uses only 4 ingredients and takes less than 15 minutes to cook.

I often buy soft cheese such as Philadelphia for bagels and regularly struggle to use it all up before it starts to go off. Mixing soft cheeses into pasta dishes is a quick and hassle free way of making a tasty cheese sauce, in fact the versatility of soft cheeses constantly amazes me. You don’t have to stop at a pasta sauce, a quick dollop of Philadelphia can make a baked salmon or chicken fillet into something slightly more special, and I’m still regularly surprised every time I have to add a spoonful of cream cheese to a sweet recipe such as a carrot cake or biscuit filling. I also wouldn’t stop at cream cheese; pasta sauces can be made with an abundance of other soft cheeses such as ricotta as demonstrated here.

With all these ideas, there’s no excuse for allowing that tub of soft cheese to develop a layer of mould in the fridge, and here is just one an example of a super speedy supper recipe that was made using of some leftover ricotta cheese, a few rashers of bacon and what I consider to be a staple freezer ingredient – frozen peas.

INGREDIENTS

  • 1 tbsp Olive Oil
  • 400g Bacon (Diced)
  • 200g Frozen Peas
  • 400g Linguine
  • 150g Ricotta Cheese

METHOD

Cook Linguine according to packet instructions

Meanwhile fry the bacon for 4 minutes or until browned

Add the frozen peas and cook for a further 4 minutes

20140603-210504.jpgDrain the pasta, return to the pan and add in the cooked bacon and peas (include all the pan juices for extra flavour)

Stir in the cheese, heat for 2-3 minutes, or until sauce is warm and fully mixed

Season to taste and stir

And there you have it, dinner for 4 in less thank 15 minutes.

 

 

Sausage, Chilli & Tomato Pasta

This week I’m home alone; when I’m home alone I never want to spend much time cooking so I prefer to make a couple of dishes that will serve me over multiple meal times.

I’ve had a rather extravagant January and with the Christmas costs still hanging over me, I’m determined to have an economising month. My mission during February is to literally empty the cupboards and freezer and buy as little as possible from the supermarket.

Last week I’d frozen some leftover tinned tomatoes and some fresh red chillies; also lurking in the bottom of my freezer were some pigs in blankets that I hadn’t used up over Christmas. I couldn’t think of a use for the pigs in blankets other than on the side of a roast, but I figured that they’re just sausages and bacon so why not use them up just as I would normal sausages.

Pasta’s great for using up leftovers, it’s amazing what you can do with tinned tomatoes and a few veggies, there’s no need to buy expensive jars of pasta sauce. As I was using up ingredients I had in the freezer and cupboard I didn’t have to visit the shop for this recipe as there was also a half eaten onion lurking in my fridge.

And this is how the ingredients below, provided me with couple of dinners and a lunch for the week (there would have been 4 portions but I didn’t have quite enough pasta in) meaning that I didn’t have to slave in the kitchen every night after work.

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INGREDIENTS

  • 6 Sausages (I used pigs in blankets as a substitute)
  • 200g Tinned Tomatoes
  • 200-300g Pasta (50-75g a portion)
  • 1/2 Onion
  • 1 Red Chilli (or pinch of dried chilli flakes)
  • 1 Garlic Clove
  • 1 tbsp Olive Oil
  • Dash White Wine (optional)
  • Parmesan to top (optional)

METHOD

Heat oil in large frying pan and fry chopped onions and garlic for 3-4 minutes until soft

Add sausages and fry for 5-6 minutes until browned

Add dash of white wine (water or stock will do if you don’t have wine) and scrape the bottom of the pan (this step will add additional flavour to the sauce). Boil over a high heat for a few minutes, until the liquid has reduced by a third.

Add in the tinned tomatoes and chopped red chilli, bring to the boil and then simmer for 10 minutes or until the sausages are cooked through.

Meanwhile cook the pasta according to the instructions. Once cooked and drained, combine with the sausage mixture and top with grated cheese if desired.

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TIPS

Note I used frozen fresh red chillies for this recipe; I’ve found the best way to freeze chillies is to chop before freezing. I’ve frozen chillies whole before but they tend to retain too much water when defrosted.

The dash of white wine I used was also frozen. If you have a few dregs of wine remaining (sacrilege), freeze in ice cube trays and these can then be used for cooking, as recipes require.

Leftover pasta is a great thing to pack in some Tupperware and take for lunch; it’s also suitable for freezing if you don’t want to eat all the portions in the same week. (Homemade ready meals).