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Tips & Recipes
• How to :
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- Cooking with Pesto
- Making a Basic Salad Dressing
• Savoury recipes
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- Honey Braised Lamb Shank
- Honey Grilled Chicken Wings
- Lavender & Honey Bread
- Pasta Arrabbiata
- Pasta Bellini
- Pasta Bolognese
- Pasta Minestrone Soup
- Penne with Chicken Mushrooms
- Tuna Pasta Salad
- Tomato Penne
- Macaroni & Cheese
- Pesto & Cheese Chicken Rolls
- Spaghettini Sardines
- Sausage & Capsicum Pasta Bake
- Fried Spaghetti
- Spicy Shrimp Spaghetti
- Tofu with Five Spices Honey Glaze
- Tuna Pasta with Tomato & Vegetables Sauce
• Sweet recipes
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- Ginger, Lemon & Honey Tonic Drink
- Honey Coated Banana Fritters
- Jam Tarts
- Strawberry Jam Muffins
Tomato Penne  
penne creamy asparagus
Ingredients (serves 3):
200g Alce Nero Organic Penne Rigate
350g Alce Nero Organic Tomato Sauce with Chilli
3 tbsp Alce Nero Organic Extra Virgin Olive Oil
150g sausage, sliced
1 medium carrot, sliced
125g Ayam Brand™ button mushrooms, sliced
1 tbsp chopped garlic
120ml chicken stock
2 tbsp sugar
2 pcs bay leaves
Salt & pepper
Method:
Put the pasta in a pot of water. Add in oil and salt. Bring the pasta to boil over high heat, then turn to low heat simmer for 12-14 minutes, drain. Meanwhile, heat the oil in a medium saucepan over medium heat until hot. Add the garlic to the pan and cook, stirring, until golden. Add the carrots and mushrooms in and cook until the mushroom smell comes out. Add the sliced sausages and bay leaves, cook till the sausage is slightly soft. Add the tomato sauce, chicken stock and sugar, cook over low heat for 2 minutes. Put the sauce aside after it had boiled. Place the cooked pasta onto serving plates. Pour the sauce over the pasta.
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