- Recipe Collections

Italian Pasta Recipes
Vol. 2
leggos.com.au
Cherry Tomato and Tuna Pasta
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
400g spaghetti
575g jar Leggo’s Napoletana Pasta Sauce
1 tablespoon olive oil
200g punnet cherry tomatoes
1 large zucchini, thinly sliced
425g can chunk tuna in oil, undrained
Method
Cook pasta following packet directions. Drain and keep warm.
Heat oil in a large non stick frypan and sauté zucchini until golden. Add Leggo’s Napoletana Pasta Sauce,
tomatoes, tuna and reserved oil, stirring gently. Bring to the boil.
Add pasta to frypan. Season to taste and toss gently to coat in sauce. Serve immediately.
Tips
•
Stir pasta sauce occasionally when adding tuna so not to completely break up tuna chunks.
Authentico
Creamy Tortellini with
BBQ Chicken and Broccoli
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
625g spinach and ricotta tortellini
2 cups shredded BBQ chicken
2 cups broccoli florets
565g jar Leggo’s Alfredo Pasta Sauce
1 tablespoon olive oil
2 tablespoons toasted pine nuts, optional
3 spring onions, diagonally sliced
shredded parmesan cheese, for serving
Method
Cook tortellini following packet directions. Add broccoli to the same pan just before tortellini is al dente and cook
until just tender. Drain and keep warm.
Heat oil in a large non stick frypan. Sauté spring onions and chicken for 1-2 minutes. Add Leggo’s Alfredo Pasta
Sauce and bring to the boil. Stir in tortellini and broccoli. Serve sprinkled with pine nuts and parmesan cheese.
Tips
•
To save time, use frozen broccoli and cook according to packet directions, if desired.
Authentico
Penne with Seasoned Sausages
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
400g penne pasta
200g button mushrooms, sliced
2 tablespoons olive oil
575g jar Leggo’s Bolognese Bacon Pasta Sauce
500g beef, herb and garlic sausages
1½ cups baby spinach leaves
1 large carrot, thinly sliced
Method
Cook pasta following packet directions. Drain and keep warm.
Meanwhile, heat half the oil in a large non stick frypan and cook sausages until golden and cooked through.
Remove and keep warm. Slice into diagonal slices.
Wipe frypan with paper towel. Heat remaining oil in the same frypan and sauté carrots and mushrooms for 2-3
minutes. Add Leggo’s Bolognese Bacon Pasta Sauce and bring to the boil. Add pasta, sausages, 1 cup spinach
leaves and toss until spinach is wilted. Serve immediately garnished with remaining spinach.
Tips
•
Carrot can also be grated if desired. For an added vegetable boost, add sliced zucchini.
Authentico
Red Wine Meatball Pappardelle
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
400g pappardelle pasta
1 large red capsicum, cut into strips
2 tablespoons olive oil
575g jar Leggo’s Bolognese Red Wine Pasta Sauce
500g Italian pork meatballs
shaved parmesan cheese, for serving
Method
Cook pasta following packet directions. Drain and keep warm.
Heat oil in a large non stick frypan, add meatballs and cook, turning frequently until browned, approximately
7-8 minutes. Add capsicum and cook for a further minute or until softened and meatballs are cooked through.
Add Leggo’s Bolognese Red Wine Pasta Sauce and bring to the boil.
Add cooked pasta and gently toss through the sauce. Serve sprinkled with shaved parmesan.
Tips
•
If meatballs are large, then divide them and re-roll into smaller balls. For an added vegetable boost, add a
few handfuls of baby spinach leaves to pasta sauce before serving.
Authentico
Chicken and Pea Carbonara
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
400g orecchiette pasta
565g jar Leggo’s Carbonara Pasta Sauce
1½ cups frozen peas
2 tablespoons olive oil
shredded parmesan cheese, black pepper, grated
lemon zest, for sprinkling
500g chicken and garlic sausages, casings removed
and discarded
Method
Cook pasta following packet directions. Add peas to the same pan just before pasta is al dente and bring back to
the boil. Drain and keep warm.
Heat oil in a large non stick frypan, add the sausage meat and roughly break with a wooden spoon while
browning. Continue cooking until chicken is cooked through, approximately 8 minutes.
Add Leggo’s Carbonara Pasta Sauce and bring to the boil. Stir in cooked pasta and peas. Serve sprinkled with
parmesan cheese, pepper and lemon zest.
Tips
•
Add a little water to ‘thin’ the sauce if desired.
Authentico
Vine Ripe Tomato,
Garlic and Chorizo Pasta
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
400g spiral pasta
1 large red onion, cut into wedges
1 chorizo sausage, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
575g jar Leggo’s Vine Ripe Tomato and Roasted
Garlic Pasta Sauce
8 chicken tenderloins
Method
Cook pasta following packet directions. Drain and keep warm.
Meanwhile, heat a large non stick frypan and cook chorizo until crisp and golden. Remove. Heat oil in the same
frypan. Add chicken and cook over medium heat for 2-3 minutes on each side or until cooked through.
Remove and slice diagonally.
Add onion and zucchini to frypan and cook until softened. Add chorizo, chicken and Leggo’s Vine Ripe Tomato
and Roasted Garlic Pasta Sauce and bring to the boil. Spoon sauce over pasta and serve.
Tips
•
If chorizo is unavailable, use 2-3 rashers of bacon instead. Add a little water to ‘thin’ sauce, if desired.
Authentico