Penne. It's a short cylinder-shaped Italian pasta that has angled edges. Penne pasta holds up sauce well. In this latest book in the Posh series, we celebrate the humble bowl of pasta in its many forms and offer amazing new ways to elevate classics, as well as revealing new sure-to-be favourites. Seasoning.Spanish chorizo is made with various seasonings and spices made from red peppers. For that reason, make sure that you simmer the chorizo in the sauce for a few minutes to allow the chorizo flavor to penetrate into the sauce. After that, you can taste the sauce and add extra spices of your choice if necessary. Pasta.You can use any pastatubes, gluten or gluten-free. You can substitute penne with any tubular pasta such as ditalini, rigatoni, or ziti. These pasta alternatives will hold creamy pasta sauce well too. Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed.

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Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley. Pour in the double cream and enough pasta cooking water to make a sauce that will coat the pasta strands. The consistency should be creamy. Add the garlic and stir just until fragrant. Add the tomato paste. Cook and keep stirring for 1 minute. Add sugar and stir to combine. Tomato.Use a combinationof tomato paste and diced canned tomatoes to make tomato-based pasta sauce. The tomato paste is used to intensify the tomato flavor already present in canned tomatoes.In a small bowl, combine the eggs and most of the Parmesan (reserve 2 tbsp for sprinkling). Season with salt and pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a ladleful of the pasta cooking water and reserve. Drain the pasta in a colander or large sieve.

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The River Cafe and Sforza add dried oregano to their sauces, while almost everyone else relies on fresh flat-leaf parsley alone – Contaldo suggests basil instead. I don’t think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. If fresh parsley doesn’t tend to lurk in your salad drawer, or on your windowsill, then by all means substitute a tiny pinch of dried oregano at the same time as the chilli, or indeed leave this a herb-free zone. Extras Add the diced tomatoes. Use a spatula to crush most of the tomato chunks and gentlyscrape any brown bits from the bottom of the pan to prevent burning. Oregano.Oregano goes well with any tomato recipe, such as pasta and pizza. I just used a small amount of dried oregano to add an earthy flavor with a hint of sweetness to the pasta sauce. In the same skillet, add a small amount of oil if needed. Cook the onion on medium heat until soft, for about 4 minutes. Shoreditch boasts a rather fetching collection of excellent pasta restaurants. Many of which have made it onto this list of the best pasta restaurants in London. The crown jewel of the lot, however. might just be Burro e Salvia. With its pleasant interior and passionate staff, Burro e Salvia is an epitome of a feel good place to eat. Not only is the food made with a helping of love, but each pasta dish is also riddled with the best ingredients. Rich ricotta affumicata and 24 month-aged grated Parmigiano-Reggiano both underline Burro e Salvia's meticulpus attention to detail. The restaurant's signature pasta dish of agnolotti cavour al Burro e Salvia is a prime example of how mixing beef and pork can bring out the best of each meat's respective flavour profiles – but only real Burro e Salvia heads know that the lamb meatballs are another essential. The menu changes every month so pop round often to keep up-to-date with the latest shapes the talented team of pasta makers are throwing. Want to have a go yourself? The affordable pasta workshops are a wonderful chance for you to turn yourself into London's next great sfoglina. Or, at the very least, the best tortellini slinger in Bethnal Green.Chorizo.Use Spanish chorizo in mild, sweet, or spicy variations. Spanish Chorizo is a cured, hard sausage made from coarsely chopped pork and heavily seasoned with paprika. As always, use this recipe and ingredients as a starting point. You can always swap the ingredients based on your liking and availability. I will share some variations you can use in another section. Mary Berry may be the Queen of the Great British Bake Off, but theres more to the legendary cooks repertoire that bread, cakes and biscuits.