Fattis & Monis

RECIPES


Penne with Olives & Feta
Ingredients:

  • 500g Fatti’s & Moni’s Penne Pasta
  • 20ml vegetable oil
  • Tomato sauce:
    • 1x 410g can All Gold Tomato and Onion Mix
    • 1 vegetable stock cube dissolved in 500ml boiling water
    • 5ml garlic, chopped
    • 1x 10cm fresh rosemary sprig or 5ml dried rosemary
    • 30 olives, seeded and halved
    • 100g feta, crumbled
    • Salt and pepper, to taste


Beef Sausages with Curved Shells & Chilli Relish
Ingredients:

  • 300g Fatti’s & Moni’s Curved Shells
  • 20ml vegetable oil
  • 500g beef sausage
  • 30ml vegetable oil
  • 3 spring onions, sliced
  • 250g white button mushrooms, sliced (optional)
  • 1 stick celery, finely chopped
  • Sauce:
    • 1x410g can All Gold Tomato and Onion Mix
    • 1 beef stock cube with 500ml boiling water
    • 1 green chilli, finely chopped
    • Pinch of cayenne pepper

PASTA SHAPES

Lokshen

fusilli
screws

A twisted shape that is very versatile and can be topped with any sauce, added to soups or turned into a beautiful salad.

Lasagne

risoni
rice noodles

A small, rice shaped pasta that is delicious in soups and perfect as a substitute to rice in salads or as a side dish.

Cavatappi Spirals

fusilli tricolore
mixed screws

An attractive alternative to plain fusilli, coloured with spinach and tomato powder, that will brighten up any plate. Use in a salad or with a light sauce to show off the colours.

Tagliatelle Ribbion Noodle

gnocchi
shells

A great shape with thicker sauces or as the base of a wonderful salad.

Lokshen

penne rigata
quills

A tubular pasta that goes well with a wide variety of sauces. Suggested with thicker sauces, such as tomato, meat or vegetable, or for use in salads.

Lasagne

pipe

A classic pasta shape that is perfect for use in pasta salads and with thick and chunky sauces, which get caught up in the holes.

Cavatappi Spirals

spaghetti

This truly Italian shape is the perfect choice for nearly any sauce. Go beyond tomato sauce and see what your favourite becomes.

Tagliatelle Ribbion Noodle

ricciolini

A ridged shape that complements thicker sauces and works well in baked and casserole dishes.

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