so let's plan it then eat it

INGREDIENTS: 500g rigatoni 1 chorizo, sliced 1 tbsp. olive oil 1 cup baby rocket 450g Perfect Italiano Ricotta Pasta Stir through, Sundried Tomato Salt and Pepper to taste Perfect Italiano Parmesan to serve METHOD: Cook pasta according to packet instructions Meanwhile, add olive oil to a large pan and place over medium to high heat. Once hot add the chorizo fry until starting to turn golden. Turn heat to low and add drained cooked pasta to the pan Add Perfect Italiano Ricotta Pasta Stir Through Sundried Tomato to the pot and gently stir through Once warmed through, stir through the rocket, season to taste and garnish with extra parmesan https://myfoodbook.com.au/recipes/show/rocket-and-chorizo-rigatoni-with-sun-dried-tomato-ricotta

INGREDIENTS 2 tbs extra virgin olive oil 1.4kg whole chicken, quartered (use kitchen scissors or poultry shears), or 4 chicken Marylands 1 large onion, finely chopped 50g unsalted butter, chopped 3 garlic cloves, finely chopped 1 1/2 tsp dried chilli flakes, plus extra to serve 1/2 cup (125ml) red wine 2 tbs rosemary leaves, plus extra sprigs to serve 3 fresh bay leaves 2 x 400g cans tomato puree 2 cups (500ml) chicken stock 500g mezzi paccheri pasta METHOD 1 Heat oil in a large saucepan over mediumhigh heat. Add chicken and cook, skin-side down, for 10 minutes or until golden. Turn and cook for a further 5 minutes, then transfer to a plate and set aside. Add onion, butter, garlic and chilli, and reduce heat to medium-low. 2 Cook, stirring, for 10 minutes or until onion has softened. Add wine and simmer for 3 minutes or until reduced slightly. Stir through rosemary, bay leaves, tomato puree and stock, then increase heat to medium. 3 Bring to a simme...

INGREDIENTS 500g farfalle 1 tbsp. olive oil 2 skinless chicken breasts, chopped into 2cm pieces 250g button or swiss brown mushrooms, sliced 450g Perfect Italiano Ricotta Pasta Stir Through, Four Cheese Salt and Pepper to taste 1/3 cup parsley finely chopped to garnish METHOD 1. Cook pasta according to packet instructions 2. Meanwhile, add olive oil to a large pan and place over medium to high heat. Once hot add the chicken and mushrooms and fry until cooked and golden. Turn heat to low and add drained cooked pasta to the pan 3. Add Perfect Italiano Ricotta Pasta Stir Through Four Cheese to the pot and gently stir through 4. Once warmed through, season to taste and garnish with parsley https://myfoodbook.com.au/sites/default/files/E%20Book_30min_2018_FINAL.pdf?pdf=cookbook?pdf=cookbook

INGREDIENTS: 350g penne or other pasta 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 500g lean beef mince 400g Sweet Potato, peeled, coarsely grated 1 small zucchini, coarsely grated 2 tablespoons tomato paste 400g can diced tomatoes 1 cup salt-reduced beef stock 4 sprigs thyme 50g baby spinach leaves 100g ricotta 1/2 cup (40g) grated parmesan 2 tablespoons pine nuts METHOD: Cook pasta in a large pan of salted, boiling water until al dente. Drain well Meanwhile, heat oil in a medium pan on medium-high heat. Cook onion and garlic for 3-4 minutes until softened. Add beef and cook until browned, breaking up lumps with a spoon. Add sweet potato and zucchini. Cook for 2 minutes until softened slightly Add paste, tomatoes, stock and thyme. Simmer, uncovered for 15-20 minutes until thickened slightly. Stir through spinach leaves until wilted Meanwhile, preheat oven to 220°C/200°C fan-forced Combine pasta and beef...

INGREDIENTS: 400g fusilli 1 x 425g tin tuna in spring water, drained and flaked 1 tbsp olive oil 2 garlic cloves, sliced 400g tomato passata 425g chopped tomatoes 10 basil leaves, torn 1/3 cup pitted kalamata olives, chopped 200g Perfect Italiano Mozzarella Cheese METHOD: Cook the fusilli according to packet instructions, drain and set aside Preheat the oven to 180°C Heat the olive oil in a large deep sided pan over a medium heat. Add the garlic and fry for 1 minute before adding the passata and chopped tomatoes. Bring to a simmer and then reduce the heat to low. Add the basil and olives and mix well. Continue to simmer for 5 minutes and then season with salt and pepper to taste Add the drained pasta and tuna to the sauce, and mix well to coat the pasta and break up tuna. Transfer the mixture to a baking dish and sprinkle over the Perfect Italiano Grated Mozzarella. Carefully place in the oven to bake for 20-25 minutes or until golden brown Re...

INGREDIENTS: 400g orecchiette 2 tbsp olive oil 2 chorizo, sliced 2 x 400g tins cherry tomatoes 1 long red chili, deseeded and finely sliced 1/3 cup parsley leaves, chopped 200g Perfect Italiano Perfect Bakes Perfect Italiano Shaved Parmesan, to serve METHOD: Cook the orecchiette according to packet instructions, drain and set aside Preheat the oven to 180°C Heat the olive oil in a large deep sided pan over a medium heat. Add the chorizo and fry for 5 minutes. Add the cherry tomatoes and chili, and continue to cook for 3 minutes or until the tomatoes start to break down. Bring to a simmer and reduce the heat to low. Continue to cook for 5 minutes. Season with salt and pepper and add the parsley Add the drained pasta to the sauce and mix well to coat the pasta. Transfer the mixture to a baking dish and sprinkle over Perfect Italiano Grated Cheese. Carefully place in the oven and bake for 20-25 minutes or until golden brown Remove from the oven, a...