Click below to see a delicious recipe
Spaghetti with Tomato and Anchovy Sauce
Spaghetti with Garlic and Oil
Penne with Broccoli and Anchovy Sauce
Fettuccine with Coconut Chicken
Penne with Ricotta and Spinach Sauce
Fettuccine with Tuna Sauce
Fusilli with Cream, Ham and Mushrooms
Elbows with Sausage and Cream Sauce
Elbows with Tomatoes and Mushrooms
Fusilli in Cream and Butter
Baked Lasagne
Elbows with Tomatoes and Mushrooms

25g finely sliced button mushrooms
2 tablespoons chopped shallots or onions
1 tablespoon olive oil
60g butter
25g strips streaky bacon
400g tin chopped tomatoes
Salt
Pepper
  1. Sauté the shallots with the oil and butter until golden.
  2. Add the streaky bacon sauté for another couple of minutes.
  3. Add the tomatoes, mushrooms, salt and pepper and cook at a low simmer uncovered for 35 minutes, stir often.
  4. Add the cooked Elbows to the sauce stir and serve immediately.
Serves 4