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  • Serves 6
  • 20 mins prep
  • 20 mins cook

Pasta sauces two ways

Pasta party

The two classic pasta sauce bases in Italian cooking are tomato and cream based - why not serve up both at your next dinner party? The traditional Napolitana sauce is beautiful served with perfectly cooked penne and fresh basil leaves, while the creamy chicken and mushroom sauce is wonderful tossed through al dente fettuccine to create a nourishing, hearty meal.


Napolitana sauce

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp chilli flakes
  • 1 400g can diced tomatoes
  • 500 g penne, cooked, drained
  • shaved parmesan, to serve
  • basil leaves, to serve

Creamy chicken sauce

  • 2 tbsp olive oil
  • 1 chicken breast, chopped into cubes
  • 200 g mushrooms, sliced
  • 2 tsp thyme leaves
  • 1 clove garlic, finely chopped
  • 1/2 cup white wine
  • 3/4 cup cream
  • fettuccine, cooked, drained
  • shaved parmesan, to serve


Pasta sauces two ways

  1. Napolitana: heat oil in a large saucepan on medium. Saute onion, garlic and chilli 3-4 minutes, stirring, until tender. Add tomatoes and bring to the boil. Reduce heat to low. Simmer 4-5 minutes, to thicken slightly Season to taste. Toss through penne. Top with parmesan and basil.
  2. Creamy chicken: Heat oil in a large frying pan on medium-high. Saute chicken 3-4 minutes, until golden. Remove from pan. Cook mushrooms 2-3 minutes. Return chicken to pan with thyme and garlic. Cook 1 minute. Add wine to pan. Stir in cream. Simmer 2-3 minutes. Season to taste. Toss through fettuccine. Top with parmesan.


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