members recipes

A hearty dish made with home grown fresh herbs and vegetables accompanied by a home baked bread flecked with fresh herbs

Ingredients
Gammon/chicken/vegetable stock

2 tins tomatoes

Oregano

Marjoram

Thyme

Basil

Salt & pepper

4 cloves garlic

Onion/shallots

Home baked herb bread

Penne pasta

Extra virgin Olive oil

Mozzarella

Italian hard cheese

1 sweet pepper

10 chorizo slices cut in half

6 sausages cut small

Diced pancetta

Splash of tabasco sauce

Splash of Worcester sauce

Ketchup/tomato puree

Method
Slice the herb bread and toast lighly, keep warm on hotplate under foil

Fry onions and garlic in oil, add chorizo, then sausage, then pancetta

Stir in the chopped herbs

Fry until sausage is partially cooked

Add the peppers

Add the stock, tomatoes, seasoning and bring to the boil, then reduce to simmer for 20 minutes

Add tabasco and Worcester sauce and stir in the ketchup/puree

Cook the pasta in boiling, salted water until al dente, then drain the pasta and rinse with boiling water

Place the pasta in a heated serving dish

Pour the sauce over the pasta

Rub the herb bread with cloves of garlic cut in half. Put the garlic leftovers in the sauce

Drizzle oil on the bread before serving

Top the main dish with mozzarella and grill until melted

Grate Italian hard cheese on top, then drizzle with oil before serving