(All Recipes have Gluten-Free Options)
Penne Alla Vodka (Serves 4)
I must admit that until I tried this recipe I was a bit sceptical about the idea of vodka in an Italian tomato sauce. I had always assumed it was an American addition, so not authentic. However, when recently I saw the recipe in the Italian cookbook, Brutto by Russell Norman, I was convinced of its authenticity; Norman was an Italophile and the proprietor of the popular London Italian restaurants, Polpo and latterly, Brutto. Although the addition of the vodka may seem gimmicky, it does in fact add a different dimension to a simple tomato sauce – it helps to balance out the flavours of the tomatoes and cream enabling this creamy sauce to be rich yet light. It’s a winning recipe!
2 x 400g tins of plum tomatoes, drained
1 large onion, finely diced
1 clove garlic, finely chopped
½ teaspoon chilli flakes
1 teaspoon dried oregano
200ml vodka
320- 400g penne pasta (gluten free if required)
4 tablespoons double cream
2 teaspoons caster sugar
100g Parmesan, grated
Olive oil
Sea salt
- Place a couple of tablespoons of olive oil in a ovenproof saucepan and over a medium heat sauté the onion with a pinch of salt for 10-12 minutes until glossy and translucent, being careful not to let it brown.
- Add the garlic, chilli flakes and oregano and combine, stirring for a few minutes more. Pour in the vodka, increase the heat a little to bring to a very gently bubble and cook until the liquid is reduced by a third.
- Now add the drained tomatoes to the saucepan with a good pinch of salt and continue to boil for a few minutes.
- Transfer the saucepan, uncovered, to a preheated oven, 140’c fan, and bake for 30-40 minutes, until the sauce has reduced and coloured a little on the top.
- Remove the sauce from the oven, add the double cream, sugar and half the Parmesan. Use a stick blender to create a smooth sauce.
- Meanwhile cook the penne until al dente, according to the packet instructions and drain. Immediately add to the sauce stirring until fully combined.
- Serve with the remaining Parmesan on the side.
Pasta & Lentils (Serves 4-5)
This is a delicious vegetarian pasta with a wonderful fulfilling flavour; it will be loved by vegetarians and meat lovers alike!…
300g pasta shells (gluten-free if required)
300g Puy lentils
2 level tablespoons Marigold Swiss bouillon powder
1 onion, peeled and cut in half
6 fresh sage leaves
2 sprigs rosemary
4 ripe tomatoes, 350-400g, peeled
20g parsley, stalks removed
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil
Sea salt
To Serve:
Extra virgin olive oil
Freshly grated pecorino romano (or parmesan)
- Put the lentils in a sieve and rinse them under cold water, picking out any gritty bits. Place in a saucepan, cover with cold water, bring to the boil, boiling for 5 minutes, then drain, reserving the cooking liquid and rinse them.
- Put 3 litres of hot water, including the reserved cooking liquid from the lentils, in a saucepan and mix in the Marigold Swiss bouillon powder. Add the onion, sage leaves, rosemary sprigs and 1 level tablespoon of salt.
- Add the lentils to the pan, cover and bring to the boil, stirring once or twice. Let the lentils cook for about 20 minutes until just tender.
- Add the pasta shells to the saucepan and cook with the lentils for a further 10-11 minutes – until the pasta it just al dente (check the packet instructions for cooking time).
- Meanwhile, squeeze the seeds out from the tomatoes. Chop the tomatoes together with the garlic and parsley, to form a coarse mixture. Spoon the mixture into a large frying pan, pour in the 4 tablespoons of olive oil and heat gently for 5 minutes.
- When the pasta is nearly cooked drain the pasta and lentils, pick out the onions, sage and rosemary. Add the pasta and lentils to the frying pan and stir-fry with the parsley mixture over a medium-high heat for 3-4 minutes turning the mixture over and over.
- Serve in pasta bowls, drizzled with olive oil and sprinkled with the cheese.
Penne with Wild Mushrooms & Crème Fraiche (Serves 4-6)
This is a lovely rich, unctuous sauce, pure comfort on a chilly night! The cooked penne is added to the sauce and then cooked for a further minute, to absorb the flavours – bearing this in mind it should be undercooked by a minute when initially cooked. The recipe calls for mixed mushrooms, but I must admit that I often make it with only chestnut mushrooms and it is still delicious! This recipe is from Delia Smith’s classic cookbook ‘How to Cook’.
500g penne pasta (gluten free if required)
450g mixed fresh mushrooms (flat, chestnut, shitake or wild mushrooms – see note above)
10g dried porcini mushrooms
250ml crème fraiche
3 tablespoons milk
50g butter
4 large shallots, peeled and finely chopped
2 tablespoons balsamic vinegar
¼ whole nutmeg, grated
Lots of parmesan cheese, to serve
Sea salt and black pepper
- First of all put the porcini in a small bowl, then heat the milk and pour it over the mushrooms, leave them to soak for 30 minutes.
- Heat the butter in a medium frying pan over a gentle heat, stir in the shallots and let them cook gently for 5 minutes.
- Strain the porcini in a sieve lined with kitchen roll, reserving the soaking liquid, and squeeze the porcini dry. Then chop them finely and add to the pan, along with the fresh mushrooms and balsamic vinegar. Next, season with salt and pepper and nutmeg. Give it all a good stir, then cook gently, uncovered for 30-40 minutes until all the liquid has evaporated.
- About 10 minutes before the mushrooms are ready, cook the penne according to the cooking instructions but reduce the cooking time by 1 minute (see note above)
- Meanwhile mix the crème fraiche with the reserved mushroom soaking liquid and add to the mushroom mixture, warm through.
Rigatoni with Artichokes and Pancetta (Serves 4)
This is a lovely light pasta dish. I use preserved artichokes, but you could use fresh globe artichokes, just prepare them and cook for 20 minutes in boiling water before using in the sauce.
400g rigatoni (gluten-free if required)
6 tablespoons olive oil
100g diced pancetta
½ onion, finely sliced
2 garlic cloves, finely sliced
½ teaspoon chilli flakes
300g artichokes in olive oil, drained and sliced into quarters (or fresh artichokes – see note above)
1 lemon grated and juiced
2 tablespoons parsley, chopped
Parmesan cheese
Sea salt and black pepper
- Heat a large frying pan with the olive oil. Add the pancetta and some salt and fry for 2 minutes. Add the onion, garlic and chilli flakes. Reduce the heat and cook for about 10 minutes.
- Add the artichokes and lemon zest and cook for a further 3 minutes.
- Meanwhile cook the pasta until al dente, according to the packet instructions.
- Add the drained pasta to the sauce, then toss through the lemon juice to taste – you may only need ½ of the lemon. Sprinkle over the chopped parsley, some Parmesan cheese and a good grind of black pepper, and serve!
Baked Buckwheat Pasta with Cheese, Courgettes and Potato (Serves 4)
This is a delicious, quite unusual pasta recipe from one of my favourite cookbook writers, Antonio Carluccio. It is apparently based on a classic recipe from the Valtellina valley in Italy, where they traditionally make it with pizzoccheri, a sort of buckwheat tagliatelle. This is difficult to find in the UK so I substitute it for buckwheat penne. The good thing about buckwheat pasta is that it is naturally gluten-free and healthier than regular pasta. It gives the dish a slightly nutty flavour, however, you could substitute it for regular pasta if you prefer. The original recipe calls for Bitto or Fontina cheese, but, again, these can be difficult to find in the UK, so I use Emmental. The end result is a healthy, very tasty pasta dish!
300g buckwheat penne (see note above)
300g courgettes, trimmed and cubed
300g waxy potatoes (such as Charlotte), peeled and cubed
200g Fontina or Emmental cheese, cut into small cubes
60g unsalted butter
80g Parmesan cheese, freshly grated
2 cloves of garlic, peeled and finely sliced
Sea salt and black pepper to taste
- Put the pasta, courgettes and potatoes into a large saucepan full of boiling, salted water, and cook until everything is tender (about 12 minutes).
- Drain well then mix the Fontina (or Emmental) cheese, 40g of the butter and 60g of the Parmesan. Put in a suitable ovenproof dish and sprinkle with the remaining Parmesan. Bake in a preheated oven, 180’c fan, for 20 minutes.
- Meanwhile, heat the remaining butter in a pan with the sliced garlic and heat until foaming. Remove the baked pasta from the oven and spoon over the melted garlic butter and season with salt and pepper. Serve straight away.
Gigli with Chickpeas and Za’atar (Serves 4)
This is a recipe from Ottolenghi’s cookbook, ‘Simple’, it is not only a delicious recipe but incredibly easy to cook – a boost to any midweek evening! Despite having a vegetarian base it is made with anchovies and chicken stock so has a very meaty, fulfilling flavour yet still manages to have a clean edge. If you can get hold ‘gigli’ pasta do use these pasta shapes as they do make the dish look particularly cheerful, but of course any other pasta shape such as conchiglie can be substituted and will taste just as good.
45ml olive oil, plus extra to serve
½ onion, finally chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
10g thyme leaves, finely chopped
25g anchovy fillets in oil, drained and finely chopped (about 7)
Zest of half a lemon, plus 2 tablespoons of juice
2 x 400g tins of chickpeas, drained
1 teaspoon soft brown sugar
400ml chicken stock
200g gigli pasta or conchiglie or orecchiette (gluten-free if required)
50g baby spinach leaves
15g parsley, roughly chopped
1½ teaspoons za’atar
Sea salt and black pepper
- Put the olive oil into a large sauté pan and place on a high heat. Add the onion, garlic, cumin, thyme, anchovies, lemon zest, ½ teaspoon of salt and a good grind of black pepper. Fry for 3-4 minutes, stirring often, until soft and golden.
- Reduce the heat to medium, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally until the chickpeas begin to brown and crisp up. Add the chicken stock and lemon juice and simmer for 6 minutes, until the sauce has reduced slightly. Remove from the heat and set aside.
- Meanwhile cook the pasta according to the packet instructions until al dente.
- Stir the spinach and parsley into the chickpeas – the residual heat should cook the spinach but if it doesn’t wilt put the pan back over a gentle heat. Stir the pasta into the chickpea mixture. Divide between four plates and sprinkle the za’atar on top and drizzle with a little olive oil.
Garlic Mushroom Linguine (Serves 4)
There’s not much to this recipe, yet it always pleases, what’s not to like – mushrooms and garlic are a match made in heaven!… I particularly like this recipe with chopped tarragon, but if you can’t get hold of it, chopped parsley also works well.
400g linguine or spaghetti (gluten free if required)
50g butter
2 tablespoons olive oil
3 garlic cloves, chopped
500g chestnut mushrooms, thickly sliced
Juice of ½ lemon
20g fresh tarragon (or parsley), chopped
Sea salt and black pepper
Freshly grated Parmesan cheese to serve
- Cook the pasta according to the packet instructions until al dente. Drain well.
- Meanwhile, heat the butter and olive oil in a large frying pan and fry the garlic for a minute or so. Add the mushrooms with the lemon juice and cook for 10 minutes, stirring once or twice until tender. Season generously with salt and pepper.
- Add the drained pasta to the pan with the mushrooms, adding the chopped tarragon (or parsley), toss well and serve with the grated Parmesan.
Penne with Broccoli, Chilli & Pine Nuts (Serves 4)
This is a very satisfying pasta dish with light, fresh flavours and better still, it will be on the table from start to finish in 15 minutes!
*You could cook the broccoli by adding it to the pasta pan towards the end of cooking, but I prefer to cook it separately as in this way you can be sure that it will not be overcooked.
350g penne or other short pasta (gluten free if required)
6 tablespoons olive oil
3 cloves garlic, finely sliced
2 red chillies, finely chopped
1 broccoli head, about 350g, cut into small florets
50g pine nuts, toasted (in dry frying pan)
- Cook the pasta according to the packet instructions, until al dente. Drain, reserving about 2-3 tablespoons of cooking water.
- Meanwhile cook the broccoli in boiling water for about 3 minutes until just tender – but still has ‘bite’. Drain.
- Heat the olive oil in a large pan, add the garlic and chilli and cook gently for about 5 minutes.
- Finally, add the drained pasta and broccoli to the pan with the garlic and chilli. Toss to combine adding a little of the reserved cooking liquid to loosen.
- Serve sprinkled with the toasted pine nuts.
Courgette ‘Carbonara’ – Pasta all’Ortolanana (Serves 4)
This is a wonderful recipe from Diana Henry’s cookbook, ‘Simple’, it is basically carbonara but the bacon is substituted with courgettes, thus making it a great vegetarian option…and a delicious one at that!…
300-400g spaghetti (gluten free if required)
400g courgettes
4 tablespoons extra virgin olive oil
1 small onion, very finely sliced
1 garlic clove, very finely sliced
2 eggs, plus 4 egg yolks
100g finely grated Parmesan cheese
50g finely grated Pecorino cheese
Leaves from a small bunch basil, torn
Salt and black pepper
- Cook the spaghetti according to the packet instructions until al dente.
- Meanwhile, top and tail the courgettes and cut the flesh into thin batons. Heat the olive oil in a frying pan and sauté the courgettes and onions over a medium-high heat until golden and cooked through. Add the garlic and cook for another minute.
- In a bowl, beat the eggs, the yolks and both cheeses, seasoning with lots of black pepper.
- When the pasta is cooked, drain, reserving half a cup of cooking water. Pour the reserved pasta water into the courgettes and then add the spaghetti, stir the mixture over the heat for a few moments to allow the water to evaporate and the spaghetti to absorb some of the flavours.
- Remove from the heat and quickly stir in the egg and cheese mixture, mixing well so that every strand of pasta is covered and the sauce has thickened. Taste for seasoning, adding more salt if required. Sprinkle over the torn basil leaves and serve immediately.
Linguine with Asparagus and Prosecco (Serves 4)
This is a wonderfully simple recipe from Skye McAlpine’s cookbook ‘A Table in Venice’. As she herself says, cooking with Prosecco always seems rather extravagant, but the delicacy of Prosecco definitely lends something extra special to the sauce. I also use Prosecco when I cook ‘Spaghetti Vongole’ (recipe here), as it gives the sauce a lightness (from the bubbles) and a subtle sweetness. You could, of course, use white wine instead of Prosecco, but do try it with Prosecco at some point. The mini bottles of Prosecco are perfect for this recipe, or of course you could get a full bottle and enjoy the remainder of the bottle with your meal!
1 tablespoon olive oil
1 small onion, chopped
400g asparagus, trimmed and cut into 3 cm lengths
100ml Prosecco
Handful of parsley, chopped
400g linguine (gluten free if required)
30g butter
30g parmesan cheese, grated
Sea salt and black pepper
- Heat the olive oil in a large frying pan over a medium heat, then add the onion and a generous pinch of salt. Cook, stirring over a low-medium heat for 5-10 minutes until softened but not coloured.
- Add the asparagus and Prosecco, and season with salt and pepper.
- Cook, stirring, for about 5 minutes, until the Prosecco has evaporated and the asparagus is tender (if it is not quite cooked by the time that the liquid has evaporated add a splash of water and cook for a little longer). Finally stir in the parsley.
- Meanwhile cook the linguine according to the packet instructions, until al dente. Just before draining the pasta, scoop out about half a cup of cooking water and set to one side.
- Drain the pasta, toss it back into the pan and add a good splash of the reserved cooking water to ‘loosen’ it. Little by little stir in the butter. Finally add the asparagus mixture, give everything a good stir and serve topped with grated Parmesan cheese.
Penne with Courgettes, Mushrooms & Pine Nuts (Serves 4)
This is a pasta recipe which I have been serving to my family for more years than I care to mention, it’s a ‘home grown’ recipe, one which I developed after being inspired by a pasta I tried in a restaurant. It’s not fancy, but it is one of those easy midweek dishes, which is instantly gratifying.
400g courgette, cut into batons
400g portobellini mushrooms (or large flat mushrooms), sliced
3 garlic cloves, sliced
4 tablespoons pine nuts
3 tablespoons olive oil
400g penne pasta (gluten free if required)
Sea salt and black pepper
4 heaped tablespoons Parmesan cheese, grated, to serve
- In a dry frying pan, toast the pine nuts over a medium/high heat for a few minutes until golden. Remove and keep to one side.
- Heat 2 tablespoons olive oil in the frying pan and fry the courgette batons over a medium heat until softened, but retaining some ‘bite’ (al dente). Remove and keep to one side.
- Add the remaining 1 tablespoon olive oil to the pan, add the garlic slices and fry over a medium heat for about 30 seconds before adding the mushrooms. Cook for about 5 minutes until the mushrooms have released their juices and have softened but are still retaining their shape.
- Meanwhile cook the penne pasta according to the packet instructions until al dente.
- Finally, return the courgettes to the pan along with the pine nuts, stir to combine and reheat before adding the drained penne pasta. Give everything a good mix and season with salt and pepper.
- Serve with a very generous sprinkling of Parmesan cheese.
Rigatoni with Sweet Tomatoes, Aubergine & Mozzarella (Serves 4)
This has been one of my family’s favourites for many years. It’s a Jamie Oliver recipe from one of his older books, ‘Jamie’s Dinners’, and is his take on the classic Italian dish of ‘Pasta alla Norma’. The wonderful combination of aubergines and tomatoes is enriched by the addition of mozzarella, as the cheese melts it becomes deliciously ‘stringy’! I prefer if without the addition of the dried chilli flakes, but if you like a bit of heat you could add some.
To watch the video of this recipe being cooked click here!
1 large aubergine (or 2 small)
Olive oil
2 cloves garlic, sliced
1 onion, chopped
2 x 400g tins of plum tomatoes
1 tablespoon balsamic vinegar
A bunch of fresh basil, leaves picked and stalks sliced
4 tablespoons double cream
455g rigatoni or penne (gluten free if required)
200g mozzarella cheese
½ teaspoon of chilli flakes (optional – see note above)
Grated Parmesan cheese to serve
- Remove both ends of the aubergines and slice into 1cm slices then slice these across to form 1 cm cubes.
- In a large frying/sauté pan heat 5 tablespoons of olive oil. When it’s hot, add the aubergine cubes and stir them around so that they are lightly coated in the oil. Cook for about 10 minutes over a medium heat until softened.
- Add the onion and garlic, cook for a few more minutes. When they have a little colour, add the tinned tomatoes, the balsamic vinegar and the sliced basil stalks (if you want to add some heat you could add the chilli flakes at this point). Simmer gently for 15 minutes, season with salt and pepper, then stir in the cream.
- Meanwhile cook the pasta according to the instructions on the packet, until al dente.
- When the pasta is ready, drain it and add it to the aubergine and tomato sauce. Tear up the mozzarella and fresh basil leaves, and stir them through the pasta and sauce – the mozzarella will start to melt, becoming beautifully stringy (it can be a little messy to serve!). Serve sprinkled with grated Parmesan cheese.
Pasta alla Puttanesca (Serves 4)
There are various versions of this pasta sauce, but I particularly like this one from Gennaro Contaldo; it is a lovely thick sauce with just the right amount salt from the anchovies. It’s another recipe which I’ve taken from one of my favourite cookbooks, ‘Cook: A Year in the Kitchen with Britain’s Favourite Chefs’, which has numerous recipes from different chefs, including Gennaro Contaldo.
6 tablespoons olive oil
4 cloves garlic, peeled, left whole and crushed with the flat blade of a knife
1 small red chilli, finely chopped
6 anchovy fillets
35 black olives, stoned and sliced in half
2 tablespoon capers
300g tinned chopped tomatoes
1 teaspoon dried oregano
A large handful parsley, chopped
400g linguine or spaghetti (gluten free if required)
Salt to taste
- Heat the oil in a large frying pan, add the garlic, chilli and anchovy fillets. Fry until the anchovies have melted and the garlic is golden brown.
- Add the olives and capers, stir-fry for a minute. Then add the tomatoes, oregano and parsley.
- Lower the heat, cover with a lid and simmer gently for 20 minutes.
- Meanwhile cook the pasta according to the packet instructions, until al dente.
- Drain the pasta and add to the sauce, stir well so that the pasta absorbs the flavours of the sauce – if you feel that the sauce is too dry add a tablespoon or two of hot pasta water.
- Serve immediately.
Tagliatelle with Butternut Squash, Hazelnuts and Crispy Sage (Serves 4)
This is a relatively quick pasta dish, comforting and tasty. The crispy sage leaves really lift the dish. This recipe is from Marcus Wareing’s Cookbook, ‘New Classics’.
1 butternut squash, peeled and cubed (about 600g)
2 bay leaves
4 sprigs of thyme
½ nutmeg, grated
75g butter
80g blanched hazelnuts, roughly chopped
20 sage leaves
350g tagliatelle pasta (gluten free if required)
Sea salt and black pepper
- Put the diced butternut squash in a saucepan and cover with cold water, add a generous pinch of salt, the bay leaves and thyme. Bring to the boil and simmer for 20-25 minutes until the squash is tender. Strain off the water and remove the herbs.
- Add the nutmeg and 25g of the butter and lightly mash the squash, seasoning to taste.
- Heat the remaining 50g of butter in a large frying pan. When foaming add the hazelnuts and sage. Season with salt and pepper and cook for 5-8 minutes until golden and crispy, and the butter has browned.
- Cook the tagliatelle according to the packet instructions, until al dente. Drain and mix with most of the hazelnut and sage butter.
- Gently stir through the mashed squash and serve, topped with the remaining hazelnut and sage butter.
Tagliatelle with Mushrooms & Chestnuts (Serves 4)
This is a beautiful pasta recipe with lovely earthy flavours. It is particularly comforting during the winter months, however I cook it all year round as we like it so much. Unusually this pasta dish calls for Comté cheese to be grated over it, it really is a delicious addition, complementing the sweetness of the chestnuts. I use the vacuum packed bags of cooked and peeled chestnuts – ‘Merchant Gourmet’ is a good brand. It is worth investing in a quality bottle of truffle oil for this recipe, as it really does enhance the flavour.
This recipe is from one of my favourite cookbooks ‘Nina St Tropez’ by Nina Parker.
4 tablespoons olive oil
500g chestnut mushrooms, sliced
400g tagliatelle (gluten free if required)
4 cloves garlic, finely diced
150g cooked chestnuts chopped (see note above)
4 tablespoons fresh chives, chopped
2 tablespoons crème fraiche
4 tablespoons truffle oil
Comté cheese, grated to serve
Sea salt and black pepper
- Heat the olive oil in a large frying pan, add the mushrooms and cook until they have shrunk in size by about a half.
- Add the garlic to the mushrooms and let it cook for a few minutes before adding the chestnuts and seasoning generously.
- Meanwhile cook the tagliatelle according to the instructions on the packet until al dente.
- Before draining the pasta, add about three or four spoonfuls of pasta cooking water to the mushroom mixture to loosen it.
- Finally add the drained tagliatelle to the mushrooms along with the chives, crème fraiche and truffle oil, taste to check the seasoning.
- Sprinkle with cheese and serve!
Spaghetti with Sauce Vierge (Serves 4)
This is a perfect summer pasta dish, a delicious ‘no cook’ sauce for spaghetti with the added bonus of being vegetarian!
400g Spaghetti (gluten free if required)
For the Sauce Vierge:
2 spring onions, finely sliced
2 shallots, finely chopped
Bunch of fresh chives, finely chopped
1 clove garlic, chopped
3 tablespoons fresh parsley, chopped
300g tomatoes, about 4 medium
4 tablespoons white wine vinegar
2 teaspoons caster sugar
Juice ½ lemon
60ml olive oil
Sea salt and black pepper
- Cut the tomatoes into quarters, deseed, discarding any liquid – pat them dry on kitchen roll, slice into strips, then finely dice, add to a bowl along with the other sauce ingredients, mix well and season to taste.
- Cook the spaghetti according to the packet instructions until al dente.
- Drain the spaghetti and mix with the Sauce Vierge.
Penne with Pea and Mascarpone Sauce (Serves 4)
Another recipe from my beloved cookbook ‘A Passion for Pasta’ by the late Antonio Carluccio. You could cook this dish with your eyes closed, it really is that easy, and will be ready to eat in 15 minutes! For those of you who are vegetarian you can leave out the smoked bacon – add a pinch of paprika to give a little smokiness.
50g butter
150g smoked back bacon, cut into strips
450g tomato passata
200g frozen peas
8 basil leaves
150g mascarpone cheese
375g penne pasta (gluten free if required)
75g freshly grated parmesan cheese
Sea salt and black pepper
- Melt the butter in a frying pan, add the bacon strips, cook until beginning to crisp.
- Add the tomato passata and the peas, cook for 5 minutes.
- Meanwhile cook the penne according to the instructions on the packet, until al dente.
- Add the mascarpone cheese and the basil leaves to the sauce, stir until warmed through. Add salt and pepper to taste.
- Drain the penne, add to the sauce, finally mix in the parmesan cheese.
Menu Mistress 