Fresh Pasta filled with succulent beef, sundried tomato & italian herbs.
Serving suggestions: Cook in just 8 minutes, then serve with Frescarini fresh pasta sauces; Alfredo, Pepperoncino, Arrabbiata, Napoletana or Panna Con Funghi.
When these first came out I thought that they were brilliant. I nice, quick, easy and tasty dinner, with everything already done for you, you just had to cook it. Poor over a sauce and you were good to go.
Now, however, I no longer enjoy this (or any) due to the meat in it. I find that the beef is no longer succulent, but instead kind of sticky and clumpy and without much flavour. We tend to buy the alfredo sauce, but even this doesn't make the texture of the beef any better. However, we do love the others in this range of the cheese & spinach, cheese & mushroom. Those variations are delicious. But due to our disappointments with this particular flavour of succulent beef, sun-dried tomato & Italian herbs, we will no longer be buying this, and won't be recommending it any time soon.
It sounds simple, too simple really...
Boil water with a bit of oil (to stop the pasta sticking together) and let it bubble away for 8+/- minutes, drain, add to warm sauce, serve.
Guess what... it really WAS that simple! However, being a typical male, I had to tweak things a bit... besides which, my son was demanding some extras. So, I boiled the pasta (with a few pinches of salt added, to raise the boiling temperature a few degrees) until it was almost Al Dente (firm to the bite) then added some fresh runner beans chopped into 2cm lengths and let them boil with the pasta for 2 minutes until pasta was perfect. The beans were just starting to tenderise, leaving them with a crisp bite and all their colour.
Then I drained the pasta, added the sauce, put the pot back on the stove at a lower heat and stirred it constantly for 1 minute to warm it all through. Into bowls, served with hunks of freshly-torn french stick to mop up the sauce.
DELISHIMO! Although next time I will add a touch of garlic butter over the pasta once it has been dished, and some grated parmesan cheese and finely chopped parsley, as a final garnish.
If you are not a fan of parmesan, I would suggest you try and track down a fine cheese I tried a little while ago, called Kapiti Spicy Blue. Even for those, like me, who are not fans of Blue Cheese, you will LOVE this cheese. See the review onsite for more details.
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