Cookbook
Creamy Sugo Ai Peperoni Pasta with Zucchini, Spinach and Parmesan

Creamy Sugo Ai Peperoni Pasta with Zucchini, Spinach and Parmesan

  • 20 min
  • 599 calories

Simple. Delicious. Fast. All you need to know about this tasty pasta. Sugo ai Peperoni is a traditional tomato sauce usually slow roasted with yellow and red peppers and olive oil. We have made it with baby spinach, cherry tomatoes and zucchini for a match made in heaven with some tasty parmesan for good measure.

Number of servings

Ingredients

  • 1⁄3 Cup Sugo ai Peperoni 13 Cup Sugo ai Peperoni
  • 200 Gram Fusilli Pasta 200 Gram Fusilli Pasta
  • 3 Tbsp Thickened Cream 3 Tbsp Thickened Cream
  • 1 Tsp Italian Herbs 1 Tsp Italian Herbs
  • 1 Garlic Clove 1 Garlic Clove
  • 3 Tbsp Parmesan (Shredded) 3 Tbsp Parmesan (Shredded)
  • 1 Zucchini 1 Zucchini
  • 1 Cup Baby Spinach 1 Cup Baby Spinach
  • 1 Tbsp Tomato Paste 1 Tbsp Tomato Paste
  • 120 Gram Cherry Tomatoes 120 Gram Cherry Tomatoes

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Deep Sided Frypan
Pot

Step 1

1 Prepare Ingredients

Place a pot of water on the stove and bring to the boil for cooking pasta. Peel and finely chop garlic. Cut zucchini in half length ways and slice in half cm slices. Cut cherry tomatoes in half

Tip! You can grate the zucchini if you'd like to disguise the vegies.

Step 2

2 Cook Pasta

Add a big pinch of salt to the rapidly boiling water. Add the fusilli pasta and cook for 6 - 8 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Tip! Take the pasta off just before it is cooked through. You will finish cooking it in the sauce.

Step 3

3 Cook Veg

Heat a large frypan over medium-high heat, add a drizzle of oil and add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Step 4

4 Add Paste & Sugo

Add Italian herbs, tomato paste and Sugo ai Peperoni and cook, stirring often for a few minutes.

Step 5

5 Finish Sauce

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Step 6

6 You Plate It

Add the cherry tomatoes and the baby spinach at the last minute and stir through until it just wilts, with 12 the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

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