I love store-bought fresh pasta. It is quick to cook, comes with good fillings and is perfect with a small side salad or fresh garlic bread. The trouble is, there are never enough vegetarian flavours, and it is my personal bug bear when you see fresh pasta that looks vegetarian, only to find out that it has crustaceans in it. Then there is the sauce: what do you put it in? Tomatoes can sometimes be overpowering for the delicate flavour-filled ravioli and the pasta inevitably breaks up when you stir the tomatoes in to it, but you need something to bring the dish to life.
This is where my simple sauce comes in! You can whip it up in the 5 minutes it takes for the pasta to cook and then just toss it all around, and you’ve got a delicious lunch or dinner ready to go.
Semi home-made recipes are fantastic for those days when you want to eat at home, but are too busy to do it all. We’ve all had those days, right? So next time you are at the supermarket, grab a pack or fresh-filled pasta and serve it with my butter, rosemary and chilli sauce- you won’t regret it!
1 pack fresh filled pasta (I love the Waitrose range, in particular the pumpkin and pine nut variety I used here)
2 tablespoons butter/ margerine
1/2 tsp garlic salt
1 tsp chilli flakes (adjust depending on preferred spice level)
1 tsp dried rosemary
- Cook the pasta according to the packet instructions
- Mix the butter, garlic salt, chilli flakes and rosemary in a bowl
- Heat a pan and add the mix, stirring constantly, letting the butter sizzle for 2-3 minutes, until you can smell the garlic and rosemary
- Once the pasta is cooked, drain and combine with the butter sauce
- Serve hot, with garlic bread and a side salad
Do not cook the pasta for even a minute longer than the instructions state, because it starts to break up pretty fast
Toss the pasta in to the sauce by puttting the lid on the pan and shaking gently; using a spoon will break the pasta
If you don’t have rosemary, any fresh herbs sprinkled over the top also adds flavour
If you want an extra kick, drizzle some infused olive oils over the top (chilli, garlic basil, lemon whatever you like!)