A simple but impressive Italian-inspired dish - Our unique pots of flavour feature a delicious blend of roasted garlic, rosemary, mint and lemon peel and our spicy mediterranean style paste brings depth of flavour to cherry tomato sauce. The sweet red pepper sprinkle works like magic in this dish bringing the rich creamy sauce and all the ingredients together really nicely.

Cook our delicious Penne alla Rustica in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Penne alla Rustica. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Wild Garlic & Rosemary pot, a Rustica Paste pot and a Red Pepper Sprinkle pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Penne alla Rustica in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Wild Garlic & Rosemary
  • Rustica Paste
  • Red Pepper Sprinkle

Your shopping list for 2 servings:

  • 200g penne pasta
  • 350g sweet cherry tomatoes
  • 75ml single cream
  • 20g vegetarian hard cheese
  • 100g frozen peas (optional)
  • 1 aubergine
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Our 20 minute recipe

  1. Roast the aubergine

    Heat the oven to 200C/fan 180C/gas 6. 

    Place the aubergine on a baking tray with a little oil and bake for 15-20 mins, turning over halfway. Meanwhile start the pasta sauce.

  2. Start the sauce

    Bring a large pot of water to the boil for the pasta. 

    Melt a 15g of butter in a large frying pan or saucepan over medium heat, add the tomatoes and GARLIC & ROSEMARY BLEND, mix well and then leave to cook for 5 mins so the tomatoes begin to soften.

  3. Add the depth to the sauce

    Add the pasta to the boiling water and cook according to packet instructions.

    Add the RUSTICA PASTE to the tomatoes and stir well.

    Pour in the cream and add the RED PEPPER SPRINKLE to the tomatoes and allow to gentle bubble for 3-4 mins, stirring frequently until the cream has reduced by half.

    Take the aubergine out of the oven and stir it through the pasta sauce.

  4. Finishing touches

    When the pasta is cooked to your liking, use a mug to collect 2- tbsps worth of starchy cooking water from the pot and keep aside, then drain the pasta into a sieve and add it to the sauce.

    Pour in your 2-3 tbsps of starchy water to loosen the sauce and mix well.

    Sprinkle some grated hard cheese over your pasta and serve.

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Penne alla Rustica Top Reviews

Andrew - 1st July 2020

DELICIOUS

Andrew - 1st July 2020

DELICIOUS

Katie - 27th June 2020

Absolutely lovely and so easy to make! I didnt have any veg left at all just scraps so I literally just used olives and it was lovely x

Katie - 27th June 2020

Absolutely lovely and so easy to make! I didnt have any veg left at all just scraps so I literally just used olives and it was lovely x

Ryan - 24th June 2020

Really nice ! So simple and easy but tastes fantastic !

Ryan - 24th June 2020

Really nice ! So simple and easy but tastes fantastic !

Florence - 23rd June 2020

Such a delicious dinner and super easy!

Florence - 23rd June 2020

Such a delicious dinner and super easy!

Michael - 21st June 2020

Really nice flavour, easy to cook - will definitely do this again!!

Kristie - 18th June 2020

So amazing!

Kristie - 18th June 2020

So amazing!

Shirley - 18th June 2020

I roasted red pepper and red onion instead of aubergine, it was a really tasty recipe would get again

Shirley - 18th June 2020

I roasted red pepper and red onion instead of aubergine, it was a really tasty recipe would get again

Kerri - 13th June 2020

Added mushroom's

Kerri - 13th June 2020

Added mushroom's

Wendy - 10th June 2020

Loved it. So tasty, I would recommend adding the frozen peas. I'm not a massive fan of aubergine but it was delicious.

Wendy - 10th June 2020

Loved it. So tasty, I would recommend adding the frozen peas. I'm not a massive fan of aubergine but it was delicious.

Jasmine - 9th June 2020

Favourite so far

Jasmine - 9th June 2020

Favourite so far

Sophie - 8th June 2020

Always so good! This is one of my favourites. I use light creme fraiche instead of cream for a lighter option

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