Butternut Squash Hash Pasta

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Serves:

2 Share icon

First, make the hash: in a large saute pan over medium heat, add the bacon and cook, stirring occasionally until almost crisp. It will crisp as it cools. Drain the bacon grease from the skillet, but then add back 2 tablespoons. Reserve the remaining bacon grease for another use.

Cajun Potato Wedges with Sour Cream Cheese & Chive Dip

Cajun_Potato_Wedges_with_Sour_Cream_Cheese___Chive_Dip

Serves:

4-6 Share icon

These are perfect for a party or barbecue but take the pressure off and bake in roasting tins in the oven. They’re always a winner, especially with children and you’ll probably find that you can never make enough!

 

Spaghetti with anchovies, garlic and chilli

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Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.

As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.

Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.

 Anchovy Recipes:

http://rachelallen.com/post/spaghetti-anchovies-garlic-and-chilli