" Spiga " PENNE with Chicken

Ingredients: (for 6 people)

500 g " Spiga " pennes, 6 chicken thighs, 1 dl oil, 6 fresh tomatoes , 50 g grated gruyere, salt, pepper, 6 crushed cloves of garlic, 2 bayleaves, 1 tbsp Paprika.

Preparation:

Fry the chicken thighs in the oil with the salt, pepper and paprika.

Add the tomato purée, garlic and bay leaves, cover with water and leave to cook for 1 hour until the chicken is cooked. Cook the Penne in salted boiling water, drain. Pour the sauce over the pasta and serve with grated gruyere.

SPAGHETTI BOLOGNAISE

Ingredients:

500 g " Spiga " SPAGHETTI - 600 g mince meat - 1 dl oil, 5 tbsp tomato paste, 50 g grated gruyere , salt, pepper, 5 crushed cloves of garlic, 4 bay leaves, 1 tbsp paprika

Preparation:

Fry the mince meat in the oil with the pepper, salt and paprika.

Add the tomato purée, garlic and bay leaves; cover with water and leave to simmer gently for one hour until the meat is cooked.

Cook the " SPIGA " SPAGHETTI in salted boiling water, drain and pour the sauce over the cooked pasta. Serve with the grated cheese.

PRAWN GALETTE

Ingredients: (for 4 people)

350 g " Spiga " SPAGHETTI - 200 g uncooked prawns (vein removed) - 1 bunch parsley - 3 eggs - 6 tbsp oil - 80 g cheese - Salt - Ground black pepper.

Preparation:

Cook the " Spiga " pasta in a large pan of boiling salted water, drain in a sieve and then rinse under the cold tap. Carefully drain a second time.

During this time, cut the prawns into large pieces, or leave them whole. Wash, dry and chop the parsley finely.

Beat the eggs in a bowl with the parsley and cheese until evenly mixed. Add the prawns. Season with salt and pepper. Add the spaghetti and mix well.

Heat half of the oil in a large frying pan. Pour in the spaghetti mix and cook until the bottom side is light brown. With the help of a lid turn the omelette over and cook the other side in the rest of the oil.

FLAVOURED PASTA SALAD

Ingredients:

The Spring shape of " Spiga " Flavoured Pasta, diced red pepper - 1 diced green pepper - 2 tomatoes chopped and cubes, pips removed - oil - mustard - vinegar - lemon juice - salt.

Preparation:

Mix up a vinaigrette. Cook the pasta in hot water. When cooked butte and salt the pasta. Cube the other ingredients and mix with the pasta adding the vinaigrette.