• 80 gms Sorrentina Penne Pasta
  • 10 gms butter
  • 15 gms onion, chopped
  • 2 gms oregano
  • 120ml Sorrentina Blush Pink Sauce
  • 5 gms jalapenos (Fresh/Brined)
  • 15 gms parmesan cheese, grated
  • Fresh basil or parsley for garnish
  • To blanch pasta, heat water and season it with salt. (Please follow the instructions printed on the pack). Make sure you reserve some of the pasta water for the sauce.
  • In a pan, sauté chopped onions in butter.
  • Add in stock before the onions start to caramelise. To this, add oregano, salt and pepper.
  • Mix in Sorrentina’s Blush Pink Sauce.
  • Let the sauce cook and then add in the jalapenos.
  • At this stage, add the pasta and allow it to cook through.
  • Once the sauce thickens, add in the grated parmesan and let it emulsify.
  • Plate it in a bowl and garnish with sprigs of fresh parsley or basil leaves.
  • Serve hot.

Essentials to make your Dish