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Looking for pasta sauce recipe,
try it, love it.
Pasta sauce, Pepenese try it,
Pepenese pasta sauce, students
will just love my new Pepenese sauces as its made
in under 20 minutes.
both are very good pasta sauces, I got bored with
making Bolognese & Carbonara. I researched
and invented a new tastier pasta sauce that is
NOT around today in the shops or supermarkets, it
is unique a more delicious and yummy interesting
pasta sauce. I came across my new tasting sauce
calling to Pepenese Buon Appetito! Try it and see!
first attempt of making this very tasty credit
crunch Italian Pasta sauce was awful, I changed
the ingredients and came across this formula
after only my second attempt and WOW what a sauce, a truly
incredible pasta sauce was born, although Pepenese
was for the disaster sauce. I have kept the name Pepenese
as it rings well in the world of consumer pasta
This unique sauce is called Peppernaise or
Pepenese in Italian, it is pronounced
and written Pepenese, when I make Pepenese
sauce with penne or rigatoni, one can't stop
eating it, the flavoured taste is gorgeous, try
it, love it.
My mother's has an old Southern Italian saying is
that is very true, when
consuming this pasta sauce
'The Eyes Says Yes, But The Stomach Says No!'
Pasta Sauce Recipe
Chop an onion and
garlic with extra virgin oil and fry in a wok
until aldente, insert
any pasata into the wok simmeringly, de-skin a
whole or half a chorizo sausage and finely slice
into many pieces, microwave the chorizo for 40-50
seconds to drain most of the juices, unless you
like the excess juices then add to the mixture to
the wok, bring to the boil for couple of minutes,
simmer on lowest heat setting you have for about
Put salted wateR to
boil, when ready add your pasta either Spaghetti,
Penne or Rigatoni, boil and stir as per package
details until aldente, drain the water,
then take out 90 percent of the pasta sauce out
of wok and place the pasta into the wok reheat
while stirring the remaining 10% of the sauce
mixing the pasta with the sauce.
parmigiano reggiano cheese on a dish, then add
the pasta and decent amount of Pepenese on
top, grate some more parmigiano reggiano cheese
on top of the sauce, add pepper accordingly, and
enjoy with some Red or White wine, buon appetito!
It has to be made using the correct makers
ingredients, its been tried other ways but the
taste just is not complete. Ask me to make some
for you and see.
it is called Pepenese, it does not contain
any pepper when prepared, add it when served to
increase its humidity in the mouth when consumed
it is expensive to purchase, hopefully a branded
name reads into this, tries it, it should be more
Deliciously Yummy . . .
Pepenese is a bit like eating chocolate, once
you try this new pasta sauce you will want