Absolutely divine, my sister says as soon as I walk in the door. That my readers, is all the proof you need to verify the divinity of this simple pasta dish.

Now after a hard night’s training at taekwondo, my legs are buggered to the point where I’m too lazy to get up and go get the cook book where the recipe for this dish can be found. Thus I will just pluck it from my not so good memory, but fear not, it is quite a simple dish. Here goes…

Preparation time: 5 minutes
Cooking time: 5-10 minutes and about 10 minutes for the pasta
Serves: 4

Ingredients

• 400 grams past (less pasta means more yummy sauce!)
• 5 ripe roma tomatoes, chopped roughly
• 400 grams bacon, thinly sliced, use fatty bits for more flavour
• 1 cup mushrooms, sliced (only because I put mushroom in all my pasta…)
• 3 tablespoons finely chopped parsley
• 250ml thick cream (add more for extra creamy goodness)
• greated/shaved parmesan cheese
• olive oil

Method

1. Cook pasta as per instructions on packet.
2. Heat olive oil in a pot, add the bacon and fry until brownish.
3. Add tomatoes and fry for a minute, stirring frequently, then add mushrooms. Continue frying and stirring until the tomatoes begin to soften ever so slightly.
4. Turn heat to medium and stir in thick cream, let it simmer for a couple of minutes so the flavours fuse together.
5. Whack the pasta in and stir it around.
6. Take off heat, stir in parsley. Serve topped with parmesan cheese.

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I pinched a cook book off one of the girls at work and this recipe caught my eye because:

1. I love pumpkin,
2. it had a pretty picture and,
3. it looked easy to make.

So easy to make in fact, that when the inner stupid me forgot to bring the recipe home I still managed to cook it without screwing it up to much. I kid you not when I say that the creamy pumpkin and sage flavoured sauce will give you an orgasm of the tastebuds. You’d be an idiot not to give this a go one day.

Preparation time: 10 minutes
Cooking time: 25 Minutes
Serves: 4

Ingredients

• 2 tablespoon olive oil
• 500g pumpkin (I used butternut) cut into 1cm cubes
• 4 green onions, chopped coarsely (I used half a bunch of chives instead)
• 1 tablespoon thinkly sliced/shredded fresh sage
• 750g fresh ravioli of your choice
• 1 tablespoon balsamic vinegar
• 3/4 cup (180ml) cream
• 3/4 cup (180ml) vegetable stock

Method

1. Heat oil in large non-stick frying pan. Fry pumpkin, stirring occasionall until browned lightly and just tender (10-15 mins). Add green onions and shredded sage; cook, stirring for 1 minute. Remove from pan and keep warm.
2. Meanwhile, cook ravioli as per the instructions on the packet. Drain and keep warm.
3. Place vinegar, cream and vegetable stock in same cleaned pan; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Add pumpkin mixture and ravioli back to pan, stir over low heat until the sauce is heated through.
4. Bring the leftovers to work the next day and make sure everyone can smell your wonderful concoction come lunctime.

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