BBQ Penne Pasta (Optional: Home-made BBQ Sauce)

Yields4 Servings
For the BBQ Penne Pasta
 500 g Bio XXI Andean (or Multigrain) Penne Pasta
 200 g White Onion (sliced thinly, julienne style)
 200 g Red Bell Peppers (sliced thinly, julienne style)
 200 g Green Bell Peppers (sliced thinly, julienne style)
 250 g Mushrooms (thinly sliced, julienne style)
 50 g Garlic Chives (chopped)
 ½ tbsp Salt
 ¼ tbsp Black Pepper
 20 ml Olive Oil
 ½ cup Home-made BBQ Sauce (or a ready made one)
 150 g Chaco Cheese (grated)
 100 g Mozzarella Cheese (grated)
 150 g Cheddar Cheese (grated)
For the Home-made BBQ Sauce
 150 g Onion (quartered)
 150 g Paprika (cleaned and quartered)
 100 g Ketchup
 300 g Canned Crushed Tomatoes
 50 g Honey
 400 g Brown Sugar
 50 ml Soy Sauce
 50 ml White Wine Vinegar
 800 ml Water
 1 Garlic Clove
 1 tbsp Salt
 ½ tbsp Black Pepper
 ½ tbsp Cloves
 ½ tbsp Cinnamon (ground)
Home-made BBQ Sauce
1

(Skip this section of you opt for a ready made bought BBQ sauce)

2

In a medium sized pot, boil the water and the sugar until the sugar is melted.

3

In a pan on the stove, roast the onion and paprika.

4

Blend the roasted veggies and the garlic clove together and poor the mixture into the pot with boiled water and sugar.

Bring back to boiling.

5

While constantly stirring, add the rest of the ingredients (the soy sauce, the vinegar, the ketchup and the crushed tomatoes). Finish by adding in all the spices (salt, black pepper, cloves, soy sauce and cinnamon powder).

When well mixed, let it simmer on medium heat until the sauce has reduced and is thick.

Set aside for the pasta.

The Pasta
6

Cook the Bio XXI Penne Pasta according to the instruction on the packaging.

7

Preheat oven to 180 degrees C.

8

In a bowl, mix the grated cheeses well and set aside.

9

In a saucepan with little oil sauté the julienned onion. When they are tender, add the mushrooms, paprika and salt, stir constantly until the vegetables are al dente.

10

Mix the pasta, the vegetables and the BBQ sauce (to taste) and stir well.

Add the chopped chives and the grated cheese mix (keep some for topping) and mix well.

11

Poor the pasta mix into an oven form, sprinkle the remainder of the cheese mix on top and put in the oven to gratin until the cheese is golden brown.

Ready to serve. Enjoy!

Ingredients

For the BBQ Penne Pasta
 500 g Bio XXI Andean (or Multigrain) Penne Pasta
 200 g White Onion (sliced thinly, julienne style)
 200 g Red Bell Peppers (sliced thinly, julienne style)
 200 g Green Bell Peppers (sliced thinly, julienne style)
 250 g Mushrooms (thinly sliced, julienne style)
 50 g Garlic Chives (chopped)
 ½ tbsp Salt
 ¼ tbsp Black Pepper
 20 ml Olive Oil
 ½ cup Home-made BBQ Sauce (or a ready made one)
 150 g Chaco Cheese (grated)
 100 g Mozzarella Cheese (grated)
 150 g Cheddar Cheese (grated)
For the Home-made BBQ Sauce
 150 g Onion (quartered)
 150 g Paprika (cleaned and quartered)
 100 g Ketchup
 300 g Canned Crushed Tomatoes
 50 g Honey
 400 g Brown Sugar
 50 ml Soy Sauce
 50 ml White Wine Vinegar
 800 ml Water
 1 Garlic Clove
 1 tbsp Salt
 ½ tbsp Black Pepper
 ½ tbsp Cloves
 ½ tbsp Cinnamon (ground)

Directions

Home-made BBQ Sauce
1

(Skip this section of you opt for a ready made bought BBQ sauce)

2

In a medium sized pot, boil the water and the sugar until the sugar is melted.

3

In a pan on the stove, roast the onion and paprika.

4

Blend the roasted veggies and the garlic clove together and poor the mixture into the pot with boiled water and sugar.

Bring back to boiling.

5

While constantly stirring, add the rest of the ingredients (the soy sauce, the vinegar, the ketchup and the crushed tomatoes). Finish by adding in all the spices (salt, black pepper, cloves, soy sauce and cinnamon powder).

When well mixed, let it simmer on medium heat until the sauce has reduced and is thick.

Set aside for the pasta.

The Pasta
6

Cook the Bio XXI Penne Pasta according to the instruction on the packaging.

7

Preheat oven to 180 degrees C.

8

In a bowl, mix the grated cheeses well and set aside.

9

In a saucepan with little oil sauté the julienned onion. When they are tender, add the mushrooms, paprika and salt, stir constantly until the vegetables are al dente.

10

Mix the pasta, the vegetables and the BBQ sauce (to taste) and stir well.

Add the chopped chives and the grated cheese mix (keep some for topping) and mix well.

11

Poor the pasta mix into an oven form, sprinkle the remainder of the cheese mix on top and put in the oven to gratin until the cheese is golden brown.

Ready to serve. Enjoy!

BBQ Penne Pasta (Optional: Home-made BBQ Sauce)
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