Marille was designed by pasta loving Giugiaro, the famous Italian car designer. Its ribbed tubular shape holds lots of sauce. If you can’t buy marille use penne or rigatoni.
Serves : 4 – Prep time : 20 mins – Cook time : 25 mins
Ingredients :
2oz (50g) butter; 5oz (150g) smoked bacon, rinded and cut into strips; 1 lb (450g) carton or bottle of passata, or 4 large ripe tomatoes, skinned and deseeded; 7oz (200g) frozen petits pois or small fresh peas; 13oz (375g) Marille, penne or rigatoni; 8 basil leaves; 5oz (150g) mascarpone cheese; Salt and fresh ground black pepper; 3oz (75g) freshly grated Parmesan cheese
Method:
- Heat the butter and fry the bacon until crisp. Add the tomatoes and petits pois and cook for 5 minutes (or cover and cook for 15 minutes if using fresh peas).
- Meanwhile cook pasta for 10-12 minutes or until al dente. Add the basil and mascarpone cheese to the sauce and stir until just warmed through and the cheese has melted. Season to taste.
- Drain pasta, add to sauce and mix with the Parmesan cheese.
Visit my shop to download this and 9 other Pasta recipes in the Pasta Volume 1 book. A recipe card is also available for download here.