Pasta Recipes

Big Ev’s Surf and Turf Lasagna

Ingredients

  • 1 Large brown onion
  • 4 Cloves Garlic,
  • 1kg beef mince 1 tsp salt
  • 2 tsp cracked pepper
  • 400gm Marinara mix.
  • 14 fresh muscles
  • 20 prawn tails
  • 2 cans shrimp
  • 400ml Big Ev’s Neapolitan sauce,
  • 100ml Big Ev’s chilli Tomato Jam
  • 400ml Big Ev’s Amatriciana Sauce.

Finely chop
1 Large brown onion, 4 Cloves Garlic,
Sauté until soft and sweated then add
1kg beef mince and brown off while stirring.
Once mince is fully browned and crumbled in to small pieces then Add
1 tsp salt 2 tsp cracked pepper, 400gm Marinara mix, 14 fresh muscles and 20 prawn tails chopped
small (if fresh is not available use frozen), 2 cans shrimp.
Allow to simmer for a few minutes to reduce excess water content from the mince and seafood then
add
400ml Big Ev’s Neapolitan sauce, 100ml Big Ev’s chilli Tomato Jam, 400ml Big Ev’s Amatriciana
Sauce. Simmer for 1 hour or until excess fluid has been reduced, stirring frequently to avoid sticking
to the pan. Taste. If needed add Salt, cracked pepper, more Chilli jam, for your own palate.
Cool and layer into a deep dish
Meat-seafood mix, then pasta sheet, cheese sauce, tasty and mozzarella cheese mix and repeat for 3
– 4 layers.

Cheese Sauce.

Buy in jars (3-4) or make your own. Melt Butter, add flour and when a paste add
milk and Tasty or Colby grated cheese.

Big Ev’s Chicken and Mushroom Carbonara Fettuccini

A lightly spiced Italian Carbonara pasta sauce.
A pasta meal for 4.
I use Chicken Thighs but any preferred meat or meat substitute of similar weight will do the trick for you.

Ingredients

  • 195gm Big Ev’s Tomato Chilli Jam.
  • 700 gm of deboned skinless Chicken Thighs. (If bought in this state check there are no bone pieces still attached). Cut into small chunks.
  • 300 gm Button or brown mushrooms. Sliced and cut in half.
  • 1 Brown onion. Cut finely.
  • 2 cloves Garlic, Crushed
  • 5 gm Italian Herb mix. (2 Table spoons)
  • 15gm Cracked black pepper
  • 15gm salt.
  • 1 litre cream or 3 400ml cans coconut cream.
  • 2 egg yolks in a cup covered with water
  • 50ml olive oil.

Instructions

Boil the Fettuccini to al dente. Firm to the bite. Once done remove from the water and strain. Set aside.

In a pot place the olive oil at ¾ temperature.

Stirring frequently so to prevent sticking and burning, add the onion and garlic and Sautee until clear.

Add the Italian herbs, salt and pepper.

Add the mushrooms and Sautee until sweated.

Add the Chicken and stir frequently until browned, add the Tomato Chilli Jam.

At this point add cream or coconut cream. As this comes to heat add the Fettuccini and turn the heat down to simmer for 10 minutes. Taste for spice level and add more to suit if needed.

Using a fork, beat the egg yolks until they are broken up and runny.

As the Carbonara mix is simmering, while stirring the mix slowly, add the egg yolks and keep simmering for 5 minutes to thicken. If not thickened enough for your taste, you can use cornflour and water.

Plate, serve and enjoy.

Big Ev’s Spaghetti Bolognaise

A lightly spiced smooth Italian pasta sauce.
A pasta meal for 4.
I use high grade minced Beef but any preferred meat or meat substitute of similar weight will do the
trick for you.

Ingredients

  • 500 gm of Spaghetti
  • 695gm Big Ev’s Neapolitan Sauce.
  • 1 Kg of Beef mince
  • 1 Brown onion. Diced finely.
  • 2 cloves Garlic, Crushed
  • 50ml olive oil.

Instructions

Boil the Spaghetti to al dente. Firm to the bite. Once done remove from the water and strain. Set aside.

In a pot place the olive oil at ¾ temperature.

Add the onion and garlic and Sautee until clear.

Add the beef mince and stir frequently until brown,

At this point add Neapolitan sauce. As this comes to heat add the Spaghetti and turn the heat down to simmer for 5-10 minutes.

Plate, serve and enjoy.

Big Ev’s Tortellini Amatriciana

A spicy and chunky Italian pasta sauce.
A pasta meal for 4.
I use this as a lighter meal using Bacon and Prawns but any preferred meat or meat substitute of
similar weight will do the trick for you.

Ingredients

  • 500 gm of Tortellini
  • 695gm Big Ev’s Amatriciana Sauce.
  • 350gm of Bacon
  • 500 gm of Raw Prawn meat.
  • 50ml olive oil.

Instructions

Boil the tortellini to al dente. Firm to the bite. Once done remove from the water and strain. Set aside.

If using Bacon any cut will do but I prefer smoked strip Bacon.

Cut the strips length wise in half and then across in 1cm widths.

Cut the prawns into 1cm chunks.

In a frying pan place the olive oil at ¾ temperature.

Add the Bacon and fry until semi crisp,

At this point add the Prawn meat and stir until they start going pink. Now is the time to add the

Amatriciana sauce. As this comes to heat add the Tortellini and turn the heat down to simmer for 5-10 minutes.

Plate and enjoy.

 

Contact

Phone

027 2900003

Mail

info@ bigevs.co.nz
orders@ bigevs.co.nz

Address

Wellington
New Zealand