Lamb rumps and vegetables pasta with tomato and extra hot chilli cream sauce

I have recreated this recipe from+Jodi Kaplan’s called Smoked Salmon Pasta with Tomato Cream Sauce. The link for this recipe:Smoked Salmon Pasta with Tomato Cream Sauce is at the bottom.


Lamb rumps and vegetables pasta w tomato and extra hot chilli cream sauce.jpg      


225 g penne pasta
enough water to cook pasta in microwave
50 g unsalted butter
4 Tbs olive oil
1 small Spanish onion, blended
1 Tbs garlic, chopped
1 small tin pureed tomatoes
300 ml double cream
300 ml sour cream
6- 8 Tbs extra hot chilli sauce
200 g lamb rum, diced
1/2 yellow capsicum, cubed
8-12 Brussels sprouts, halves
200 g Swiss mushrooms, sliced
1 bunch brocollini, cut into bite size
50 g brown mushrooms, quartered
salt and pepper to taste



Put penne and enough water in microwave safe bowl and cooked for 15 minutes. Drain well and set aside until later.

While the pasta is cooking, melt butter and oil in a large saucepan on medium heat. Add the garlic and onion, and cook until translucent 5 minutes. Add lamb, Brussel sprouts; cook for about 5-8 minutes until cooked through and tender. Add tomatoes and extra hot chilli sauce simmer for 10 minutes.

Next add double and sour cream. Simmer until thick 5-7 minutes. Add capsicum and mushrooms; heat for 3 minute.Now add pasta into the saucepan with lamb, vegetables and sauce. Toss to mix everything together; season with salt and pepper and serve with a glass of red Merlot wine.



Note:You can use smoked salmon instead of lamb rum diced. Can omit Brussels sprouts, brocollini, and extra hot chilli sauce.



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