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

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

I have a quirky habit of not using all the ingredients in a recipe that I browse and love to try it. Yet the result was similar look not the same taste. Furthermore, everyone have different taste bud.

There will always be temptation knocking often at our mind. Sometimes it comes from our own desires, other times through the situations and people we encounter to make us crave for food.

We do have to eat to survive. Our life on earth is like the pre-game footy. Just think of the pleasure of knowing that even life is good, food is abundant; the best is yet to come! Still at time we are fussy; don’t want to be eating the same food over and over again or the same recipe being used.

So, I have recreated this recipe from Jodi Kaplan’s called Smoked Salmon Pasta with Tomato Cream Sauce. I have added extra hot chilli sauce for I love chilli.

This is a hearty comfortable and delicious meal. It’s creamy spicy sauce, lamb and vegetables has the benefits of food that we needed to survive.

Let’s cook!!!!


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 broccolini, 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, broccolini, and extra hot chilli sauce.


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