Wednesday, March 8, 2017

Penne Rigate With Cream Of Mushroom Soup


A shortcut meal born out of a chilly day with dark clouds and dimmed sunlight streaming through. I heeded the call for quick comfort food to soothe my growling tummy and match the quiet mood. Nothing complicated, I told myself as I pictured me slurping on a hot bowl of creamy soup in my mind.

Penne Rigate With Cream Of Mushroom Soup

It was a lazy day. I flipped the kitchen cabinet doors open. There it was - a can of Cream of Mushroom soup staring back at me as though it knew what I was craving for. Pick me, it whispers. Oh, my imagination when I'm hungry! I reach out for it and the Top Shell I'd gotten from a hamper; there began my cooking adventure.

A bit of pasta, flat-leaf parsley and what I call the Chinese Bacon aka lap cheong completes the dish. The saying 'less is more ' cannot be applied to cooking surely. I think onions would make a nice addition?

Penne Rigate With Cream Of Mushroom Soup

Ingredients
- 2 cups Penne Rigate (Alce Nero Organic Penne Rigate)
- 1 can 470g Campbell's Cream Of Mushroom
- 1 can New Moon Braised King Top Shell in Abalone Sauce (slices)
(Drain sauce into a container for future use. Optional: Slice Top Shell into bite sized pieces)
- ½ yellow onion (chopped)
- 1 to 2 pcs lap cheong / chinese sausage (sliced)
- Flat-leaf parsely (chopped)

Method
1) Cook pasta according to packet instructions or to preference. Keep aside.
2) Use a deep pan. Pan-fry lap cheong without oil until lightly charred. Remove from pan and chop finely. Leave aside.
3) Using the same pan, now left with a little oil from the lap cheong, saute the onions.
4) Add top shell and stir-fry for a bit.
5) Pour in cream of mushroom soup. Then, fill the can to the top with water. Pour the water into the pan. Stir until well combined and simmering.
6) Add the pasta. Stir until the pasta is well coated, inside and out.
7) Finally, switch the heat off and stir the chopped parsley in.
8) Serve sprinkled with chopped lap cheong.

1) The Ingredients 2) Pan-fry the lap cheong
3) Saute the onions 4) Add Top Shell and stir-fry
5) Pour in cream of mushroom soup with water
6) Add the pasta 7) Finally, stir in parsley

Eat and be comforted.
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11 comments:

  1. Very delicious and comforting! Abalone and Chinese sausage and pasta...great combo, Sharon.

    ReplyDelete
    Replies
    1. Thanks, Angie - I aim to please my tummy ;)

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  2. Ooooo. This looked super delicious and comforting. I seldom take penne because none of my family members like it. Only take when dine outside.

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    Replies
    1. I enjoy just about any type of pasta but usually cook penne with some gravy so that it is flavoured inside-out. ;)

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  3. Whether when will I ever have the chance to try it, hehe...

    ReplyDelete
    Replies
    1. When you come over for a visit ..but you have to remind me! ;)

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  4. Wow Sharon, this is a nice and tasty pasta dish, I am loving the you have the sausages, abalone and all in a creamy mushroom sauce...thanks for this recipe!
    I hope you are having a wonderful week :)

    ReplyDelete
    Replies
    1. You're welcome, Juliana. Wishing you a great week too and Happy Easter!

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  5. looks delicious
    I like the creamy texture of penne

    ReplyDelete
    Replies
    1. It's a pretty simple recipe. Thank you ;)

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  6. You are so creative indeed. Today I learnt how to make a quickie meal with just a canned soup & pasta. Voila!

    I love lap cheong and always carried some with bak kwa & cup noodles in my suitcase to fly overseas.

    ReplyDelete

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