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Elevate Your Home Cooking with Birch & Waite’s New Pasta Sauces

Calling all Australian home cooks! Birch & Waite has just unveiled a culinary game-changer for your kitchen. Say goodbye to mundane meals and welcome the exquisite flavours of restaurant-quality pasta sauces crafted from real, fresh ingredients.


The Authentic Taste of Birch & Waite:

In the bustling world of supermarkets, Birch & Waite stands out as a beacon for home cooks seeking genuine and mouthwatering culinary experiences. The renowned Australian brand has introduced two new pasta sauces that promise to transport your taste buds to the heart of Italy, all from the comfort of your own kitchen. They have shared three recipes with us. Enjoy!


Pappardelle Napoletana

Pappardelle Napoletana

1 x packet Birch & Waite Red Wine Napoletana Pasta Sauce.

250g fresh Pappardelle.

100g truss cherry tomatoes.

Handful of basil leaves.

Grated Parmesan cheese, to serve.

  • Bring a large pot of salted water to the boil.

  • Cook pasta per packet instructions until al dente. Drain once cooked.

  • Pour Red Wine Napoletana Pasta Sauce into a microwavable container or jug and heat on high for 60 seconds.

  • Stir sauce through hot pasta.

  • Stir cherry tomatoes through pasta.

  • Sprinkle over a handful of basil leaves.

  • Serve with grated Parmesan cheese.

Pasta all’Amatriciana

1 x packet Birch & Waite Red Wine Napoletana Pasta Sauce.

160g rigatoni pasta, cooked according to packet instructions.

100g guanciale, cut into thin slices.

1tsp chilli flakes.

Freshly grated pecorino, to serve.

  • Place pan over medium heat. Once hot, sauté guanciale until crispy. Remove and set aside in a separate bowl, but keep rendered guanciale fat in pan.

  • Place pan back on heat. Add chilli flakes and sauté on low for 2-3 minutes.

  • Pour Birch & Waite Red Wine Napoletana Sauce into the pan and stir for 4-5 minutes until sauce is heated.

  • Stir cooked pasta into the sauce.

  • Stir crispy guanciale into the sauce.

  • Finish by grating over fresh pecorino.


Mushroom Cacio e Pepe

Mushroom Cacio e Pepe

1 x packet Birch & Waite Cacio e Pepe Style Pasta Sauce.

250g dried pasta (such as egg tagliolini, bucatini, spaghetti).

1 tsp unsalted butter.

220g Portobello Mushrooms, sliced.

1/2 tsp cracked pepper.

Sprinkle of salt.

  • Bring a large pot of salted water to the boil.

  • Cook pasta per packet instructions until al dente. Drain once cooked.

  • While the pasta is cooking, melt butter in a frypan over high heat and add mushrooms. Cook, tossing for 3-4 minutes until golden. Set aside.

  • Pour Cacio e Pepe Style Pasta Sauce into a microwavable container or jug and heat on high for 60 seconds.

  • Stir sauce through hot pasta.

  • Stir mushrooms through pasta.

  • Season and serve with shaved Parmesan cheese.


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