San Remo wanted to produce the best pasta in the world, but to do that they needed access to the best durum wheat that could be grown. San Remo, based in South Australia, knew that durum wheat crops would perform better if they were produced in the right way. Wheat was one of the first crops planted by colonists and quickly became the most important grown produce. Those initial harvests would be considered poor by today’s standards, but over time Australian wheat has been developed to endure san remo products unforgiving conditions.Top 3 San Remo Products Recipes is here.
Top 3 San Remo Products Recipes
San Remo Gluten Free Spaghetti Recipe
Gluten free spaghetti with Sicilian pork sausages, sage & tomato:
Ingredients:
- San Remo Gluten Free Spaghetti No 225 350g
- 8 Sicilian or Italian pork sausages
- 500g cherry tomatoes
- 3 tbsp fresh sage, roughly chopped
- 1.5 tbsp olive oil
- Salt and Pepper
- 3/4 cup each of tomato paste and dry white wine, combined
- Parmesan, grated to serve
- 1/2 cup diced Italian parsley, to serve
Method:
- Preheat the oven to 200°C
- Halve the pork sausages lengthways and remove and discard the skins. Place the meat on a roasting tray with the cherry tomatoes and break it up into rough balls. Scatter with a handful of finely chopped fresh sage. Season with fresh ground salt and pepper and drizzle with 1.5 tablespoons olive oil. Top with combined San Remo Spicy Tomato & Capsicum Pasta Sauce
- Bake in the oven for 20 minutes, until the sausage meat, has cooked through and the cherry tomatoes have softened.
- Meanwhile, prepare the pasta according to the package recommendations. Drain, then combine with the tomatoes and sausages in the roasting dish.
- Season with freshly ground black pepper and a pinch of salt. Serve with grated Parmesan cheese and diced Italian parsley on top.
Butter chicken Pasta:
Ingredients:
- San Remo Fibre Fest Penne 250g
- 1 tsp extra virgin olive oil
- ½ onion, finely chopped
- 1 garlic, minced
- 200g free-range chicken breast, cut into thin strips
- ¾ cup bone broth or vegetable stock
- 1½ tbsp coconut cream
- 1 tomato, diced
- 2 tbsp coriander
- 1 tsp paprika
- 1 tsp salt
- ½ tsp garam masala
- ½ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp turmeric
- ¼ tsp chili
Method:
- In a small bowl, combine all spices and set aside.
- Heat oil in a saucepan on medium heat, add onion and garlic, and sauté for 1 minute.
- Stir in the spices for another minute or until they are aromatic.
- Combine the chicken, stock, coconut cream, and tomato in a large mixing bowl. Bring to a boil, then turn off the heat. Cook for about 10 minutes, or until the chicken is done and the sauce has reduced.
- In a pot of boiling salted water, add the pasta and cook as per packet directions.
- Stir in the drained pasta to the butter chicken.
- Serve and enjoy with family and friends!
Gluten-free penne with mushroom sauce:
Ingredients:
- San Remo Gluten Free Penne No 227 350g
- 6 slices of pancetta, cut into strips
- 3 tbsp of extra virgin olive oil
- 1.5 tbsp of butter
- 1 red onion, chopped
- 3 cloves of garlic, chopped
- 17 baby Portobello mushrooms, sliced
- 17 white button mushrooms, sliced
- 3/4 cup of white wine
- 3/4 cup of chicken or vegetable stock
- 420ml of cream
- 3/4 cup of fresh grated Parmesan cheese
- 1.5 tsp of fresh ground black pepper
- 3/4 tsp of salt
- 1/3 cup of fresh Italian flat leaf parsley
Method:
- In a pot of boiling, salted water, cook pasta as per packet directions.
- While the pasta is cooking, saute the pancetta in olive oil and butter in a large frying pan until slightly crisp. Drain the pancetta on a paper towel after removing it from the pan.
- Cook for around 5 minutes, or until the onions are translucent, before adding the sliced Portobello and button mushrooms. Cover and cook until all of the mushrooms are cooked, about 15 minutes.
- Increase the heat to high and add the wine and stock, reducing the liquid by half. Stir in the cream and bring to a low boil. Remove the pan from the heat and add the Parmesan cheese, seasoning with salt and pepper.
- Drain the pasta and mix in the sauce. Serve garnished with the pancetta and parsley.