... from Belgium

Penne with Broccoli and Pancetta


350 grams penne

1 head broccoli, cut into small pieces

30 grams olive oil

80 grams pancetta or bacon

2 cloves garlic, thinly sliced

Pinch chili flakes

15 grams chopped parsley (optional)

Grated Parmesan


1.     Cook the penne in plenty of salted boiling water. When half cooked, add the broccoli.

2.     Heat a frying pan over medium heat, add some of the oil and cook the pancetta until crispy. Add the garlic and chili, stir until lightly golden, and remove from the heat.

3.     Drain the pasta and broccoli (the broccoli should be soft) and add to the pan of garlic and pancetta. Cook for a few minutes, tossing and adding pepper, salt and the remaining oil to taste.

4.     Sprinkle the dish with grated Parmesan to taste just before serving.


Makes 4 servings


Capellini with Peppers, Tomatoes, and Prosciutto


250 grams (1/2 pound) capellini

150 grams (2/3 cup) diced prosciutto

1 red pepper

1 green pepper

1 carrot

30 grams (2 tablespoons) pine nuts

3 peeled and chopped tomatoes

150 grams (2/3 cup) grated cheese

Pinch of paprika powder

Pepper and salt to taste

2 tablespoons olive oil


1.     Clean or peel the peppers, tomatoes, and carrot and cut them into small pieces.

2.     Heat the olive oil in the pan over low heat and sauté the pine nuts gently until light brown.

3.     Then add the pieces of carrot, peppers and proscuitto, turn heat to medium and simmer until all begins to brown.

4.     Add the tomatoes and simmer until tomatoes begin to break down.

5.     Season the mix with pepper, salt and paprika powder.

6.     In the meantime, cook the pasta per the package instructions.

7.     Toss the pasta and sauce and sprinkle with the grated cheese.


Makes 2-3 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org