We went to the Foodshow 2017 the other day, and one of the highlights we both enjoyed was Casa Barilla Auckland cooking class where we learned how to make proper Penne Bolognese ( Italian way ofcoz). So for dinner last nite, I thought we would try to make that again without the mushroom but with loads of sausage meat. And here is what I have learned:

  1. Do not add oil to the water when cooking pasta
  2. Don’t rinse pasta under cold water after it’s cooked but put it straight to the pasta sauce
  3. Add a bit of extra olive oil at the end
  4. Al dente is a term that describes paste which is cooked to be firm to the bite



  • 500gr of penne pasta
  • 380ml or 1 jar of their yummo Barilla Bolognese sauce
  • 10 cherry tomatoes, chopped in half
  • a bunch of your favorite herb – I would normally go for either parsley or basil
  • 300gr of sausage meat
  • 3 cloves of finely chopped garlic
  • Olive oil, salt, pepper, heaps of parmesan


  • Over a large pot of salted boiling water, add penne and cook until al dente
  • Meanwhile, add olive oil in an large saucepan over medium-high heat. Add garlic, then sausage meat, stir well and break up the meat for 8-10 mins
  • Add in bolognese sauce, stir well before adding in the cherry tomatoes, simmer for another 5 mins. Stir occasionally until the sauce is thicken
  • DO NOT DRAIN THE PASTA, add the cooked pasta directly into the sauce pan in low heat, toss well with chopped herbs, cheese and a bit of olive oil.

Bon Appétit

Erin M.