Mom’s Baked Penne

Mom’s Baked Penne

Ingredients:

• 150g Doña Elena Al Dente Penne Rigate
• water (for cooking pasta)
• salt (for cooking pasta)
• 1 cup melting cheese
• ⅓ cup butter, cubed

Red Sauce:

• 1/4 cup Dona Elena Pure Olive Oil
• 1 pc. small white onion, chopped
• 1/2 bulb garlic, minced
• 1 pc. small whole green bell pepper, diced
• 1/4 packed ham, cubed
• 2 tbsps. fish sauce
• 1 tsp. salt (to taste)
• 1 tsp. pepper (to taste)
• 1 tbsp. sugar
• 1 cup tomato sauce
• 1/8 cup water

White Sauce:

• ⅛ cup Doña Elena Pure Olive Oil
• 1 pc. small white onion, chopped
• 2 tbsps. bulb garlic, minced
• 3 tbsps. fish sauce
• 1 can Jolly Cream of Mushroom (298g can)
• 1 can evaporated milk (379ml can)
• 1 can Jolly Sliced Button Mushrooms
• salt, to taste
• pepper, to taste

Procedure:

Pasta:

1. Cook the penne rigate pasta according to the cooking instructions in the packaging. Set aside once cooked.

Red Sauce:

1. In a pan, heat pure olive oil over medium heat.
2. Sauté red onion until translucent, then add the garlic and green bell pepper for 3mins. or until tender.
3. Add the ham and sauté for another 3 minutes, then add the fish sauce and simmer.
4. Add tomato sauce and water. Stir well to combine and bring to a boil.
5. Simmer for 20 mins.
6. Season with salt, black pepper, and white sugar.
7. Set aside to cool down.

White Sauce:

1. In a pan, heat pure olive oil over medium heat.
2. Sauté the white onion and garlic until translucent.
3. Add the button mushroom and sauté briefly.
4. Add the fish sauce and simmer.
5. Add the cream of mushroom and evaporated milk and simmer briefly.
6. Season to taste with salt and pepper.

Assembly:

1. Combine the red sauce and the pasta and stir evenly in the baking dish.
2. Top with white sauce evenly.
3. Add the melting cheese on top and the cubed butter.