Anchovy tomato rosemary penne

This was from River Cafe - and its a total star.
First add butter and olive oil to a pan, heat through then add sliced garlic.
Brown garlic, then add salted anchovies (washed and dried), and chopped rosemary. Mash it all into a paste.
Add tinned tomatoes. Cook down until you've got a good sauce consistency (40 mins).
Then add double cream and grated parmesan.
Boil up the penne in salted water - drain and add to the sauce. Serve with more parmesan.
It was just beautiful. The balance of flavours was gorgeous and it had huge umami ;) This will become a Wickeever kitchen classic.

Beetroot pasta with Borlotti Beans, Pancetta and Rosemary

Made beetroot pasta just because it looked good in the Jamie Oliver book. He suggested substituting beetroot puree for one egg. Overall I put a little bit too much beetroot in and it was a relatively soft dough, but still workable.

I then used up some good things in the fridge: pancetta, borlotti beans, bacon, paris brown mushrooms - to go with it.

The pictures don't make it look very inviting! But it was very tasty - and very autumnal.

I cooked the beans with a fat clove of garlic first, which gave them good flavour. Extra flavour came from rosemary which I put into the pancetta/bacon/mushroom. And plenty seasoning.
Served with grated Pecorino.