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21 Mar 2015

The most delicious pasta sauce recipe ever

Firstly, I am terrible at photographing food. Once I think "ooh I should photograph this!" I've usually eaten most of it. However today is an exception and I thought I'd show you all the best pasta sauce ever.

4 years ago I lived in Brighton whilst at University. It was the best place I have ever lived and I still get enormous homesick feelings whenever I visit. My favourite restaurant was (and still is) an Italian restaurant, hidden in the Lanes called Ristorante Donatello. I have tried most things on their menu but my favourite will forever be Spaghetti Donatello which is described as containing tomato, cream, parma ham, mushrooms, ham, basil, garlic, parmesan cheese. I have tried googling these ingredients so many times over the years but have never come up with what this sauce may be called. Finally, due to cravings and living too far away from Brighton, I snapped this week and started experimenting with making the recipe myself. I am so proud to say I made something which tastes very similar and I am pleased to share it with you fellow Italian lovers - here is my Spaghetti Donatello recipe.

Serves 4


  • 1 onion
  • 3 cloves of garlic
  • 2 teaspoons of Italian Herbs 
  • Half a punnet of mushrooms
  • 3 slices of ham
  • 3 slices of Parma Ham
  • Box of passata
  • Small carton of single cream
  • Handful of grated parmesan cheese. 
  • Your favourite pasta
  • Olive Oil
  • White wine vinegar

  1. Finely cut the onion and garlic and put into a pan with a glug of olive oil. Gently fry this with a scrunch of salt, pepper and the Italian herbs
  2. Slice the mushrooms into thin slices and add to pan, then cut the parma ham and ham into squares whilst the onions are frying. 
  3. When the onions are soft, add the hams. Stir for a couple of minutes and then pour in the box of passata
  4. Once up to the boil, add a little splash (about a teaspoon or less) of white wine vinegar. Turn down to a simmer and leave. 
  5. Boil some salted water and put your pasta on. I love little piggy tails, but the original uses spaghetti. 
  6. When the pasta is "al dente", drain it. To your sauce, add roughly a third of a small carton of single cream (about 2-3 tablespoons depending on your taste). Bring up to heat again, throw in the handful of parmesan and stir until the cheese is all dissolved in. 
  7. Add the pasta to the pan of sauce and stir around until it is all coated. Then tip generous portions into bowls and enjoy the most delicious. creamy, tomato pasta sauce ever. 

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