Penne Marinara with a twist

Still trying to figure out what to prepare for Media Noche? Surprise your loved ones with a delightful twist on your regular Marinara recipe that’s about to warm their taste buds on a cold Holiday weather.


Yield: 8-10 pax


2 kg Del Monte Italian Stlye Spaghetti sauce
750 g Penne Pasta
1 can 400g mushroom
1 kg pork mince
2 tbsp sugar
5 cloves of garlic
1 small white onion
2 tbsp sugar (or depending on your taste)
dash of rosemary
dash of thyme
salt and pepper to taste

White Sauce

800g Del Monte Carbonara sauce
330g cheese (shredded)
3 tsp butter
1 tsp sugar
salt and pepper to taste

1. Cook penne pasta as per instructions at the back label. Set aside.

2. Sauté onion and garlic. Add pork mince and mushroom – cook until tender.

3. Add tomato sauce, sugar, salt, pepper, rosemary, and thyme. Simmer for about 5 minutes in low heat.

You can stop here but if you want it extra special then continue to #4.

4. White sauce – Melt butter in a pan and follow with Del Monte Carbonara sauce. Toss in shredded cheese and melt until no lumps are present. Add sugar, salt, and pepper.

5. Garnish with basil leaves or parsley on top.

You know the drill; if you have questions, feel free to ask them in the comments and I would gladly assist you.




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