意大利粉可謂無人不好，但因可供鑽研的種類千變萬化，且炮製專用的Ragù醬汁或番茄醬的過程花時又磨人，難免令人生畏，即使於我而言亦不例外。但箇中總該有令人手到拿來的易弄妙方，好讓大家可隨時興而吃之。

想出這個法子，緣於港麗酒店意大利餐廳Nicholini's的某個周日，我慕名而至品嘗其堪稱全港最佳的Brunch美食。該處甚難訂座，當日亦終於得悉因由，食物味道確實絕佳，即使久候也值得。目瞪口呆地佇立在意大利粉餐桌旁的我，驚訝於廚子簡單隨意地配以基本的意式食材，便炮製出一道道美饌。

那刻靈光終於閃現，教我知曉定該向港麗總廚、我的摯友ChefMoser討教一番，並得出有關箇中奧秘，其中兩款菜即今期推介，包括意大利腸茄醬長通粉，選用經典意式組合：意大利腸、蘑菇、番茄及巴馬臣芝士，這些材料能調配出食味頂好的三文治的同時，我深信更是意大利粉的絕配用料。

另一款經典製作為巴馬火腿忌廉汁扁意粉，將巴馬火腿、忌廉、青豆、蒜蓉及巴馬臣芝士共冶一爐，巴馬火腿與忌廉的組合乃只應天上有之搭配，此亦為這菜一直備受愛戴的主要原因。

意大利腸茄醬長通粉 / Penne with Italian Sausage and Tomato Sauce

材料（2人份量）

長通粉200至250克

意大利腸（去皮，拆碎）

200克

蒜頭（打長切片） 2瓣

白蘑菇（切薄片） 120克

罐頭番茄粒 1杯

白酒 1/4杯

雞湯 1/4杯

糖 1/2茶匙

海鹽 1茶匙

黑胡椒粉少許

小黑橄欖 1/4杯

小紅辣椒（去籽切碎） 1隻

煮長通粉用的清水適量

牛油 1/2湯匙

巴馬臣芝士碎 1/4杯

羅勒葉（撕碎）少許

特純初榨橄欖油 1湯匙

Ingredients（Serves 2）

200g-250g penne

200g Italian sausage, skin off and crumbled into pieces

2 cloves garlic, thinly sliced lengthwise

120g white button mushrooms, thinly sliced

1 cup tinned diced tomatoes

1/4 cup white wine

1/4 cup chicken stock

1/2 tsp sugar

1 tsp sea salt

Dash black pepper

1/4 cup small black olives

1 small red chili, seeded and chopped

A little pasta cooking water

1/2 tbsp butter

1/4 cup grated Parmesan cheese

Basil leaves, torn into pieces

1 tbsp extra virgin olive oil

製法

看圖即煮 / Method

1.意大利腸（去皮，拆碎），在煎鍋內加入1湯匙特純初榨橄欖油，燒熱後，放入腸肉碎煎至稍為焦黃，用漏勺盛起放入碗內。
Heat 1 tbsp of extra virgin olive oil in a frying pan and when hot, add the crumbled sausage and allow to brown slightly. Use a slotted spoon to transfer the meat into a bowl.

2.將蒜片加入留於鍋中的熱油內，慢慢爆香，然後放入蘑菇片，炒至乾身，大約需時5至6分鐘。
Add the sliced garlic to the remaining fat and leave to sizzle gently, followed by the sliced mushrooms and cook until they are dry. About 5–6 minutes.

3.然後注入白酒，溶解黏着鍋底的碎屑，並煮至酒液蒸發掉一半。加雞湯、腸肉和紅辣椒，以慢火將汁液再次煮至減為一半，放海鹽和黑胡椒粉調味。
Then deglaze the pan with white wine by cooking down the liquid to half. Add the chicken stock, the sausage meat and chopped red chili; simmer until liquid is again reduced by half. Season with sea salt and pepper.

4.加入1杯番茄粒及1/2茶匙糖，繼續煮至醬汁微稠。
Add the 1 cup diced tomatoes and 1/2 tsp sugar, cook further until sauce is slightly thickened.

5.長通粉放入加了鹽的滾水中煮，烹煮時間要較包裝上指示縮短2分鐘，提早撈起瀝乾，直接放入醬汁裏，煮2分鐘，拌勻。
Cook the penne in boiling salted water and cook according to the package directions. Two minutes before the penne cooking time is complete, drain the penne and place them directly into the sauce. Cook for 2 more minutes and stir to combine.

6.撒下小黑橄欖和辣椒碎，徹底拌勻。如果太乾，可加少許煮通粉時所用的水。
Toss in the small black olives and chili flakes and mix well with the penne. Add a little of the pasta cooking water if the mixture is too dry.

7.離火，放上牛油和巴馬臣芝士碎，再將羅勒葉撕碎灑上面便成。
Remove from heat and finish with butter and grated Parmesan cheese. Sprinkle torn basil leaves onto the pasta. Serve!

巴馬火腿忌廉汁扁意粉 / Linguine with Parma Ham Cream Sauce

製法

材料（2人份量）

De Cecco 7 號扁意粉 250克

巴馬火腿（切薄片後再切絲）

60克

蒜頭，切碎 1瓣

特純初榨橄欖油 1湯匙

濃忌廉 100毫升

雞湯 1/4杯

白酒 1/4杯

青豆 1/4杯

巴馬臣芝士碎 1/4杯

煮意粉用的清水適量

意大利番茜碎 2湯匙

黑胡椒粉少許

Ingredients（2 Servings）

250g De Cecco linguine No.7

60g Parma ham

（fine thinly slices and cut into julienne）

1 garlic clove chopped

1 tbsp extra virgin olive oil

100 ml double cream

1/4 cup chicken stock

1/4 cup white wine

1/4 cup green peas

1/4 cup grated parmesan cheese

A little pasta cooking water

2 tbsp Italian parsley chopped

1.將意粉放入加了鹽的滾水中，煮至適當的煙韌程度，然後瀝乾。（烹調意粉時間要較包裝上的指示縮短2分鐘，提早撈起瀝乾，直接放入芝士醬汁中，煮2分鐘，拌勻。）在煎鍋內燒熱1湯匙橄欖油，加入蒜蓉慢慢炒香，之後放入一半巴馬火腿絲，另一半留下作伴碟用。
Cook pasta in boiling salted water till al dente and drain.（Cook the linguine in boiling salted water and cook according to the package directions. Two minutes before the penne cooking time is complete, drain the linguine and place them directly into the cheese sauce. Cook for 2 more minutes and stir to combine.）Heat up 1 tbsp olive oil in a frying pan, add the chopped garlic and sauté until fragrant; follow by the thin parma ham julienne and reserve half for garnish.

2.然後注入白酒，溶解黏着鍋底的碎屑，並煮至酒液蒸發掉一半。
Then deglaze with the white wine by cooking the liquid down to half

3.加雞湯和濃忌廉，同樣煮至汁液減為一半。
Add chicken stock and double cream, reduce again by half.

4.將意粉放入醬汁中炒一會，待其吸收大部分醬汁，放黑胡椒粉調味。

Return the pasta to the sauce, sauté together for a while till the pasta almost absorbs the sauce. Season with black pepper.

5.撒下青豆，拌勻。移鍋離火，將芝士碎放上面。再次用鹽和黑胡椒粉調味。
Toss in the green peas and mix well. Remove from fire and finish with grated parmesan cheese. Adjust seasoning with salt and black pepper.

6.將意粉分配上碟，灑下意大利番茜碎和之前留起的巴馬火腿絲，再次淋上特純初榨橄欖油。
Dish up into individual serving bowls. Sprinkle with chopped parsley and the reserved Parma ham julienne. Then a final splash with some more extra virgin olive oil. Mangiamo!