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Ingredient
Penne Rigate
Introduce
Chef :
ReePenne Rigate
(Drain sauce into a container for future use. Optional: Slice Top Shell into bite sized pieces)
Cooking instructions
* Step 1
Cook pasta according to packet instructions or to preference. Keep aside
* Step 2
Use a deep pan. Pan-fry lap cheong without oil until lightly charred. Remove from pan and chop finely. Leave aside
* Step 3
Using the same pan, now left with a little oil from the lap cheong, saute the onions.
* Step 4
Add top shell and stir-fry for a bit.
* Step 5
Pour in cream of mushroom soup. Then, fill the can to the top with water. Pour the water into the pan. Stir until well combined and simmering.
* Step 6
Add the pasta. Stir until the pasta is well coated, inside and out.
* Step 7
Finally, switch the heat off and stir the chopped parsley in.
* Step 8
Serve sprinkled with chopped lap cheong.
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