Pappardelle with Creamy Sausage-Mushroom Ragu
with white wine, leeks and bacon
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
100 g
Bacon Strips
360 g
Lasagna Sheets
(Contains: Egg, Wheat)
1 unit(s)
Leek
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Wheat)
113 g
Mushrooms
7 g
Chives
56 g
Arugula and Spinach Mix
237 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Gluten, Egg, Fish, Crustaceans)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Peanuts)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut bacon into 1/2-inch pieces.
- Reheat the pan over medium. Add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- While bacon cooks, on a clean cutting board, cut lasagna sheets width-wise into short 1/2-inch-wide strips. Transfer to a plate.
- Thinly slice mushrooms.
- Thinly slice leeks.
- Thinly slice chives.
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 1/2 tbsp (3 tbsp) bacon fat.
- Reheat the pan over medium. Add sausage, leeks and mushrooms. Season with Italian Herb Spice Blend, salt and pepper. Cook, for 4-5 min, stirring often and breaking up sausage until no pink remains.**
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2) tsp sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add arugula and spinach mix, pine nuts and half the bacon over top. Do not mix until step 6.
- Sprinkle Cream Sauce Spice Blend over sausage mixture. Stir to coat.
- Add white wine, cream and 3/4 cup (1 1/2 cups) water. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water, then strain pappardelle.
- Remove the pan from heat. Add pappardelle. Season with salt and pepper. Toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Toss salad.
- Divide papardelle between bowls. Serve salad alongside.
- Sprinkle chives and remaining bacon over papardelle.
