something ragu bianco
with White Wine Mushroom Sauce
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
100 g
Tranches de bacon
360 g
Feuilles de lasagne
(Contient: Oeuf, Blé)
1 pièce(s)
Poireau
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Blé)
113 g
Champignons
7 g
Ciboulette
56 g
Mélange roquette et épinards
237 ml
Crème
(Contient: Lait)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Gluten, Oeuf, Poisson, Crustacés)
28 g
Pignons
(Contient: Pignons Peut contenir : Arachides)
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Noix, Lait, Moutarde, Sésame, Soya, Blé, Oeuf, Poisson)
Pas inclus dans votre livraison
½ cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
