Rosé Sausage Ragu and Fresh Linguine
with Parmesan- Egg
- Wheat
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Carrot • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
250 g
Mild Italian Sausage, uncased
227 g
Fresh Linguine
()
1 unit(s)
Carrot
1 unit(s)
Shallot
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
()
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
()
¼ cup
Parmesan Cheese, shredded
()
4 g
Chili Flakes
()
0.06 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Butter*
()
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain linguine, then return to the pot off heat.
- Meanwhile, to the pan with sausage and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add linguine, half the Parmesan, 1/2 cup reserved pasta water (use same for 4 servings) and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and linguine is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide linguine and rosé beef ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
If you've opted to get sausage, cook in the same way the recipe instructs you to cook the beef.
