Stracciatella Linguine in Rosée Sauce

Stracciatella Linguine in Rosée Sauce

with Roasted Red Pepper, Spinach and Basil

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If you're a fan of linguine, you'll love this classic rosée recipe with stracciatella and roasted red peppers. A flourish of fresh basil tops off this delicious pasta dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g



100 g

Stracciatella Cheese


1 box

Crushed Tomatoes

6 g


113 g

Roasted Red Peppers

56 g

Baby Spinach

6 tbsp

Sour Cream


7 g


56 g

Onion, sliced

1 tbsp

Italian Seasoning


Not included in your delivery

2 tsp


¼ tsp

Salt and Pepper*

½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories680 kcal
Fat25 g
Saturated Fat12 g
Carbohydrate89 g
Sugar20 g
Dietary Fiber9 g
Protein24 g
Cholesterol55 mg
Sodium620 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before you start, wash and dry all produce. Add 10 cups water and 2 tsp salt (NOTE: Use same for 4 ppl) in a large pot. Cover and bring to a boil over high heat. Meanwhile, finely chop basil. Roughly chop spinach. Thinly slice roasted red peppers. Peel, then mince or grate garlic.


Add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.


While linguine cooks, mix stracciatella with half the basil in a medium bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add Italian Seasoning and garlic. Cook, stirring often, until fragrant, 30 sec.


Reduce heat to medium-low, then add crushed tomatoes and reserved pasta water. Cook, stirring often, until slightly thickened, 2-3 min. Remove from heat. Add roasted red peppers, spinach and sour cream. Stir together, until spinach wilts, 2-3 min. Season with salt and pepper.


Add rosée sauce to the pot with linguine. Toss to combine. Divide linguine and rosée sauce between bowls. Dollop with stracciatella and sprinkle over remaining basil.