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.
170 g
Linguine
(Contains Wheat)
100 g
Stracciatella Cheese
(Contains Milk)
1 box
Crushed Tomatoes
6 g
Garlic
113 g
Roasted Peppers
56 g
Baby Spinach
6 tbsp
Sour Cream
(Contains Milk)
7 g
Basil
56 g
Onion, sliced
1 tbsp
Italian Seasoning
(Contains Sulphites)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
½ tbsp
Oil*
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.