Save to your scrapbook
Paccheri rigati with sausage & cranberry ragu
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6
2 tbsp olive oil
½ x 400g Cooks’ Ingredients Soffritto Mix
450g pack British Gourmet Pork Sausagemeat With Black Pepper & Nutmeg
150ml chicken stock
150ml red wine
2-3 fresh bay leaves
200g pack vacuum-packed whole chestnuts, roughly chopped
1 tbsp tomato purée
200g fresh cranberries
500g Waitrose 1 Paccheri Rigati pasta (or other dried pasta)
Freshly grated Parmigiano Reggiano, to serve
1. Heat the oil in a large sauté pan, then fry the soffritto for 3-4 minutes over a medium heat until softened and starting to brown. Crumble in the sausagemeat and brown quickly over a high heat.
2. Stir in the stock, wine, bay leaves, chestnuts and tomato purée and simmer, covered, for 10 minutes.
3. Add the cranberries and simmer gently, stirring occasionally, for a further 15 minutes until the sauce is thick. Check the seasoning.
4. Meanwhile, cook the pasta according to pack instructions until just tender. Drain the pasta and toss with the sauce. Serve with freshly grated Parmigiano Reggiano.
Typical values per serving:
Energy |
2,776kJ 661kcal |
---|---|
Fat | 21g |
Saturated Fat | 7.4g |
Carbohydrate | 76g |
Sugars | 8.9g |
Protein | 32g |
Salt | 1.2g |
Fibre | 8.4g |
(with grated Parmigiano)
This recipe was first published in Tue Dec 04 12:41:00 GMT 2018.
Average user rating