zoom Paccheri rigati with sausage & cranberry ragu

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    Paccheri rigati with sausage & cranberry ragu

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    Paccheri rigati with sausage & cranberry ragu

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    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.

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