Salami ragù

Name: Salami ragù
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1
Ingredients: 1 tbsp olive oil; 70 g Cooks’ Ingredients Frozen Soffritto Mix; 1 clove/s garlic, finely sliced; 1 bay leaf; 35 g salami (3-4 slices); 50 ml dry white wine; 50 ml whole milk; 90 g dried tubular pasta (such as rigatoni or penne); ¼ lemon, juice; 1 small handful/s flat leaf parsley, finely chopped

Cured meats are a great shortcut to making a rich, flavourful pasta sauce without spending hours in the kitchen.

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Serves1
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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1 tbsp olive oil
70g Cooks’ Ingredients Frozen Soffritto Mix
1 clove/s garlic, finely sliced
1 bay leaf
35g salami (3-4 slices)
50ml dry white wine
50ml whole milk
90g dried tubular pasta (such as rigatoni or penne)
¼ lemon, juice
1 small handful/s flat leaf parsley, finely chopped

Put the oil, soffritto mix, garlic and bay leaf in a pan with a pinch of salt; set over a medium heat. Cook for 10-15 minutes, stirring frequently, until softened with a little colour, turning the heat down towards the end if needed. Chop the salami into small cubes, then add to the pan along with a generous twist of freshly ground black pepper and cook for another minute. Turn the heat up to high, add the wine, then cook for a minute before turning the heat down and adding the milk. Turn the heat down to low and simmer for 10-15 minutes.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than the pack instructions. Use a slotted spoon to transfer the pasta straight into the ragù pan, along with 50-75ml pasta cooking water, tossing to create a silky sauce. Stir through the lemon juice and parsley, then season and serve.

Typical values per serving when made using specific products in recipe