Meal Kit Instructions
Pappardelle with Spiced Lamb Sausage Ragu & Pecorino
Serves 1 or 2
Slowly cooked in a rich, fragrant lamb broth, our Pappardelle with braised lamb and rosemary is a rich, aromatic dish, completed with Pecorino just before serving.
COOKING INSTRUCTIONS
Bring a pan of generously salted water to the boil. Once boiling, reduce to medium simmer. Add Pappardelle and cook for 2 – 3 mins until slightly “al dente”.
In a pan add some extra virgin olive oil and sauté the Cavolo nero.
Warm the sauce on a low heat in a separate pan until heated through. To microwave, put in a safe container, cover loosely and put on full power for 2 mins or until thoroughly heated.
Add the cooked pasta and some rosemary to the sauce. Toss together until the sauce coats the pasta, then incorporate the Cavil nero
Spoon onto a plate and finish with grated Pecorino.
STORAGE
Keep refrigerated and consume by the use-by date.
Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.
ALLERGENS
Wheat (gluten), eggs, celery, dairy (milk), sulphites
