Pasta Club Instructions: Sardinian Sausage Ragù Mafaldine

Sardinian Fennel Sausage Ragù with fresh Mafaldine, whipped ricotta & parmesan and rainbow chard. Sardinian ragu uses saffron, house made pork sausage, fennel seeds, sundried tomatoes, whole crushed tomatoes, garlica and white wine.

Serving For Two People

— 300g Mafaldine
— 400g Sardinian Ragù
— 80g Whipped Parmesan & Ricotta
— Rainbow Chard

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes. 

2) Heat sauce over medium heat until simmering. 

3) Transfer pasta to sauce pan. Add 1 Tbsp of butter (optional), add Rainbow Chard & toss. Allow to simmer for 60 seconds.

4) Plate in two bowls. Finish with whipped parmesan & ricotta.

Contains Pork, Dairy