Radiatore Alla Norcina

Ragù alla Norcina originated from a small Italian town called Norcia in Umbria. Made with in-house ground chicken sausage, garlic, rosemary, nutmeg, mushrooms, cream and Marsala wine. The sauce has a rich flavour and is a great pasta dish to welcome us to the Fall season.

Serving For Two People

— 300g Radiatore 
— 450g Ragù alla Norcina 
— 20g Pecorino Romano
— Fresh Cut Chives 

Instructions

1) Bring a pot of salted water to boil. Cook rigatoni for 2-3 minutes.

2) Add ragù to a saucepan and heat on medium until simmering.

3) Transfer cooked pasta to sauce pan. Allow sauce to simmer for 1-2 minutes (tip – add a tablespoon of butter before tossing pasta for a thicker sauce).

4) Plate in two bowls. Finish with chives and Pecorino Romano.

Contains Dairy, Chicken