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
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— 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
