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BARILLA CASARECCE WITH ITALIAN SAUSAGE, PAN-ROASTED VEGETABLES & RICOTTA SAUCE

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BARILLA CASARECCE WITH ITALIAN SAUSAGE, PAN-ROASTED VEGETABLES & RICOTTA SAUCE

30 minutes total

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Casarecce with pan-roasted vegetables & Ricotta sauce for a delicious meal ready in minutes.

Ingredients

Serves 4

350g Barilla Casarecce
1 jar Barilla Ricotta sauce
2 Italian sausages, skin removed, broken apart
½ onion, diced 0.5cm cubes
½ leek, diced 0.5cm cubes
100g pumpkin, diced 0.5cm cubes
100g parsnip, diced 0.5cm cubes
2 handfuls of baby spinach, roughly chopped
50g salted ricotta, grated
60ml Extra Virgin Olive oil
To taste Salt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large saucepan filled with plenty of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water. Drop Casarecce into the boiling water and cook as per the instructions on the box.

Step 2

Add oil to a hot fry pan, then add onions and leeks and cook for 2 minutes. Add pumpkin and parsnips and cook for a further 3 minutes. Add salt and pepper as required. Add half a ladle of cooking water to the pan and allow the vegetables to simmer for 2 minutes.

Step 3

Add the sausage and cook through, then add the Ricotta sauce and simmer for 1 minute.

Step 4

Drain the pasta two minutes before the suggested cooking time and toss with the sauce for a further minute. Add spinach and mix well for 30 seconds.

Step 5

Serve with grated salted ricotta and a drizzle of Extra Virgin Olive oil.

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