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