BARILLA CASARECCE

WITH ITALIAN SAUSAGE, PAN-ROASTED VEGETABLES & RICOTTA SAUCE

  • 719.4
    Calories
  • 32.4g
    Total Fat
  • 22.7g
    Protein
  • 79.7g
    Total Carbohydrates
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Ingredients

Ingredients for 4 people

  • 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
  • Salt and pepper, to taste


Instructions

  1. 1 TO START

    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.


  2. 2 COOK THE VEGETABLES

    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.



  3. 3 ADD THE SAUSAGE

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


  4. 4 DRAIN THE PASTA

    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.


  5. 5 SERVE

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


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