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Farfalle with Sausage Ragu
This recipe is a great way to use up leftover sausages. It works particularly well with farfalle, as the sauce is thick enough to coat the pasta well and gives extra flavour when the sauce is held in the folds of the shape of the pasta. The bow shaped pasta is also appealing to children, making it a good option for education settings.
Cooking Time 55 Minutes
Portions
4
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- g Country Range Farfalle Pasta
- tsp Country Range Dried Mixed Herbs
- g Country Range Fancy Peas
- ml Country Range Pomace Oil
- Sausages (cooked & sliced)
- garlic clove, crushed
- onion, diced
- red pepper, diced
- tbsp chopped Rosemary
- pinch salt & pepper to taste
-
1
Step 1
Cook the onions, peppers and sliced cooked sausages in a large pan in rapeseed oil until the vegetables start to soften. -
2
Step 2
Add the crushed garlic, mixed herbs and chopped tomatoes and simmer for five minutes. -
3
Step 3
Season to taste and finish with chopped rosemary and the peas. -
4
Step 4
Boil the pasta until al dente in plenty of salted water and drain well. -
5
Step 5
Toss the pasta in the sauce and finish with the grated hard cheese of your choice.
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- g Country Range Farfalle Pasta
- tsp Country Range Dried Mixed Herbs
- g Country Range Fancy Peas
- ml Country Range Pomace Oil
- Sausages (cooked & sliced)
- garlic clove, crushed
- onion, diced
- red pepper, diced
- tbsp chopped Rosemary
- pinch salt & pepper to taste
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