Shell pasta with Italian sausage, pancetta and Parmesan cream
We brown pancetta and crumbled Italian sausage and cook them with soffrito veg. We then add tomatoes and herbs and cook our ragu until thick and delicious. The ragu is then stirred through the shell pasta with peas and topped with a Parmesan cream flavoured with a hint of nutmeg and lemon zest. The pasta and sauce are dished into foil trays, scattered with Parmesan and then snap frozen, ready to bake.
Pork and fennel sausage mix [pork, salt, fennel, garlic, black pepper], crushed tomatoes [tomato puree, citric acid], pasta shell [wheat semolina], cream (milk), onion, parmesan cheese [milk, salt, cultures, non-animal rennet], peas, carrot, celery, pancetta, salt, tomato paste [tomato, water, salt], olive oil, parsley, butter [cream, salt], plain flour, garlic, lemon zest, oregano, black pepper, nutmeg.
|Per 100g (Small)||Per Small||Per 100g (Large)||Per Large|
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Preheat the oven to 200C FF and remove the plastic film.
S: Defrosted: Place in the oven for 25 minutes, cover with foil if the top is getting too brown. Frozen: Cover with foil and place in the oven for 45 minutes, uncover and cook for a further 20 minutes till piping hot and golden on top.
L:Defrosted: Place in the oven for 35 minutes, cover with foil if the top is getting too brown. Frozen: Cover with foil and place in the oven for 55 minutes, uncover and cook for a further 20 minutes till piping hot and golden on top.
Serve with a green salad and crusty bread.