Shell Pasta with Italian Sausage, Pancetta and Parmesan Cream

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Pasta, carrots, celery, garlic, pepper, parsley, lemon, Parmesan, peas, olive oil, butter, onions,pancetta, sausage mince (pork, fennel, coriander, salt, pepper), thickened cream, crushed tomatoes, oregano, flour, tomato paste, nutmeg, salt.

ALLERGENS

CONTAINS:

Gluten, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL	LARGE
ENERGY	4643kj	9286kj
PROTEIN	43.05g	86.1g
FAT TOTAL	67.1g	134.2g
- SATURATED	33.1g	66.2g
CARBS	77.6g	155.7g
- SUGARS	10.8g	21.6g
SODIUM	2054g	4107mg

SIZES

Small:

Serves two adults with salad

Large:

Serves three to four adults with salad

GOES WITH

A leafy green salad - ideally with a few bitter leaves like radicchio and a some added crunch from shaved fennel and radish

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.

TO COOK SMALL: Remove the plastic film and place in a preheated 180C oven for 15 (from defrosted) to 30 minutes (from frozen). Cover with foil and cook for a further 10 minutes, or until piping hot (70C).

TO COOK LARGE: Remove the plastic film and place in a preheated 180C oven for 20 (from defrosted) to 35 minutes (from frozen). Cover with foil and cook for a further 10 minutes, or until piping hot (70C).