Sausage Ragu

Name: Sausage Ragu
Yield: 10
Ingredients: 1.0kg Penne pasta; 50.0ml Olive oil; 20.0x Pork Sausages (Italian); 300.0g Onion, chopped; 4.0x Garlic cloves, crushed; 600.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 250.0g KNORR Hollandaise Sauce Gluten Free 1L; 250.0g Baby spinach

Like a shredded beef ragu, cooking this sausage pasta longer gives it time to develop deep, complex flavours. Make it for an Italian themed night with addition of garlic bread and garden salad with Italian dressing.

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Pasta

Penne pasta 1.0 kg
Olive oil 50.0 ml
Pork Sausages (Italian) 20.0 x
Onion, chopped 300.0 g
Garlic cloves, crushed 4.0 x

Pasta Sauce

KNORR Italiana Pronto Napoli Gluten Free 4.15kg 600.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Unilever Food Solutions

Free Sample
KNORR Hollandaise Sauce Gluten Free 1L 250.0 g
KNORR Hollandaise Sauce Gluten Free 1L
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Baby spinach 250.0 g

Pork

Main Meals

Australian

Italian

Aged Care

Pasta

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Preparation

Pasta
- Cook pasta in a large pan of salted boiling water until al dente. Drain and keep warm.
- Squeeze mince from sausages. Heat oil in a large pan over high heat. Add sausage mince and onion and cook for 10 minutes.
Pasta Sauce
- Pour in combined KNORR Italiana Pronto Napoli and KNORR Hollandaise. Simmer on low heat for 20 minutes then add spinach. Cook for another 5 minutes until spinach is wilted.
To Serve
- Divide pasta between serving bowls. Top with sauce and sprinkle with parmesan. Serve with steamed greens or salad.