Organic Scialatielli Campani With Lentil Ragù & Sausage
Bold and flavorsome ingredients including lentil and spicy Italian sausage to make a wholesome meal for the entire family! You can omit the sausage for a vegetarian version and make it more like a soup by adding extra stock – or thicker by using less. This hearty lentil ragu pairs back perfectly with Organic Scialatielli Campani pasta and the addition of oregano, parsley and a hint of Pecorino Romano cheese create an explosion of color and just the right amount of seasoning.
- Preparation time
55' - Cooking time
45' - Servings
6
INGREDIENTS
- 454g/15.87oz Bella Italia Organic Scialatielli Pasta
- 4 tablespoons extra virgin olive oil
- 1 carrot (chopped)
- ½ onion (chopped)
- 250g/8.8oz Red Lentils
- 2 spicy Italian sausages (pork and chilli)
- Fresh oregano (3 sprigs)
- 1L/4.2 cups vegetable stock
- 400g/15oz crushed tomatoes (1 can)
- Fresh parsley (small bunch, chopped)
- 2 tablespoons Pecorino Romano
- 1 tbsp rock OR sea salt
- Water for boiling pasta + soaking lentils
HOW TO PREPARE
If using dry lentils, rinse them well with water before leaving them in a large mixing bowl and soaking them immersed in water overnight (check packet instructions for further directions).
When ready to make the pasta dish, start by adding water to a large pot, leaving some space at the top and put this on the stove to boil. Once the water boils, add a tbsp of rock salt and mix using a wooden spoon until it dissolves. Add a packet of Bella Italia Organic Scialatielli Campani pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.
Put the large pot on your stove at a medium heat and add 4 tablespoons of extra virgin olive oil along with the chopped carrot and onion. Mix well using a wooden spoon before adding the spicy Italian sausages sliced into chunky pieces (omit this step for a vegetarian variation). Combine well with a wooden spoon before adding pieces of fresh oregano, salt and pepper.
Next add the vegetable stock along with the crushed tomatoes. Mix again and leave to cook until all ingredients have softened, and the stock is reduced (to your liking). The time will also depend on the cooking time specified for the lentils used.
Once the pasta has cooked for 17 minutes, strain it well and add it to the pot with your sauce, leaving it to cook for a further 2 minutes. Sprinkle some parsley into the pot along with 2 tablespoons of Pecorino Romano. Mix once again before serving. Using a ladle, serve up your pasta into a deep bowl and serve with a fresh garnish of parsley and sprinkle of Pecorino Romano along with black pepper.
