Casarecce Con Carne by Ben Milbourne
Prep time 15 minutes
Cook time 20 minutes
1 brown onion, sliced
1 garlic clove, finely diced
2 tbsp Pukara Estate Chilli Extra Virgin Olive Oil
½ tsp dried chilli flakes
1 Italian sausage, remove casing and dice sausage meat
1 cup Beef stock
1 cup Passata
150g Casarecce pasta
1/3 cup Pure cream
50g Parmesan cheese, grated (plus extra to serve)
Parsley, to serve
In a large pan, add EVOO, onion, garlic, chilli flakes and sausage, bring up to a medium heat. Sauté for 5 minutes before adding passata and beef stock. Turn the heat down to a low to medium heat, simmer for 10 to 15 minutes or until stock has reduced by half.
Meanwhile, cook pasta to packet instructions.
Stir through pure cream and parmesan, add drained pasta to the meat sauce and combine.
To serve, place Casarecce Con Carne into a bowl, top with parmesan and chopped parsley.