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Cheat's Ragù with Burrata |
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| Serves 4 |
Prep 5 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
250g Cooks’ Ingredients Frozen Sofrito Mix
½ tsp salt
400g pack - 6 Waitrose Pork & Caramelised Onion Sausages
400g can finely chopped tomatoes (or passata)
1 tbsp balsamic vinegar
250g elicoidali rigati or penne pasta or macaroni
1 handful/s basil leaves, shredded
350g pack No.1 Burrata Bambini, drained
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Heat the oil in a large frying
or sauté pan over a high heat. Fry the sofrito with the
salt, stirring regularly, for 6-7 mins. Remove the skin
from the sausages, break up the meat & add to the pan.
Cook for another 12-13 mins until everything turns golden.
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Stir the tomatoes into the
pan, then swill out the can with 100ml water & add that
too. Cover & simmer gently for 10 mins, then remove the
lid & cook for 10 more mins. Stir in the vinegar and
season.
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Meanwhile, bring a large pan
of salted water to the boil. When you uncover the sauce,
add the pasta to the water & cook for 1 min less than the
pack instructions. Scoop out a mugful of the cooking water
before draining the pasta. Tip the pasta into the sauce &
add a glug of the cooking water. Stir over the heat for 1
min, then toss through the basil.
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Serve in bowls, tearing a
burrata over each.
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DAILY
DINNERS 
