Organic Tagliatelle with Lentil Ragù & Sausage
Bold and flavorful meets rich and hearty. Our Organic Tagliatelle was made to stand up to this chunky ragù made with spicy Italian sausage and wholesome red lentils. Omit the sausage for a just-as-satisfying vegetarian option.
There’s a comfort in meals that don’t try too hard. The kind that feel generous without being complicated. That fill the kitchen with warmth. That make room for second helpings and lingering conversation. It’s less about the recipe and more about the rhythm of the evening that surrounds it.
Prep Time
55 min
Cook Time
45 min
Total Time
1 hr 40 min
Serves
6
Difficulty
Intermediate
Ingredients
Scale
- 454 grams Tagliatelle
- 4 tablespoons extra virgin olive oil
- 1 carrot (chopped)
- Onion (½, chopped)
- 250 grams red lentils
- 2 spicy Italian sausages (pork & chilli)
- Fresh oregano (3 sprigs)
- 1 liters vegetable stock
- 400 grams Crushed tomatoes (1 can)
- Fresh parsley (a small bunch, chopped)
- 2 tablespoons pecorino romano
- 1 tablespoons rock or sea salt
- Water (for boiling the pasta and soaking the lentils)
Tagliatelle
Directions
- 1
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).
- 2
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 Tagliatelle pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.
- 3
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.
- 4
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.
- 5
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.
