DRYWORS & PASTA RAGU

DRYWORS & PASTA RAGU

  • 4 serves

  • 45 minutes

  • Family friendly

Spicy chilli wagyu biltong

Spicy chilli wagyu biltong

$7.00+
Regular price
Hardcore carnivore red-all-purpose seasoning

Hardcore carnivore red-all-purpose seasoning

$30.00
$30.00 347g
Regular price
Big rick's honey bbq sauce

Big rick's honey bbq sauce

$10.50
$10.50 370g
Regular price

Ingredients

  • 250 g dry pasta (penne, rigatoni or your choice)
  • 250 g Drywors, sliced into bitesized pieces
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jar Bresnahan’s Pasta Sauce (480 g)
  • ½ cup water or beef stock
  • 1 teaspoon Hardcore Carnivore Red rub
  • ½ teaspoon dried basil
  • ¼ teaspoon chilli flakes (optional)
  • Salt and pepper, to taste
  • Grated Parmesan and fresh basil, for serving

Instructions:

  1. Cook pasta in salted boiling water according to package instructions.  Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large saucepan over medium heat.  Add onion and cook until soft and translucent.  Stir in garlic and cook for 30 seconds more.
  3. Add sliced Drywors to the pan and sauté for 2–3 minutes until lightly browned.  Sprinkle Hardcore Carnivore Red rub over the sausage.
  4. Pour in Bresnahan’s Pasta Sauce and water or stock.  Add dried basil and chilli flakes if using.  Bring to a simmer, then reduce heat and cook for 15 minutes until slightly thickened.  Season with salt and pepper to taste.
  5. Toss the cooked pasta into the sauce until well coated.  Serve topped with grated Parmesan and fresh basil.


Cooking time: Prep time: 10 minutes • Cooking time: 35 minutes • Total time: 45 minutes

Servings: Serves 4

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DRYWORS & PASTA RAGU