Napolina Peeled Plum Tomatoes in a Rich Tomato Juice (4x400g)

Bring Naples to your kitchen by trying Napolina Rigatoni in a bubbling sausage & tomato sauce with sweet fennel.

Ingredients: 1 tbsp Napolina Olive Oil, 1 small onion, finely chopped, clove of garlic, crushed, 1 tsp fennel seeds, 400g Italian pork sausages, approx 100ml white wine, 400g Napolina Peeled Plum Tomatoes, 2 tbsps Napolina Tomato Puree, salt and black pepper, 400g Napolina Rigatoni, flat parsley and parmesan.

Serves: 4
Cook Time: 20 mins

Method:

Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent).

Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute or two more. Add the sausage meat to the pan crumbling it up with a fork. Cook until golden brown.

Stir in the wine and cook over a medium heat until it has almost evaporated. Stir in the Napolina tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes, until beautifully thickened.

Boil the Napolina Rigatoni until al dente. Drain, then stir into the sauce.

Serve scattered with torn parsley and Parmesan.

Want more recipe inspiration? Go to https://napolina.com/recipes/

Italy

Napolina

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Ragu' DI Salsiccia E Finocchio
Rigatoni in a Bubbling Sausage & Tomato Sauce with Sweet Fennel

Prep 10 mins
Cook 20 mins
Serves 4 people

1 Tbsp Napolina olive oil
1 Small onion, finely chopped clove of garlic, crushed
1 Tsp fennel seeds
400g Italian pork sausages
Approx. 100ml white wine*
400g Napolina peeled plum tomatoes
2 Tbsps Napolina tomato puree
Salt & pepper
400g Napolina rigatoni flat parsley & parmesan
*In Naples we don't measure out our wine. Be bold.

1 Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent).
2 Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute more. Add the sausage meat to the pan, crumbling it up with a fork. Cook until golden brown.
3 Stir in the wine and cook over a medium heat until almost evaporated. Stir in the tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes until beautifully thickened.
4 Boil the Rigatoni until al dente. Drain, then stir into the sauce.
5 Serve scattered with torn parsley & Parmesan.

Tomatoes (65%), Tomato Juice, Acidity Regulator: Citric Acid

100% Italian Tomatoes

Sleeve

Napolina Plum Tomatoes are long and oval in shape and are generally fleshier than chopped tomatoes. Ideal for making a thick and tasty pasta sauce. Made with 100% Italian tomatoes. 1 of your 5 a day. Our extensive tomato range has been designed to give you the best Italian choice in the most convenient way. It is the heavenly taste of our tomatoes that has resulted in us becoming the UK's No.1 tomatoes brand

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
PO Box 19157,
3001 BD,
Rotterdam,
The Netherlands.

Store in a cool dry place.
Once opened empty, cover and refrigerate. Use within 2 days.

Full Product Name:
Peeled Plum Tomatoes in Rich Tomato Juice

Storage:
Store in a cool dry place.
Once opened empty, cover and refrigerate. Use within 2 days.

Usage:
8 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Can - Recycle; Sleeve - Recycle