Storage
Store in a cool dry place.
Once opened empty, cover and refrigerate. Use within 2 days.
Recipes
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.
Recycling Information
Can - Recycle; Sleeve - Recycle
Other Information
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.
