Bold & Juicy Cabernet Sauvignon
Chilean Red | 75 cl | 2018 | 13% ABV
From this boutique Chilean winery comes a well-rounded Cabernet, featuring bold blackcurrant, juicy plum and cherry flavours with an undercurrent of green pepper and subtle vanilla notes. Enjoy yours with grilled lamb or a hearty stew with earthy root veggies. Ingredients - Grapes (Cabernet Sauvignon), Preservative ( Sulphur Dioxide) Adding wine to your box will trigger an age-verification process by our partner Age-Checked. For more details on how we process your personal data, please see our Privacy Policy.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chicken Stock Powder
200
Rigatoni Pasta
200
Lamb Mince
1
Finely Chopped Tomatoes
2
Garlic Clove
112.5
Creme Fraiche
(Contains Milk)
125
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Instructions
Enjoy!
Once nicely browned, drain off any excess fat, then stir in the garlic. Cook for one minute. Add the chopped tomatoes, water for the sauce (see ingredients for amount), creme fraiche and stock powder. Stir well and bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.
Meanwhile, pop the rigatoni in the pan of boiling water. Cook until tender, 12 mins then drain in a colander and return to the pan off the heat. Drizzle with some oil to stop it sticking together. TIP: When draining the pasta, save some of the pasta water in case you want to loosen the sauce later on.
When the lamb mixture has thickened, stir through the baby spinach a handful at a time until wilted, about 2 mins. Season to taste with salt and a good grind of pepper.
Once the sauce has reduced and your pasta is cooked, toss the rigatoni through the sauce until piping hot (if it's easier, transfer everything to the pasta saucepan to combine).
Divide the pasta between your bowls and dig in! Enjoy!
