Parma Ham Filled Pasta in Rich Red Wine Sauce
with Onion, Mushrooms and Garlic Bread
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 unit(s)
Red Onion
120 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until the onion has softened and the mushrooms have browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
When the mushrooms and onion have softened, add the water for the sauce (see pantry for amount) into the frying pan, bring to the boil on high heat.
When boiling, stir in the red wine jus paste, mixed herbs and red wine stock paste, then reduce the heat to medium-high and simmer. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
Meanwhile, boil a full kettle.
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
While everything is cooking, pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.
Add the filled pasta and cook until tender, 3 mins. Once cooked, carefully drain in a colander and return to the pan. Drizzle with oil and gently stir through to stop it sticking together.
When the sauce has thickened, stir in half the cheese and butter (see pantry for amount) until both have melted.
Gently stir the cooked pasta into the sauce.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the pasta between your bowls. Spoon over any of the remaining sauce. Top with the remaining cheese.
Serve the garlic ciabatta alongside.
Enjoy!
