Linguini with crunchy bologna and rosée sauce
Filed under: Comfort food, Dinner, Entertaining, Kids-approved
Preparation time
Cooking time
Portions
Linguini with crispy bologna is so good, you can get your family to do practically anything for you after dinner… even the dishes! See for yourself!
ingredients
- 300 g Olymel bologna, coarsely chopped
- 30 ml (2 tablespoons) olive oil
- 6 shallots, minced
- 500 ml (2 cups) marinara sauce
- 250 ml (1 cup) 35% cream
- 350 g fresh linguini (250 g dry pasta)
- 60 g freshly grated parmesan
- 45 ml (3 tablespoons ) flat Italian parsley, roughly chopped
- salt and freshly ground pepper to taste
instructions
- Over high heat, warm olive oil in a large non-stick pan. Slide bologna pieces carefully into pan and cook, stirring, until cooked through. Add shallots and sauté till translucent. Add cream and bring to a boil. Add marinara sauce, mix well, season with salt and pepper, and keep warm.
- Bring 3 litres of water to a boil in a big pot with a little salt. Cook pasta on high to “al dente” stage – 2 to 3 minutes for fresh pasta and 6 to 8 minutes for dry pasta. Drain, reserving a little cooking water. Do not rinse pasta.
- Add cooked linguini and ½ cup pasta cooking water to sauce. Mix well and pour into pasta bowls, topping with parmesan and chopped parsley.
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