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Mafalde with Sausage Ragù & Pecorino Cream (gf. avail.)
Mafalde with Sausage Ragù & Pecorino Cream (gf. avail.)

/ serving

Mafalde with Sausage Ragù & Pecorino Cream (gf. avail.)

Mafalde, also known as Reginette (Italian for “little queens”) an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. Legend has it that mafalde were named in honour of Princess Mafalda of Savoy (thus the alternative name "little queens"). This week, we pair this unusual pasta shape with a slow-cooked ragù di salsiccia, with which the mafalde intertwine. And our ‘’little queens’’ are most happy with this pairing.

Ragù di salsiccia translates to “sauce with pork sausage”, and is a tomato-based sauce hailing from Toscana. We use traditional Italian sausage, which gets its unique flavour from fennel, along with tender cuts of pork. We slowly cook our salsiccia with tomatoes, and a bouqet garni of sage, rosemary, and thyme to give the ragù a deep, meaty richness. 

Photo by: @greedytourists

INGREDIENTS (allergens in bold): Fresh pasta (Durum wheat flour, water), Passata, Sausage, Onion, Extra Virgin Olive Oil, Salt, Black Pepper

GARNISH INGREDIENTS: Pecorino cream (Pecorino cheese, Sugar, Water)
Keep refrigerated & use within 3 days of delivery

FREEZING: The product can be frozen (ideally on day of delivery) and keeps for 2 months in the
freezer. The pasta should be cooked directly from frozen. The sauce needs to be defrosted,
either overnight in the fridge, or by putting it (still sealed in the bag) in hot water for 4-5
minutes, until thawed & heated through.

This food has been prepared in a kitchen that also prepares molluscs, mustard, nuts, gluten, fish,
crustaceans, and therefore may contain traces of these.

Download the recipe card

Mafalde with Sausage Ragù & Pecorino Cream

Grams Calories
Mafalde 160g 410kCal
Sausage Ragù 155g 230kCal
Pecorino Cream 10g 50kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Mafalde, also known as Reginette (Italian for “little queens”) an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. Legend has it that mafalde were named in honour of Princess Mafalda of Savoy (thus the alternative name "little queens"). This week, we pair this unusual pasta shape with a slow-cooked ragù di salsiccia, with which the mafalde intertwine. And our ‘’little queens’’ are most happy with this pairing.

Ragù di salsiccia translates to “sauce with pork sausage”, and is a tomato-based sauce hailing from Toscana. We use traditional Italian sausage, which gets its unique flavour from fennel, along with tender cuts of pork. We slowly cook our salsiccia with tomatoes, and a bouqet garni of sage, rosemary, and thyme to give the ragù a deep, meaty richness. 

Photo by: @greedytourists

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Durum wheat flour, water), Passata, Sausage, Onion, Extra Virgin Olive Oil, Salt, Black Pepper

GARNISH INGREDIENTS: Pecorino cream (Pecorino cheese, Sugar, Water)
Keep refrigerated & use within 3 days of delivery

FREEZING: The product can be frozen (ideally on day of delivery) and keeps for 2 months in the
freezer. The pasta should be cooked directly from frozen. The sauce needs to be defrosted,
either overnight in the fridge, or by putting it (still sealed in the bag) in hot water for 4-5
minutes, until thawed & heated through.

This food has been prepared in a kitchen that also prepares molluscs, mustard, nuts, gluten, fish,
crustaceans, and therefore may contain traces of these.

Recipe Card

Download the recipe card

Nutrition

Mafalde with Sausage Ragù & Pecorino Cream

Grams Calories
Mafalde 160g 410kCal
Sausage Ragù 155g 230kCal
Pecorino Cream 10g 50kCal

 Please note the above nutritional guidance is based on our estimates only.