Salami & Olive Ragu Pasta
Recipe: #31980
May 13, 2019
Categories: Cheese, Parmesan, Lasagna Onions, Italian, Potluck, Canned Tomatoes, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (383.2 g)
- Calories 326.2
- Total Fat - 16.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 40.9 mg
- Sodium - 1263.6 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 5.8 g
- Sugars - 15.2 g
- Protein - 13.8 g
- Calcium - 170.5 mg
- Iron - 3.8 mg
- Vitamin C - 34.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat an oiled, large, nonstick frying pan over a medium heat and add onion, salami, garlic and oregano and cook, stirring occasionally, until soft.
Step 2
Stir in the sauce, tomatoes, olives and sugar and bring to the boil and cover with lid and gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened and season with salt and pepper.
Step 3
Meanwhile, separate lasagne sheets and tear each sheet lengthways into four pieces and cook in a stockpot of boiling, salted water for about 5 minutes, or until just tender and drain.
Step 4
Return pasta to stockpot and add sauce mixture and stir over a low heat until coated and hot.
Step 5
Serve the pasta and sauce with parmesan.
Tips
No special items needed.
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