Salami & Olive Ragu Pasta

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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