Passata with Basil

Passata with Basil

THANKS FOR SCANNING! 

Welcome to your kitchen inspiration

Why Use Passata? Our Passata is a tomato puree that's skinless and seedless making it the perfect pantry essential. It's the perfect starting ingredient to every homemade sauce. Velvety and smooth, our Passata With Basil provides a blank canvas for you to experience The Art Of Italian Flavor your way. 

COOKING INSTRUCTIONS: 

Use as the tomato base for your homemade recipes. Simply pour and combine with your favorite ingredients like meat, veggies, legumes, etc., cook and enjoy! 

RECIPE OF THE SEASON:

High Protein Sausage Ragu over Rigatoni

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS:

For the sauce:

  • 1 lb ground Italian sausage
  • 1 tbsp Botticelli Cooking Extra Virgin Olive Oil
  • 1 yellow onion, finely diced
  • 3-4 garlic cloves, minced
  • 1 bottle Botticelli Passata with Basil
  • 1 tsp dried oregano
  • ½ tsp fennel seeds, lightly crushed
  • ½ cup chicken stock
  • ¾ cup blended cottage cheese
  • ½ cup freshly grated Parmigiano Reggiano
  • 12 oz high-protein rigatoni
  • Fresh basil, for garnish
  • Salt and pepper to taste

PREPARATION:

  1. Heat the EVOO in a large skillet over medium-high heat. Add Italian sausage and cook until deeply browned, breaking it into bite-sized pieces.
  2. Add diced onion and cook for 4-5 minutes until softened. Stir in garlic, oregano, and fennel seeds. Cook for another 1-2 minutes.
  3. Pour in the Passata and chicken stock. Stir well, scraping up any browned bits from the bottom of the pan.
  4. Reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the ragu is rich and slightly thickened.
  5. Blend cottage cheese until completely smooth and creamy.
  6. Reduce the ragu to low heat. Stir in the blended cottage cheese and Parmigiano Reggiano until smooth and incorporated.
  7. Boil the pasta until just shy of al dente. Reserve about 1 cup of pasta water before draining.
  8. Add the pasta directly to the ragu with a splash of pasta water. Toss over low heat until the sauce beautifully coats the pasta.
  9. Top with fresh basil and extra Parmigiano, serve and enjoy!
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USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables