Fusilli with Ragù Bianco di Chianina - Profood Limited
  • Fusilli with Ragù Bianco di Chianina

January 22, 2015

Ingredients
Fusilli
Ragù bianco
Parmigiano-Reggiano
Extra-virgin olive oil
Salt, pepper and fresh parsley

Method

  1. Cook the pasta to your desired texture.
  2. Heat up your Fracassi Ragù Bianco sauce in a separate pan.
  3. Mix together and sprinkle with Parmigiano Reggiano.
  4. Season with salt, pepper and fresh parsley to taste.


About The Author

Jonny is a meat loving Butcher hailing from a tiny town in t’north of England, Wigan. Now living in Hong Kong, he caters for parties and the occasional Profood event. His favourite hobby is heading down to the wet markets and picking out veg or fish he’s never seen before and cooking up some surprise! Follow him on Instagram.




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