Venison Ragu with Pappardelle
This DIY kit includes:
1 x Portion 130g of fresh pappardelle pasta
1 x Portion venison ragu
1 x Jerusalem artichoke crisps & parmesan
Portion size for 1 person
Heat up the sauce in a normal saucepan. Whilst the sauce is heating up, bring water to a boil and salt generously. Drop the pasta and let it boil for just a couple of minutes. Fresh pasta goes quick! Save some of that pasta water, whilst you transfer the pasta into the saucepan. Add some of that pasta water to the pan and stir to coat all pasta with the sauce. Heat for a minute or two. Sprinkle the garnish. Done!