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Linguini with crunchy bologna and rosée sauce
Linguini with crunchy bologna and rosée sauce Linguini with crunchy bologna and rosée sauce
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Linguini with crunchy bologna and rosée sauce

Filed under: Comfort food, Dinner, Entertaining, Kids-approved



preparation time

00:10 10min

00:15 15min

00:20 20min

00:25 25min


Cooking time

00:20 20min

00:20 20min

00:20 20min

00:20 20min



Linguini with crispy bologna is so good, you can get your family to do practically anything for you after dinner… even the dishes! See for yourself!

ingredients

  • 175 g fresh linguini (250 g dry pasta)
  • 150 g bologna, roughly chopped
  • 125 ml (1/2 cup) 35% cream
  • 2 shallots, finely chopped
  • 30 g (2 tablespoon) parmesan cheese, grated
  • 22 ml (1 1/2 tablespoon) flat parsley, chopped
  • 250 ml (1 cup) store-bought Marinara sauce
  • 350 g fresh linguini (250 g dry pasta)
  • 300 g bologna, roughly chopped
  • 250 ml (1 cup) 35% cream
  • 4 shallots, finely chopped
  • 60 g (1/4 cup) parmesan cheese, grated
  • 45 ml (3 tablespoon) flat parsley, chopped
  • 500 ml (2 cups) store-bought Marinara sauce
  • 525 g fresh linguini (250 g dry pasta)
  • 450 g bologna, roughly chopped
  • 375 ml (1 1/2 cups) 35% cream
  • 6 shallots, finely chopped
  • 90 g (1/3 cup) parmesan cheese, grated
  • 65 ml (1/4 cup) flat parsley, chopped
  • 750 ml (3 cups) store-bought Marinara sauce
  • 700 g fresh linguini (250 g dry pasta)
  • 600 g bologna, roughly chopped
  • 500 ml (2 cups) 35% cream
  • 8 shallots, finely chopped
  • 120 g (1/2 cup) parmesan cheese, grated
  • 90 ml (1/3 cup) flat parsley, chopped
  • 1 liter (4 cups) store-bought Marinara sauce
  • 300 g Olymel bologna, coarsely chopped
  • 30 ml (2 tablespoons) olive oil
  • 6 shallots, minced
  • 500 ml (2 cups) marinara sauce
  • 250 ml (1 cup) 35% cream
  • 350 g fresh linguini (250 g dry pasta)
  • 60 g freshly grated parmesan
  • 45 ml (3 tablespoons ) flat Italian parsley, roughly chopped
  • salt and freshly ground pepper to taste

instructions

  1. Over high heat, warm olive oil in a large non-stick pan. Slide bologna pieces carefully into pan and cook, stirring, until cooked through. Add shallots and sauté till translucent. Add cream and bring to a boil. Add marinara sauce, mix well, season with salt and pepper, and keep warm.
  2. Bring 3 litres of water to a boil in a big pot with a little salt. Cook pasta on high to “al dente” stage – 2 to 3 minutes for fresh pasta and 6 to 8 minutes for dry pasta. Drain, reserving a little cooking water. Do not rinse pasta.
  3. Add cooked linguini and ½ cup pasta cooking water to sauce. Mix well and pour into pasta bowls, topping with parmesan and chopped parsley.