IN THE KIT
8 ozItalian sausage
6 ozfresh pasta
2 ozDijon vinaigrette dressing
6 ozromaine heart
2 ozparm cheese
2 ozgarlic butter
4 ozbeef stock/base blend
6 oztomato paste
1 ozchopped garlic
Salt & pepper
Pinch of sugar
Kitchen Items Needed
2 cups water (4 cups for double portion)
Preheat oven to 425°F with a rack in the centre;
Bring a medium pot of salted water to a boil, then reduce heat to low to keep warm until step 5;
Slice baguette into half lengthwise, spread garlic butter on cut sides, sprinkle with half of the parmesan;
Dice or tear lettuce into bitesize pieces, place into bowl;
Remove sausage from casing, crumble & place in bowl.
Heat drizzle of olive oil in a medium saucepan over medium-high. Add sausage & cook, breaking into smaller pieces, until browned & crispy on edges, 5–8 minutes.
Add garlic to saucepan with sausage; cook, stirring, until fragrant; about 1 minute. Add tomato paste & cook, stirring, until it darkens slightly, 1–2 minutes. Stir in stock blend, measured water, & pinch of sugar; bring to a boil. Simmer over medium heat until sauce is reduced 10–15 minutes. Cover to keep warm.
Place bread cut sides up on a baking sheet, bake on centre oven rack, until golden and crisp, 5–7 minutes. Drizzle with oil, then cut each half into fourths.
Return water to a boil, then add pasta, cook, stirring to prevent clumping, until al dente, about 2-3 minutes. Drain well, return pasta to pot. Add half of the Bolognese sauce, toss to combine.
Add dressing to bowl with lettuce; toss to combine. Serve pasta topped with remaining Bolognese sauce, parmesan. Serve pasta dish with salad & garlic bread alongside.