A thick and rich ragù spiced with a fragrant harissa paste tossed in pasta. This twist on a classic is undoubtedly delicious.
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Serves
4
Onion
Carrot
Celery
Garlic Cloves
Chestnut Mushroom
Cooked Puy Lentils
Rose Harissa Paste
Chopped Tomatoes
Pasta
Parsley
Olive Oil
Serves
4
Onion
Carrot
Celery
Garlic Cloves
Chestnut Mushroom
Cooked Puy Lentils
Rose Harissa Paste
Chopped Tomatoes
Pasta
Parsley
Olive Oil
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Step 1.
Pulse the onion, carrot, celery and garlic in a food processor until roughly chopped up. This is your soffritto.
Step 2.
Add a big glug of oil to a large pot with a big pinch of salt and add in the soffritto and cook for 15 mins until softened.
Step 3.
Meanwhile, pulse the mushrooms and puy lentils in your food processor until roughly chopped.
Step 4.
Add your rose harissa paste to your sofrito pot and cook for 3 mins.
Step 5.
Then add in the mushrooms and puy lentils and cook for 15 mins until the water has evaporated from the mushrooms.
Step 6.
Add in the chopped tomatoes and let this simmer on a low-medium heat for 30 mins.
Step 7.
Cook your pasta and add this to the sauce with 200ml of pasta water, tossing until it is totally coated.
Step 8.
Serve with parsley.
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