Pappardelles dans une sauce tomate à la saucisse et au beurre

Petits chefs

Très riche en fibres

préparées par les parents et les enfants

10 min

Difficulté: 1/3

Italienne

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Classic-euro-dishes

Pasta-noodles

Winter-warmers

Young-chefs

Ingrédients

Saucisse italienne douce, sans boyau

250 g

Feuilles de lasagne

360 g

Purée d’ail

1 tbsp

Tomates broyées à l'ail et aux oignons

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Bébés épinards

56 g

Carotte

0.5 unit(s)

Oignon jaune

0.5 unit(s)

Beurre

2 tbsp

Huile

0.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Sucre

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Peel, then cut half the carrot into 1/4-inch pieces (use whole carrot for 4 servings.)
Cut half the onion into 1/4-inch pieces (use whole onion for 4 servings.)
Young Chef: Use a kid's scissors or butter knife to cut the lasagna sheets cross-wise into short 1/2-inch-wide strips. Transfer to a plate. (NOTE: This is your pappardelle!)

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and carrots. Cook for 2-3 min, stirring occasionally, until beginning to soften
Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
Add garlic puree. Cook for 30 sec, stirring constantly, until fragrant. Season with salt and pepper.

Reduce heat to medium-low. Add crushed tomatoes, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar to the sausage mixture, then stir to combine. Cook for 2-3 min, stirring occasionally, until slightly thickened. (TIP: Young Chefs can stir with supervision!)
Young Chef: Tear spinach into smaller pieces.

While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
Strain, then return pappardelle to the same pot.

Once sauce is finished, remove pan from heat.
Pour sauce over pappardelle in the pot. Add spinach and 2 tbsp (4 tbsp) butter, then toss to coat until spinach wilts. Season with salt and pepper.