Cooking Time: 25 minutes

Serves 4

What you Need:

• 1 pound wide & long pasta (we used mafaldine)
• 6 Italian sausages, meat removed from the casing
• 1 pouch of Haven’s Kitchen Red Pepper Romesco sauce
• 1 28 oz can crushed tomatoes
• ¼ cup heavy cream
• Salt
• ½ bunch parsley, chopped
• ¼ cup grated Parmesan cheese

How to Make It:

1. Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions
2. Meanwhile, heat a large skillet over medium-high heat, add a glug of olive oil and crumble your sausage into the pan breaking the larger chunks up with a spoon
3. When the sausage turns golden brown, squeeze in half a pouch of the romesco and cook for about a minute more
4. Add your crushed tomatoes and bring the mixture to a gentle simmer
5. Pour in your cream and season with a pinch of salt
6. To plate, tear the pasta onto the plate and spoon the ragù over. Garnish with parsley and parmesan