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rigatoni with Tuscan sausage & porcini

Posted by James French on

rigatoni with Tuscan sausage & porcini

Rigatoni pasta 300g - Semolina wheat flour, free range cackelbean egg, water.  Tuscan sausage & porcini 300g - Tuscan pork sausage, fennel seedcream (milk), garlic, celery, pork stock, white wine (sulphites), porcini mushroom. Garnish - Gran kinara cheese (milk)

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