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Meal Kit Instructions

Pici with 'Nduja & Fennel Ragù

Serves 1 or 2 / 5 minutes

Pici are long, chewy pasta from Tuscany that pair especially well with herbal sausage meat. In this dish, Fennel Sausage is cooked with fresh vegetables, herbs and a generous helping of ‘Nduja for a very flavoursome summer dish. The dish is topped with fresh rosemary and a generous helping of Grana Padano before serving.


Bring a pan of generously salted water to the boil.
Once boiling, reduce to a medium simmer. Add Pici and cook for around 3 minutes until al dente.
Warm the sauce on low heat in a separate pan until heated through. To microwave, put in a safe container, cover loosely and put on full power for 2 mins or until thoroughly heated.
Add the cooked pasta and fresh rosemary to the sauce. Toss together until sauce coats the pasta. Spoon onto a plate and finish with grated Grana Padano.

Keep refrigerated and consume by the use-by date.

Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.


Pici (Flour, Semolina, Water, Salt), Pork and 'Nduja Ragu (Pork Sausage (Pork, Seasoning, Salt, Sulphites, Flour), Water, White Wine, Carrot, Celery, Onion, Vegetable Stock, Fennel Seed, Extra Virgin Olive Oil, Rosemary, Bay Leaf, Marjoram, Black Pepper, 'Ndua), Rosemary, Grana Padano


Wheat (Gluten), Dairy (Milk), Celery, Sulphites