Our Bronx Brewery BxB Radiators feature spent grain from the Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted barley finish. We hope you enjoy our unique and hearty pasta with this recipe for a chunky ragu of sausage, celery, and spinach.
MAKES TWO SERVINGS
Heat three quarts of salted water in a large pot and bring to a boil.
In a large skillet, add the olive oil, garlic and celery over medium- high heat. Once the oil has warmed, add the chili flakes and gently mix until the garlic starts to brown. Add the sausage to the skillet and use the back of a fork to crumble the sausage and mix with the other ingredients. When the skillet starts to caramelize, add the white wine and cook for another two minutes before adding the oregano. Reduce to a medium-low heat and allow the wine to cook out (evaporate the alcohol). Continue to simmer while you prepare the pasta.
Add the Sfoglini pasta to your boiling water and cook until al dente. Strain the pasta and add them to your simmering ragu with the spinach. Allow the spinach to wilt slightly, then toss gently and serve. If desired, add freshly chopped celery, Parmesan cheese, olive oil and salt and pepper to your desired taste.
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