Original

The classic Italian Pomodoro sauce is elevated using the PEAT’D original sauce. An extra depth of flavour really helps with the complexity of the tomato sauce creating a very simple but flavourful bowl of pasta.

• 40ml of olive oil
• 2 cloves of garlic, finely sliced
• Small Handful of fresh basil
• 1 jar of PEAT’D Original Sauce
• Small splash of red wine vinegar
• Small pinch of white sugar
• 150g of Bucatini
• Pecorino or Parmesan, to finish

Start by adding the olive oil to a medium saucepan or sauté pan. Place on a low heat and then add the sliced garlic. Fry gently for around 4-5 minutes or until gently sizzling and fragrant. Make sure to keep the heat very low under the garlic to ensure it does not burn. Burnt garlic will ruin the flavour of the overall sauce.

After 5 minutes add the stalks from the basil along with the jar of PEAT’D Original. Season generously with salt and pepper and add the vinegar and sugar. Now leave this to simmer for at least 20 minutes, or anywhere up to an hour whilst stirring occasionally to ensure it does not stick. This gives the sauce a good amount of time for the flavours to blend together and become one coherent sauce. Add small splash of water to loosen the sauce if it gets a little thick during the simmering process.

Once the sauce is ready, cook the bucatini until al-dente or following the instructions on the packet.

When the pasta is cooked, drain and add to the pan with the sauce. Add half the basil leaves and toss together before dividing between 2 bowls. Finish with cheese over the top and the remaining basil leaves for garnish.

Nothing screams cosy season more than a piping hot meal, and that’s why we’re bringing Italian Pork Ribs with mash to the table (quite literally) and my key ingredient in this one? Peat’d Tomato sauce. Smooth, Smokey and delicious. Trust me on this one 🤭

• 6 pork belly slices
• 3 tablespoons olive oil
• 1 white onion
• 3 cloves garlic
• 1 tsp Italian seasoning
• 1 red wine stock
• 1 cup crushed tomatoes
• 1/2 jar Peat’d original sauce
• 2tbsp tomato puree
• Salt and pepper to season

• Sprinkle both sides of the ribs with salt and freshly ground black pepper.
• Heat the oil in a frying pan, over medium-high heat. Once hot, add the ribs, and brown them generously on all sides, working in batches. Transfer the ribs to a plate and set aside.
• Add the onions and cook until starting to lightly brown, 8-10 minutes. Add the garlic and rosemary and cook for another minute or two.
• Return the ribs to the pan. Add the red wine stock and bring it to a rapid boil. Reduce the heat to a moderate boil and continue to boil for 3-4 minutes.
• Add the crushed tomatoes, tomato sauce, tomato paste, salt and pepper. Give everything a few good stirs to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 20 minutes.
• Meanwhile, boil and mash the potatoes, and add a generous serving of butter to make them super creamy.
• Serve the mash, with the pork ribs and enjoy

Original Peat’d Chorizo and mozzarella pasta beak Craving a cheesy, comforting pasta bake that won’t leave you feeling weighed down? Introducing the Mozzarella Pasta Bake – a gluten-free delight that’s about to become your new favorite guilt-free indulgence.

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120g chorizo, diced
• 1 jar of Peat’d Original sauce
• 1 tsp caster sugar
• 100g gluten free pasta
• 125g mozzarella ball, cut into chunks
• small bunch of basil, torn

Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the pasta and cook for 8 mins, stirring often, until soft. Heat the grill to high.

Stir ¾ of the mozzarella and most of the basil through the pasta. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden.