Ossobuco Spaghetti #glutenfree #italiancooking #pasta

Ossobuco is a popular traditional Italian speciality of cross-cut veal shanks, slow cooked with vegetables, red/white wine, and tomato ragu. Why not cook extra Ossobuco and use the leftovers to make this pasta dish? In leftovers, the taste develops to give you a delicious depth to the flavour and  a richness to the finished dish.  Combined with Barilla gluten-free spaghetti, it is a simple but delicious dish.

Ingredients:

1.5 cup peeled cold Ossobuco with sauce (Please check the recipe from our blog)
200g Barilla gluten-free Spaghetti
120g Beans - sliced
1/4 cup White Wine
1/3 cup Barilla Napoletana Sauce*
2 cloves Garlic - chopped
1 tablespoon Chopped Parsley
Some Parmesan
Salt and Pepper

Method:

Bring a saucepan of water with a little salt to the boil. 
Add spaghetti and cook for approximately 6-7 minutes. Cook for a little extra time if you prefer soft pasta.
Drain, toss pasta in a little olive oil, leave aside.
In a large pan, heat with 3 tablespoons of olive oil.
Stir fry garlic until a little brown. 
Add Ossobuco and cook for a few minutes.
Add white wine and napoletana sauce, simmer some minutes. 
Add spaghetti and sliced beans, cook another few minutes. 
Add seasonings , parsley and parmesan before serving. 
Serves 2.

Tips:
* May need reduce or add extra Napoletana sauce, depending upon your leftover Ossobuco sauce.

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