Dallaglio by Sacla’ Review

Last year, Sacla’, best known for it’s pesto, teamed up with international rugby star, Lawrence Dallaglio, and his foodie father, Vincenzo, to create a new range of sauces.

The first three were launched in September - they are Barbera Bolognese, a Barbera (again, from Piemonte) wine-rich classic Bolognese sauce; Tricolore, a herby tomato, mozzarella and basil sauce and Diavola, a fiery garlic and chilli tomato sauce, which is big on flavour and high on heat!

They are a hit in our home, the sauces seem almost home cooked,  Sacla' always manage to bring a new range thats appealing, tasty and this time in association with a great rugby star. I love the heat of the Diavola sauce, italian for devil and it has got a devils kick, great with meatballs.

Lawrence, his dad and sacla are a devillishly good combination

 They even have their own site to accompany the sauces, I hope that means they will be making more soon.

www.dallagliobysacla.co.uk

Sacla wanted this month to tempt you to try the Diavola sauce in this variation of a Dallaglio family recipe, which uses red rather than white wine. We think it’s perfect for a Valentine’s Night in with your loved one! 

Linguine with Red Wine Mussels and Diavola Sauce

Serves 2

1 tbsp extra virgin olive oil, plus extra for serving

2 large cloves garlic, peeled and thinly sliced

75 ml red wine

2k mussels, scrubbed and de-bearded

250g linguine

1 x 300g jar Dallaglio for Sacla’ Diavola Pasta Sauce

15g shredded basil leaves

5g roughly chopped flat-leaf parsley

You will also need some muslin or a piece of clean cloth for straining the mussel liquor.

Method

Add the oil, garlic and the red wine to a large shallow pan and bring to the boil. Cook the mussels in batches, adding enough to half-fill the pan. Cover with a lid and cook for 3-4 minutes until all the mussels have opened, shaking the pan from time to time. Lift out with a slotted spoon to a large bowl to cool. Continue to cook the rest of the mussels in the same way, retaining all the cooking liquor.

Remove the mussels from their shells, discarding any that remain closed. Roughly chop.

Line a sieve with the muslin or cloth, set it over a bowl and strain through the mussel liquor to get rid of any grit or shell.

Put a large pan of salted water on for the linguine and when it’s boiling add a slug of olive oil.

In a pan, combine the pasta sauce with the mussel liquor. Simmer until slightly reduced and thickened. Add the mussels and basil and simmer for 5-10 minutes. You are unlikely to need any salt as the liquor will already be quite briny and salty.

Cook the pasta according to the pack instructions, then drain and transfer to a warmed serving dish. Spoon over the mussel sauce, sprinkle with parsley and a slick of extra virgin olive oil to serve.

This one is the one that appeals to me too.

Polpettine alla Diavola

Dallaglio by Sacla’ Diavola Sauce, true to its name, is wonderfully devilishly hot and spicy. It works superbly with meatballs on any classic pasta such as Penne.

Serves 3/4

500g lean minced beef

Handful fresh parsley and basil, scissor snipped

4 spring onions, finely sliced

Grated zest of 1 lemon

100g breadcrumbs

½ teaspoon each of salt, ground pepper and ground cinnamon
3 tablespoons extra virgin olive oil (and extra for pasta)

1 x 300g jar Dallaglio by Sacla’ Diavola Sauce

300g Penne pasta

25g Parmesan, freshly grated

METHOD

Put the meat, snipped herbs, spring onions, lemon zest, breadcrumbs and the 3 seasonings into a large bowl.

Mix and stir until the meatball mixture is even.

Pinch off pieces the size of a walnut. Roll them to make 30-32 even meatballs.

Heat the oil until very hot in a large, ideally non-stick frying pan. Brown the meatballs turning them often for 6-8 minutes.

Pour in the Dallaglio by Sacla’ Diavola Sauce, shake the meatballs to coat and reduce the heat to a simmer.

Cook the penne following pack instructions and drain.

Spoon the meatballs and their sauce over the pasta and add additional herb sprigs as garnish if liked.

Serve hot with plenty of grated Parmesan.

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