Cheese and Tomato THIS™ Isn't Sausage Pasta
with Kale and Balsamic Rocket Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain: Cereals containing gluten, Sulphites)
100 grams
Chopped Kale
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
2 unit(s)
Garlic Clove
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion.
Slice the THIS™ Isn't Pork Sausages into 1cm rounds.
Discard any tough stalks from the kale.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.
When hot, fry the THIS™ Isn't Pork Sausages and onion, stirring occasionally, until the onion has softened and the sausage pieces are golden, 6-8 mins. IMPORTANT: Ensure they're piping hot throughout
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the kale and garlic to the sausage and onion and fry until fragrant, 1 min.
Stir in the sun-dried tomato paste, passata, mixed herbs, red wine stock, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Stir the cheese into the sauce until melted.
Stir the cooked rigatoni into the pasta sauce. Add a splash of water if it's a little too thick.
Season with salt and pepper.
Share the sausage pasta between your serving bowls.
Top with the rocket leaves.
Finish by drizzling over the balsamic glaze.
Enjoy!
