Creamy Pork, Sage and Onion Spaghetti
with Cavolo Nero
.
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
225
Pork and Oregano Sausage Meat
(Contains Sulphites)
1
Red Onion
1
Garlic Clove
½
Sage
180
Spaghetti
(Contains Cereals containing gluten)
10
Chicken Stock Paste
100
Chopped Cavolo Nero
150
Creme Fraiche
(Contains Milk)
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the spaghetti and cavolo nero. b) Meanwhile, heat a splash of oil in a large frying pan on medium-high heat. c) Add the sausage meat and cook until starting to brown, 4-5 mins. d) Break it up into small chunks with a wooden spoon as it cooks.IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Meanwhile, halve, peel and chop the red onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Pick the sage leaves from their stalks and roughly chop (discard the stalks). d) Add the chopped onion, sage and garlic to the pan with the sausage meat. e) Cook, stirring often, until the onion begins to soften, 3-4 mins.
a) When the water is boiling, add the spaghetti to the pan and cook until tender, 8 mins.
a) When the sausage meat has browned and the onion softened, stir in the chicken stock paste and water (see ingredients for amount) and lower the heat to a simmer. b) Cook until reduced by half, 2-3 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
a) When the spaghetti has 5 mins left, add the cavolo nero to the pan. TIP: Ensure the cavolo nero is completely submerged in the water - pop a lid on the pan if you need to. b) Cook for 5 mins, then drain the spaghetti and cavolo nero in a colander. c) Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.
a) Taste the creamy sauce and season with salt and pepper if necessary. b) Mix the sauce and spaghetti together then share between your bowls. c) Finish with a sprinkle of grated hard Italian style cheese.Enjoy!
