D2L Creamy Sausage Pasta
to Herby Sausage and Mediterranean Vegetables Sub
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
1 unit(s)
Bell Pepper
1 pot(s)
Dried Italian Herbs
1 sachet(s)
Chicken Stock Powder
200 grams
Rigatoni Pasta
6 unit(s)
Pork and Oregano Sausage
1 unit(s)
Onion
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Spring Onion
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
½ pot(s)
Dijon Mustard
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 sachet(s)
Mayonnaise
0.1 pinch
Chilli Flakes
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Instructions
Preheat your oven to 200 degrees. Bring a large pot of salted water to boil for the pasta. Halve, peel, and thinly slice onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim, then thinly slice the spring onion. Roughly chop the flat leaf parsley. Grate the cheddar cheese.
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add sausages and cook, turning, until browned all over, 4-6 minutes. Transfer the sausages to a baking sheet. Bake in oven until firm and cooked through, about 12 minutes. IMPORTANT: The sausages are cooked when no longer pink in the middle. Keep the pan, we will use it again.
Once the water comes to the boil, stir in the rigatoni. Cook for 12 mins. Reserve some pasta water (see ingredients for amount) as the pasta cooks. Meanwhile, heat a large drizzle of oil in the pan used for the sausage over medium-high heat. Add the pepper, onion and Italian seasoning. Cook, stirring frequently until the veggies are softened and browned 5-6 minutes.
Once the veggies are browned, stir in the garlic, cook for 1 minute, then transfer half of the veggies to a bowl. Add the pasta water, chicken stock powder and a pinch of chilli flakes to the pan and bring to the boil. Reduce the heat to low and stir in the creme fraiche. Season with salt and pepper. Meanwhile, keep 2 sausages to one side for your lunch and slice the rest. Add the sliced sausage to the sauce and remove from the heat.
Meanwhile, mix the mayonnaise and mustard into the bowl with the reserved veggies. Stir in the grated cheddar, spring onion and half the parsley. Keep to one side. When the pasta is cooked, drain and then add to the creamy sauce. Stir well to combine and then share between your bowls. Finish with a sprinkle of remaining parsley, a pinch of chilli flakes and a generous amount of hard Italian cheese. Serve and enjoy!
Slice the reserved sausages in half lengthwise. Halve the brioche hot dog rolls lengthways. Spread the veggie / mayo mixture onto the base of your rolls and pop the sausages on top. Top with the other half of the brioche roll and wrap in foil. Refrigerate overnight and enjoy the following day!!
