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Pork, Sage and Onion Creamy Spaghetti
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Pork, Sage and Onion Creamy Spaghetti

Pork, Sage and Onion Creamy Spaghetti

with Cavolo Nero

Looking for a quick and tasty midweek dinner option? Try cooking up our Pork, Sage & Cavolo Nero Spaghetti in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Milk
Egg

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.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

225

Pork Sausage Meat

1

Red Onion

½

Sage

200

Spaghetti

1

Chicken Stock Powder

100

Chopped Cavolo Nero

150

Creme Fraiche

(Contains Milk)

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100

Water for the Sauce

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Nutritional information

Energy (kcal)872 kcal
Energy (kJ)3801 kJ
Fat47 g
of which saturates20 g
Carbohydrate86 g
of which sugars10 g
Protein38 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Start Cooking
1

a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta and cavolo nero. b) Meanwhile, heat a splash of oil in a large frying pan over 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.

Prep time
2

a) Meanwhile, halve, peel and chop the red onion into small pieces. b) Pick the sage leaves from their stalks and roughly chop (discard the stalks). c) Add the chopped onion and sage to the pan with the sausagemeat. d) Cook, stirring often, until the onion begins to soften, 3-4 mins.

Cook the Pasta
3

a) Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook until tender, 8 mins.

Simmer the sauce
4

a) When the sausagemeat is browned and the onion softened stir in the chicken stock powder and water (see ingredients for amount) and lower the heat to a simmer. b) Cook until reduced by half, 2-3 mins.

Cook the Cav!
5

a) When the pasta has 5 mins left add the cavolo nero to the pan. b) Cook for 5 mins, then drain the pasta and cavolo nero in a colander. TIP: Ensure the kale is completely submerged in the water - pop a lid on the pan if you need to. d) Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.

Finish Off
6

a) Taste the creamy sauce, reheat and add salt and pepper if necessary. b) Mix the sauce and pasta together and share between your bowls. c) Finish with a sprinkle of hard Italian cheese. d) Dig in!