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Sausage and Pea Rigatoni in Creamy Guinness® Sauce

Sausage and Pea Rigatoni in Creamy Guinness® Sauce

with Garlic and Italian Style Cheese
4.0(357)
Lily Stevens
Lily StevensUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
955 kcal
Protein
: 
36.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Barley
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Guinness® Paste

(Contains: Cereals containing gluten, Soya, Wheat, Barley)

1 sachet(s)

Dried Rosemary

40 grams

Baby Spinach

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Energy (kJ)3997 kJ
Energy (kcal)955 kcal
Fat49 g
of which saturates25.5 g
Carbohydrate89.3 g
of which sugars13.8 g
Dietary Fibre8.7 g
Protein36.7 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Large Saucepan
•Garlic Press
•Colander

Instructions

PDF
Get Started
1

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the sausage meat and fry until browned, 5-6 mins.

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Boil the Pasta
2

a) While the sausage fries, bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil.

c) Cook until tender, 12 mins.

Finish Prepping
3

a) While the sausage meat and pasta cook, peel and grate the garlic (or use a garlic press). 

b) Add the garlic to the sausage and fry for 1 min more.

c) Once the rigatoni is cooked, drain in a colander and pop back in the pan.

d) Drizzle with oil and stir through.

Add the Flavour
4

a) Add the creme fraiche, Guinness® paste, dried rosemary and water for sauce (see pantry for amount) to the sausage meat and simmer until thickened, 2-3 mins.

Finishing Touches
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas.

b) Stir in the cheese until melted.

c) Season with salt and pepper. Add a splash of water if you feel it needs it.

Serve
6

a) Share the sausage and pea rigatoni between your serving bowls.

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