Sausage Stuffing Inspired Pasta
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Sausage Stuffing Inspired Pasta

Sausage Stuffing Inspired Pasta

with Creamy Sauce, Crispy Sage and Spinach

Delicious festive ingredients come together in this Sausage Stuffing Inspired Pasta with Creamy Sauce, Crispy Sage and Spinach. A great dinner to make the most of seasonal flavours.

Tags:
New
Allergens:
Cereals containing gluten
•Sulphites
•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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Sage

2

Garlic Clove

1

Onion

180

Rigatoni Pasta

(Contains Cereals containing gluten)

225

British Pork and Oregano Sausage Meat

(Contains Sulphites)

10

Chicken Stock Paste

100

Baby Spinach

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kJ)3402 kJ
Energy (kcal)813 kcal
Fat37.1 g
of which saturates18.2 g
Carbohydrate79.9 g
of which sugars11 g
Protein34.6 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Pan
•Paper Towel
•Colander

Instructions

Get Prepping
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni. 

Pick the sage leaves from their stalks (discard the stalks). Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces. 

Crisp the Sage
2

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

Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. 

Transfer to a plate lined with kitchen paper.

Rigatoni Time
3

When your pan of water is boiling, add the rigatoni 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.

Fry the Sausage Meat
4

While the pasta cooks, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the onion and sausage meat. Fry until everything's browned, 5-6 mins.

Use a spoon to break the sausage meat 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.

Sauce Things Up
5

Add the garlic to the pan and cook for 1 min.

Stir in the chicken stock paste, spinach and water for the sauce (see pantry for amount). Bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.

Once thickened, stir through the cooked rigatoni, cheese and creme fraiche until everything's piping hot.

Add a splash of water if it's a little too thick.

Finish and Serve
6

When your pasta is ready, taste and season with salt and pepper if needed, then share between your bowls.

Grind over some extra pepper and crumble the crispy sage over the top to finish.

Enjoy!