Speedy Pork Rigatoni

Name: Speedy Pork Rigatoni with Spinach and Cheddar
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Onion; 240 British Pork Mince; 2 Garlic Clove**; 1 Italian Style Herbs; 180 Rigatoni Pasta; 15 Worcester Sauce; 1 Finely Chopped Tomatoes; 28 Red Wine Stock Paste; 60 Mature Cheddar Cheese; 100 Baby Spinach; 50 Water for the Sauce

with Spinach and Cheddar

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This Speedy Pork Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Onion

240

British Pork Mince

Garlic Clove**

Italian Style Herbs

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

Worcester Sauce

(Contains: Cereals containing gluten)

Finely Chopped Tomatoes

Red Wine Stock Paste

(Contains: Sulphites)

Mature Cheddar Cheese

(Contains: Milk)

100

Baby Spinach

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)952 kcal

Energy (kJ)3981 kJ

Fat41 g

of which saturates17.4 g

Carbohydrate93.3 g

of which sugars24.1 g

Protein51.1 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grill Pan

•Medium Saucepan

•Colander

•Grater

•Bowl

Instructions

a) Bring a large saucepan of water to the boil over high heat with 1/2 tsp salt. Halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pork and onion. Cook until browned, 4-5 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Meanwhile, peel and grate the garlic (or use a garlic press). Add the garlic to the pork and sprinkle over the Italian style herbs. Cook, stirring, for 1 min.

a) Meanwhile, add the rigatoni to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.
b) Stir in the finely chopped tomatoes, red wine stock paste, water for the sauce (see ingredients for amount) and a pinch of sugar (if you have any).
c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.