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Speedy Pork Rigatoni
Speedy Pork Rigatoni

Speedy Pork Rigatoni

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

240

British Pork Mince

1

Garlic Clove**

1

Italian Style Herbs

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

15

Worcester Sauce

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

28

Red Wine Stock Paste

(Contains: Sulphites)

60

Mature Cheddar Cheese

(Contains: Milk)

100

Baby Spinach

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)910 kcal
Energy (kJ)3807 kJ
Fat39.2 g
of which saturates16.8 g
Carbohydrate89 g
of which sugars22.2 g
Protein47.6 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Frying Pan
•Large Saucepan
•Colander
•Grater
•Bowl

Instructions

Fry the Pork
1

a) Bring a large saucepan of water to the boil on high heat with 1/2 tsp of salt.

b) Heat a large frying pan on medium-high heat.

c) Once hot, add the pork and fry until browned, 4-5 mins. 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 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.

Cook the Pasta
2

a) Meanwhile, add the rigatoni to the saucepan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Sauce Things Up
3

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 chopped tomatoes, red wine stock paste, water for the sauce (see pantry 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.

Wilt the Spinach
4

a) Meanwhile, grate the Cheddar.

b) When the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Combine and Stir
5

a) Toss the cooked rigatoni through the sauce along with half the Cheddar.

b) Taste and season with salt and pepper if needed.

Serve
6

a) When everything is ready, serve the pork rigatoni in bowls.

b) Sprinkle with the remaining Cheddar to finish.

Enjoy!

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