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Speedy Sausage and Bacon Rigatoni
Speedy Sausage and Bacon Rigatoni

Speedy Sausage and Bacon Rigatoni

with Spinach and Cheese

This Speedy Sausage and Bacon 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:
Sulphites
Cereals containing gluten
Milk
Egg

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 20 minutes
DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

12

Balsamic Vinegar

(Contains: Sulphites)

25

Sun-Dried Tomato Paste

1

Finely Chopped Tomatoes with Basil

10

Chicken Stock Paste

100

Baby Spinach

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

90

British Smoked Bacon Lardons

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

Nutritional information

Energy (kcal)899 kcal
Energy (kJ)3762 kJ
Fat36.5 g
of which saturates13.9 g
Carbohydrate91.4 g
of which sugars19.1 g
Protein43.8 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Pan
Colander
Large Saucepan

Instructions

Fry the Sausage Meat
1

a) Fill and boil your kettle.

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

c) Once hot, add the bacon lardons and sausage meat, fry until browned, 5-6 mins. Use a spoon to break up the sausage meat as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Pasta Time
2

a) Fill a large saucepan on high heat with the boiling water and add 1/2 tsp salt.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins. 

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

Build the Flavour
3

a) Once the sausage meat and lardons have browned, drain and discard any excess fat.

b) Add the balsamic vinegar and allow it to evaporate for 30 secs.

c) Stir in the sun-dried tomato paste and cook for 1 min.

Sauce Things Up
4

a) Add the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the sausage meat.

b) Stir and bring to the boil, then lower the heat.

c) Simmer until thickened, 5-6 mins.

Add the Spinach
5

a) Once the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.

b) Season to taste with salt and pepper if needed.

Finish and Serve
6

a) Add the cooked rigatoni to the sausage sauce, along with the cheese.

b) Toss together until combined.

c) Serve your sausage rigatoni in bowls and dig in. 

Enjoy!

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