Speedy Sausage and Bacon Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Sausage and Bacon Rigatoni

Speedy Sausage and Bacon Rigatoni

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage and Bacon Rigatoni in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
Cereals containing gluten

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 Time20 minutes
Cooking time20 minutes


serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Finely Chopped Tomatoes with Basil

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat36.4 g
of which saturates13.9 g
Carbohydrate91.4 g
of which sugars18.9 g
Protein42.5 g
Salt6.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan


Fry the Sausage Meat

a) Boil a full 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

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat. 

b) Add the rigatoni and 0.5 tsp salt 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

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

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

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

Sauce Things Up

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

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

Finish and Serve

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

b) Toss together until combined.

c) Share the sausage rigatoni between your bowls.