Speedy Sausage Pasta
with Spinach
Long day? Too tired to cook? We know the feeling. At HelloFresh we believe that being short of time or stuck in a recipe rut shouldn’t stop you from cooking and enjoying great food. Using pre-seasoned sausage meat is a great way to get full on flavour in double quick time. Bish, bash, bosh - a few bits to chop and you’ve got a showstopper on the table. When you can get full on flavour in double quick time, you know you’re onto a winner.
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.
Ingredients
225
Pork and Oregano Sausage Meat
(Contains Sulphites)
1
Chicken Stock Powder
200
Rigatoni Pasta
1
Finely Chopped Tomatoes with Onion and Garlic
30
Tomato Puree
12
Balsamic Vinegar
(Contains Sulphites)
1
Flat Leaf Parsley
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Fill and boil the kettle.Heat a drizzle of oil in a large frying pan on medium-high heat.When hot, add the sausage meat and fry until browned, 3-4 mins. Break it up with a wooden spoon as it cooks (keep it quite chunky!).
Fill a saucepan with boiling water, add the rigatoni and 0.5 tsp of salt. Pop on high heat and bring the water back to the boil. Add the rigatoni and simmer until tender, 12 mins. When cooked, drain the pasta in a colander, pop back in the pan and drizzle over a little oil to stop it sticking together.
Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. Stir in the tomato puree and cook for 2 mins.
Add the finely chopped tomatoes, chicken stock powder, water (see ingredients for amount) and a pinch of sugar to the frying pan. Bring up to the boil, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all). When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. Season to taste with salt and pepper if needed.
Toss the rigatoni into the sausage ragu, along with half the hard Italian cheese and half the parsley. Toss together until combined. Serve in bowls finished with a sprinkling of the remaining cheese and parsley. Enjoy!
