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Speedy Sausage Pasta

Speedy Sausage Pasta

with Spinach

.

Tags:
Rapid
Allergens:
Sulphites
•Cereals containing gluten
•Milk
•Egg

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
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)

30

Tomato Puree

1

Finely Chopped Tomatoes with Onion and Garlic

10

Chicken Stock Paste

100

Baby Spinach

25

Sun-Dried Tomato Paste

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)939 kcal
Energy (kJ)3930 kJ
Fat40.8 g
of which saturates16 g
Carbohydrate97.9 g
of which sugars20.4 g
Protein47.8 g
Salt5.95 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Kettle
•Medium Saucepan
•Colander
•Bowl

Instructions

Fry the Sausage
1

a) Fill and boil the kettle. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the sausage meat, season with salt and pepper and fry until browned, 3-4 mins. Break it up with a wooden spoon as it cooks (keep it quite chunky!).

Cook the Pasta
2

a) Fill a saucepan with boiling water, add the rigatoni and 0.5 tsp of salt. b) Pop on high heat and bring the water back to the boil. Add the rigatoni and simmer until tender, 12 mins. c) When cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

Start the Sauce
3

a) Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. b) Stir in the tomato puree and cook for 2 mins.

Cook the Sauce
4

a) Add the finely chopped tomatoes, chicken stock powder, water (see ingredients for amount) and a pinch of sugar to the frying pan. b) 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.

Finish Up
5

a) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. b) Stir through the sundried tomato paste, then season to taste with salt and pepper if needed.

Serve
6

a) Toss the rigatoni into the sausage sauce , along with half the hard Italian cheese. b) Toss together until combined. c) Serve in bowls finished with a sprinkling of the remaining cheese. d) Enjoy!