Speedy Sausage Pasta

Name: Speedy Sausage Pasta with Spinach and Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat**; 180 Rigatoni Pasta; 12 Balsamic Vinegar; 30 Tomato Puree; 1 Finely Chopped Tomatoes; 10 Chicken Stock Paste; 100 Baby Spinach**; 25 Sun-Dried Tomato Paste; 40 Grated Hard Italian Style Cheese**; 50 Water for the Sauce

with Spinach and Cheese

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Tags:

Rapid

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**

180

Rigatoni Pasta

Balsamic Vinegar

Tomato Puree

Finely Chopped Tomatoes

Chicken Stock Paste

100

Baby Spinach**

Sun-Dried Tomato Paste

Grated Hard Italian Style Cheese**

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)922 kcal

Energy (kJ)3856 kJ

Fat40.8 g

of which saturates16 g

Carbohydrate94.6 g

of which sugars17.3 g

Protein47.2 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Kettle

•Medium Saucepan

•Colander

•Bowl

Instructions

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). d) IMPORTANT: Wash your hands and equipment after handling raw meat.

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.

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.

a) Add the finely chopped tomatoes, chicken stock paste, 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.

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

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