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Italian Recipes

Speedy Sausage Pasta

Speedy Sausage Pasta

Speedy Sausage Pasta

with Spinach

Recipe Development TeamPublished on October 30, 2019

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Looking for a tasty midweek dinner option? Try cooking up our Sausage Pasta with Spinach in just 20 minutes for a balanced and tasty meal.

Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

225

British 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

Energy (kcal)851 kcal

Energy (kJ)3561 kJ

Fat28 g

of which saturates12 g

Carbohydrate104 g

of which sugars19 g

Protein42 g

Salt4.8 g

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

Utensils

•Grill Pan

•Medium Saucepan

•Chopping Board

•Knife

Instructions

Fry the Sausage Meat

1

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!).

Boil the Pasta

2

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 Tomato Puree

3

Add the balsamic vinegar to the sausagemeat and allow to evaporate for 30 seconds. Stir in the tomato puree and cook for 2 mins.

Simmer

4

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.

Add the Spinach

5

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.

Serve

6

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!

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