Speedy Sausage Pasta
with Spinach
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.
225 grams
Pork and Oregano Sausage Meat
(ContainsSulphites, Gluten)200 grams
Wheat Rigatoni Pasta
(ContainsGluten)1 sachet
Balsamic Vinegar
(ContainsSulphites)1 sachet
Tomato Puree
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
1 sachet
Chicken Stock Powder
(ContainsCelery)1 bunch(es)
Flat Leaf Parsley
1 bag(s)
Baby Spinach
1 pack(s)
Grated Italian Style Hard Cheese
(ContainsMilk, Egg)Not included in your delivery
50 milliliter(s)
Water
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 sausagemeat 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!