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Italian Recipes
Speedy Sausage Pasta

Speedy Sausage Pasta

with Spinach

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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.

Preparation Time20 minutes
Cooking time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

246 grams

Pork and Oregano Sausage Meat

(ContainsSulphites, Gluten)

200 grams

Wheat Rigatoni Pasta


1 sachet

Balsamic Vinegar


1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Chicken Stock Powder

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)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3663 kJ
Energy (kcal)876 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate104 g
of which sugars18.0 g
Dietary Fiber3 g
Protein44 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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, a pinch of salt and return to the boil. Cook for 12 mins.When cooked, drain the pasta in a colander 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 if you have any to the frying pan. Bring up to the boil, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.


a) Meanwhile, roughly chop the parsley (stalks and all). b) When the sauce is cooked, stir through the baby 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, until well coated.Serve in bowls finished with a sprinkling of the remaining cheese and parsley.Enjoy!