Speedy Sausage Pasta

Name: Speedy Sausage Pasta with Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 1 Chicken Stock Powder; 200 Rigatoni Pasta; 1 Finely Chopped Tomatoes with Onion and Garlic; 30 Tomato Puree; 12 Balsamic Vinegar; 1 Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese; 125 Baby Spinach; 50 Water for the Sauce

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.

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

(Contains: Sulphites)

Chicken Stock Powder

200

Rigatoni Pasta

Finely Chopped Tomatoes with Onion and Garlic

Tomato Puree

Balsamic Vinegar

(Contains: Sulphites)

Flat Leaf Parsley

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Not included in your delivery

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

Cooking Instructions and Tips

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!