Speedy Sausage Rigatoni
with Spinach
Looking for a tasty midweek dinner option? Try cooking up our Sausage Rigatoni with Spinach in just 20 minutes for a balanced and tasty meal.
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.
Ingredients
225
Pork and Oregano Sausage Meat
(Contains Sulphites)
28
Red Wine Stock Paste
(Contains Sulphites)
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
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the sausage meat and fry until browned, breaking it up with a wooden spoon (keep it quite chunky!), 3-4 mins. c) Break it up with a wooden spoon as it cooks (keep it quite chunky!).
a) Fill a large saucepan with the boiling water, add the rigatoni, return to the boil and cook until 'al dente', about 11 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. b) When cooked, drain the pasta in a colander and drizzle over a little oil to stop it sticking together.
a) Meanwhile, add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. b) Stir in the tomato purée and cook for 2 mins.
a) Add the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have some) to the frying pan. b) Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.
a) Meanwhile, roughly chop the parsley (stalks and all). b) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. c) Season to taste with salt and pepper if needed.
a) Toss the wheat rigatoni in the sauce, along with half the cheese and half the parsley, until well coated. b) Serve in bowls finished with a sprinkling of the remaining cheese and parsley. Enjoy!
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