HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Sausage Rigatoni
Speedy Sausage Rigatoni

Speedy Sausage Rigatoni

with Spinach

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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.

Allergens:SulphitesCereals containing GlutenMilkEgg

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

246 grams

Pork and Oregano Sausage Meat


200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 sachet

Balsamic Vinegar


1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste


1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Energy (kcal)880 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate107 g
of which sugars21.0 g
Protein43 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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!