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Speedy Sausage Rigatoni
Speedy Sausage Rigatoni

Speedy Sausage Rigatoni

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
•Family Friendly
Allergens:
Sulphites
•Cereals containing gluten
•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)

1

Onion

1

Garlic Clove**

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

12

Balsamic Vinegar

(Contains: Sulphites)

30

Tomato Puree

1

Finely Chopped Tomatoes

10

Chicken Stock Paste

100

Baby Spinach

25

Sun-Dried Tomato Paste

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water for the Sauce

½

Sugar for the Sauce

Nutritional information

Energy (kcal)957 kcal
Energy (kJ)4004 kJ
Fat41.1 g
of which saturates16.1 g
Carbohydrate102.5 g
of which sugars23.2 g
Protein48.3 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Kettle
•Medium Saucepan
•Colander

Instructions

Fry the Sausage
1

a) Fill and boil the kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When hot, add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat.

Cook the Pasta
2

a) Fill a large saucepan with the boiling water and add 1/2 tsp salt.
b) Pop on high heat. When boiling again, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) When cooked, drain the pasta in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Build the Flavour
3

a) Once the sausage meat has browned, drain and discard any excess fat.
b) Add the balsamic vinegar and allow to evaporate for 30 secs.
c) Stir in the sundried tomato paste and cook for 1 minute.

Cook the Sauce
4

a) Add the passata, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts) to the frying pan.
b) Stir and bring to the boil. Once boiling, reduce the heat and simmer until thick, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Finish Up
5

a) When the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper if needed.

Serve
6

a) Add the cooked rigatoni to the sausage sauce, along with half the cheese. b) Toss together until combined.
c) Serve the sausage rigatoni in bowls finished with a sprinkling of the remaining cheese. Enjoy!

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