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

Speedy Sausage Rigatoni

with Spinach and Cheese

Read more

This Speedy Sausage Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:RapidFamily Friendly
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

225 grams

Pork and Oregano Sausage Meat


180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 sachet

Balsamic Vinegar


1 sachet

Sun-Dried Tomato Paste

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3399 kJ
Energy (kcal)812 kcal
Fat30.0 g
of which saturates12.8 g
Carbohydrate89.4 g
of which sugars18.3 g
Protein38.6 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Fill and boil your kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once 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.


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


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


a) Add the finely chopped tomatoes, 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, then reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.


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.


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!