Speedy Sausage Rigatoni
with Spinach and Cheese
- Sulphites
- Cereals containing gluten
- Milk
- Egg
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.
Ingredients
225
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
180
Rigatoni Pasta
(Contains: Cereals containing gluten)
12
Balsamic Vinegar
(Contains: Sulphites)
25
Sun-Dried Tomato Paste
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
100
Baby Spinach
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1
Sugar for the Sauce
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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, 5-6 mins. Use a spoon to break it up as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
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) Once 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 pantry for both amounts) to the sausage meat.
b) Stir and bring to the boil, then lower the heat.
c) Simmer until thickened, 5-6 mins.
a) Once 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 the cheese.
b) Toss together until combined.
c) Serve your sausage rigatoni in bowls and dig in.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tomato-based sauce is rich and full of flavour, though some find it quite strong or sweet; reducing the sun-dried tomato paste or leaving out the sugar can help balance the taste.
- Ease of prep: This is a genuinely quick and straightforward weeknight meal, with minimal chopping and a simple one-pan sauce that comes together fast.
- Suggestions: Adding extra herbs, garlic, or chilli flakes can lift the flavour noticeably; some also recommend simmering the sauce a little longer than suggested to mellow the raw tomato taste and reduce saltiness. Consider using a non-stick pan for the sausage meat, as it releases enough fat on its own without extra oil.
- Next-day meals: Leftovers keep well and are just as enjoyable cold for lunch the next day; the sauce also freezes well if you want to batch cook.
- Portions: The recipe is generous and several people found it comfortably fed three rather than two, especially when paired with garlic bread.
- Vegetables: Adding extra veg such as mushrooms, peppers, courgette, or broccoli works well and bulks the dish out further without changing the overall flavour.
