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Italian Recipes

Speedy Sausage Rigatoni

Speedy Sausage Rigatoni

Speedy Sausage Rigatoni

with Mushrooms, Spinach and Cheese

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Perfect for a weeknight meal, this Speedy Sausage Rigatoni can be on your table in less than 25 minutes. Herby oregano sausage meat is simmered in a rich tomato sauce, then finished with spinach and cheese.

Tags:

Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Sulphites

•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 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

120 grams

Sliced Mushrooms

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3260 kJ

Energy (kcal)779 kcal

Fat27.3 g

of which saturates11.1 g

Carbohydrate90.5 g

of which sugars18.5 g

Dietary Fibre5.9 g

Protein35.6 g

Salt5.15 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Colander

•Large Saucepan

Instructions

Fry the Sausage Meat

1

a) Boil a full kettle.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the sausage meat and mushrooms.

d) Fry until the meat is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the meat as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Pasta Time

2

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat.

b) Add the rigatoni and ½ tsp salt 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.

Build the Flavour

3

a) Once the sausage meat has browned, drain and discard any excess fat.

b) Add the balsamic vinegar and allow it to evaporate, 30 secs.

c) Stir in the sun-dried tomato paste and cook for 1 min.

Sauce Things Up

4

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.

Add the Spinach

5

a) Once the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Finish and Serve

6

a) Add the cooked rigatoni to the sausage sauce, along with the hard Italian style cheese.

b) Toss together until combined.

c) Share the sausage rigatoni between your bowls.

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