Spicy Pork and Spinach Ragu
with Pappardelle and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Spicy Pork and Spinach Ragu in just 20 minutes for a delicious and speedy meal.
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.
2 unit(s)
Garlic Clove
225 grams
Pork and Oregano Sausage Meat
(ContainsSulphites)200 grams
Pappardelle
(ContainsCereals containing gluten)1 pinch
Chilli Flakes
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
1 sachet
Tomato Puree
100 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
½ tsp
Sugar
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pappardelle.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the sausage meat to the pan and cook until it starts to brown, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Meanwhile, add the pappardelle to your pan of boiling water and bring back to the boil.
b) Cook until tender, 10 mins.
a) While the pasta cooks, add the garlic and the chilli flakes to the pan with the sausage meat. TIP: Add less chilli if you don't like too much heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the chopped tomatoes, chicken stock paste, sugar (see ingredients for amount) and tomato puree to the pan.
b) Stir together and simmer until slightly thickened, 5-6 mins.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Once cooked, drain the pappardelle in a colander.
b) Add the cooked pasta to the sauce and stir in half the hard Italian style cheese. Taste and season with salt and pepper if needed.
c) Serve the spicy pork ragu in bowls. Sprinkle over the remaining cheese to finish. Enjoy!