Sausage Stuffing Inspired Pasta
with Creamy Sauce, Crispy Sage and Spinach
Delicious festive ingredients come together in this Sausage Stuffing Inspired Pasta with Creamy Sauce, Crispy Sage and Spinach. A great dinner to make the most of seasonal flavours.
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.
Ingredients
1
Sage
2
Garlic Clove
1
Onion
180
Rigatoni Pasta
(Contains Cereals containing gluten)
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
10
Chicken Stock Paste
100
Baby Spinach
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Pick the sage leaves from their stalks (discard the stalks). Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins.
Transfer to a plate lined with kitchen paper.
When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the onion and sausage meat. Fry until everything's browned, 5-6 mins.
Use a spoon to break the sausage meat up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
Add the garlic to the pan and cook for 1 min.
Stir in the chicken stock paste, spinach and water for the sauce (see pantry for amount). Bring to the boil, then turn the heat down and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.
Once thickened, stir through the cooked rigatoni, cheese and creme fraiche until everything's piping hot.
Add a splash of water if it's a little too thick.
When your pasta is ready, taste and season with salt and pepper if needed, then share between your bowls.
Grind over some extra pepper and crumble the crispy sage over the top to finish.
Enjoy!
