Speedy Sausage and Bacon Rigatoni
with Spinach and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage and Bacon Rigatoni in just 20-25 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 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
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Finely Chopped Tomatoes with Basil
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 bacon lardons and sausage meat, fry until browned, 5-6 mins. Use a spoon to break up the sausage meat as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat.
b) Add the rigatoni and 0.5 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.
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.
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.
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.
Enjoy!
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