Speedy Sausage Rigatoni
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Speedy Sausage Rigatoni

Speedy Sausage Rigatoni

with Spinach and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage Rigatoni in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Sulphites
Cereals containing gluten
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

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

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

50

Water for the Sauce

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Nutritional information

Energy (kcal)932 kcal
Energy (kJ)3901 kJ
Fat40.6 g
of which saturates16 g
Carbohydrate97.4 g
of which sugars20.2 g
Protein47.1 g
Salt5.81 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Kettle
Medium Saucepan
Colander

Instructions

Fry the Sausage Meat
1

a) Fill and boil your kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When hot, add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat.

Cook the Pasta
2

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) When 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 for 30 secs.
c) Stir in the sun-dried tomato paste and cook for 1 min.

Make the Sauce
4

a) Add the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts) to the frying pan.
b) Stir and bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Add the Spinach
5

a) When 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.

Finish and Serve
6

a) Add the cooked rigatoni to the sausage sauce, along with half the cheese. Toss together until combined.
b) Serve the sausage rigatoni in bowls finished with a sprinkling of the remaining cheese.
Enjoy!