Speedy Sausage Rigatoni
with Peas 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.
Recipe Update:
Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
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.
Ingredients
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
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
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) 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 for 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 in the peas and cook for 2-3 mins.
b) Season to taste with salt and pepper if needed.
a) Add the cooked rigatoni to the sausage sauce, along with the cheese.
b) Toss together until combined.
c) Serve your sausage rigatoni in bowls and dig in.
Enjoy!
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