Super Speedy Sausage Cacio e Pepe Style Rigatoni
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Super Speedy Sausage Cacio e Pepe Style Rigatoni

with Kale and Italian Cheese

Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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.

Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

225 grams

British Pork and Oregano Sausage Meat

(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)

2 unit(s)

Garlic Clove

1 sachet(s)

Cracked Black Pepper

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Chicken Stock Paste

100 grams

Chopped Kale

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4206 kJ
Energy (kcal)1005 kcal
Fat56.9 g
of which saturates28.3 g
Carbohydrate85.4 g
of which sugars8.3 g
Dietary Fiber7.5 g
Protein40 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Medium Saucepan
Large Frying Pan

Instructions

1
  • Boil a full kettle.
  • Pour it into a saucepan with 0.5 tsp salt on high heat.
  • Boil the rigatoni, 12 mins. 
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the sausagemeat, 5-6 mins.
  • Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Peel and grate the garlic (or use a garlic press).
3
  • Add the garlic and crushed black pepper to the pan, fry 1 min.
  • Stir in the creme fraiche, hard Italian cheese, stock paste, kale and water for the sauce (see pantry). Simmer, 2-3 mins.
  • Once cooked, drain the rigatoni and stir it into the sauce.
  • Season with salt and pepper. Add a splash of water if you feel it needs it.
4
  • Share the pasta and sauce between your serving bowls.

Enjoy!