Speedy Sausage Rigatoni

Ingredients

Ingredient	Amount	Unit
Pork and Oregano Sausage Meat	600	grams
Rigatoni Pasta	400	grams
Balsamic Vinegar	2	tbsp
Tomato Puree	60	grams
Finely Chopped Tomatoes with Onion and Garlic	2	pack(s)
Red Wine Stock Pot	2	pot(s)
Water	100	milliliter(s)
Basil 20g	2	bunch(es)
Baby Spinach	2	bag(s)
Hard Italian Cheese	80	grams

Instructions

Step 1

Instruction

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the sausage meat and fry until browned, breaking it up with a wooden spoon (keep it quite chunky!), 3-4 mins.

Step 2

Instruction

a) Fill a large saucepan with the boiling water, add the rigatoni, return to the boil and cook until 'al dente', about 11 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. b) When cooked, drain the pasta in a colander and drizzle over a little oil to stop it sticking together.

Step 3

Instruction

a) Meanwhile, add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. b) Stir in the tomato purée and cook for 2 mins.

Step 4

Instruction

a) Add the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have any) to the frying pan. Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.

Step 5

Instruction

a) Roughly chop the basil (stalks and all). When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. b) Season to taste with salt and pepper if needed.

Step 6

Instruction

a) Toss the pasta into the sauce, along with half the hard Italian cheese and half the basil, mix until well coated. Serve the sausage rigatoni in bowls finished with a sprinkling of the remaining cheese and basil. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1870	kcal
Protein	94	g

Allergens

Sulphites, Gluten, Milk