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Creamy Italian Sausage Rigatoni
Prepped in 10
Family Friendly
Quick
New
Creamy Italian Sausage Rigatoni

with Mushrooms, Tomatoes and Spinach

25 min
Difficulty: 2/3
Italian

This decadently creamy rigatoni is packed full of savoury Italian sausage, juicy tomatoes, spinach and earthy mushrooms. One bite will have you saying, "that's amore!" Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby tomatoes • Mushrooms • Yellow onion • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).

Allergens

Sulphites
Soy
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Crustaceans
Gluten
Peanuts
Sesame
Tree nuts
Fish

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Colander

Tags

Family Friendly
Quick
New
SEO
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Rigatoni

Rigatoni

170 g

Baby Tomatoes

Baby Tomatoes

113 g

Mushrooms

Mushrooms

113 g

Yellow Onion

Yellow Onion

1 unit(s)

Baby Spinach

Baby Spinach

56 g

Cream Cheese

Cream Cheese

1 unit(s)

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Cream

Cream

56 mL

White Cooking Wine

White Cooking Wine

4 tbsp

Chicken Stock Powder

Chicken Stock Powder

7.5 g

Butter

Butter

1 tbsp

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook rigatoni

  • To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
  • When done, reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.

2
Prep and broil tomatoes

  • Meanwhile, peel, then cut onion into 1/4-inch pieces.
  • Thinly slice mushrooms.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Halve half the tomatoes (use all for 4 servings).
  • On a foil-lined baking sheet, toss tomatoes with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Broil in the middle of the oven for 5-6 min, until tomatoes burst.

3
Cook sausage

  • Meanwhile, heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper. 
  • Transfer sausage to a plate.

4
Cook veggies

  • Reduce the heat to medium.
  • Add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook for 2 min, stirring occasionally, until beginning to soften.
  • Add white cooking wine. Cook for 3-4 min, stirring occasionally, until veggies are tender and wine has absorbed.
  • Add sausage back to the pan.

5
Make sauce

  • Add stock powder, cream, cream cheese, half the Parmesan and 1/4 cup (1/2 cup) water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Cook for 1-2 min, stirring often, until sauce has thickened slightly and cream cheese melts.

6
Finish and serve

  • To the pot with rigatoni, add sauce, spinach and any tomato juices from the baking sheet (from step 2). Season with salt and pepper. Stir for 30 sec to combine, until spinach wilts.
  • Divide pasta between bowls. Top with broiled tomatoes.
  • Sprinkle remaining Parmesan over top.

Nutrition per serving

960

kcal

Calories

52

g

Fat

24

g

Saturated Fat

84

g

Carbohydrate

9

g

Sugar

8

g

Dietary Fiber

40

g

Protein

155

mg

Cholesterol

1620

mg

Sodium

1

g

Trans Fat

1250

mg

Potassium

250

mg

Calcium

6

mg

Iron

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