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Creamy Sun-Dried Tomato and Sausage Pasta
Family Friendly
Quick
Optional Spice
Creamy Sun-Dried Tomato and Sausage Pasta

with Pesto, Spinach and Parmesan

5 min
Difficulty: 2/3
Italian

Creamy rigatoni and sun-dried tomato pesto...need we say more? Sausage, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it! Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Spinach • Yellow onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chili flakes.

Allergens

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

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Colander

Tags

Family Friendly
Quick
Optional Spice
Ingredients
Mild Italian Sausage, uncased

Mild Italian Sausage, uncased

250 g

Rigatoni

Rigatoni

170 g

Zucchini

Zucchini

1 unit(s)

Baby Spinach

Baby Spinach

56 g

Onion, chopped

Onion, chopped

56 g

Garlic Puree

Garlic Puree

1 tbsp

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.5 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.5 cup

Chili Flakes

Chili Flakes

1 tsp

Cream Sauce Spice Blend

Cream Sauce Spice Blend

1 tbsp

Salt

Salt

0.25 tsp

Oil

Oil

1 tbsp

Pepper

Pepper

0.125 tsp

Milk

Milk

0.5 cup

Preparation
1
Cook rigatoni

  • Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

2
Prep

  • Meanwhile, roughly chop spinach.
  • Cut zucchini into 1/2-inch pieces.

3
Cook zucchini

  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Season with salt and pepper, then transfer to a plate.

4
Cook sausage

  • Reheat the same pan over medium-high.
  • Add 1/2 tbsp (1 tbsp) oil, then sausage and garlic puree. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
  • Add onions. Cook, stirring occasionally, until softened, 3-4 min.
  • Add Cream Sauce Spice Blend. Cook, stirring often, until sausage is coated, 1 min.
  • Season with salt and pepper.

5
Make sauce

  • Add 1/2 cup (1 cup) milk and broth concentrate to the pan with sausage mixture.
  • Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min.
  • Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min.
  • Season with salt and pepper, to taste.

6
Finish and serve

  • Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine.
  • Divide pasta between bowls.
  • Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)

Nutrition per serving

1040

kcal

Calories

54

g

Fat

15

g

Saturated Fat

94

g

Carbohydrate

14

g

Sugar

10

g

Dietary Fiber

46

g

Protein

100

mg

Cholesterol

2260

mg

Sodium

0.5

g

Trans Fat

1550

mg

Potassium

450

mg

Calcium

9

mg

Iron

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