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Creamy Sun-Dried Tomato and Sausage Pasta
Family Friendly
Spicy
Quick
Creamy Sun-Dried Tomato and Sausage Pasta

with Spinach and Parmesan

5 min
Difficulty: 2/3
Italian

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 (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) • Spinach • Yellow onion • Garlic puree (garlic, water, soybean oil, 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

30-min-or-less
Family Friendly
Spicy
Quick
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

4 g

Cream Sauce Spice Blend

Cream Sauce Spice Blend

10 g

Salt

Salt

0.25 tsp

Oil

Oil

1 tbsp

Pepper

Pepper

0.125 tsp

Milk

Milk

0.5 cup

Preparation
1
Cook rigatoni

  • Before starting, wash and dry all produce.
  • Bring a large pot of salted water to a boil over high.
  • To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water. 
  • Strain rigatoni, then return to the 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.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
  • Season with salt and pepper, then transfer to a plate.

4
Cook sausage

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

5
Make sauce

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

6
Finish and serve

  • To the pot with rigatoni, add sauce mixture, reserved pasta water and sun-dried tomato pesto. Stir to combine.
  • Divide pasta between bowls.
  • Sprinkle Parmesan and as many chili flakes as you like over top. 

Nutrition per serving

1000

kcal

Calories

51

g

Fat

16

g

Saturated Fat

91

g

Carbohydrate

13

g

Sugar

9

g

Dietary Fiber

46

g

Protein

100

mg

Cholesterol

2280

mg

Sodium

0.5

g

Trans Fat

1500

mg

Potassium

450

mg

Calcium

6.5

mg

Iron

with Spinach and Parmesan

2/3
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