with Herbed Ricotta
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Spinach • Parsley • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Parsley
7 g
Garlic, cloves
1 unit(s)
Ricotta Cheese
100 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Italian Seasoning
4.3 g
Butter
1 tbsp
Salt
0.375 tsp
Oil
1 tbsp
Pepper
0.25 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 10-12 min, stirring occasionally, until tender. Strain, then return to the pot, off heat.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- To the pot, add 1 tbsp (2 tbsp) butter, then stir to coat.
- 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.**
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- In a small bowl, combine ricotta, half the parsley, 1/4 tsp (1/2 tsp) Italian Seasoning, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers and garlic. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add crushed tomatoes and remaining Italian Seasoning. Bring sauce up to a simmer.
- Once simmering, cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- To the pot with cavatappi, add sauce, sausage, spinach, and 1/4 cup (1/2 cup) pasta water, then stir to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper.
- Divide pasta between bowls. Top with herbed ricotta.
- Sprinkle with remaining parsley.
880
kcal
Calories
39
g
Fat
16
g
Saturated Fat
94
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
42
g
Protein
120
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
300
mg
Calcium
7.5
mg
Iron
