with Herbed Ricotta
Savoury Italian sausage takes centre stage in this hearty pasta with baby spinach and a generous dollop of creamy herbed ricotta.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Cavatappi
170 g
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Yellow Onion
1 unit(s)
Parsley
7 g
Ricotta Cheese
100 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Zesty Garlic Blend
1 tbsp
Unsalted Butter
2 tbsp
Salt
0.375 tsp
Oil
1 tbsp
Pepper
0.25 tsp
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper. Transfer sausage to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Add crushed tomatoes, Zesty Garlic Blend and remaining parsley to the pan. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min.
- Remove from heat.
- Add sausage, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Stir until butter is melted and spinach has wilted slightly, 1-2 min.
- Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine.
- Divide pasta between bowls. Top with herbed ricotta.
960
kcal
Calories
45
g
Fat
20
g
Saturated Fat
100
g
Carbohydrate
19
g
Sugar
13
g
Dietary Fiber
42
g
Protein
135
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
650
mg
Calcium
7
mg
Iron
