with Bocconcini and Olives
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (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 • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Garlic • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Bocconcini Cheese
100 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Baby Spinach
56 g
Penne
170 g
Parmesan Cheese, shredded
0.5 cup
Garlic, cloves
2 unit(s)
Shallot
1 unit(s)
Chili Flakes
4 g
Balsamic Glaze
2 tbsp
Mixed Olives
30 g
Garlic Salt
2 g
Mild Italian Sausage, uncased
250 g
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Strain penne, then return to the pot, off heat.
- While the water comes to a boil, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Pat dry with paper towels, then roughly chop.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- While penne cooks, heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then sausage, shallots and garlic. Cook for 4-6 min, breaking up sausage into smaller pieces, until shallots have softened and sausage is cooked through.**
- Season with salt.
- To the pan with sausage, add crushed tomatoes, olives, 1/4 tsp (1/2 tsp) chili flakes and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Stir in 1 tbsp (2 tbsp) balsamic glaze.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pot with penne, add sauce and spinach, then stir to combine.
- Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch [9x13-inch] baking dish.)
- Arrange bocconcini over penne. Sprinkle Parmesan over top.
- Broil in the middle of the oven for 4-5 min, until cheese melts.
- Divide penne al forno between plates.
- Sprinkle remaining chili flakes over top.
- Drizzle with remaining balsamic glaze.
If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add sausage and shallots to the pan. Season with salt and pepper. Cook for 4-6 min, breaking up sausage into smaller pieces, until shallots have softened and sausage is cooked through.** Follow the rest of the recipe as written.
1020
kcal
Calories
45
g
Fat
18
g
Saturated Fat
108
g
Carbohydrate
24
g
Sugar
10
g
Dietary Fiber
53
g
Protein
120
mg
Cholesterol
1930
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
1150
mg
Calcium
6.5
mg
Iron
