avec rigatonis
Ingrédients: Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Rigatonis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Oignon jaune • Champignons • Épinards • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Romarin • Ail.
Allergens
Tags
Saucisse italienne douce, sans boyau
250 g
Oignon jaune
0.5 unit(s)
Champignons
113 g
Gousses d'ail
2 unit(s)
Branche de romarin
1 unit(s)
Rigatoni
170 g
Concentré de bouillon de bœuf
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Bébés épinards
56 g
Parmesan, râpé grossièrement
0.25 cup
Huile
0.5 tbsp
Sel
0.25 tsp
Poivre
0.125 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 rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water, then strain rigatoni. Return to the pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- Strip some leaves from rosemary, then finely chop 1/2 tsp (1 tsp) rosemary leaves.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
- Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.*
- Add garlic and chopped rosemary to pan. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- Add broth concentrate, reserved pasta water and crushed tomatoes to the pan. Cook 2-3 min, until thickened slightly.
- Add sauce and spinach to the pot with rigatoni. Stir for 1 min, until spinach wilts and is well combined. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle Parmesan over pasta.
780
kcal
Calories
27
g
Fat
10
g
Saturated Fat
97
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
41
g
Protein
85
mg
Cholesterol
1660
mg
Sodium
0.2
g
Trans Fat
1800
mg
Potassium
300
mg
Calcium
7
mg
Iron
