Double Sausage Stuffing Inspired Pasta
with spinach and sage
Delicious festive ingredients come together in this sausage stuffing pasta. A great dinner to make the most of seasonally-inspired flavours.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
480 grams
Beef and Pork Mince
10 grams
Sage
2 unit(s)
Garlic
1 unit(s)
Onion
1 sachet(s)
Beef Stock
60 grams
Baby Spinach
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
110 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Dried Oregano
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)5208 kJ
Energy (kcal)1245 kcal
Fat74.1 g
of which saturates35 g
Carbohydrate77.5 g
of which sugars7.5 g
Dietary Fiber3.8 g
Protein67.2 g
Cholesterol0 mg
Salt2.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Pick the sage leaves from their stalks (discard the stalks).
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the sage leaves in a single layer.
- Fry until crispy, 1-2 mins.
- Transfer to a plate lined with kitchen paper.
4
- Return the pan to medium-high heat with a drizzle of oil if needed.
- Once hot, add the onion, paprika, oregano and mince. Season with salt and pepper.
- Fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
5
- Add the garlic to the pan and cook for 1 min more.
- Stir in the stock, spinach and creme fraiche.
- Bring to the boil, then lower the heat and cook until the spinach is wilted and the sauce has slightly thickened, 3-4 mins.
- Once thickened, stir through the cooked rigatoni. Add a splash of water if the sauce is too thick. Season to taste with salt and pepper.
6
- When your pasta is ready share between bowls.
- To finish, scatter over the cheese and crumble the crispy sage over the top.
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