Creamy Italian Sausage Rigatoni
with Mushrooms, Tomatoes and Spinach
This decadently creamy rigatoni is packed full of savoury Italian sausage, juicy tomatoes, spinach and earthy mushrooms. One bite will have you saying, "that's amore!"
Ingredients: Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Baby tomatoes • Mushrooms • Yellow onion • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (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) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
170 g
Rigatoni
(Contains: Wheat)
113 g
Baby Tomatoes
113 g
Mushrooms
1 unit(s)
Yellow Onion
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Mustard, Soy, Wheat, Egg, Milk, Sesame, Gluten, Tree nuts, Fish, Sulphites, Crustaceans)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Mustard, Wheat, Milk, Sesame, Tree nuts, Sulphites, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- When done, reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice mushrooms.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Halve half the tomatoes (use all for 4 servings).
- On a foil-lined baking sheet, toss tomatoes with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the middle of the oven for 5-6 min, until tomatoes burst.
- 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.** Season with salt and pepper.
- Transfer sausage to a plate.
- Reduce the heat to medium.
- Add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add white cooking wine. Cook for 3-4 min, stirring occasionally, until veggies are tender and wine has absorbed.
- Add sausage back to the pan.
- Add stock powder, cream, cream cheese, half the Parmesan and 1/4 cup (1/2 cup) water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Cook for 1-2 min, stirring often, until sauce has thickened slightly and cream cheese melts.
- To the pot with rigatoni, add sauce, spinach and any tomato juices from the baking sheet (from step 2). Season with salt and pepper. Stir for 30 sec to combine, until spinach wilts.
- Divide pasta between bowls. Top with broiled tomatoes.
- Sprinkle remaining Parmesan over top.
