Pappardelle with Buttery Tomato-Sausage Sauce
cooked by parents and kids
.
Tags:
Family Friendly
•Very High Fibre
•New
Allergens:
Egg
•Wheat
•Milk
•Wheat
•Crustaceans
•Fish
•Mustard
•Gluten
•Sesame
•Sulphites
•Soy
•Milk
•Tree nuts
•Egg
•May contain traces of allergens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time
Cooking Time
DifficultyEasy
Ingredients
serving amount
250 g
Mild Italian Sausage, uncased
360 g
Lasagna Sheets
(Contains: Egg, Wheat)
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
½ unit(s)
Carrot
½ unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories1070 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate134 g
Sugar15 g
Dietary Fiber12 g
Protein47 g
Cholesterol175 mg
Sodium1360 mg
Trans Fat1 g
Potassium1800 mg
Calcium300 mg
Iron6 mg
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.
Cooking Steps
1
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Peel, then cut half the carrot into 1/4-inch pieces (use whole carrot for 4 servings.)
- Cut half the onion into 1/4-inch pieces (use whole onion for 4 servings.)
- Young Chef: Use a kid's scissors or butter knife to cut the lasagna sheets cross-wise into short 1/2-inch-wide strips. Transfer to a plate. (NOTE: This is your pappardelle!)
2
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and carrots. Cook for 2-3 min, stirring occasionally, until beginning to soften
- Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Add garlic puree. Cook for 30 sec, stirring constantly, until fragrant. Season with salt and pepper.
3
- Reduce heat to medium-low. Add crushed tomatoes, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar to the sausage mixture, then stir to combine. Cook for 2-3 min, stirring occasionally, until slightly thickened. (TIP: Young Chefs can stir with supervision!)
- Young Chef: Tear spinach into smaller pieces.
4
- While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain, then return pappardelle to the same pot.
5
- Once sauce is finished, remove pan from heat.
- Pour sauce over pappardelle in the pot. Add spinach and 2 tbsp (4 tbsp) butter, then toss to coat until spinach wilts. Season with salt and pepper.
6
- Divide pappardelle between bowls.
- Young Chef: Sprinkle Parmesan over top.
