Fresh Cut Pappardelle in Buttery Tomato Sauce
with SausageCalories
:
1060 kcalProtein
:
46g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Egg
- Wheat
- Milk
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Soy
- Milk
- Tree nuts
- Egg
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Mild Italian Sausage, uncased
360 g
Lasagna Sheets
(Contains: Egg, Wheat)
113 g
Mirepoix
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
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
Calories1060 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate131 g
Sugar14 g
Dietary Fiber12 g
Protein46 g
Cholesterol175 mg
Sodium1360 mg
Trans Fat1 g
Potassium1750 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.
Utensils
•Large Pot
•Large Non-Stick Pan
•Measuring Cups
•Strainer
Cooking Steps
1
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, ask your young chef to use a pair of kid's scissors or butter knife to cut the lasagna sheets width-wise into short 1/2-inch-wide strips. Transfer to a plate.
2
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then mirpoix. 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 sausage mixture, then stir to combine. Cook for 2-3 min, stirring occasionally, until slightly thickened. (TIP: Your young chef can stir to pot with supervision!)
- Meanwhile, ask your young chef to tear the 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.
- Get your young chef to sprinkle over Parmesan.
