Italian Sausage Cavatappi
with Herbed Ricotta
Savoury Italian sausage takes centre stage in this hearty pasta with baby spinach and a generous dollop of creamy herbed ricotta.
Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
170 g
Cavatappi
(Contains Wheat)
1 piece
Sweet Bell Pepper
28 g
Baby Spinach
1 piece
Yellow Onion
7 g
Parsley
100 g
Ricotta Cheese
(Contains Milk)
1 piece
Crushed Tomatoes with Garlic and Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Calories960 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber13 g
Protein42 g
Cholesterol135 mg
Sodium1630 mg
Trans Fat1 g
Potassium1750 mg
Calcium650 mg
Iron7 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
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Large Non-Stick Pan
Instructions
1
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.
2
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.
3
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper. Transfer sausage to a plate.
4
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
5
- Add crushed tomatoes, Zesty Garlic Blend and remaining parsley to the pan. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min.
- Remove from heat.
6
- Add sausage, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Stir until butter is melted and spinach has wilted slightly, 1-2 min.
- Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine.
- Divide pasta between bowls. Top with herbed ricotta.
