Italian Sausage Cavatappi
with Herbed Ricotta
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Spinach • Parsley • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic.
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
170 g
Cavatappi
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
28 g
Baby Spinach
7 g
Parsley
1 unit(s)
Garlic, cloves
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4.3 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.38 tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 10-12 min, stirring occasionally, until tender. Strain, then return to the pot, off heat.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- To the pot, add 1 tbsp (2 tbsp) butter, then stir to coat.
- 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.**
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- In a small bowl, combine ricotta, half the parsley, 1/4 tsp (1/2 tsp) Italian Seasoning, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers and garlic. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add crushed tomatoes and remaining Italian Seasoning. Bring sauce up to a simmer.
- Once simmering, cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- To the pot with cavatappi, add sauce, sausage, spinach, and 1/4 cup (1/2 cup) pasta water, then stir to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper.
- Divide pasta between bowls. Top with herbed ricotta.
- Sprinkle with remaining parsley.
