One-Pot Mediterranean Sausage and Feta Pasta
with Rigatoni, Spinach and Tomatoes- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • Roma tomato • Spinach • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
½ cup
Feta Cheese, crumbled
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
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 rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain rigatoni, then transfer to a large bowl and toss with 1 tbsp (2 tbsp) butter. Cover bowl with foil to keep warm.
- Wipe the pot dry.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Peel, then mince or grate garlic.
- When the rigatoni is done, reheat the same pot over medium-high.
- When hot, add 1/2 tbsp (2 tbsp) oil, then sausage, onions and garlic. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
- Reduce heat to medium-low.
- To the same pot, sprinkle Cream Sauce Spice Blend and Mediterranean Spice Blend over sausage-veggie mixture. Cook for 1 min, stirring often, until fragrant.
- Add reserved pasta water. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.
- To the pot with sauce, add rigatoni, spinach and half the feta, then toss until spinach wilts, 1 min. Season with salt.
- Divide rigatoni between bowls. Top with tomatoes.
- Sprinkle remaining feta over top.
