One-Pot Italian Sausage Bolognese
with Double Cheese and Rigatoni
Full of savoury Italian sausage, hearty rigatoni, Parmesan and Mozzarella, this one-pot wonder will have everyone at the table asking for seconds!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Rigatoni
(Contains Wheat)
113 g
Mirepoix
7 g
Parsley
1 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, sausage, mirepoix, white cooking wine and half the Zesty Garlic Blend. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains and wine is absorbed.** Season with salt and pepper.
- Meanwhile, finely chop parsley.
- Peel, then mince or grate garlic.
- To the pot with sausage mixture, add crushed tomatoes, stock powder, remaining Zesty Garlic Blend, 2 cups (3 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Stir to combine, then bring to a boil over high.
- Once boiling, stir in rigatoni and reduce heat to medium.
- Simmer uncovered, stirring often to prevent sticking to the pot, until cavatappi is tender, 14-16 min. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
- Remove pan from heat.
- Add cream, Parmesan and half the cheese, then stir to combine.
- Divide rigatoni between bowls. Top with remaining cheese.
- Sprinkle parsley over top.
