One-Pot Southwest-Style Sausage and Cavatappi
with Monterey Jack and Baby Spinach
This one-and-done dinner in a hurry packs sausage, veggies and noodles into one easy bowl. What's even better? It's a meal that everyone is sure to devour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Sweet Bell Pepper
Crushed Tomatoes with Garlic and Onion
Monterey Jack Cheese, shredded
Beef Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer peppers to a plate. Set aside.
Reheat the same pot over medium-high. When hot, add sausage and onions to the dry pot. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, if desired.
Add Tex-Mex paste, crushed tomatoes, broth concentrate, 2 cups water (3 1/2 cups) and 1/2 tsp (1 tsp) salt to the pot with sausage and onions.Stir to combine, then bring to boil over high. Once boiling, stir in cavatappi 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 is sticking too much, add more water, 1/4 cup at a time. Scrape up any pieces that are stuck to the bottom of the pot.)
Add peppers, spinach and half the cheese to the pot with cavatappi. Cook, stirring often, until spinach wilts, 1-2 min. Season with pepper, to taste.
Divide Southwest-style sausage and cavatappi between bowls.Sprinkle remaining cheese over top.
If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the beef.**