Sausage and Mushroom Spaghetti
with Balsamic-Glazed Tomatoes
This dish is a perfect balance of savoury and sweet. Sausage and mushrooms make a rich, umami ragu, while bursting baby tomatoes and balsamic glaze add a bright pop of tangy sweetness.
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
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
170 g
Spaghetti
(Contains: Wheat)
113 g
Mushrooms
28 g
Baby Spinach
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
½ tbsp
Italian Seasoning
(May contain traces of: Mustard, Soy, Wheat, Milk, Peanuts, Sesame, Sulphites, Tree nuts)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, thinly slice mushrooms.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Break up sausage into smaller pieces, then add mushrooms. Cook, stirring occasionally, until no pink remains in sausage, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with half the Italian Seasoning (use all for 4 ppl), salt and pepper. Cook, stirring often, until fragrant, 1 min.
- Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, add crushed tomatoes and half the balsamic glaze to the pan with sausage and mushrooms. Reduce heat to medium and cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
- Add spinach. Stir until wilted, 1-2 min.
- Remove the pan from heat.
- Meanwhile, add tomatoes and 1/2 tbsp (1 tbsp) oil to a foiled-lined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven until tomatoes burst, 5-6 min.
- Remove the baking sheet from the oven. Drizzle remaining balsamic glaze over tomatoes, then toss to coat.
- Add sauce and reserved pasta water to the pot with spaghetti. Season with salt and pepper, then toss to combine.
- Divide sausage and mushroom spaghetti between bowls.
- Top with tomatoes and any balsamic glaze from the baking sheet.
- Sprinkle Parmesan over top.
If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the beef.**
