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Speedy Sausage and Mushroom Ragu

Speedy Sausage and Mushroom Ragu

with Buttery Rigatoni

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Fresh rosemary adds a je-ne-sais-quoi to this hearty pork and mushroom pasta!

Tags:

Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

½ unit(s)

Yellow Onion

113 g

Mushrooms

2 unit(s)

Garlic, cloves

1 unit(s)

Rosemary, sprig

170 g

Rigatoni

(Contains: Wheat)

1 unit(s)

Beef Broth Concentrate

1 unit(s)

Crushed Tomatoes with Garlic and Onion

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories770 kcal

Fat27 g

Saturated Fat10 g

Carbohydrate94 g

Sugar16 g

Dietary Fiber10 g

Protein41 g

Cholesterol85 mg

Sodium1510 mg

Trans Fat0.2 g

Potassium1750 mg

Calcium250 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

1

To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
Strain rigatoni, then return to the pot, off heat.

2

Meanwhile, thinly slice mushrooms.
Peel, then mince or grate garlic.
Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Strip some leaves from rosemary, then finely chop 1/2 tsp (1 tsp) rosemary.
Roughly chop spinach.

3

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
Add sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.*
Add garlic and chopped rosemary to pan. Cook for 1 min, stirring often, until fragrant.
Season with salt and pepper.

4

Add broth concentrate and tomato to pan. Cook 2-3 min, unitl thickened slightly.

5

Add sauce and spinach to rigatoni in large pot. Stir for 1 min, until spinach wilts and is well combined. Season with salt and pepper, to taste.
Divide pasta between bowls.
Sprinkle over Parm.

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