Sausage and Mushroom Ragu
with Rigatoni- Wheat
- Milk
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • 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 • Mushrooms • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Rosemary • Garlic.
Ingredients
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*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
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 1/2 cup (1 cups) pasta water, then strain rigatoni. Return to the pot, off heat.
- 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 servings).
- Strip some leaves from rosemary, then finely chop 1/2 tsp (1 tsp) rosemary leaves.
- Roughly chop spinach.
- 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.
- Add broth concentrate, reserved pasta water and crushed tomatoes to the pan. Cook 2-3 min, until thickened slightly.
- Add sauce and spinach to the pot with rigatoni. Stir for 1 min, until spinach wilts and is well combined. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle Parmesan over pasta.
