Speedy Sausage 'Ziti'
with Fresh Penne and Balsamic Spinach Salad
Slow-cooked flavour in a flash. Rich Italian sausage and a hearty tomato sauce bubble and broil together under a blanket of creamy ricotta and melty mozzarella. We've even swapped regular pasta for fresh to cut down cooking time!
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
227 g
Fresh Penne
(Contains Wheat)
113 g
Mirepoix
56 g
Baby Spinach
113 g
Baby Tomatoes
1 tsp
Garlic Salt
370 mL
Crushed Tomatoes
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Italian Seasoning
100 g
Ricotta Cheese
(Contains Milk)
Not included in your delivery
1.5 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. 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. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and mirepoix. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Add crushed tomatoes, half the vinegar, Italian Seasoning, garlic salt, 1 tsp sugar (dbl for 4 ppl) and 1/4 cup water (use same for 4 ppl) to the pan with sausage. (TIP: Swirl the water in the empty tomato container to get every last drop!) Stir to combine, then bring to a simmer. Cook, stirring often, until sauce thickens slightly, 4-5 min.
While sauce simmers, add penne to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat. While penne cooks, season ricotta with salt and pepper, then stir to combine. Set aside.
Add sauce and reserved pasta water to the pot with penne. Season with pepper, then toss to combine. Transfer penne mixture to an 8x8-inch baking dish (9x13-inch for 4 ppl). Arrange in an even layer. Dollop ricotta over top, then sprinkle with mozzarella. Broil in the middle of the oven until sauce is bubbly and cheese is golden-brown, 3-4 min. (TIP: Keep an eye on ziti so it doesn't burn!)
While 'ziti' broils, halve tomatoes. Add remaining vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spinach, then toss to combine.
Divide 'ziti' between plates. Serve salad alongside.
