Spicy Pasta Puttanesca Sausage with Pangrattata
and Garlic Ciabatta- Wheat
- Barley
- Milk
- Soy
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Sulphites
- Tree nuts
- Mustard
- Milk
- Wheat
- Peanuts
- Gluten
- Egg
- Fish
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) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Spinach • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Chili flakes.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Baby Spinach
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
60 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
250 g
Mild Italian Sausage, uncased
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Drain, then roughly chop roasted peppers.
- Drain, then tear or cut olives in half.
- Once water is boiling, add rigatoni. Cook uncovered for 12-14 min, stirring occasionally, until tender.
- While rigatoni cooks, heat a large oven-proof pan over medium-high. When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add panko. Season with salt and pepper. Cook for 1-2 min, stirring often, until golden.
- Transfer to a medium bowl.
- Reheat the same pan over medium-high. When hot, 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.**
- Reduce heat to medium. Add peppers and olives. Season with salt and pepper. Cook for 1-2 min, stirring often, until fragrant.
- Add crushed tomatoes, stock powder, pesto and half the chili flakes. (TIP: Like things spicy? Add more chili flakes!) Cook for 2-4 min, stirring often, until simmering.
- Meanwhile, halve ciabatta. Spread remaining garlic spread over ciabatta halves.
- Arrange on an unlined baking sheet. Bake in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Reserve 1/4 cup (1/2 cup) pasta water, then drain rigatoni.
- To the pan with sauce, add rigatoni, spinach and reserved pasta water. Cook for 1 min, stirring often until spinach wilts.
- Halve garlic ciabatta.
- Divide pasta and garlic bread between plates.
- Sprinkle pangratatta over pasta.
If you've opted to add sausage, reheat the same pan over medium-high. When hot, 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.** Reduce heat to medium. Add peppers and olives. Follow the rest of the recipe as written.
