Sun-Dried Tomato Pesto, Sausage Penne and Ricotta
with Herb Garlic Bread and Balsamic-Roasted Tomatoes
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 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) • Yellow onion • Baby tomato • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Spinach • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • 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)) • Thyme • Garlic.
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
100 g
Ricotta Cheese
(Contains: Milk)
170 g
Penne
(Contains: Wheat)
4 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Garlic, cloves
½ unit(s)
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Mustard, Milk, Fish, Egg, Sesame, Crustaceans, Gluten, Soy, Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
7 g
Thyme
250 g
Mild Italian Sausage, uncased
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- 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 penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cups) pasta water. Strain penne, then return to the pot, off heat.
- Meanwhile, halve tomatoes.
- To a parchment-lined baking sheet, add tomatoes. Drizzle with half the balsamic glaze. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 8-10 min, until skins start to blister and tomatoes soften slightly.
- Meanwhile, strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Peel, then mince or grate garlic.
- In a small bowl, stir together 2 tbsp (4 tbsp) softened butter, 1/4 tsp (1/2 tsp) thyme and 1/2 tsp (1 tsp) garlic. (NOTE: Add less garlic if you prefer!) Set aside.
- To another small bowl, add ricotta and 1 tsp (2 tsp) thyme. Season with 1/8 tsp (1/4 tsp) salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage and onions. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until onions have softened, and sausage is cooked through.**
- Add tomato sauce base and remaining garlic. Cook for 1 min, stirring often, until fragrant and sauce thickens slightly.
- Add penne and reserved pasta water. Increase heat to medium-high and bring to a simmer.
- Once simmering, cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Add spinach and cook for 1-2 min, stirring occasionally, until spinach wilts.
- Remove the pan from heat. Add tomato pesto and half the Parmesan. Season with salt and pepper, then stir to combine.
- Scatter balsamic-roasted tomatoes over penne. Sprinkle with remaining Parmesan.
- Spoon small dollops of herb ricotta on top. Cover with a lid for 1 min, until ricotta is warmed through.
- Meanwhile, halve ciabatta.
- On an unlined baking sheet, arrange ciabatta cut-side up.
- Spread garlic-herb butter on ciabatta. Season with salt and pepper.
- Toast in the top of the oven for 5-7 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!)
- Divide penne between plates.
- Drizzle remaining balsamic glaze over top.
- Sprinkle with remaining thyme, if you like.
- Diagonally halve garlic bread and serve alongside.
If you've opted to add sausage, heat the pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and onions. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often, until onions have softened, and sausage is cooked through.** Continue with recipe as written.
