Sausage and Zucchini Rigatoni
with Parmesan Blush Sauce- Milk
- Wheat
- Mustard
- Soy
- Wheat
- Egg
- Milk
- May contain traces of allergens
- Tree nuts
- Fish
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Triticale
- Peanuts
This creamy, tomato-based blush sauce with sausage and tender zucchini is a perfect, light and tasty pasta. This meal comes together quickly and is brightened up with fresh herbs! Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower, oil, water) • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
250 g
Mild Italian Sausage, uncased
()
1 unit(s)
Zucchini
56 mL
Cream
()
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Tomato Sauce Base
()
¼ cup
Parmesan Cheese, shredded
()
½ tbsp
Italian Seasoning
()
170 g
Rigatoni
()
7 g
Parsley
1 tbsp
Oil*
¼ tsp
Pepper*
0.38 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
()
- Add rigatoni to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini.
- Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Season with salt and pepper.
- Transfer zucchini to a plate, then cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil, then sausage and half the Italian Seasoning (use all for 4 ppl) to the same pan.
- Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Season with 1/4 tsp (1/2 tsp) salt and pepper.
- Meanwhile, roughly chop parsley.
- Add half the tomato sauce base (use all for 4 ppl) to the pan with sausage. Cook, stirring occasionally, until tomato sauce base is well-combined with sausage mixture, 1-2 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper.
- Add sausage sauce, 1 tbsp (2 tbsp) butter, zucchini and half the Parmesan to the pot with rigatoni. Toss to combine.
- Season with salt and pepper, to taste.
- Divide rigatoni between bowls.
- Sprinkle with remaining Parmesan.
- Sprinkle parsley over top.
If you've opted to get sausage, cook it in the same way the recipe instructs you to cook the turkey.**
- Flavor: The dish was excellent, with Italian sausage complementing the flavors well.
- Ease of prep: The recipe was easy to make, with leftovers improving in taste over several days.
- Suggestions: Consider adding extra sauce and Parmesan cheese to enhance the dish's richness.
- Leftovers: This meal keeps well, tasting even better over the next few days as leftovers.
