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Turkey Sausage, Asparagus and Sun-Dried Tomato Pasta

Turkey Sausage, Asparagus and Sun-Dried Tomato Pasta

made with Sandy Shore Asparagus and Ontario Turkey Sausage
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Calories
: 
1080 kcal
Protein
: 
53g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Wheat
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

375 g

Honey Garlic Turkey Sausage

227 g

Asparagus

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May be present: Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

5 g

Italian Herb Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

56 mL

Cream

(Contains: Milk)

2 unit(s)

Garlic, cloves

170 g

Rigatoni

(Contains: Wheat)

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

Calories1080 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber8 g
Protein53 g
Cholesterol175 mg
Sodium1720 mg
Trans Fat1 g
Potassium1100 mg
Calcium200 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rigatoni
1
  • Before starting, preheat the oven to 450°F.
  • Bring a large pot of salted water to a boil over high (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 cup (2 cups) pasta water.
  • Strain rigatoni, then return to the pot, off heat.
Prep
2
  • Meanwhile, core, then cut pepper into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Trim and discard bottom 1 inch from asparagus. Cut asparagus into 1-inch pieces.
Cook sausage and asparagus
3
  • In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
  • When hot, add sausage. (NOTE: Don't crowd the pan; cook in 2 batches, if needed.) Pan-fry sausage for 2-3 min, turning occasionally, until golden. Transfer sausage to one side of an unlined baking sheet. (NOTE: For 4 servings, use 2 baking sheets, dividing sausage and asparagus evenly between both sheets.)
  • Carefully wipe the pan clean.
  • To the other side of the baking sheet, add asparagus and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven for 8-10 min, stirring halfway through, until asparagus is tender-crisp and sausage is cooked through.** (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Start sauce
4
  • Heat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until peppers are tender-crisp.
  • Add garlic and Italian Herb Spice Blend. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
Finish sauce
5
  • Add tomato sauce base, pesto, cream and reserved pasta water. Cook for 5-6 min, stirring often, until sauce thickens. Season with salt and pepper.
Finish and serve
6
  • Cut each sausage diagonally into 8 pieces.
  • Heat the pot with rigatoni over medium.
  • To the pot, add sauce, sausage pieces, asparagus and 2 tbsp (4 tbsp) butter. Cook for 1-2 min, stirring occasionally, until rigatoni is coated. Season with salt and pepper.
  • Divide pasta between bowls.
  • Sprinkle Parmesan over top.
Meal right image

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