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Antipasto-Inspired Pasta
with Cheesy Garlic Toast
Pasta lovers rejoice! We've jammed everything we can into tonight's pasta! It's full of crisp peppers, umami-rich mushrooms, briny olives, Italian sausage, crushed tomatoes. Of course, it's finished off with Parmesan for good measure.
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
170 g
Penne
(Contains Wheat)
113 g
Mushrooms
160 g
Sweet Bell Pepper
370 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Garlic Puree
56 g
Onion, chopped
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
2 unit
Sub Roll
(Contains Gluten)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
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. Remove 3 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Thinly slice mushrooms. Core, then cut pepper into 1/4-inch slices. Drain, then slice olives. Add softened butter and half the garlic puree to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage and mushrooms. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Drain and return penne to the same pot, off heat.
Add remaining garlic puree, onions, peppers and Italian Seasoning to the pan with sausage. Season with salt and pepper. Cook, stirring frequently, until peppers soften slightly, 3-4 min. Stir in crushed tomatoes, 1/2 tsp sugar and 1/4 cup water (dbl both for 4 ppl). Reduce heat to medium. Season with salt and pepper, to taste. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Meanwhile, halve rolls. Spread garlic butter over cut sides of rolls. Transfer to a foil-lined baking sheet. Sprinkle mozzarella over top. Broil in the middle of the oven until cheese is melted and rolls are golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Add sauce to the pot with penne, then stir to combine. Divide pasta and cheesy garlic toast between plates. Sprinkle Parmesan and olives over pasta.
