Italian Sausage Cavatappi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Sausage Cavatappi

Italian Sausage Cavatappi

with Herbed Ricotta

Grab some napkins and prepare yourself for a bowl of sheer comfort. Savoury Italian sausage takes centre stage in this hearty pasta with baby spinach and a generous dollop of creamy herbed ricotta.

Tags:
Family Friendly
Quick
Allergens:
Gluten
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Mild Italian Sausage, uncased

170 g

Cavatappi

(Contains Gluten)

160 g

Sweet Bell Pepper

28 g

Baby Spinach

56 g

Yellow Onion

7 g

Parsley

100 g

Ricotta Cheese

(Contains Milk)

1 unit

Crushed Tomatoes

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

1 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories940 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber10 g
Protein41 g
Cholesterol135 mg
Sodium1610 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.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Instructions

Cook cavatappi
1

Before starting, 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. Wash and dry all produce. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat. Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.

Prep and flavour ricotta
2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Roughly chop spinach.Finely chop parsley.Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.

Cook sausage
3

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Transfer sausage to a plate.

Cook veggies
4

Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.

Make sauce
5

Add crushed tomatoes, Zesty Garlic Blend, remaining parsley and 1/2 tsp (1 tsp) sugar to the pan. Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min. Remove from heat.

Finish and serve
6

Add sausage, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Stir until butter is melted and spinach has wilted slightly, 1-2 min.Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine. Divide pasta between bowls. Top with herbed ricotta.