Creamy Italian Sausage Rigatoni
with Mushrooms, Tomatoes and Spinach
This decadently creamy rigatoni is packed full of savoury Italian sausage, juicy tomatoes, spinach and earthy mushrooms. One bite will have you saying, "that's amore!"
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
(May contain Mustard, Soy, Wheat, Egg, Milk)
170 g
Rigatoni
(Contains Wheat)
113 g
Baby Tomatoes
113 g
Mushrooms
1 unit(s)
Yellow Onion
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 mL
Cream
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice mushrooms.
- Roughly chop spinach.
- Pierce tomatoes with a fork.
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
- Meanwhile, 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.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then mushrooms. Cook, stirring occasionally, until beginning to soften, 2 min.
- Add tomatoes, onions and white cooking wine. Cook, stirring occasionally, until veggies are tender and wine has absorbed, 3-4 min. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until well combined, 1 min.
- Add stock concentrate, cream, sausage and half the Parmesan. Cook, until sauce has thickened slightly, 1-2 min.
Check timing in dev
- When rigatoni is tender, reserve 1/2 cup (1 cup) pasta water. Drain and return rigatoni to the same pot, off heat.
- Add sauce and spinach to the pot with rigatoni. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper. Stir to combine, until spinach wilts, 1 min.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan over top.
