Quick Roasted Pepper & Sausage Pasta
with Baby Greens
Cooking time
15 minutes
Servings
2/4
Calories
1000 /serving
Rigatoni to the rescue! In 15 minutes, you’ll be digging deep into generous bowls of pasta. Italian sausage meat is winning with a one-two punch of roasted pepper, plus a touch of cream and a fresh green topper for extra bite.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 225g Rigatoni
- 1 Roasted pepper
- 30ml Ajvar (roasted red pepper spread)
- 60ml Heavy cream
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
56 g
Saturated Fat
25 g
Sodium
1100 mg
Total Carb
93 g
Sugars
7 g
Protein
35 g
Fibre
4 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, thinly slice the roasted pepper lengthwise.
- Mince the garlic.
Cook the sausage meat
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
- Add the roasted pepper and garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
Make the sauce & combine the pasta
- To the pan, add the ajvar, cream and ½ the reserved cooking water. Cook, stirring often, 1 to 2 min., until combined.
- Add the pasta and 3 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
- In a large bowl, combine the baby greens, a drizzle of oil and S&P.
- Divide the pasta between your plates.
- Top with the baby greens. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
