White Bolognese with Sausage Meat
Fresh Rigatoni & Lacinato Kale
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
Pasta night is a cinch when it starts with already-seasoned pork sausage meat and generous tubes of fresh rigatoni that cook to al dente in a flash. Splashes of cream and demi-glace ensure a rich, moist sauce, while lacinato kale adds some veggie verde.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Bunch of lacinato kale
- 15ml Minced garlic
- 50g Diced onions
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
9 g
Sodium
2190 mg
Total Carb
93 g
Sugars
10 g
Protein
56 g
Fibre
10 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 5 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat & kale
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the sausage meat* and kale; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through and the kale has wilted.
Make the sauce & combine the pasta
- To the pan, add the cream, demi-glace, pasta, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
