Sausage Meat Bucatini Primavera
with Sun-Dried Tomatoes
Cooking time
10 minutes
Servings
2/4
Calories
710 /serving
Jammed with taste, sun-dried tomatoes exist to make life easy for you. So does our pre-seasoned Italian pork sausage meat, which comes ready to put protein into a traditional primavera. Fling in leafy greens and pre-sliced mushrooms, and you’ll be a 10-minute pasta night hero.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 225g Sliced mushrooms
- 15g Sliced sun-dried tomatoes
- 170g Bucatini
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 to 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
10 g
Sodium
2010 mg
Total Carb
83 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat and cook, breaking up the meat, 3 to 5 min., until partially cooked; season with the spices.
Finish the sausage meat & cook the vegetables
- To the pan, add the mushrooms, tomatoes, garlic and S&P.
- Cook, stirring often, 3 to 5 min., until the vegetables are tender and the sausage meat* is cooked through.
Combine the pasta & serve
- To the pan, add the pasta, spinach, demi-glace, reserved cooking water and S&P.
- Cook, stirring often, scraping up any browned bits, 1 to 2 min., until the sauce has thickened and the pasta is combined.
- Add 2 tbsp butter (double for 4 portions); stir well.
- Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
