Pork Sausage Meat Cacciatore Radiatore
with Sweet Pepper & Carrots
Cooking time
10 minutes
Servings
2/4
Calories
790 /serving
What do you want? Pasta! When do you want it? Now! You’ll be digging into a big, bright meal in a brilliant 10 minutes. One trick is using our loose pork sausage meat, conveniently already flavoured with mild Italian spices. A pinch of our Fiery Fennel seasonings gives it another leg up. The tomato-based sauce is loaded with sweet pepper and carrots for a good dose of vegetables, so you’re covered all around.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 200g Diced carrots
- 15ml Minced garlic
- 1 Sweet pepper
- 225g Radiatore
- 200ml Tomato sauce
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)
Contains: Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
2230 mg
Total Carb
119 g
Sugars
20 g
Protein
45 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, 6 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 & vegetables
Meanwhile, halve, core and medium-dice the sweet pepper. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sausage meat*, garlic, carrots and sweet pepper; season with the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through and the vegetables are tender.
Make the sauce & combine the pasta
To the pan of sausage meat and vegetables, add the pasta, tomato sauce, ½ the reserved cooking water and S&P. Cook, stirring occasionally, 2 to 3 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. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
