Protein Boost | Speedy Sausage Meat & Fresh Rigatoni Alfredo
with Garlic-Sautéed Veggies & Crouton Crumble
Cooking time
10 minutes
Servings
2/4
Calories
940 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Every forkful of Grana Padano cream sauce is a melt-in-your-mouth moment. And generous tubes of fresh rigatoni have just the right bite to sink your teeth into. Keep it adult and responsible with garlic-sautéed kale and shards of sweet pepper worked into the mix. Texture perk: crushed croutons over top. Time perk: ready in 10 minutes.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 120g Chopped kale
- 1 Sweet pepper
- 25g Croutons
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 15ml Minced garlic
- 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 pot
Strainer
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Large pan
Total Fat
44 g
Saturated Fat
20 g
Sodium
2390 mg
Total Carb
88 g
Sugars
9 g
Protein
51 g
Fibre
8 g
Preparation
Boil the pasta
Bring a large 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. Reserve the pot.
Mise en place
Meanwhile, halve, core and thinly slice the sweet pepper lengthwise. Lightly crush the croutons into large crumbs.
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, 6 to 8 min., until golden brown and cooked through.
Sauté the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Add the garlic, kale, sweet pepper, spices and S&P. Sauté, 4 to 5 min., until tender.
Make the sauce & combine the pasta
To the pot of vegetables, add the cream, demi-glace, sausage meat, pasta, ½ the cheese, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring constantly, 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 croutons and remaining cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
