Protein Swap | Creamy Chorizo Rigatoni Alla Genovese
with Sneaky Cauliflower
Cooking time
20 minutes
Servings
4
Calories
720 /serving
Childhood in Naples might have tasted a lot like this. Genovese is an opportunity to get helpers involved, chopping celery to start and crumbling ricotta cheese to finish. This chorizo sauce, nestled in with pasta tubes, is seamlessly vegged up with cauliflower.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Shallot (or onion)
- 200g Cauliflower florets
- 2 Celery stalks
- 15ml Tomato paste
- 340g Rigatoni
- 60g Ricotta
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Wheat
You will need:
Grater
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
34 g
Saturated Fat
16 g
Sodium
700 mg
Total Carb
75 g
Sugars
5 g
Protein
34 g
Fibre
5 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Halve, peel and mince the shallot.
- Grate the cauliflower (large holes).
- Thinly slice the celery crosswise.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the vegetables & beef
- Meanwhile, in a large, high-sided pan, heat 2 tbsp butter on medium-high.
- Add the spices, shallot and celery. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cauliflower and tomato paste. Sauté, 2 to 3 min., until the cauliflower begins to soften.
- Add the beef*;** season with S&P**. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Combine the pasta
- Reduce the pan to medium.
- Add the pasta, ½ the reserved cooking water and 2 tbsp butter.
- 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.
Finish & serve
- In a small bowl, combine the ricotta and S&P.
- Divide the pasta between your bowls.
- Crumble the ricotta over top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
