Meaty Pork Sausage & Roasted Garlic Gemelli
with Green & Red Veggies
Cooking time
15 minutes
Servings
4
Calories
670 /serving
Our pork sausage meat is conveniently pre-spiced so all you have to do is cook it. Our garlic is pre-roasted, so you can toss that straight in, along with onions (yup, pre-sliced) and cherry tomatoes (just the right size). Bonus: pasta and greens boil in the same pot.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 240g Baby greens (baby spinach or kale)
- 100g Sliced red onions
- 280g Cherry tomatoes
- 15g Minced roasted garlic
- 340g Gemelli
- 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 high-sided pan
Large pot
Oil
Strainer
Salt
Total Fat
29 g
Saturated Fat
9 g
Sodium
1120 mg
Total Carb
74 g
Sugars
6 g
Protein
33 g
Fibre
5 g
Preparation
Boil the pasta & wilt the spinach
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Place the spinach in a strainer.
- Reserving 1 cup cooking water, drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking.
Start the sausage meat
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sausage meat, garlic and onions.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and almost cooked through.
Make the sauce & finish the sausage meat
- To the pan, add the tomatoes.
- Cook, stirring often, crushing the tomatoes, 3 to 4 min., until the tomatoes have softened and the sausage meat* is cooked through; season with the spices.
Combine the pasta
- To the pan, add the pasta and spinach, ½ the cheese and ½ the reserved cooking water.
- 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 remaining cheese. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
