Protein Boost | 10-Minute Ooey Gooey Sausage Radiatore Pasta
with Crispy Pangrattato & Baby Greens Salad
Cooking time
10 minutes
Servings
4
Calories
860 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Ooey and gooey pasta earns oohs and aaahs at the table. Named for the old-fashioned heating unit, radiatore has the folds to hold onto a rich sauce easily whipped up from heavy cream and grated aged cheddar cheese. Fry a handful of panko crumbs with our Tangy Herbs spice blend, and let them fly over top. Slide in a quick green salad with cherry tomatoes and cukes, and time out at a marvellous 10 minutes.
We will send you:
- 600g Canadian-raised mild Italian pork sausage meat
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 90ml Cold-pressed Italian vinaigrette
- 60g Panko
- 340g Radiatore
- 60ml Heavy cream
- 120g Grated aged cheddar
- 280g Cherry tomatoes
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Wheat
You will need:
Large pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Whisk
Total Fat
32 g
Saturated Fat
12 g
Sodium
1970 mg
Total Carb
97 g
Sugars
9 g
Protein
49 g
Fibre
6 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the pangrattato
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the panko, ½ the spices and S&P. Toast, stirring frequently, 2 to 3 min., until golden brown and crispy. Transfer to a bowl and reserve the pan.
Make the salad
Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Halve the tomatoes (if desired). In a large bowl, combine the baby greens, cucumbers, tomatoes, vinaigrette and S&P.
Make the sauce
In the reserved pan, combine the cream and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer and add the cheese and remaining spices. Cook, whisking frequently, 1 to 2 min., until thickened. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Cook the sausage meat
In a second 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.
Combine the pasta & serve
To the pan of sauce, add the pasta and sausage meat. Cook, stirring frequently, 30 sec. to 1 min., until combined. Divide the pasta between your bowls. Garnish with the pangrattato. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
