Protein Swap | Quick Bucatini All’Amatriciana with Sausage Meat & Parmesan
Balsamic-Dressed Cherry Tomato Salad
Cooking time
10 minutes
Servings
2/4
Calories
1290 /serving
Sausage meat and Parmesan operate hand-in-hand for a pasta night to remember. In this version of amatriciana, pork sausage meat is used to imbue the tomato sauce with rich flavours, while the aged cheese lingers on the tongue. Hollow lengths of bucatini have the al dente effect to give your teeth something to work on, while a balsamic-kissed cherry tomato and baby greens salad offers a soft counterpoint.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 140g Cherry tomatoes
- 15g Minced roasted garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200ml Tomato sauce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Bucatini
- 25g Shaved Parmesan (contains rennet)
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
71 g
Saturated Fat
20 g
Sodium
2810 mg
Total Carb
110 g
Sugars
14 g
Protein
58 g
Fibre
9 g
Preparation
Cook the sausage meat
Bring a medium pot of salted water to a boil. In a large, high-sided 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.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; 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.
Make the sauce
To the pan of sausage meat, add the garlic. Cook, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the tomato sauce, spices and pepper; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until heated through and the flavours have combined.
Make the salad
Meanwhile, halve the tomatoes. In a large bowl, combine the baby greens, tomatoes, vinaigrette and S&P.
Combine the pasta & serve
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 30 sec. to 1 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
