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Creamy Sun-Dried Tomato Pesto and Sausage Pasta with Spinach and Parmesan

Creamy rigatoni and sun-dried tomato pesto...need we say more? Italian sausage, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it!

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Family Friendly Quick Optional Spice
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr mild italian sausage, uncased
  • 170 gr rigatoni
  • 1 zucchini
  • 56 gr baby spinach
  • 56 gr onion, chopped
  • 1 tbsp garlic puree
  • 1 chicken broth concentrate
  • 0.5 cups sun-dried tomato pesto
  • 0.25 cups parmesan cheese, shredded
  • 0.25 tsp chili flakes
  • 1 tbsp cream sauce spice blend
  • 0.5 cups milk*
  • 0.25 tsp salt*
  • 1 tbsp oil*
  • 0.125 tsp pepper*
  • 500 gr mild italian sausage, uncased
  • 340 gr rigatoni
  • 2 zucchinis
  • 113 gr baby spinach
  • 113 gr onion, chopped
  • 2 tbsp garlic puree
  • 2 chicken broth concentrates
  • 1 cup sun-dried tomato pesto
  • 0.5 cups parmesan cheese, shredded
  • 0.25 tsp chili flakes
  • 2 tbsp cream sauce spice blend
  • 1 cup milk*
  • 0.5 tsp salt*
  • 2 tbsp oil*
  • 0.25 tsp pepper*

Instructions

  1. Before starting, wash and dry all produce.Heat Guide for Step 6: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
  2. Meanwhile, roughly chop spinach. Cut zucchini into 1/2-inch pieces.
  3. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
  4. Heat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then sausage and garlic puree. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend. Cook, stirring often, until sausage is coated, 1 min.Season with salt and pepper.
  5. Add 1/2 cup (1 cup) milk and broth concentrate to the pan with sausage. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
  6. Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine. Divide pasta between bowls. Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)