Creamy Sausage Penne
with Parmigiano Reggiano, tomato & spinach- Melk (inclusief lactose)
- Gluten
- Tarwe
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
- Gluten
- Ei
Do your teeth feel gritty after eating spinach? To avoid this, be sure to include a calcium-rich component in the meal. For example, in this dish we've included cream and cheese!
Ingredients
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Onion
1 piece
Roma tomato
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
½ sachet(s)
Sicilian-style herb mix
100 g
Spinach
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
- Reserve 50ml pasta water per person, then drain and set aside.
- In the meantime, chop the onion and dice the tomato.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Squeeze the sausage meat out of its skin directly into the pan. Fry for 2 - 4 minutes, separating the meat as you do so.
- Stir in the onion and tomato and fry for 2 - 3 minutes.
- Gradually add the spinach, tearing it directly into the pan and allow to wilt and reduce.
- Deglaze with the pasta water and the white balsamic vinegar.
- Stir in the cream and Sicilian-style herbs, then allow to simmer for 1 - 2 minutes.
- Grate the Parmigiano Reggiano in the meantime.
- Transfer the pasta to the sauce and mix well to combine, then season to taste with salt and pepper.
- Serve the pasta on deep plates.
- Garnish with the Parmigiano Reggiano.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
