Creamy Sausage PEPPADEW® Red Piquanté Pepper Pasta

Creamy Sausage PEPPADEW® Red Piquanté Pepper Pasta

Creamy Sausage PEPPADEW® Red Piquanté Pepper Pasta

3.3
(13)

A silky, simple-to-make pasta dish with sweet red piquanté pepper Italian sausage, rigatoni, spinach and a creamy tomato sauce. Bringing comfort any night of the week.

Creamy Sausage PEPPADEW® Red Piquanté Pepper Pasta
PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

10 minutes

PEPPADEW® Recipe Time
COOK TIME

20 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

10 minutes

PEPPADEW® Recipe Time
COOK TIME

20 minutes

Ingredients

PEPPADEW®  Piquanté Peppers

  • 1 jar PEPPADEW® Sweet Piquanté Peppers
  • 2 tbsp fennel seeds
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 450g Italian sausage meat
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 red onion, diced
  • 225g rigatoni pasta
  • 1 can chopped tomatoes
  • 2 tbsp honey
  • 100g mascarpone
  • Handful baby spinach
  • 100ml vegetable stock
  • Handful fresh basil

An easy pasta meal that comes together within 30 minutes. A garlicky, creamy tomato sauce packed with a sweet red piquanté pepper Italian sausage, tossed with rigatoni and spinach. The ultimate comfort food.

Method

  • Chop half a jar of red PEPPADEW® Sweet Piquanté Peppers.
  • Add the chopped piquanté peppers to the fennel seeds, sea salt and black pepper.
  • Add the smoked paprika to the sausage meat, combine well and set aside.
  • Heat olive oil in a large skillet over medium heat. Add two of the minced garlic cloves and the chopped red onion. Cook on a medium heat until the onions become translucent.
  • Break apart the Italian sausage meat into smaller pieces, add to the pan and saute until the Italian sausage meat is cooked.
  • Bring salted water to boil in a large pot, then add rigatoni pasta. Cook using package instructions. Drain and set aside.
  • In a new large pan add chopped tomatoes, the last two minced garlic cloves and the honey. Stir and bring to a boil.
  • Stir in the mascarpone, followed by the baby spinach. Allow the spinach to wilt down before pouring in the stock.
  • Add the cooked sausage and allow the sauce to simmer for a few minutes.
  • Remove from the heat and stir in the cooked pasta.
  • Garnish the pasta dish with whole red PEPPADEW® Sweet Piquanté Peppers and basil.

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