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20 minutes

Baked Cheesy Radiatore with Italian Sausage

Baby Lettuce Salad with Balsamic Vinaigrette

Cooking time

15 minutes




1280 /serving

Little radiators, we welcome you into our homes this time of year! These squiggly pasta shapes nestle up against browned Italian-spiced sausage meat in a tangy sauce made with aged cheddar cheese. You’ll toss together a tender salad with greens and radishes, then top the radiatore mixture with panko and pop it in the oven for a quick broiling. Talk about central heating!

We will send you:

  • 300g Mild Italian pork sausage meat
  • 120g Baby lettuce
  • 60g Radishes
  • 1 Onion (or shallot)
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 18g All-purpose flour
  • 19g Panko
  • 225g Radiatore
  • 50g Grated aged cheddar
  • 150ml Milk
  • 10g Making Links spice blend (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
2 or 4 tbsp Butter
Salt & pepper
Large oven-safe pan
Total Fat
68 g
Saturated Fat
24 g
1700 mg
Total Carbs
119 g
17 g
51 g
8 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel, halve and small-dice the onion. Thinly slice the radishes.
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Cook the sausage meat
In a large oven-safe pan, heat a drizzle of oil on medium-high. Add the onion and sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the sausage meat* and cook, breaking up the meat with a spoon, 6 to 8 minutes, until cooked through and golden brown; season with ½ the spice blend and S&P. Transfer to a plate. Wipe out and reserve the pan.
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Boil the pasta
While the sausage cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the salad
Preheat the oven to broil. While the pasta boils, in a medium bowl, combine the lettuce, radishes and vinaigrette; toss well.
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Make the sauce
In the reserved pan, heat 2 tbsp butter on medium (double for 4 portions). Add the flour and cook, stirring frequently, 1 to 2 minutes, until a paste forms. Slowly add ½ the reserved cooking water and the milk, stirring frequently, 1 to 2 minutes, until smooth. Add the cheddar and cook, stirring frequently, 1 to 2 minutes, until the cheese has melted; season with the remaining spice blend and S&P.
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Finish & serve
To the pan of sauce, add the cooked pasta and sausage meat; toss well to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Top the combined pasta evenly with the panko and transfer to the oven to broil, 2 to 3 minutes, until the crust is golden brown. Divide the finished pasta and salad between your plates. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.