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Ready in 10 minutes

Creamy Pork Sausage & Pancetta Cavatappi

Green Salad with Crunchy Nut Topping & Balsamic Vinaigrette

Cooking time

10 minutes

Servings

4

Calories

850 /serving

Pasta squiggles mean happy giggles all around the table—and with this 10-minute recipe, everyone is laughing! The hearty sauce for the cavatappi doubles the porky satisfaction with moist crumbles of mild Italian-spiced sausage (for tooth-sinking tenderness) and crisped nubs of pancetta (for salty nibbles). Stir in roasted pepper, leafy greens and cream to hit the spot. A fluffy green side salad gets dressed up in a balsamic vinaigrette with our nutty, fruity topper for some chewy crunch.

We will send you:

  • 300g Mild Italian pork sausage meat
  • 85g Pancetta
  • 180g Baby greens (baby spinach or kale)
  • 1 Head of lettuce
  • 50g Nuts & Seeds salad topper
  • 1 Roasted pepper
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 340g Cavatappi pasta
  • 120ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 15g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Mustard, Soy, Sulphites, Cashews, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
16 g
Sodium
1350 mg
Total Carb
80 g
Sugars
8 g
Protein
34 g
Fibre
7 g
Preparation
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Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving ½ cup cooking water, drain the pasta.
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Cook the sausage & pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Cook the sausage* and pancetta, breaking up the sausage meat, 6 to 8 min., until golden brown and cooked through.
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Mise en place
Meanwhile, roughly chop the lettuce, discarding the root end. Small-dice the roasted pepper.
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Combine the pasta
To the pan of sausage and pancetta, add the roasted pepper, ½ the spinach and the spices. Sauté, 1 to 2 min., until the spinach has wilted. Add the cream, pasta, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Make the salad & serve
In a large bowl, combine the lettuce, vinaigrette, salad topper, remaining spinach and S&P. Divide the pasta between your bowls. Garnish with the cheese. Serve the salad on the side. Bon appétit!

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