Nan’s Quick Creamy Double Pork Sausage Orecchiette
with Spinach & Parmesan
We have a dilemma, those herby pork sausages look so tasty but we’re also really wanting a creamy pasta. If you feel the same, then the solution is right here - let’s have both in a pork sausage orecchiette! There’s no need for compromise when you can have both!
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
2 clove
garlic
2 packet
herbed pork sausages
(Contains Gluten, Sulphites; )
1 packet
Soffritto Mix
1 sachet
Nan's Special Seasoning
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and a pinch of salt. • Cook orecchiette in the boiling water, over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return orecchiette to the pan. Cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, finely chop garlic. • Squeeze herbed pork sausage meat out of its casing.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 4-5 minutes. • Add the sausage meat and cook, breaking up with a wooden spoon, until browned, 5-6 minutes. • Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1 minute. • Stir through cream (see ingredients), baby spinach leaves, reserved pasta water, chicken-style stock powder and the brown sugar, until reduced slightly, 1-2 minutes. Remove pan from heat, then stir through fusilli.
• Divide Nan’s creamy pork sausage orecchiette between bowls. • Garnish with grated Parmesan cheese to serve. Enjoy!