Luxe Italian Sausage Rigatoni
with Heirloom Tomato Sauce and Herb Crostini
SPECIAL Long Weekend Grill • 45 Minutes
Mild Italian Rigatoni
Sausage, uncased
Basil Heirloom Tomatoes
Parmesan Cheese Garlic, bulb
Balsamic Vinegar Roasted Red
Peppers
Green Olives Ciabatta Bun
Italian Seasoning Bocconcini Cheese
Due to order volume, you may receive
an equivalent ingredient substitution
for this recipe. Follow the recipe
instructions, as usual, using the
ingredients that you have received. Baby Spinach
Thank you for your understanding
& happy cooking!
HELLO HEIRLOOM TOMATOES
Juicy, sweet, colourful and the perfect pop for summer pasta
W31 • R22
START HERE
• Before starting, wash and dry
all produce.
• Lightly oil the grill.
• While you prep, preheat grill
to 400°F over medium heat.
1. PREP 2. PREP TOMATOES 3. COOK PASTA
In a large pot, add 10 cups hot water and Meanwhile, peel 4 cloves garlic (dbl for 4ppl). To the large pot with boiling water, add
Bust Out 2 tsp salt (NOTE: Use same size for 4 ppl). Toss tomatoes and garlic cloves with 1 tbsp pasta. Cook, uncovered, until pasta is tender,
Measuring Cups & Spoons, Medium Bowl, Silicone
Brush, Strainer, Aluminum Foil, Large Bowl, Large
Cover and bring to a boil over high heat. oil in a medium bowl. Season with salt and 10-12 min. When pasta is tender, drain,
Pot While the water boils, roughly chop the pepper. Layer two 24x12-inch pieces of foil. reserving 1/2-cup pasta water (dbl for 4ppl).
olives. Drain, then roughly chop peppers. Cut Arrange tomato mixture on one side of foil. Return pasta to the same pot off the heat.
Ingredients the bocconcini into quarters. Form sausage Fold foil in half over tomato mixture and
2 Person 4 Person into six 2-inch wide patties (12 patties for 4 pinch to seal pouch. (NOTE: Make 2 pouches
Mild Italian Sausage,
250 g 500 g ppl). Cut the ciabatta in half and brush each for 4ppl, using 2 sheets of foil per pouch). Set
uncased
Rigatoni 170 g 340 g
half with 1 tsp oil. Sprinkle half the Italian aside
Basil 7g 14 g seasoning over top.
Heirloom Tomatoes 227 g 454 g
Parmesan Cheese 1/4 cup 1/2 cup
Garlic, bulb 1 1
Balsamic Vinegar 1 tbsp 2 tbsp
Roasted Red Peppers 170 ml 340 ml
Green Olives 30 g 60 g
Ciabatta Bun 2 4
Italian Seasoning 1 tbsp 2 tbsp
Bocconcini Cheese 100 g 200 g
Baby Spinach 56 g 113 g
Oil*
Salt and Pepper*
* Pantry items
4. GRILL SAUSAGE & TOMATOES 5. GRILL CIABATTA & MAKE 6. FINISH AND SERVE
** Cook to a minimum internal temperature of 71°C/160°F. While the pasta cooks, place tomato pouch SAUCE Add the tomato mixture, spinach, olives,
on one side of grill, close lid and grill over When patties are almost done, add ciabatta bocconcini, roasted peppers, half the
Allergens medium-high heat until tender, 8-9 min. Add halves, cut side-down, to the side of grill Parmesan and reserved pasta water to
Hey home cooks! Please refer to our meal kit
labels for the most current allergen information.
sausage patties to the other side of the grill. with tomatoes. Close lid and grill ciabatta the large pot with pasta. Toss to combine.
Reduce heat to medium, close lid and grill until warmed through, 2-3 min. When the Divide the pasta between plates. Top with the
Ingredients are packaged in a facility that also handles patties, until cooked through, flipping once, sausage patties and remaining Parmesan
egg, fish, crustacean, shellfish, milk, mustard, peanuts,
tomatoes are done, add roasted tomatoes,
sesame, soy, sulphites, tree nuts and wheat. 3-4 min per side.** roasted garlic, vinegar, remaining Italian cheese. Tear over the basil and serve the
seasoning, 1/2 tsp sugar and 1 tbsp oil (dbl ciabatta on the side.
both for 4ppl) to a large bowl. Using a fork
mash together until combined.
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