Pizza Scrap Pasta

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Pizza scrap pasta

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Ingredients

• 1/2 cabanossi stick
• 8 slices of salami
• 2 pork and fennel Italian sausages, skin removed and crumbled
• 1 cup steamed broccoli
• 1/4 red onion, finely chopped
• Leftover ingredients from Pizza
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 1/4 cup sour cream
• 500g rigatoni, cooked al dente
• 2 cups baby rocket
• Parmesan cheese for serving

Instructions

1. Finely chop the cabanosi, salami, broccoli and red onion.
2. In a pan, sauté cabanosi, salami, crumbled Italian sausages, steamed broccoli, and red onion with olive oil until golden.
3. Add sliced garlic, tomato paste, and white wine to deglaze. Stir in sour cream over medium heat.
4. Meanwhile boil the rigatoni in plenty of salty water.
5. Add cooked rigatoni directly into the pan, tossing to coat in the sauce.
6. Top with baby rocket, stirring until just wilted. Add cloudy pasta water if needed.
7. Finish by generously sprinkling Parmesan cheese over the dish.

Nutrition Facts

Calories

576

Fat

31 g

Sat. Fat

11 g

Carbs

45 g

Fiber

3 g

Net carbs

41 g

Sugar

3 g

Protein

24 g

Sodium

936 mg

Cholesterol

68 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Enhance the flavors by using a variety of cheeses or other pizza toppings like capsisum and olives. 

This would work realy well as a pasta bake with a bechemel top and side salad.

For a spicy kick, add a pinch of red chili flakes while sautéing the ingredients.