Baked Italian Sausage Farfalle with Garlic Bread and Romaine Salad
$7.49 per portion
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Life is a combination of magic and pasta,” said legendary Italian filmmaker Federico Fellini. We couldn't agree more. Nothing up our sleeves here. Farfalle pasta gets tossed in a robust tomato sauce with pieces of fennel-flecked Italian sausage and fresh zucchini before it's topped with mozzarella cheese and baked to golden-brown perfection. The delicious, filling flavors are no illusion, but this meal will still disappear before your very eyes. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons.
Separate ciabatta halves.
Hold romaine at root end and chop coarsely.
In a mixing bowl, combine half the garlic (reserve remaining for zucchini), 1 Tbsp. olive oil, and a pinch of Parmesan (reserve remaining for pasta). Set aside.
On a separate cutting board, remove sausage from casing.
Cook the Farfalle
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, start sauce.
Cook the Sauce
Place a large non-stick pan over medium-high heat.
Add ½ tsp. olive oil and sausage to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 8-10 minutes.
Transfer to a plate. Return pan to medium heat and add ½ tsp. olive oil. Add zucchini to hot pan and stir often until zucchini is lightly browned and begins to soften, 4-5 minutes.
Add remaining garlic and stir until aromatic, 30 seconds.
Add sauce, reserved pasta cooking water, pasta, sausage, and remaining Parmesan to pan. Stir until completely combined. If needed, use large mixing bowl to combine. Remove from burner.
Bake the Casserole
Transfer pasta mixture to prepared casserole dish. For best results, use a 9x13" dish. Top with mozzarella.
Place ciabatta halves, cut-side up, on prepared baking sheet. Top evenly with garlic-Parmesan oil.
Bake casserole and ciabatta in hot oven until mozzarella is melted and ciabatta is golden brown, 7-9 minutes.
Rest baked casserole and ciabatta, 5 minutes.
While casserole rests, toss salad.
Toss Salad and Finish Dish
In another mixing bowl, combine romaine and dressing.
Quarter ciabatta halves.
Plate dish as pictured on front of card. Bon appétit!
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