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Creamy Italian Sausage Fettuccine with Kale
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
In Your Box (serves 2)
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- 8 oz. Italian Pork Sausage Links
- 3 oz. Shredded Kale
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- 2 Garlic Cloves
- 1 tsp. Tomato Paste
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving) 4PXy6eqm
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Calories660
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Carbohydrates47g
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Net Carbs44g
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Fat39g
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Protein31g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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Cook the Italian Sausage
Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.While sausage cooks, prepare ingredients. -
Prepare Ingredients and Add Kale
Mince garlic.
Add garlic and tomato paste to hot pan and cook, 30 seconds.Stir in kale and 2 Tbsp. water. Stir occasionally until kale is wilted and tender, 1-2 minutes.Season with garlic salt and a pinch of pepper. -
Add the Sauce
Add cream sauce base and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, cook until thickened, 1-2 minutes.Stir in pasta and half the cheese (reserve remaining for garnish) until combined and heated through, 2-3 minutes.Remove from burner. -
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!
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