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
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 Non-Stick Pan
Before You Cook
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
Cook the Italian Sasuage
Remove Italian sausage from casing, if necessary.
Heat 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.
Add the Kale
Coarsely chop kale.
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 salt and 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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