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
If you're going to indulge yourself, you may as well do it the right way. A good place to start is with this sausage and mushroom pasta. Fennel-flecked Italian sausage sits atop a bed of tender campanelle pasta tossed with a creamy Parmesan-mushroom sauce. With warm toasted garlic bread on the side to sweep up any leftover sauce, how can something this good be bad?
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
Medium 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
Prepare the Ingredients
Quarter mushrooms. Coarsely chop roasted red peppers. Mince garlic. Halve baguette. Combine 1 Tbsp. olive oil, garlic, and half the Parmesan (reserve remaining for sauce) in a small bowl. Spread mixture on cut sides of baguette, place on a prepared baking sheet, and set aside to bake in a later step. Rinse sausages and pat dry.
Start the Mushrooms
Place mushrooms on other prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer (leave room to add sausages later) and roast 8 minutes. Sausages will join mushrooms on baking sheet in a later step. While mushrooms cook, brown sausages.
Brown the Sausages
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and sausages to hot pan and cook, turning occasionally, until sausages are browned all over, 5-7 minutes. Remove baking sheet with mushrooms from oven and add sausages. Return sheet to oven and roast until sausages reach a minimum internal temperature of 160 degrees and mushrooms have browned, 12-15 minutes. Wipe pan clean and reserve for sauce step.
Cook Pasta and Garlic Bread
While sausages and mushrooms are roasting, add pasta to boiling water and cook until just tender, 9-11 minutes. Drain in colander and return to pot. While pasta boils, place baking sheet with garlic bread in oven and bake until golden brown, about 6-9 minutes. Remove from oven and set aside.
Make the Sauce
Place evaporated milk in pan used to sear sausages and bring to a boil over medium-high heat. Reduce heat to medium-low, add remaining Parmesan cheese (reserve a pinch for garnish), and cook, stirring constantly, until sauce has thickened enough to coat a spoon, 1-2 minutes. Add pasta, mushrooms, and roasted red peppers to sauce and stir to combine. Taste, and add a pinch of salt and pepper, if desired.
Plate the Dish
Using tongs or a fork to hold sausages, slice sausages into 1" pieces. Spoon pasta onto a plate or shallow bowl and arrange sliced sausages over pasta. Garnish with remaining Parmesan cheese. Serve garlic bread on the side.
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