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
During the Battle of the Bulge (World War II), an American general famously refused to surrender to the Germans by using a one-word retort: "Nuts!" We won the battle, and the war, and thus you're able to enjoy this delicious pasta, featuring those most delicious of nuts, walnuts, in freedom and health. You may not win your own personal battle of the bulge, with the creamy, cheesy sauce and crunchy Parmesan crisps, but who cares with this kind of flavor? Now as for the sausage being Italian…
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
Customize It Instructions
If using beyond sausage, crumble sausage into bite-sized pieces. Follow same instructions as Italian sausage in Step 3, cooking sausage, stirring often and breaking up with a spoon, until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
If using 16 oz Italian sausage, follow same instructions, cooking in batches if necessary.
If using bacon, line a plate with a paper towel. Follow same instructions as sausage in step 3, first adding bacon to hot, dry pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. If desired, drain oil from pan before cooking sausage. Crumble over pasta.
Boil the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta into a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
On a separate cutting board, remove Italian sausage from casing and break into bite-size pieces.
[AFTERPARTY: no more parm crisps or walnuts
Cook the Sausage
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sausage to hot pan and stir occasionally until no pink remains, 4-6 minutes.
Make the Sauce
Stir half the reserved pasta cooking water, cream cheese, and pesto, into pan until combined.
Add tomatoes, pasta, spinach, and ¼ tsp. salt. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens and coats pasta, 1-2 minutes.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with Parmesan. Bon appétit!
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