Meal Kit
Creamy Sausage Rigatoni
with fresh basil and Parmesan cheese
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Nick Di Giovanni
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 8 oz. Italian Pork Sausage
- 5 oz. Rigatoni Pasta
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- 1 Tbsp. Tomato Puree
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Fresh Basil
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
- ½ tsp. Smoked Paprika
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)
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Calories690
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Carbohydrates66g
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Net Carbs61g
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Fat32g
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Protein32g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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
Customize It Instructions
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If using ground beef, follow same instructions.
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1 Boil the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces.While pasta boils, continue recipe. -
2 Prepare the Ingredients
Finely chop shallot.
Thinly slice garlic.Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Reserve stem. -
3 Cook the Sausage
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add 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.Reduce heat to medium.Add shallots, garlic, and basil stem. Stir often until softened, 3-5 minutes. -
4 Make the Sauce
Stir tomato puree and smoked paprika into hot pan until combined.
Add wine and bring to a simmer.Once simmering, stir in cream base and 1/4 cup pasta cooking water.Return to a simmer. -
5 Finish the Dish
Once simmering, stir in pasta until combined.
If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Remove basil stem and discard.Plate dish as pictured on front of card, garnishing pasta with sliced basil, Parmesan, and red pepper flakes (to taste). Bon appétit!
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