Meal Kit
Idiot-Proof Sausage and Sun-Dried Tomato Pasta
with herbed ricotta and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Gordon Ramsay
Get Gordon Ramsay’s five-star meals without the stress when you order Home Chef! Enjoy bold, exciting flavors from Chef Ramsay made simple with fresh, pre-portioned ingredients and easy-to-follow recipe cards. Enjoy chef-quality meals right at home with these exclusive Gordon Ramsay recipes, available for a limited time.
In Your Box (serves 2)
- 8 fl. oz. Tomato Sauce
- 8 oz. Italian Pork Sausage
- 5 oz. Rigatoni Pasta
- 2 oz. Part-Skim Ricotta Cheese
- 1 Shallot
- 1 oz. Creme Fraiche
- 1 oz. Sun Dried Tomato Pesto
- ½ oz. Shredded Parmesan Cheese
- ¼ oz. Parsley
- ¼ tsp. Red Pepper Flakes
- 1 tsp. Italian Seasoning Blend
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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Calories750
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Carbohydrates69g
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Net Carbs62g
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Fat38g
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Protein37g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 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, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem and finely chop parsley.
Peel and mince shallot.In a mixing bowl, combine half the parsley (reserve remaining for sauce and garnish), ricotta, and a pinch of salt and pepper. Set aside. -
3 Start the Sauce
Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sausage and half the red pepper flakes (use less if spice-averse; reserve remaining for garnish) to hot pan and stir occasionally, breaking into 1" pieces, until browned and crisp, 3-5 minutes.Add shallots and stir occasionally until softened and sausage reaches a minimum internal temperature of 160 degrees, 2-3 minutes. -
4 Finish the Sauce
Stir Italian seasoning, pesto, and tomato sauce into hot pan until combined. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.Stir in creme fraiche and remaining parsley (reserve a couple pinches for garnish) until combined.Season with salt and pepper to taste, as desired. -
5 Add Pasta and Finish Dish
Add pasta to hot pan with sauce and stir until coated.
If too thick, add reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Stir in Parmesan until combined.Plate dish as pictured on front of card, topping pasta with ricotta mixture and garnishing with remaining parsley and remaining red pepper flakes (to taste). Bon appétit!
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