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
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In Your Box (serves 2)
- 8 fl. oz. Tomato Sauce
- 8 oz. Italian Pork Sausage
- 5 oz. Rigatoni
- 2 oz. Part-Skim Ricotta Cheese
- 1 Shallot
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Creme Fraiche
- 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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Calories760
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Carbohydrates70g
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Net Carbs64g
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Fat39g
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Protein38g
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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
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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.Remove Italian sausage from casing, if necessary. -
3 Cook the Sausage
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. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add shallots and stir occasionally until slightly softened, 1-2 minutes. -
4 Add the Sauce
Add Italian seasoning, pesto, and tomato sauce to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Stir in creme fraiche, half the remaining parsley (reserve remaining for garnish), and a pinch of salt and pepper until combined, 1-2 minutes. -
5 Add Pasta and Finish Dish
Add pasta to hot pan. Stir occasionally until coated and heated through, 2-3 minutes.
Remove from burner. Stir in Parmesan until combined.Plate dish as pictured on front of card, topping pasta with ricotta mixture. Garnish with remaining parsley and remaining red pepper flakes (to taste). Bon appétit!
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