Meal Kit
Italian Sausage Campanelle
with grape tomatoes and toasted panko
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
What is campanelle shaped like? According to the most authoritative source we know, the Internet, campanelle looks like a "little bell," "a bell-like flower," "cone," or a "hand bell." Well, these little tubes look like no bell we know, but the flavor rings out, especially when coated in a creamy tomato sauce with feisty sausage. The little cone or bell is perfect for capturing those amazing tastes. But just try to get one to do "Carol of the Bells." Bell-shaped, our foot.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
- 4 oz. Grape Tomatoes
- 2 Green Onions
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½ oz. Flour
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2 Tbsp. Italian Panko Blend
- ¼ oz. Parsley
- 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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Carbohydrates82g
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Net Carbs77g
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Fat34g
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Protein33g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Small Non-Stick Pan
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 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.
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If using ground beef, season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer, pat dry, coarsely chop, and season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Boil Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Carefully drain pasta in a colander. Set aside.While pasta cooks, mince parsley, leaves and stems.Quarter tomatoes.Trim and thinly slice green onions, keeping white and green portions separate.Remove Italian sausage from casing, if necessary. -
2 Cook the Sausage
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, white portions of green onions, and 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. -
3 Add the Sauce
Add tomatoes, Italian seasoning, and a pinch of salt to hot pan and stir to combine.
Add flour and stir until no dry flour remains. Add 1/2 cup pasta cooking water and cream base. Bring to a simmer.Once simmering, stir occasionally until sauce thickens, 2-4 minutes.If too thick, add remaining pasta cooking water, 1 Tbsp. at a time and up to 1/4 cup, until desired consistency is reached. -
4 Add the Pasta
Add pasta and stir until combined and heated through, 30-60 seconds.
Remove from burner. -
5 Toast Panko and Finish Dish
Place a small non-stick pan over medium heat.
Add 1 tsp. olive oil and panko to hot pan and stir occasionally until lightly toasted, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, garnishing pasta with toasted panko, parsley, and green portions of green onions. Bon appétit!
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