Italian Sausage Parma Rosa

with herbed ricotta and tomato sauce

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

Old pasta recipes not doing the trick? Want something new to liven up that old spaghetti, tomato, and meat ménage à trois? This easy-peasy weekday meal will pep up your pasta patterns. Slightly spicy sausage melds with a sauce of herbs and spicy pepper flakes (and tomatoes; we don't want to take away everything traditional). Swiss chard's in the mix, as well as a topping of herbaceous ricotta, which adds a cheesy creaminess both familiar and excitingly new.

In Your Box (serves 2)

  • 0.125 oz. Oregano
  • 2 Garlic Cloves
  • 2 Roma Tomatoes
  • 4 oz. Swiss Chard
  • Info
    2 oz. Ricotta
  • 8 oz. Italian Pork Sausage Links
  • Info
    6 oz. Linguine
  • ¼ tsp. Red Pepper Flakes
  • 2 Tbsp. Tomato Paste
  • Info
    1 oz. Grated Parmesan

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.

  • Nutrition (per serving)

  • Calories
    732
  • Carbohydrates
    79g
  • Fat
    29g
  • Protein
    43g
  • Sodium
    1617mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem and mince oregano. Mince garlic. Core tomatoes and cut into ¼" dice. Stem Swiss chard and finely chop leaves. Combine ricotta, half the oregano (reserve remaining for tomato sauce), and a pinch of salt and pepper in a mixing bowl. Cover and refrigerate until plating. On a separate cutting board, remove Italian sausage from casing.

  • 2

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside. While pasta cooks, cook sausage.

  • 3

    Cook the Sausage

    Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into small pieces with a spoon until no pink remains, 4-6 minutes.

  • 4

    Make the Sauce

    Add garlic, red pepper flakes (to taste), and tomato paste to pan. Stir often until fragrant, 1 minute. Add tomatoes, remaining oregano, and pasta cooking water. Bring to a simmer, reduce heat to medium, and cook until slightly thickened, 3-5 minutes.

  • 5

    Toss the Pasta

    Stir in pasta, Swiss chard, and Parmesan (reserve a pinch for garnish) to pan with sauce. Remove from burner and season to taste with salt and pepper. Plate dish as pictured on front of card, garnishing with ricotta mixture and remaining Parmesan. Bon appétit!

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