Italian Sausage Pasta
with Brussels sprouts and crispy garlic chips
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
Three and a half cheers for those tiny cabbages that are aces in both flavor and crunchy texture: the Brussels sprouts. This pasta combines the sprouts, thinly sliced for the best bites, with slightly spicy sausage, an homage to the classic combination of pork and cabbage. Thinly sliced garlic, crisped to perfection, and a white wine cream sauce round out a meal that will have your entire household singing “hip hip hooray.”
In Your Box (serves 6)
- 24 oz. Italian Pork Sausage Links
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3 French Roll
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10 oz. Penne Pasta
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8 oz. Light Cream
- 5 oz. Baby Spinach
- 2 fl. oz. White Cooking Wine
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4 tsp. Chicken Demi-Glace Concentrate
- 4 Garlic Cloves
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) N3D5G5Pj
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Calories720
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Carbohydrates71g
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Net Carbs68g
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Fat35g
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Protein31g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Colander
- 1 Large 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
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1 Prepare Ingredients
Finely chop garlic
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, roughly chop spinachOn a separate cutting board, remove Italian sausage from casing. -
2 Cook Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
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3 Cook the Sausage
Place a large non-stick pan over medium-high heat.
Add Italian sausage to hot pan and cook, breaking into small pieces with a spoon, until no pink remains, 4-6 minutes.Remove from burner. Remove sausage to a plate.Reserve pan; no need to wipe clean. -
4 Make the garlic bread
Combine garlic and 2 tbs olive oil in small bowl. Place bread cut side up on prepared baking sheet, place ciabatta halves, cut side up, and brush with garlic oil. Bake (400) for 5 minutes or until golden brown.
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5 Finish the Dish
Add sausage and white wine and cook until almost evaporated, 30-60 seconds.
Add reserved pasta water, chicken demi-glace, and cream. Bring to a boil and cook until slightly thickened, 3-4 minutes.Remove from burner. Stir in pasta. Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card
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