Italian Sausage Pasta

with Brussels sprouts and crispy garlic chips

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

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)

  • Info
    3 French Roll
  • 5 oz. Baby Spinach
  • 4 Garlic Cloves
  • 24 oz. Italian Pork Sausage Links
  • Info
    8 oz. Light Cream
  • Info
    4 tsp. Chicken Demi-Glace
  • 2 fl. oz. White Cooking Wine
  • Info
    10 oz. Penne Pasta

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
    715
  • Carbohydrates
    71g
  • Fat
    35g
  • Protein
    31g
  • Sodium
    1474mg

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
  1. 1

    Prepare Ingredients

    Finely chop garlic Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, roughly chop spinach On a separate cutting board, remove Italian sausage from casing.

  2. 2

    Cook Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

  3. 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. 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.

  5. 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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