All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.”
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Garlic Chips
Line a plate with a paper towel.
Slice garlic very thinly. Make sure to slice as thin and uniformly as possible.Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 10-15 minutes.Immediately remove browned slices to towel-lined plate and let cool. Reserve oil and pan.While garlic cooks, prepare ingredients and cook pasta.
Cook Pasta and Prepare Ingredients
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, trim stems off Brussels sprouts and thinly slice.On a separate cutting board, remove Italian sausage from casing.
Cook the Sausage
Return pan used to crisp garlic to medium 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.
Cook the Brussels Sprouts
Return pan used to cook sausage to medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.
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 simmer and cook until slightly thickened, 1-2 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, garnishing pasta with garlic chips. Bon appétit!
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