Meal Kit
Italian Sausage Pasta with Brussels Sprouts
and garlic chips
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
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 2)
- 8 oz. Brussels Sprouts
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4 fl. oz. Cream Sauce Base
- 8 oz. Italian Pork Sausage
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5 oz. Penne Pasta
- 1½ fl. oz. White Cooking Wine
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2 tsp. Chicken Demi-Glace Concentrate
- 2 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) bP8yjdqz
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Calories750
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Carbohydrates69g
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Net Carbs63g
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Fat39g
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Protein33g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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, follow same instructions as Italian sausage in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, follow same instructions as Italian sausage in Step 3, breaking up until pork reaches minimum internal temperature, 4-6 minutes.
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1 Make the Garlic Chips
Line a plate with a paper towel.
Slice garlic very thinly. Slice as thin and uniformly as possible.Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add garlic slices to hot pan in a single layer.Once oil begins to bubble, reduce heat to low. Stir occasionally until garlic slices dry out and begin to brown, 10-15 minutes.Remove from burner. Immediately transfer garlic slices to towel-lined plate. Reserve oil and pan.While garlic cooks, continue recipe. -
2 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/2 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, if necessary. -
3 Cook the Italian Sausage
Return pan with reserved garlic oil to medium heat.
Add Italian sausage to hot pan and stir often, breaking up meat, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer Italian sausage to a plate. Keep pan over medium heat. -
4 Cook the Brussels Sprouts
Add 2 tsp. olive oil, Brussels sprouts, and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.
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5 Make Sauce and Finish Dish
Add Italian sausage and wine to hot pan. Stir occasionally until wine is almost evaporated, 30-60 seconds.
Add half the reserved pasta cooking water, demi-glace, and cream base. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Stir in pasta and a pinch of salt and pepper.Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!
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