Meal Kit
Italian Sausage Pasta with Brussels Sprouts
and garlic chips
Prep & Cook Time: 35-45 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. Italian Pork Sausage Links
- 8 oz. Brussels Sprouts
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 2 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) 4qYaE0qM
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Calories750
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Carbohydrates68g
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Net Carbs63g
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Fat39g
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Protein33g
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Sodium1490mg
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 whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as Italian sausage in Step 3, seasoning with a pinch of salt and pepper and breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, spread into a single layer, pat dry, coarsely chop, and season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Garlic Chips
Line a plate with a paper towel.
Slice garlic very thinly. Slice as thin and uniformly as possible.Add 2 tsp. olive oil to a large non-stick pan, then add garlic slices in a single layer. Place pan over medium heat.As soon as oil begins to bubble, reduce heat to low. Cook 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 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.Remove 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 sausage and wine to hot pan. Cook 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, cook until slightly thickened, 1-2 minutes.If sauce is too thick, add remaining 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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