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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5 oz. Penne Pasta
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4 oz. Light Cream
- 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)
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Calories810
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Carbohydrates71g
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Net Carbs66g
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Fat45g
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Protein32g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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 Impossible burger, follow same instructions as sausage in Step 3, breaking up burger until heated through, 4-6 minutes.
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If using ground beef, follow same instructions as sausage in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using diced chicken, pat dry. Follow same instructions as sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using flank steak, separate into a single layer and pat dry. Follow same instructions as sausage in Step 3, stirring occasionally until no pink remains and steak reaches 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, turn heat to low. Cook until garlic slices dry out and begin to brown, 10-15 minutes.Immediately remove browned slices to towel-lined plate. Reserve oil and pan.While garlic cooks, prepare ingredients and cook pasta. -
2 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, 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 from burner. Remove sausage to a plate. Reserve pan; no need to wipe clean. -
4 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. -
5 Make Sauce and Finish Dish
Add sausage and white wine to hot pan. Cook until wine is almost evaporated, 30-60 seconds.
Add reserved pasta cooking water, chicken demi-glace, and cream. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.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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