Meal Kit

Italian Sausage Pasta with Cajun Cream Sauce

and spinach

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies

They're the classic odd couple: one's messy, one's neat, one's a left-brained math nerd, the other's a right brain creative type, one is meaty and flavorful, the other fresh and healthy. We're talking the Felix and Oscar of sausage and spinach, with a supporting cast of creamy sauce that adds just the perfect rich comic relief. They may not seem a natural couple, but after you've cleaned your plate, you'll agree sausage and spinach are the perfect couple. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Italian Pork Sausage Links
  • 5 oz. Baby Spinach
  • Info
    5 oz. Angel Hair Pasta
  • 1 Lemon
  • Info
    1 oz. Grated Parmesan
  • 1 tsp. Cajun Seasoning
  • ¼ tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 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

  • If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.

  • If using filets mignon, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Cook spinach and pasta separately, and serve steak alongside pasta.

  • If using shrimp, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Cook the Pasta

    Once water in medium pot is boiling, add pasta and cook until al dente, 3-5 minutes.

    Reserve 1/2 cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside.

    While pasta cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Halve lemon. Juice one half and cut remaining half into wedges.

    Remove Italian sausage from casing, if necessary.

  3. 3

    Cook the Sausage and Spinach

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add sausage to hot pan. Break into small pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Add spinach and stir occasionally until just wilted, 2-3 minutes.

    Remove from burner. Transfer sausage and spinach to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook sausage to medium heat.

    Add cream base, cheese, and Cajun seasoning to hot pan. Bring to a boil.

    Once boiling, stir constantly until thickened, 1-2 minutes.

    Remove from burner. Stir in pasta, sausage-spinach mixture, half the reserved pasta cooking water, a pinch of salt, and 1 Tbsp. lemon juice until pasta is coated. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time until desired consistency is reached.

  5. 5

    Finish the dish

    Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste) and squeezing lemon wedges over dish (to taste). Bon appétit!

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