Italian Sausage Pasta with Cajun Spinach Cream Sauce

Ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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)

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

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
    728
  • Carbohydrates
    65g
  • Fat
    38g
  • Protein
    35g
  • Sodium
    1338mg

Recipe Steps

You Will Need

  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Halve lemon. Juice one half and cut remaining half into wedges. On a separate cutting board, remove Italian sausage from casing. If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season flank steak, ground beef, or chicken thighs with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook Sausage and Spinach

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sausage to hot pan and break into small pieces with a spoon until no pink remains, 4-6 minutes. If using flank steak, follow same instructions. IIf using ground beef, follow same instructions and break into small pieces with a spoon until no pink remains, 7-9 minutes. If using chicken thighs, follow same instructions, stirring occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add spinach and stir occasionally until just wilted, 2-3 minutes. Transfer sausage and spinach to a bowl. Reserve pan; no need to wipe clean.

  • 4

    Make Sauce and Finish Dish

    Return pan used to cook sausage to medium heat. Add cream, Parmesan, and seasoning blend to hot pan and bring to a boil. Once boiling, stir constantly until thickened, 1-2 minutes. Stir in pasta, sausage-spinach mixture, half the reserved pasta cooking water, ¼ tsp. salt, and 1 Tbsp. lemon juice until pasta is coated. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time. 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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