Italian Sausage Pasta with Cajun Spinach Cream Sauce
Ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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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