Italian Sausage & Peppers Penne with Shaved Parmesan
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
Sausage and peppers together are always super satisfying on a sandwich, and now mixed into yummy pasta? Satisfaction guaranteed.
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
Prepare the Ingredients
Coarsely chop fajita mix pieces.
Remove Italian sausage from casing.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add fajita mix and a pinch of salt to hot pan. Stir occasionally until starting to brown and soften, 3-4 minutes.
Cook the Sausage
Add sausage and garlic to pan and cook, breaking sausage up with a spoon, until no pink remains, 4-6 minutes.
Heat Pasta and Finish Dish
Add marinara sauce and penne pasta to pan. Bring to a simmer. Once simmering, stir occasionally until heated through, 1-2 minutes.
Plate dish as pictured on front of card, garnishing with Parmesan and red pepper flakes (to taste). Bon appétit!
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