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
Put yourself in a New York state of mind with some sausage and peppers. We take this East Coast stalwart off the bun and turn it into a killer pasta dish. Fennel seed-flecked Italian sausage gets pan-seared and tossed with tender bell peppers and al dente tubes of rigatoni. A zesty marinara marries the whole thing together for a meal that's simple to prepare but hard to forget. Fuhgeddaboudit.
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
Before You Cook
Prepare the Ingredients
Stem, seed, remove ribs, and slice both green and red bell peppers into thin strips.
Peel and halve onion. Slice halves thinly.
Remove sausage from casing.
Cook the Sausage
Heat 1 tsp. olive oil in a large pan over medium-high heat. Add sausage to hot pan and cook, breaking up into pieces, until browned, 4-6 minutes.
Transfer sausage to a plate.
Reserve pan; no need to wipe clean.
Cook the Pasta
Add pasta to boiling water. Cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While pasta boils, cook vegetables.
Cook the Vegetables
Return pan used to cook sausage to medium-high heat and add 1 tsp. olive oil.
Add peppers, onion, garlic, and red pepper flakes (to taste) to hot pan.
Reduce heat to medium, stir, and cover. Stir occasionally until vegetables are softened, 5-7 minutes.
Finish the Sauce
Add sausage, marinara, and reserved pasta cooking water to pan. Bring to a simmer and stir occasionally, 4-5 minutes.
Stir in spinach, pasta, and half the Parmesan (reserve remaining for garnish). Cook until spinach wilts slightly, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing pasta with remaining Parmesan. Bon appétit!
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