Meal Kit
Italian Sausage & Peppers Rigatoni
with spinach and Parmesan
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Scott Gorsky
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.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 6 fl. oz. Marinara Sauce
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5 oz. Rigatoni
- 2 oz. Baby Spinach
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ½ 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.
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Nutrition (per serving) pq1kp435
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Calories730
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Carbohydrates82g
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Net Carbs73g
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Fat31g
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Protein36g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Pan
- 1 Colander
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
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If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches if necessary.
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If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using Impossible burger, follow same instructions as Italian sausage in Step 3, breaking up burger until heated through, 4-6 minutes.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as Italian sausage in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta boils, prepare ingredients. -
2 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.Mince garlic.Remove Italian sausage from casing, if necessary. -
3 Cook the Sausage
Heat 1 tsp. olive oil in a large pan over medium-high heat.
Add Italian sausage to hot pan. Break up into pieces until no pink remains and Italian sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Remove from burner. Transfer sausage to a plate. Reserve pan; no need to wipe clean. -
4 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 and stir to combine. Cover, and stir occasionally until vegetables are softened, 5-7 minutes. -
5 Finish Sauce and Finish Dish
Add sausage, marinara, and reserved pasta cooking water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until heated through, 4-5 minutes.Stir in spinach, pasta, and half the cheese (reserve remaining for garnish). Cook until spinach has wilted slightly, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!
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