Culinary Collection

Marsala Cream Streak Strip Campanelle with Crispy Prosciutto and Brussels Sprouts

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • Info
    1 oz. Shaved Parmesan
  • 1 Shallot
  • 8 oz. Brussels Sprouts
  • Info
    6 oz. Campanelle Pasta
  • 3 oz. Prosciutto
  • Info
    4 oz. Light Cream
  • 1 oz. Marsala Cooking Wine
  • 10 oz. Steak Strips

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Cook The Pasta and Prepare The Ingredients

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup of pasta cooking water. Peel and halve shallot. Slice halves into thin strips. Coarsely chop prosciutto Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). (Time: 1:30)

  2. 2

    Roast The Brussels and Cook The Prosciutto

    Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and prosciutto to pan. Stir often, separating pieces, until crisped, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook The Steak Strip Mixture

    Separate steak strips into a single layer and pat dry. In the same pan over medium-high heat. add 1 tsp olive oil and steak strips to pan. Stir occasionally until no pink remains, 4-6 minutes. Add shallot and cook 2 minutes. Add marsala wine to pan and bring to a simmer. Add cream, cooked pasta, and brussels to the pan. Bring sauce to a simmer and toss to combine.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, topping dish with crispy prosciutto and shaved parmesan. Bon appétit!

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