Meal Kit
Mushroom and Sausage Ragu
with cavatappi pasta
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachael Ray
This dish gets a pop of flavor from the fresh mushrooms, ground sausage and parmesan cheese.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
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4 fl. oz. Cream Sauce Base
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6 oz. Cavatappi Pasta
- 4 oz. Cremini Mushrooms
- 2 oz. Baby Spinach
- 1 fl. oz. White Cooking Wine
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 3 Thyme Sprigs
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)
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Calories750
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Carbohydrates73g
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Net Carbs69g
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Fat36g
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Protein36g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Non-Stick Pan
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
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1 Prepare the Ingredients
Stem and coarsely chop thyme.
Cut mushrooms into 1/4" slices.Coarsely chop spinach.Mince garlic.Remove Italian sausage from casing, if necessary. -
2 Cook the Pasta
Once water is boiling, add pasta and 2 tsp. salt and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
3 Cook the Mushrooms and Italian Sausage
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and cook undisturbed until lightly browned, 2-4 minutes.Season with a pinch of salt and pepper and stir to combine.Add Italian sausage. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 5-6 minutes. -
4 Make the Sauce
Add thyme and garlic to hot pan and stir until fragrant, 20-30 seconds.
Add white wine and stir occasionally until liquid has reduced, 1-2 minutes.Add spinach, cream base, and 1/4 cup pasta cooking water. Bring to a simmer.Once simmering, stir occasionally until spinach has wilted and sauce is slightly thickened, 1-2 minutes.If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Stir in pasta and half the cheese (reserve remaining for garnish) until heated through and coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cheese. Buon appetito!
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