15 Minute Meal Kit

Roasted Red Pepper and Italian Sausage Alfredo Penne with Goat Cheese

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 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)

  • 8 oz. Italian Pork Sausage
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    8 oz. Cooked Penne Pasta
  • 2 tsp. Chicken Broth Concentrate
  • 2 Green Onion
  • 3 oz. Roasted Red Peppers
  • Info
    1 oz. Goat Cheese
  • Info
    ¼ oz. Flour
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 Tbsp. Roasted Red Pepper Pesto

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
    655
  • Carbohydrates
    48g
  • Fat
    37g
  • Protein
    33g
  • Sodium
    1504mg

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

    PREPARE THE INGREDIENTS

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. On a separate cutting board, remove Italian sausage from casing.

  2. 2

    COOK THE SAUSAGE AND MAKE SAUCE

    Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil. Add sausage and green onion bottoms and stir often, breaking into small pieces, until no pink remains, 4-6 minutes. Add flour and stir until no dry flour remains. add ¾ cup of water, chicken broth, cream cheese and red pepper pesto. bring to a simmer while stirring often until slightly thickened.

  3. 3

    Finish Pasta.

    add cooked pasta, parmesan and roasted red pepper. mix well. allow all to heat through.

  4. 4

    FINISH DISH

    Plate dish as pictured on front of card, topping pasta with Crumbled goat cheese and green onions. Bon appétit!

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