Roasted Red Pepper and Italian Sausage Alfredo Penne with Goat Cheese
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
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.
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.
add cooked pasta, parmesan and roasted red pepper.
mix well. allow all to heat through.
Plate dish as pictured on front of card, topping pasta with Crumbled goat cheese and green onions. Bon appétit!
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