Family Meal Kit
One Pot
Sausage and Zucchini Rigatoni
with pull-apart bread and Parmesan
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Rachel Post
In Your Box (serves 4)
- 16 oz. Italian Pork Sausage
- 8 fl. oz. Cream Sauce Base
- 10 oz. Rigatoni Pasta
- 1 Zucchini
- 2 French Roll
- 2 oz. Baby Spinach
- 1 oz. Basil Pesto Butter
- ½ oz. Grated Parmesan Cheese
- ¼ oz. AP Flour
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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Calories810
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Carbohydrates86g
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Net Carbs81g
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Fat37g
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Protein36g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Large Pot
- 1 Mixing Bowl
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, trim zucchini ends, quarter, and cut into 1/2" dice.Coarsely chop spinach. -
2 Cook the Sausage and Zucchini
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.
Add sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add zucchini, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until slightly browned, 3-5 minutes. -
3 Add the Sauce and Pasta
Add flour to hot pot and stir until no dry flour remains.
Add cream base and 1/2 cup reserved pasta cooking water. Stir to combine and bring to a simmer.Once simmering, add pasta, spinach, 1 Tbsp. softened plain butter, and half the cheese (reserve remaining for garnish). Stir often until spinach is wilted, pasta is heated through, and sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While pasta mixture cooks, continue recipe. -
4 Score the Pull-Apart Bread
In a mixing bowl, combine 1 Tbsp. softened plain butter and basil pesto butter. Set aside.
Cut diagonal lines on rolls, about 1/2" apart. Cut another set of diagonal lines crosswise from the first, forming a crosshatch, making sure not to cut all the way through. This is called scoring. -
5 Broil Pull-Apart Bread and Finish Dish
Place rolls on a piece of foil and evenly top with butter mixture. Form a foil pouch around rolls.
Place pouches directly on oven rack, opening-side up.Broil under hot broiler until rolls are heated through and butter is melted, 5-7 minutes.Carefully remove from broiler.Plate dish as pictured on front of card, topping pasta with remaining cheese. Bon appétit!
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