Meal Kit
Sausage Rigatoni with Tomato Cream Sauce
and garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
-
5 oz. Rigatoni
-
4 oz. Light Cream
-
1 French Roll
- 2 oz. Baby Spinach
- 2 Tbsp. Tomato Paste
-
1 oz. Shredded Mozzarella
- ½ fl. oz. Basil Oil
- 2 Garlic Cloves
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) N3DygAPj
-
Calories930
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Carbohydrates92g
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Net Carbs87g
-
Fat46g
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Protein38g
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Sodium1500mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium 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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Mince garlic.
Remove Italian sausage from casing.Halve French roll. Place roll halves on prepared baking sheet, cut side up. Drizzle with basil oil and top with half the garlic (reserve remaining for sausage) and cheese. -
3 Cook the Sausage
Place a large non-stick pan over medium-high heat.
Add sausage to hot pan and stir occasionally, breaking up into pieces, until no pink remains, 4-6 minutes.Add remaining garlic and cook until aromatic, 30-60 seconds. -
4 Toast the Bread
Place baking sheet in hot oven and toast until cheese is lightly browned, 5-7 minutes.
While bread toasts, finish sauce. -
5 Finish Sauce and Finish Dish
Add 1/4 cup pasta cooking water, tomato paste, cream, and a pinch of salt and pepper to pan. Bring to a boil.
Once boiling, stir in pasta and spinach. Stir occasionally until spinach is wilted, 1-2 minutes.Remove from burner. If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card. Bon appétit!
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