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.
You Will Need
Large Non-Stick Pan
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
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.
Prepare the Ingredients
Remove Italian sausage from casing.
Halve French roll. Place roll halves on prepared baking sheet, cut side up. Top with basil oil and half the garlic (reserve remaining for sausage).
Cook the Italian Sausage
Place a large non-stick pan over medium-high heat.
Add Italian sausage to hot pan and stir occasionally, breaking up into pieces, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add remaining garlic and stir until aromatic, 30-60 seconds.
Remove from burner.
Toast the Bread
Place baking sheet in hot oven and toast until bread is lightly browned, 5-7 minutes.
While bread toasts, make sauce.
Finish Sauce and Finish Dish
Return pan with Italian sausage to medium heat. Add ¼ cup pasta cooking water, tomato paste, cream, and a pinch of salt and pepper to hot pan. Bring to a boil.
Once boiling, stir in pasta and spinach. Then 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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