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Creamy Spaghetti Arrabiata with Italian Sausage
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
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8 oz. Cooked Spaghetti
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4 fl. oz. Cream Sauce Base
- 5 oz. Crushed Tomatoes
- 3 oz. Peas
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1 oz. Shredded Parmesan Cheese
- ½ fl. oz. Garlic Oil
- ¼ tsp. Red Pepper Flakes
- 1 tsp. Italian Seasoning Blend
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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Calories780
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Carbohydrates53g
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Net Carbs48g
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Fat48g
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Protein35g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- 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 Italian Sausage
Remove Italian sausage from casing, if necessary.
Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
2 Make the Sauce
Stir seasoning blend and half the red pepper flakes (reserve remaining for garnish) into hot pan until combined.
Add tomatoes, garlic oil, cream sauce, and 1/2 cup water. Stir constantly until thoroughly combined, 2-3 minutes. -
3 Add the Pasta
Add pasta and peas and bring to a simmer.
Once simmering, stir occasionally until pasta is heated through, 3-5 minutes.Remove from burner. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pasta with Parmesan and remaining red pepper flakes (to taste). Bon appétit!
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