Meal Kit
Italian Sausage Pasta with Cajun Cream Sauce
and spinach
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
They're the classic odd couple: one's messy, one's neat, one's a left-brained math nerd, the other's a right brain creative type, one is meaty and flavorful, the other fresh and healthy. We're talking the Felix and Oscar of sausage and spinach, with a supporting cast of creamy sauce that adds just the perfect rich comic relief. They may not seem a natural couple, but after you've cleaned your plate, you'll agree sausage and spinach are the perfect couple. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Italian Pork Sausage Links
- 5 oz. Baby Spinach
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5 oz. Angel Hair Pasta
- 1 Lemon
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1 oz. Grated Parmesan
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
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) 7321m6OJ
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Calories710
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Carbohydrates62g
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Net Carbs58g
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Fat37g
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Protein37g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Customize It Instructions
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If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.
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If using filets mignon, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Cook spinach and pasta separately, and serve steak alongside pasta.
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If using shrimp, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 3-5 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Halve lemon. Juice one half and cut remaining half into wedges.
Remove Italian sausage from casing, if necessary. -
3 Cook the Sausage and Spinach
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sausage to hot pan. Break into small pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add spinach and stir occasionally until just wilted, 2-3 minutes.Remove from burner. Transfer sausage and spinach to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook sausage to medium heat.
Add cream base, cheese, and Cajun seasoning to hot pan. Bring to a boil.Once boiling, stir constantly until thickened, 1-2 minutes.Remove from burner. Stir in pasta, sausage-spinach mixture, half the reserved pasta cooking water, a pinch of salt, and 1 Tbsp. lemon juice until pasta is coated. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time until desired consistency is reached. -
5 Finish the dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste) and squeezing lemon wedges over dish (to taste). Bon appétit!
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